Baillonella toxisperma (Moabi) seed is a multipurpose fruit mainly used in the craft way and remains underexplored as an added value product. This study investigates the physicochemical properties of its butter to consider going beyond small-scale farming. The raw material analyzed has been extracted by using a traditional process. The physical and chemical properties of moabi butter were evaluated using official standards and established methods. Differential Scanning Calorimetry (DSC), Fourier Transfer Infrared (FTIR-ATR), and Thermogravimetry (TGA) analyses were performed to characterize thermal behavior and main chemical groups. Additionally, Gas Chromatography-Mass Spectrometry (GC/MS) was used to identify and quantify fatty acid compounds. Antioxidant and anti-inflammatory activities were also evaluated. The results show that kernel seeds yielded 30.0% butter. The refractive index was 1.464 and butter remains solid at room temperature. The density and specific gravity values were 0.91 mg/mL and 0.92 g/cm3, respectively. The acid and peroxide values were 38.76 mg KOH/g and 6.30 meq O2/kg. The iodine value was 16.26 (mg I2/100 g butter) while saponification index and unsaponifiable matters were 200.5 (mg KOH/g) and 1.52%, respectively. GC/MS revealed the major fatty acids as oleic acid (53.6%), stearic acid (32.5%), and palmitic acid (10.8%), with minor fatty acids as linoleic (2.5%) and arachidic (0.6%) acids. FTIR results showed several bands indicating the presence of fatty compounds. TGA indicated that this butter is stable until 200？C and fully degraded at 550？C. DSC displayed the glass transition of moabi butter between ？10？C and ？7？C, with a melting point at 55？C. This butter exhibited an anti-inflammatory activity at 79.95 mg/mL and an antioxidant activity at 4.94 mg/mL. The study demonstrated that moabi seed butter is an important product with interesting physicochemical properties. This butter demonstrated its potential for both human consumption and industrial applications.
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