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Impact of Storage Conditions on the Physicochemical Characteristics of Baobab (<i>Adansonia digitata</i> L.) Seed Oil
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
UFR of Agronomic Sciences, Aquaculture and Food Technologies (S2ATA), Gaston Berger University of Saint-Louis, Saint-Louis, Senegal
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
National School of Agriculture, Iba Der Thiam University of Thies, Thies, Senegal
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
- 1 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
- 2 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
- 3 UFR of Agronomic Sciences, Aquaculture and Food Technologies (S2ATA), Gaston Berger University of Saint-Louis, Saint-Louis, Senegal
- 4 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
- 5 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
- 6 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
- 7 National School of Agriculture, Iba Der Thiam University of Thies, Thies, Senegal
- 8 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
- 9 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal
Food and Nutrition Sciences·Volume 13 (2022)·Pages 373–386·Published 12 April 2022·DOI10.4236/fns.2022.134028
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Abstract
The evolution of some quality markers of baobab ( Adansonia digitata L.) was studied. Baobab oil extracted by pressing was packaged in 30 mL non-amber glass bottles and stored at different temperatures: 20°C, 30 °C and 45 °C . The physicochemical parameters (acid, peroxide, iodine, saponification, refraction and color indices) were determined during three months’ storage. A significant 5% increase in acid, peroxide and saponification value was observed over time. However, the iodine value decreased. The yellowing and refractive index remained stable while storage at 45°C caused the most significant changes in chemical parameters. The results obtained show that oils stored at 20 °C had the lowest acid (2.42 ± 0.26 mg KOH/g) and peroxide (0.82 ± 0.25 mEqO 2 /Kg) value after three months of follow-up.
Keywords<i>Adansonia digitata </i>L.OilSeedsPhysicochemicalStorage
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