Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition

Hermann Nounagnon; Bénédicta Kpadonou-Kpoviessi; Berenger Ladele; Pierre Dossou-Yovo; Joachim Gbénou; Salomé Kpoviessi

doi:doi:10.11648/j.ajac.20180602.12

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Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition

Hermann Nounagnon, Bénédicta Kpadonou-Kpoviessi, Berenger Ladele, Pierre Dossou-Yovo, Joachim Gbénou, Salomé Kpoviessi

Published in American Journal of Applied Chemistry (Volume 6, Issue 2)

Received: 27 February 2018 Accepted: 13 March 2018 Published: 9 April 2018

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Abstract

Animal fats, are used in several western countries in industrial sectors as energy, oleochemistry, animal and human feed but stay under-utilized through Africa. The aim of the present study was to purify and stabilize fats of Bos taurus Linnaeus (BTL) and Sus scrofa domesticus Erxleben (SSDE) from Benin for various uses. Fats from BTL and SSDE were purified using local reagents, for the first time in Benin. The physicochemical properties, nutritional composition and the fatty acid profile were determined, with also, their preserving times. The GC/FID analyzes shown that 100 g of purified BTL fat contained 65.76% of saturated fatty acids (SFA), 31.83% of monounsaturated fatty acids (MUFA) and 2.41% of polyunsaturated fatty acids (PUFA). In the SSDE fat, 48.57% of SFA, 38.59% of MUFA and 12.84% of PUFA were obtained. The studied fats were rich in unsaturated fatty acids (UFA) such as oleic acid (34% and 26% and for SSDE and BTL respectively) and linoleic acid (11% and 1% for SSDE and BTL respectively). Their major saturated acids were palmitic and stearic acids, with respectively 25% and 35% for BTL fat and 25% and 21% for SSDE fat. The physicochemical parameters such as acid, peroxide, iodine and saponification indexes of the two fats were in agreement with the Codex Stan 211 (1999) recommendations, during all the conservation time. The preserving times of the two purified fats varied according to the temperature of conservation. These purified fats, with interesting physicochemical properties, could be used in agri-food, energy, oleochemistry, cosmetology.

Published in	American Journal of Applied Chemistry (Volume 6, Issue 2)
DOI	10.11648/j.ajac.20180602.12
Page(s)	43-50
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Purified Fats, Sus scrofa domesticus Erxleben, Bos taurus Linnaeus, Stability, Fatty Acid Profile, Nutritional Properties

References

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[2]	d’Orgeval R, Nonfon WR, Dèka E (1989) Evaluation des performances du porc local au Bénin. Séminaire sur la production porcine en Afrique tropicale: 1–10 Yaoundé, Cameroun
[3]	Montcho M (2014) Entreprenariat agricole: la porciculture, un métier qui nourrit bien son homme. https://agricultureaufeminin.wordpress.com. Accessed 04 March 2017
[4]	Collège des enseignants de nutrition (2010–2011) Les catégories d’aliments. Université médicale virtuelle francophone: 1–31. Accessed 20 Apr. 2017
[5]	Conseil Supérieur de la Santé (2011) Sécurité des huiles et graisses. 8310: 1 - 63 www.css-hgr.be. Accessed 15 Feb. 2017
[6]	Iverson JL, Eisner J, Firestone D (1965) Detection of trace fatty acids in fats and oils by urea fractionation and gas-liquid chromatography. J Am Oil Chem Soc 42: 1063-1068
[7]	Sreenivasan B (1968) Component fatty acids and composition of some oils and fats. J Am Oil Chem Soc 45: 259-265
[8]	Girard P (2008) Valorisation de graisses animales en alimentation porcine. TechniPorc 31 (4): 1–25
[9]	Kpoviessi DSS, Accrombessi GC, Kossouoh C, Soumanou MM, Moudachirou M (2004) Propriétés physico-chimiques et composition de l’huile non conventionnelle de pourghère (Jatropha curcas) de différentes régions du Bénin. C R Chimie 7: 1007–1012
[10]	ALINORM 99/17 (1999) Rapport de la seizième session du comité du codex sur les graisses et les huiles. Commission du codex alimentarius, London
[11]	Büchler E (2013) Huiles et graisses. Pistor: 1–68. www.pistor.ch/graisses. Accessed 08 Jun 2016
[12]	FAO (2014) Graisses et acides gras dans la nutrition humaine. Rapport d’une consultation d’experts,: 1 - 194. Rome
[13]	Sonntag NOV (1979) Structure and composition of fats and oils. Bailey’s industrial oil and fat products, Wiley-Interscience: 4, (1), 1-98. New-York
[14]	Schaefer EJ (2002) Lipoproteins, nutrition, and heart disease. Am J Clin. Nutr 75: 191- 212
[15]	Greenfield et Southgate (2007) Liste des ouvrages essentiels sur les banques de données sur la composition des aliments. Annexe 7: 244-246. Belgique
[16]	CODEX STAN 211 (1999) Norme pour les graisses animales portant un nom spécifique. ftp://ftp.fao.org/codex/standard/fr/CXS_211f.pdf. Accessed 25 Jan. 2016
[17]	Nutrition Infos (2013) Toxines intimes. www.nutritionniste.be. Accessed 24 Nov. 2016
[18]	MRAD N, ALOUI F, TAZEROUT M, NASRALLAH SB (2009) École des Mines de Nantes, Département Systèmes Energétiques et Environnement (DSEE), GEPEA, CNRS-UMR 6144, 4 rue Alfred Kastler, BP20722 – 44307 Nantes Cedex 03 – France
[19]	Commission Regulation (EC) N° 608/2004 (2004) Regulation concerning the labeling of foods and food ingredients with added phytosterol, phytosterol esters, phytostanols and/or phytostanol esters (Text with EEA relevance) https://publications.europa.eu/en/publication-detail. Accessed 15 March 2016

