| Correlations
between some major parameters |
| |
| Total polyophenols in shea
butter (hexane extraction) vs. catechins in kernel (methanol
extraction) |
|
|
| |
|
|
|
Correlation |
Signif. |
Ret.
Time |
Solubility |
Importance |
| |
Compound |
Initials |
r |
r2 |
p value |
Mins |
MeOH
% |
Max.
ppm |
| TotPolyPhenols |
vs. |
Gallic |
G |
-0.5802 |
0.3367 |
0.01 |
8 |
13 |
5100 |
| TotPolyPhenols |
vs. |
Gallocatechin |
GC |
0.2688 |
0.0723 |
0.28 |
12.9 |
17 |
2200 |
| TotPolyPhenols |
vs. |
Catechin |
C |
0.2438 |
0.0595 |
0.24 |
20.8 |
25 |
280 |
| TotPolyPhenols |
vs. |
Epigallocatechin |
EGC |
-0.2559 |
0.0655 |
0.31 |
20.8 |
25 |
1650 |
| TotPolyPhenols |
vs. |
Epigallocatechin
gallate |
EGCG |
0.4014 |
0.1611 |
0.10 |
26.7 |
31 |
1700 |
| TotPolyPhenols |
vs. |
Epicatechin |
EC |
-0.2179 |
0.0475 |
0.39 |
27.9 |
32 |
520 |
| TotPolyPhenols |
vs. |
Gallocatechin
gallate |
GCG |
0.3503 |
0.1227 |
0.39 |
30.6 |
35 |
550 |
| TotPolyPhenols |
vs. |
Epicatechin gallate |
ECG |
0.2973 |
0.0884 |
0.23 |
33.4 |
53 |
500 |
| TotPolyPhenols |
vs. |
6 catechin total
(no C, EC) |
|
-0.2192 |
0.0481 |
0.38 |
|
|
|
| TotPolyPhenols |
vs. |
7 catechin total
(no G) |
|
0.1519 |
0.0231 |
0.23 |
|
|
|
| TotPolyPhenols |
vs. |
5 catechin total
(no G, EGC,EC) |
|
0.3160 |
0.0999 |
0.20 |
|
|
|
| |
|
|
|
|
|
|
|
|
|
| Conclusion: |
High
gallic acid content in the kernel is negatively correlated with
total polyphenols in shea butter.Hexane extraction of shea butter
fails to extract the large gallic acid fraction (40% of catechins).No
other compound correlates well with butter phenolics, except
EGCG (marginally). |
| |
| |
| |
| Relationship between oleic
acid content of shea butter and percentage of room temperature
"liquid" triglycerides |
| Oleic acid (18:1) |
vs |
Sum of Poly & Di
Unsat TAGs |
|
Correlation |
Signif.
p value |
 |
r |
r2 |
| |
|
|
|
0.9577 |
0.9173 |
0.00 |
