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ISSN: 2375-3935

American Journal of Food Science and Nutrition

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Degradative Effect of Aspergillus Species on Some Physiochemical and Chemical Parameters of Olein Fraction of Shea Butter

American Journal of Food Science and Nutrition
Vol.3 , No. 4, Publication Date: Oct. 29, 2016, Page: 45-51

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Authors

[1]	Esiegbuya O. D., Plant Pathology Division, Nigerian Institute for Oil Palm Research (NIFOR), Benin City, Nigeria; Department of Plant Biology and Biotechnology, University of Benin, Benin City, Nigeria.
[2]	Okungbowa F. I., Department of Plant Biology and Biotechnology, University of Benin, Benin City, Nigeria.
[3]	Obibuzor J. U., Biochemistry Division, Nigerian Institute for Oil Palm Research (NIFOR), Benin City, Nigeria.

Abstract

The effect of some fungi species on the quality of the olein fraction of Shea butter was carried out with the aim of deducing their degradative effect on some of the physical and chemical quality of the olein fraction. This is important against the background of microbial contamination of processed Shea butter. The fungi were screened for extracellular lipase production using the cultural method in which Tween 80 was used as the sole source of carbon. The degradative effect of the identified fungi on the olein fraction of Shea butter was determined using the liquid fermentation method. While the ability of the fungal isolates to produce free fatty acids and peroxide from the olein fraction of the Shea butter was determined using the AOCS analytical method. The results of the effect of the different Aspergillus spp on the physical parameters of the olein fraction of Shea oil revealed that A. oryzae and A. niger were able to increase the yellow portion of the olein while A. persii, A. fumigatus and A. flavus were found to decrease the yellow fraction of the oil. The difference between values for experimental and control for pH and relative density were not significant while that of lipophilic activity of the isolates was highly significant. This ability of the fungal isolates to produce extracellular lipase on the fermentation medium resulted in the hydrolytic and oxidative rancidity of the olein fraction of Shea butter. These significantly alter the amount of the free fatty acids produced and peroxide release when compared with the control experiment. This study has revealed that the extracellular lipase produce by the fungal isolates used in this study have the potentials to cause partial hydrolysis of the olein fraction of Shea butter thereby leading to quality reduction.

Keywords

Extracellular Lipase, Shea Butter, Olein, Hydrolytic Rancidity and Oxidative Rancidity

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