Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition
American Journal of Applied Chemistry
Volume 6, Issue 2, April 2018, Pages: 43-50
Received: Feb. 27, 2018; Accepted: Mar. 13, 2018; Published: Apr. 9, 2018
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Authors
Hermann Nounagnon, Department of Chemistry, University of Abomey-Calavi, Cotonou, Benin
Bénédicta Kpadonou-Kpoviessi, Department of Chemistry, University of Abomey-Calavi, Cotonou, Benin
Berenger Ladele, Department of Chemistry, University of Abomey-Calavi, Cotonou, Benin
Pierre Dossou-Yovo, Faculty of Sciences and Technics (FAST), University of Abomey-Calavi, Abomey-Calavi, Benin
Joachim Gbénou, Faculty of health Sciences (FSS), Faculty of Sciences and Technics (FAST), University of Abomey-Calavi, Cotonou, Benin
Salomé Kpoviessi, Department of Chemistry, University of Abomey-Calavi, Cotonou, Benin
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Abstract
Animal fats, are used in several western countries in industrial sectors as energy, oleochemistry, animal and human feed but stay under-utilized through Africa. The aim of the present study was to purify and stabilize fats of Bos taurus Linnaeus (BTL) and Sus scrofa domesticus Erxleben (SSDE) from Benin for various uses. Fats from BTL and SSDE were purified using local reagents, for the first time in Benin. The physicochemical properties, nutritional composition and the fatty acid profile were determined, with also, their preserving times. The GC/FID analyzes shown that 100 g of purified BTL fat contained 65.76% of saturated fatty acids (SFA), 31.83% of monounsaturated fatty acids (MUFA) and 2.41% of polyunsaturated fatty acids (PUFA). In the SSDE fat, 48.57% of SFA, 38.59% of MUFA and 12.84% of PUFA were obtained. The studied fats were rich in unsaturated fatty acids (UFA) such as oleic acid (34% and 26% and for SSDE and BTL respectively) and linoleic acid (11% and 1% for SSDE and BTL respectively). Their major saturated acids were palmitic and stearic acids, with respectively 25% and 35% for BTL fat and 25% and 21% for SSDE fat. The physicochemical parameters such as acid, peroxide, iodine and saponification indexes of the two fats were in agreement with the Codex Stan 211 (1999) recommendations, during all the conservation time. The preserving times of the two purified fats varied according to the temperature of conservation. These purified fats, with interesting physicochemical properties, could be used in agri-food, energy, oleochemistry, cosmetology.
Keywords
Purified Fats, Sus scrofa domesticus Erxleben, Bos taurus Linnaeus, Stability, Fatty Acid Profile, Nutritional Properties
To cite this article
Hermann Nounagnon, Bénédicta Kpadonou-Kpoviessi, Berenger Ladele, Pierre Dossou-Yovo, Joachim Gbénou, Salomé Kpoviessi, Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition, American Journal of Applied Chemistry. Vol. 6, No. 2, 2018, pp. 43-50. doi: 10.11648/j.ajac.20180602.12
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Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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