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Traditional Pathway of Oil Extraction from <i>Quassia undulate</i>Seeds and Its Chemical Characteristic

Food and Nutrition Sciences 2021年第5期12卷 452-461页

作者： ndiaye seyni Gueye Mathieu Baldé Samba ndiaye Bou Ayessou Nicolas Cyrille Laboratoire Eau-Energie-Environnement et Procédésindustriels (LE3PI) ESP-UCAD Dakar Sénégal Center for Studies on Food Safety and Functional Molecules (CESAM-RESCIF) ESP-UCAD Dakar Sénégal Laboratoire UMI 3189 Bp206 Dakar Département de Botanique et de Géologie Institut Fondamental d’Afrique Noire (IFAN) Cheikh Anta Diop University Dakar Sénégal

In Africa, traditional vegetable oil extraction often involves the use of plants in the manufacturing process. Quassia undulate oil is thus traditionally prepared. An expedition went to Kédougo (a region in southeastern Senegal involving women of the Bassaris community) in June 2018 to study the Q. undulate oil traditional extraction mode. Thus, the objective of this study is to follow the traditional extraction of Q

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Quassia undulata Oil Exploitation: Extraction’s Yield, Phytochemical Profile of Seeds and Oilcake Nutritional Value

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Food and Nutrition Sciences 2022年第2期13卷 136-146页

作者： ndiaye seyni ndiaye Bou Cissé Oumar Ibn Khatab Cissé Mady Gueye Mathieu Qi Zhang Ayessou Nicolas Cyrille Mensah Center for Studies on Food Safety and Functional Molecules (CESAM-RESCIF) ESP-UCAD Dakar Sénégal Oil Crops Research Institute of Chinese Academy of Agricultural Sciences (OCRI-CAAS) Wuhan China Laboratoire UMI 3189 Institut Fondamentale d’Afrique Noire (IFAN) Cheikh Anta Diop Département de Botanique et de Géologie Dakar Senegal

Quassia undulata is a plant that belongs to the Simaroubaceae family. In Africa, it occurs in the wooded savannah from Senegal in the west to the Central African Republic in the east. The seeds from the plant are very rich in oil. The traditional extraction of this oil involves a phase of boiling the powder from the seeds in a decoction of Piliostigma thonningii leaves. Thus, the aim of this study is to determine the impact of Piliostigma thonningii leaves on the extraction yield, to assess the phytochemical profile of seeds and oilcake and, to determine the nutritional value of the cakes obtained after extraction. Thus, the traditional extraction of oil was carried out in the laboratory and physico-chemical and phytochemical analyses were carried out on the water decoction, the oil and, the oilcake. The results showed that the traditional extraction gives a low extraction yield (5.18% with PD and 6.12% without PD) compared to the Soxhlet extraction (56.9%). On the other hand, it was found that oil obtained by traditional extraction in the presence of Piliostigma thonningii leaves was of better physicochemical quality. Finally, oilcake very rich in proteins (36.71% - 42.69%) and mineral elements (110.9 - 152.33 mg/100g of calcium, 544.75 - 620.77 mg/100g of Potassium and 331.11 - 459.68 mg/100g of Magnesium) justify their use in human food. However, investigations should point to the impact of this traditional technique on the elimination of quassinoids, toxins and antihelminth compounds present in the seeds.

关键词： Quassia undulata Piliostigma thonningii Oil Extraction Phytochemical

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Impact of Storage Conditions on the Physicochemical Characteristics of Baobab (Adansonia digitata L.) Seed Oil

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Food and Nutrition Sciences 2022年第4期13卷 373-386页

作者： Edouard Mbarick ndiaye Papa Guédel Faye Alioune Sow Khadim Niane seyni ndiaye Samba Baldé Omar Ibn Khatab Cisse Nicolas Cyrille Ayessou Mady Cisse 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 National School of Agriculture Iba Der Thiam University of Thies Thies Senegal

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 mEqO2/Kg) value after three months of follow-up.

关键词： Adansonia digitata L. Oil Seeds Physicochemical Storage

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Processes for the Clarification of the Crude Oil of Baobab Seeds Extracted by Pressing on Activated Carbon Elaborated from the Capsules of the Fruit (Adansonia digitata L.)

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Advances in Chemical Engineering and Science 2023年第2期13卷 105-118页

作者： Edouard Mbarick ndiaye Alioune Sow Kalidou Ba Mouhamed Ndoye Yousra El Idrissi seyni ndiaye Hamza El Moudden Papa Guedel Faye Hicham Harhar Nicolas Ayessou Mohamed Tabyaoui Mady Cisse Laboratory of Water Energy Environment and Industrial Processes (LE3PI) ESP-UCAD ESP-UCAD Cheikh Anta Diop University Dakar Senegal Laboratory of Materials Nanotechnology and Environment Faculty of Sciences-Rabat Mohammed V University of Rabat Rabat Morocco Laboratory of Biological Agronomic Food Sciences and Modeling of Complex Systems (LABAAM) UFR of Agronomic Scienc-es Aquaculture and Food Technologies (S2ATA) Gaston Berger University of Saint-Louis Saint-Louis Senegal Higher School of Technology of El Kelaa of The Sraghna Cadi Ayyad University Marrakech Morocco

The baobab, Adansonia digitata L. plays an important role in the economy of local populations. The oil from the seeds of the baobab fruit is nowadays highly prized because of its numerous cosmetic and therapeutic applications and its composition of unsaturated fatty acids, sterols and tocopherols. However, unlike refined oils, locally extracted baobab oil has not undergone purification operations to ensure its quality. Only a filtration on special cloths is carried out after decantation. Indeed, the oil obtained after pressing is cloudy because of the presence of various impurities. It therefore requires treatment operations to make it more attractive and of higher quality. Therefore, in order to provide innovative solutions to local companies to improve the quality of vegetable oils, a study of clarification (treatment) of crude oil is necessary. An experimental device has been developed in the laboratory. It includes a glass column and a filter bed of dune sand and activated carbon. This study has shown the efficiency of the experimental device. Indeed, the activated carbon, thanks to its adsorbing power, has allowed a significant decrease in turbidity at the 5% threshold, from 14.61 NTU for the raw oil to 0.08 NTU for the oil filtered on 3% carbon and 0.033 NTU for the oil filtered on 5% carbon. That is to say an abatement higher than 95%. This decrease in turbidity could be correlated with the decrease in brown index from 187.39a for the initial crude oil to 128.53d for the oil treated with 3% activated carbon versus 187.59a for the oil filtered on cloths. The lowest brown index was observed with the filtration using 5% activated carbon (35.99b). Thus, for the yellowness index, only the filtration on 5% charcoal allowed to obtain a significant decrease in yellowness. The yellowing index of the oil with 5% was 44.67b against 79.04a for the oil filtered with 3% activated carbon, 86.33a fo

关键词： Activated Carbon Baobab Oil Clarification Filtration Process

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