COMPARISON OF THE LIPIDS CONTENT OF PENTA DESMA AND SHEA BUTTERS

Shea butter (SE) (Butyrospermum parkii, Kotschy, Sapotaceae) and Penta desma butter (PB) (Pentadesma butyracea, Sabine, Guttiferae) were extr acted from the almonds of the fruits of African trees. The two butlers have similar physical, chemical and cosmetic properties. Their fatty acid composition was characterized by stearic (C18:0) and oleic (C18:1 omega 9) acids which represented more than 88% of the total fatty aci ds. The unsaponifiable fractions (SE: 4,2%, PB: 1,50) were essentially constituted by triterpene alcohols. The main ones were alpha and beta -amyrine, butyrospermol and lupeol. The two fats are differe in their sterolic composition constituted by Delta 7-sterols (alpha-spinasterol and Delta 7-stigmastenol) for SE and a mixture of Delta 5 and Delta 7 -sterols for PB. The stigmasterol is the major sterol in PB, which is rarely encountered in nature.