Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter

Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 <i>w</i>...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Adel G. Abdel-Razek, Ghada A. Abo-Elwafa, Eman F. Al-Amrousi, Ahmed N. Badr, Minar Mahmoud M. Hassanein, Ying Qian, Aleksander Siger, Anna Grygier, Elżbieta Radziejewska-Kubzdela, Magdalena Rudzińska
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2023-04-01
Schriftenreihe:	Foods
Schlagworte:	shea butter shea olein shea stearin refining fractionation sterols
Online-Zugang:	https://www.mdpi.com/2304-8158/12/8/1626
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