Physicochemical Quality of Palm Oil in Lower Casamance (Southern Senegal): Degradation Indicators and Public Health Implications

Abstract

Palm oil, widely used in food, cosmetics and the agri-food industry, holds an important socio-economic position in Senegal, particularly in Lower Casamance. However, its physicochemical quality remains poorly documented, which raises concerns for consumer health. The aim of this study is to assess the nutritional value of six samples of palm oil produced and marketed in this region through the analysis of five parameters: acid index, peroxide index, iodine index, insoluble impurities content, and water content, in accordance with the standards of Codex Stan 210-1999. The results show that the acid index of the samples (43.06 to 47.53 mg KOH/g) far exceeds the standard (<10 mg KOH/g), indicating high acidity and degraded quality. The peroxide value is within the acceptable range (2.29 to 9.43 mEq/kg), indicating limited oxidation. The iodine index ranges from 44.5 to 75.5 g I 2 /100g, with a value below the standard for Birkama oil (44.5 g), indicating a high content of saturated fatty acids. The insoluble impurities are very high (1.29% to 6.58%), well above the standard (0.05%), suggesting deficiencies in the filtration processes. Moisture and volatile content are compliant (<0.2%), with a maximum of 0.005%. The results show that, while the water content and peroxide values are generally within standards, the oils exhibit high acidity as well as insoluble impurities exceeding Codex Alimentarius standards. The authors conclude that these quality defects pose risks to public health and call for improvements in production methods and quality control.