Abstract:

Anal. of the phenolic constituents of shea (Vitellaria paradoxa) kernels by LC-MS revealed 8 catechin compds.-gallic acid, catechin, epicatechin, epicatechin gallate, gallocatechin, epigallocatechin, gallocatechin gallate, and epigallocatechin gallate-as well as quercetin and trans-cinnamic acid. The mean kernel content of the 8 catechin compds. was 4000 ppm (0.4% of kernel dry wt.), with a 2100-9500 ppm range. Comparison of the profiles of the 6 major catechins from 40 Vitellaria provenances from 10 African countries showed that the relative proportions of these compds. varied from region to region. Gallic acid was the major phenolic compd., comprising an av. of 27% of the measured total phenols and exceeding 70% in some populations. Colorimetric anal. (101 samples) of total polyphenols extd. from shea butter into hexane gave an av. of 97 ppm, with the values for different provenances varying between 62 and 135 ppm of total polyphenols. [on SciFinder(R)]