Comparative Assessment of Refined and Unrefined Shea butter in Ekiti

Abstract This study conducted a comparative assessment of refined and unrefined Shea butter sourced from Ekiti State, Nigeria, to evaluate the distinct differences in their functional properties, proximate composition, and phytochemical profiles. The main objective was to determine how the refining process alters the butter's characteristics and to provide insights into their optimal application in cosmetic, food, and pharmaceutical industries. Analysis focused on proximate components, key physical parameters (slip point, melting point, viscosity), chemical properties (acid, saponification, iodine, and peroxide values), and phytochemical constituents. The results confirmed that the refining process caused significant differences in product quality and function. Refined Shea butter (Sample B) demonstrated superior thermal stability, exhibiting a significantly higher Flash Point (232.4°C) and Fire Point (299°C) compared to unrefined Shea butter (182.1°C and 211.2°C, respectively), making it safer for high-heat industrial processes. The refining process also resulted in a ten-fold reduction in viscosity (5067.33 MPa.s vs. 49620 MPa.s) and yielded chemical values, such as the Saponification Value (179.79 mg KOH/g), that were within standard regulatory limits, unlike the unrefined sample (228.83 mg KOH/g). In contrast, unrefined Shea butter (Sample A) retained its natural therapeutic potential, confirmed by the presence of beneficial saponins (+), which were removed during refining (-). While both samples exhibited excellent oxidative stability, with low peroxide values well below the maximum standard (2.26 and 2.09 meq O₂/kg), the unrefined butter is preferred for applications where natural nutrient retention and traditional properties are desired. In conclusion, refined Shea butter is functionally superior for applications requiring low viscosity, enhanced stability, and high-heat processing, while unrefined Shea butter offers greater natural bioactivity and therapeutic properties. This comparative assessment provides essential data for quality standardization and informed consumer choice within the Ekiti Shea butter value chain.