Shea Press Cake, an Organic Resource of Bioactive Molecules: Biochemical and Phytochemical Profiles of Alcoholic Extracts

Shea press cake is a subproduct of shea butter production. It generally serves as animal food or fuel, in areas. This study demonstrated its ability edible organic bank bioactive molecules useful for human. Therefore, the hydroalcoholic extract was screened through GC-MS analysis, and antinutritional compounds were quantified. Chromatogram revealed wide range belonging to various famillies. Hence, many amino acids involving EAA (Threonine, Valin pre-tryptophan) detected. Peaks related like quinic, lactic, malic, citric, gluconic, galactaric, succinic phosphoric also identified. These would be widely exploited either cosmeto-pharmaceutical, both industries. Also appeared on chromatogram, peaks oses (glucose, fructose sucrose) phenolic acids. Phenolic consisted catechins gallic which have antioxidant, antimicrobial, antitumor, anticancer powers. Some other benefic glycerol myo-inositol counted among identified molecules. Above all, contents oxalates (564.66±49.60 mg/100 g DM) phytates (148.45±0.03 at far, lower than those therapeutic teas. Thus, might considered valuable could involved cosmetics, drugs recommended consumption teas leaves, coffee, cinnamon, etc. prevention diseases metabolic disturbances oxidative stress (tumor, cancer degenerative diseases).