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Hermann Nounagnon, Bénédicta Kpadonou-Kpoviessi, Berenger Ladele, Pierre Dossou-Yovo, Joachim Gbénou, et al. (2018). Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition. American Journal of Applied Chemistry, 6(2), 43-50. https://doi.org/10.11648/j.ajac.20180602.12

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Hermann Nounagnon; Bénédicta Kpadonou-Kpoviessi; Berenger Ladele; Pierre Dossou-Yovo; Joachim Gbénou, et al. Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition. Am. J. Appl. Chem. 2018, 6(2), 43-50. doi: 10.11648/j.ajac.20180602.12

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AMA Style

Hermann Nounagnon, Bénédicta Kpadonou-Kpoviessi, Berenger Ladele, Pierre Dossou-Yovo, Joachim Gbénou, et al. Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition. Am J Appl Chem. 2018;6(2):43-50. doi: 10.11648/j.ajac.20180602.12

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@article{10.11648/j.ajac.20180602.12,
  author = {Hermann Nounagnon and Bénédicta Kpadonou-Kpoviessi and Berenger Ladele and Pierre Dossou-Yovo and Joachim Gbénou and Salomé Kpoviessi},
  title = {Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition},
  journal = {American Journal of Applied Chemistry},
  volume = {6},
  number = {2},
  pages = {43-50},
  doi = {10.11648/j.ajac.20180602.12},
  url = {https://doi.org/10.11648/j.ajac.20180602.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20180602.12},
  abstract = {Animal fats, are used in several western countries in industrial sectors as energy, oleochemistry, animal and human feed but stay under-utilized through Africa. The aim of the present study was to purify and stabilize fats of Bos taurus Linnaeus (BTL) and Sus scrofa domesticus Erxleben (SSDE) from Benin for various uses. Fats from BTL and SSDE were purified using local reagents, for the first time in Benin. The physicochemical properties, nutritional composition and the fatty acid profile were determined, with also, their preserving times. The GC/FID analyzes shown that 100 g of purified BTL fat contained 65.76% of saturated fatty acids (SFA), 31.83% of monounsaturated fatty acids (MUFA) and 2.41% of polyunsaturated fatty acids (PUFA). In the SSDE fat, 48.57% of SFA, 38.59% of MUFA and 12.84% of PUFA were obtained. The studied fats were rich in unsaturated fatty acids (UFA) such as oleic acid (34% and 26% and for SSDE and BTL respectively) and linoleic acid (11% and 1% for SSDE and BTL respectively). Their major saturated acids were palmitic and stearic acids, with respectively 25% and 35% for BTL fat and 25% and 21% for SSDE fat. The physicochemical parameters such as acid, peroxide, iodine and saponification indexes of the two fats were in agreement with the Codex Stan 211 (1999) recommendations, during all the conservation time. The preserving times of the two purified fats varied according to the temperature of conservation. These purified fats, with interesting physicochemical properties, could be used in agri-food, energy, oleochemistry, cosmetology.},
 year = {2018}
}

