This study presents a comprehensive investigation of the physicochemical properties and quality of shea butter using standardized laboratory methods. The experiment included determining oxidative stability and freshness parameters, as well as analyzing the fatty acid profile using modern instrumental techniques. Laboratory analysis demonstrated that shea butter is of high quality and has a good shelf life. This is evidenced by a set of interrelated parameters characterizing its freshness and stability. A key indicator of raw material freshness is its low acid value (0.06 mg KOH/g), indicating the absence of significant fat hydrolysis and rancidity. This result is consistent with the minimal moisture content in the sample (0.04%), since water typically acts as a catalyst for hydrolytic spoilage and microbial growth. The identified characteristics are directly related to the natural fatty acid composition, as indicated by the iodine value (47.23 g I₂/100 g). This value, typical of shea butter, reflects the balance of monounsaturated and saturated acids. This composition ensures not only a firm consistency but also natural oxidation stability compared to more unsaturated oils. The established characteristics confirm the oil's potential as a functional raw material for various industries. In the food industry, particularly confectionery, shea butter can replace artificially processed fats in glazes and fillings, creating a more natural flavor. However, its naturally light nutty aroma is not suitable for all products, and it sometimes needs to be removed, which increases the cost of the process. Based on these data, shea butter can be recommended as a natural ingredient for cosmetic, food, and pharmaceutical products where oxidation stability and improved textural properties are required.

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