Shea Press Cake, an Organic Resource of Bioactive Molecules: Biochemical and Phytochemical Profiles of Alcoholic Extracts

Shea press cake is a subproduct of shea butter production. It generally serves as animal food or as fuel, in shea areas. This study demonstrated its ability as edible organic bank of bioactive molecules useful for human. Therefore, the hydroalcoholic extract was screened through GC-MS analysis, and antinutritional compounds were quantified. Chromatogram revealed a wide range of molecules belonging to various famillies. Hence, many amino acids involving EAA (Threonine, Valin and pre-tryptophan) were detected. Peaks related to organic acids like quinic, lactic, malic, citric, gluconic, galactaric, succinic and phosphoric acids were also identified. These acids would be widely exploited in either food or cosmeto-pharmaceutical, or in both industries. Also appeared on the chromatogram, peaks of oses (glucose, fructose and sucrose) and phenolic acids. Phenolic acids consisted in various catechins and gallic acids which would have antioxidant, antimicrobial, antitumor, anticancer powers. Some other benefic molecules like glycerol and myo-inositol counted among the identified molecules. Above all, shea press cake contents in oxalates (564.66±49.60 mg/100 g DM) and phytates (148.45±0.03 mg/100 g DM) were at far, lower than those of many therapeutic teas. Thus, shea press cake might be considered as a valuable edible bank of bioactive molecules. It could be involved in cosmetics, in drugs and be recommended to consumption as teas leaves, coffee, cinnamon, etc. in prevention to diseases related to metabolic disturbances and oxidative stress (tumor, cancer and degenerative diseases).