Related Experiment Video
Updated: Jul 21, 2026

Analysis of Fatty Acid Content and Composition in Microalgae
Published on: October 1, 2013
Influence of climate on the tocopherol content of shea butter
1The Phyto-Oleochemical Laboratory, The Institutes for Applied Research, Ben-Gurion University of the Negev, P.O. Box 653, Beer-Sheva, Israel.
Abstract:
The shea tree, Vitellaria paradoxa Gaertner, is the source of a commercial seed fat known as shea butter. High-performance liquid chromatography (HPLC) analysis of the tocopherol content of shea butters from different regions of Africa showed high variability between provenances and a significant effect of climate on alpha-tocopherol levels. The total tocopherol content (alpha, beta, gamma, and delta) in 102 shea butter samples from 11 countries ranged from 29 to 805 microg/g of shea butter, with a mean of 220 microg/g. alpha-Tocopherol, the principal form detected, averaged 64% of the total tocopherol content. Shea butters from Vitellaria populations situated in hot, dry climates had the highest levels of alpha-tocopherol (for example, a mean of 414 microg/g in samples from N'Djamena, Chad). The lowest concentrations of alpha-tocopherol were found in samples from cool highland areas, especially in northern Uganda (a mean of 29 microg/g).
More Related Videos
09:10Experimental Protocol for Biodiesel Production with Isolation of Alkenones as Coproducts from Commercial Isochrysis Algal Biomass
Published on: June 24, 2016
10:22Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties (Lactuca sativa L.) and Crop Wild Relatives (Lactuca spp.)
Published on: June 30, 2020
Related Concept Videos
Responses to Heat and Cold Stress
Factors Affecting Solubility
Effects of Temperature on Free Energy
Role of Skin in Vitamin D Synthesis
The solar UV B rays (290-315 nm) are absorbed by the skin, and 7-dehydrocholesterol (provitamin D3) photolyzes it to previtamin D3, which undergoes a rapid transformation to vitamin D3(cholecalciferol).
Lipids: Dietary Sources and Requirements
Bioavailability: Influencing Factors