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TY  - JOUR
T1  - Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition
AU  - Hermann Nounagnon
AU  - Bénédicta Kpadonou-Kpoviessi
AU  - Berenger Ladele
AU  - Pierre Dossou-Yovo
AU  - Joachim Gbénou
AU  - Salomé Kpoviessi
Y1  - 2018/04/09
PY  - 2018
N1  - https://doi.org/10.11648/j.ajac.20180602.12
DO  - 10.11648/j.ajac.20180602.12
T2  - American Journal of Applied Chemistry
JF  - American Journal of Applied Chemistry
JO  - American Journal of Applied Chemistry
SP  - 43
EP  - 50
PB  - Science Publishing Group
SN  - 2330-8745
UR  - https://doi.org/10.11648/j.ajac.20180602.12
AB  - Animal fats, are used in several western countries in industrial sectors as energy, oleochemistry, animal and human feed but stay under-utilized through Africa. The aim of the present study was to purify and stabilize fats of Bos taurus Linnaeus (BTL) and Sus scrofa domesticus Erxleben (SSDE) from Benin for various uses. Fats from BTL and SSDE were purified using local reagents, for the first time in Benin. The physicochemical properties, nutritional composition and the fatty acid profile were determined, with also, their preserving times. The GC/FID analyzes shown that 100 g of purified BTL fat contained 65.76% of saturated fatty acids (SFA), 31.83% of monounsaturated fatty acids (MUFA) and 2.41% of polyunsaturated fatty acids (PUFA). In the SSDE fat, 48.57% of SFA, 38.59% of MUFA and 12.84% of PUFA were obtained. The studied fats were rich in unsaturated fatty acids (UFA) such as oleic acid (34% and 26% and for SSDE and BTL respectively) and linoleic acid (11% and 1% for SSDE and BTL respectively). Their major saturated acids were palmitic and stearic acids, with respectively 25% and 35% for BTL fat and 25% and 21% for SSDE fat. The physicochemical parameters such as acid, peroxide, iodine and saponification indexes of the two fats were in agreement with the Codex Stan 211 (1999) recommendations, during all the conservation time. The preserving times of the two purified fats varied according to the temperature of conservation. These purified fats, with interesting physicochemical properties, could be used in agri-food, energy, oleochemistry, cosmetology.
VL  - 6
IS  - 2
ER  -

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Author Information

Hermann Nounagnon

Department of Chemistry, University of Abomey-Calavi, Cotonou, Benin
Bénédicta Kpadonou-Kpoviessi

Department of Chemistry, University of Abomey-Calavi, Cotonou, Benin
Berenger Ladele

Department of Chemistry, University of Abomey-Calavi, Cotonou, Benin
Pierre Dossou-Yovo

Faculty of Sciences and Technics (FAST), University of Abomey-Calavi, Abomey-Calavi, Benin
Joachim Gbénou

Faculty of health Sciences (FSS), Faculty of Sciences and Technics (FAST), University of Abomey-Calavi, Cotonou, Benin
Salomé Kpoviessi

Department of Chemistry, University of Abomey-Calavi, Cotonou, Benin

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APA Style

Hermann Nounagnon, Bénédicta Kpadonou-Kpoviessi, Berenger Ladele, Pierre Dossou-Yovo, Joachim Gbénou, et al. (2018). Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition. American Journal of Applied Chemistry, 6(2), 43-50. https://doi.org/10.11648/j.ajac.20180602.12

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ACS Style

Hermann Nounagnon; Bénédicta Kpadonou-Kpoviessi; Berenger Ladele; Pierre Dossou-Yovo; Joachim Gbénou, et al. Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition. Am. J. Appl. Chem. 2018, 6(2), 43-50. doi: 10.11648/j.ajac.20180602.12

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AMA Style

Hermann Nounagnon, Bénédicta Kpadonou-Kpoviessi, Berenger Ladele, Pierre Dossou-Yovo, Joachim Gbénou, et al. Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition. Am J Appl Chem. 2018;6(2):43-50. doi: 10.11648/j.ajac.20180602.12

