Quality Characteristics and Volatile Compounds of Shea Butter Under Different Storage Conditions

Proper storage of shea butter is crucial to maintain quality and ensure availability the product over time, particularly in production zones where refrigeration not an option. The present study investigated several characteristics under different conditions. Three packaging materials (i.e. calabash, black plastic, transparent plastic), often used store zones, were for six months at ambient conditions (28-30ºC) low temperatures (4-7ºC). After 6 storage, all parameters significantly affected by duration while effects less pronounced. At conditions, changes more pronounced than temperatures. For instance, after increase free fatty acid stored a calabash was three times higher that refrigerator (1.9 % against 0.53 refrigerator). Also, rate oxidation reaction two temperature temperature. number volatile compounds increased from 42 54 room 47 refrigerator. chemical reactions accordance with hypothesis are caused influenced storage. Black plastic containers seemed be better long period.