ISO 15305 (1998) Animal and Vegetable Fats and Oils Determination of Lovibond Colour, Chinese National Standard GB 552585, 1985, Inspection of Vegetable Oils: Methods for Identification of Transparency, Colour, Odour and Taste.

has been cited by the following article:

• TITLE: Optimisation of Decolourisation Conditions of Crude Shea (Vitellaria paradoxa Gaertner F) Butter: Yellow Type

  AUTHORS: A. M. Mohagir, C. F. Abi, N. D. Bup, R. Kamga, C. Kapseu

  KEYWORDS: Yellow Shea Butter, Decolourisation, Doehlert Experimental Matrix, RSM, Optimisation

  JOURNAL NAME: Advances in Chemical Engineering and Science, Vol.5 No.4, October 23, 2015

  ABSTRACT: In this study, response surface methodology applying Doehlert experimental design was used to optimise decolourisation parameters of crude yellow shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. Contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), decolourisation temperature (80℃ - 95℃) and adsorbent dosage (1 - 2 mass%). These conditions gave decolourised shea butter with the following responses; oil loss (6.2% ± 0.2%), peroxide value (1.7 ± 0.1 meq O2/kg), colour (0.21 ± 0.05 Lovibond yellow) and acid value (25.6 ± 0.7 mg KOH/g).