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@article{10.11648/j.ajac.20180602.12,
  author = {Hermann Nounagnon and Bénédicta Kpadonou-Kpoviessi and Berenger Ladele and Pierre Dossou-Yovo and Joachim Gbénou and Salomé Kpoviessi},
  title = {Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition},
  journal = {American Journal of Applied Chemistry},
  volume = {6},
  number = {2},
  pages = {43-50},
  doi = {10.11648/j.ajac.20180602.12},
  url = {https://doi.org/10.11648/j.ajac.20180602.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20180602.12},
  abstract = {Animal fats, are used in several western countries in industrial sectors as energy, oleochemistry, animal and human feed but stay under-utilized through Africa. The aim of the present study was to purify and stabilize fats of Bos taurus Linnaeus (BTL) and Sus scrofa domesticus Erxleben (SSDE) from Benin for various uses. Fats from BTL and SSDE were purified using local reagents, for the first time in Benin. The physicochemical properties, nutritional composition and the fatty acid profile were determined, with also, their preserving times. The GC/FID analyzes shown that 100 g of purified BTL fat contained 65.76% of saturated fatty acids (SFA), 31.83% of monounsaturated fatty acids (MUFA) and 2.41% of polyunsaturated fatty acids (PUFA). In the SSDE fat, 48.57% of SFA, 38.59% of MUFA and 12.84% of PUFA were obtained. The studied fats were rich in unsaturated fatty acids (UFA) such as oleic acid (34% and 26% and for SSDE and BTL respectively) and linoleic acid (11% and 1% for SSDE and BTL respectively). Their major saturated acids were palmitic and stearic acids, with respectively 25% and 35% for BTL fat and 25% and 21% for SSDE fat. The physicochemical parameters such as acid, peroxide, iodine and saponification indexes of the two fats were in agreement with the Codex Stan 211 (1999) recommendations, during all the conservation time. The preserving times of the two purified fats varied according to the temperature of conservation. These purified fats, with interesting physicochemical properties, could be used in agri-food, energy, oleochemistry, cosmetology.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Fats of Pig and Beef from Benin: Purification, Stability Study, Chemical and Nutritional Composition
AU  - Hermann Nounagnon
AU  - Bénédicta Kpadonou-Kpoviessi
AU  - Berenger Ladele
AU  - Pierre Dossou-Yovo
AU  - Joachim Gbénou
AU  - Salomé Kpoviessi
Y1  - 2018/04/09
PY  - 2018
N1  - https://doi.org/10.11648/j.ajac.20180602.12
DO  - 10.11648/j.ajac.20180602.12
T2  - American Journal of Applied Chemistry
JF  - American Journal of Applied Chemistry
JO  - American Journal of Applied Chemistry
SP  - 43
EP  - 50
PB  - Science Publishing Group
SN  - 2330-8745
UR  - https://doi.org/10.11648/j.ajac.20180602.12
AB  - Animal fats, are used in several western countries in industrial sectors as energy, oleochemistry, animal and human feed but stay under-utilized through Africa. The aim of the present study was to purify and stabilize fats of Bos taurus Linnaeus (BTL) and Sus scrofa domesticus Erxleben (SSDE) from Benin for various uses. Fats from BTL and SSDE were purified using local reagents, for the first time in Benin. The physicochemical properties, nutritional composition and the fatty acid profile were determined, with also, their preserving times. The GC/FID analyzes shown that 100 g of purified BTL fat contained 65.76% of saturated fatty acids (SFA), 31.83% of monounsaturated fatty acids (MUFA) and 2.41% of polyunsaturated fatty acids (PUFA). In the SSDE fat, 48.57% of SFA, 38.59% of MUFA and 12.84% of PUFA were obtained. The studied fats were rich in unsaturated fatty acids (UFA) such as oleic acid (34% and 26% and for SSDE and BTL respectively) and linoleic acid (11% and 1% for SSDE and BTL respectively). Their major saturated acids were palmitic and stearic acids, with respectively 25% and 35% for BTL fat and 25% and 21% for SSDE fat. The physicochemical parameters such as acid, peroxide, iodine and saponification indexes of the two fats were in agreement with the Codex Stan 211 (1999) recommendations, during all the conservation time. The preserving times of the two purified fats varied according to the temperature of conservation. These purified fats, with interesting physicochemical properties, could be used in agri-food, energy, oleochemistry, cosmetology.
VL  - 6
IS  - 2
ER  -

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