Physico-Chemical Characteristics of Butter Extracted from Seed of Tieghemella Heckelii (Sapotaceae) Grown in the Rain Forest of West Ivory Coast

The study examined the extraction of Tieghemella heckelii (Sapotaceae) seed butter and their physico-chemical properties in order to explore their potentials in food systems. After different steps of traditional extraction, the physico-chemical properties of Tieghemella heckelii almonds butter were studied. The analysis showed that this butter contains three vitamins, five fatty acids, and some polyphenols. Other properties such as the density, the unsaponifiable compounds, the color, the fat content, the peroxide index, the acidity and the pH were studied. The physico-chemical analyzing of Tieghemella heckelii (Sapotaceae) butter appeared beneficial for improving its nutritional statute. The fact that physico-chemical characteristics of Tieghemella heckelii (Sapotaceae) butter oil are comparable to other high value edible vegetable oils indicates its suitability as raw material for food, cosmetic and pharmaceutical products