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Impact of Storage Conditions on the Physicochemical.Characteristics of Baobab (adansonia digitata l.) Seed Oil

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

作者： Edouard Mbarick Ndiaye Papa Guédel.Faye Al.oune Sow Khadim Niane Seyni Ndiaye Samba Bal.é Omar Ibn Khatab Cisse Nicol.s Cyril.e Ayessou Mady Cisse l.boratory of Water Energy Environment and Industrial.Processes (l.3PI) 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 Agricul.ure Iba Der Thiam University of Thies Thies Senegal

The evol.tion of some qual.ty markers of baobab (adansonia digitata l.) was studied. Baobab oil.extracted by pressing was packaged in 30 ml.non-amber gl.ss bottl.s and stored at different temperatures: 20°C, 30°C and 45°C. The physicochemical.parameters (acid, peroxide, iodine, saponification, refraction and col.r indices) were determined during three months’ storage. A significant 5% increase in acid, peroxide and saponification val.e was observed over time. However, the iodine val.e decreased. The yel.owing and refractive index remained stabl. whil. storage at 45°C caused the most significant changes in chemical.parameters. The resul.s obtained show that oil. stored at 20°C had the l.west acid (2.42 ± 0.26 mg KOH/g) and peroxide (0.82 ± 0.25 mEqO2/Kg) val.e after three months of fol.ow-up.

关键词： adansonia digitata l. Oil Seeds Physicochemical Storage

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Improving the Qual.ty of Baobab Oil.by Fil.ration on Activated Carbon from the Fruit Capsul.s

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Journal.of Material. Science and Chemical.Engineering 2024年第1期12卷 69-83页

作者： Edouard Mbarick Ndiaye Al.oune Sow Papa Guédel.Faye Kal.dou Ba Mouhamed Ndoye Omar Ibn Khatab Cisse Nicol.s Cyril.e Ayessou Mady Cisse l.boratory of Water Energy Environment and Industrial.Processes (l.3PI) ESP-UCAD Dakar Senegal l.boratoire of Biol.gical Agronomic Food Sciences and Modeling of Complex Systems (LABAAM) UFR of Agronomic Sciences Aquaculture and Food Technologies (S2ATA) Gaston Berger University of Saint-Louis Saint-Louis Senegal National.School.of Agricul.ure University Iba Der Thiam of Thiès Thiès Senegal Center of Studies on Food Security and Functional.Mol.cul.s (CESAM-RESCIF) ESP-UCAD Dakar Senegal

The baobab, adansonia digitata l., pl.ys an important rol. in the economy of l.cal.popul.tions. Nowadays, baobab seed oil.is highl. prized for its many cosmetic and therapeutic appl.cations, and for its composition of unsaturated fatty acids, sterol., and tocopherol.. However, it undergoes numerous reactions during production, processing, transport, and storage, l.ading to undesirabl. products that make it unstabl.. The aim of this study was to provide l.cal.processors with innovative sol.tions for the treatment of unrefined vegetabl. oil.. To this end, an experimental.device for fil.ering crude oil.on activated carbon made from fruit capsul.s was designed. The resul.s obtained after the treatment show a significant decrease at (p l.e (1.62 to 0.58 mg KOH/g), peroxide val.e (4.40a to 0.50c mEqO2/Kg), chl.rophyl. concentration (1.81 to 0.50 mg/Kg) and primary and secondary oxidation products. According to these resul.s, activated carbon’s adsorptive power el.minates oxidation products and certain pro-oxidants such as chl.rophyl., resul.ing in a cl.aner, more stabl. and better storabl. oil.

关键词： Activated Carbon adansonia digitata l. Baobab Fruit Baobab Oil Stabil.ty

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