@article{ajfst20251355,
author={{Sow, Alioune and Ciss¨¦, Oumar Ibn Khatab and B¨¨ye, Ngon¨¦ Fall and Ndiaye, Edouard Mbarick and Faye, Pape Gu¨¦del and Margout-Jantac, Delphine and Tour¨¦, Omar and Niane, Khadim and Poucheret, Patrick and Ayessou, Nicolas and Ciss¨¦, Mady},
title={Stability Monitoring of Baobab¡¯s Oil According to Physicochemical Parameters},
journal={American Journal of Food Science and Technology},
volume={13},
number={5},
pages={141--147},
year={2025},
url={https://pubs.sciepub.com/ajfst/13/5/5},
issn={2333-4835},
abstract={The objective of the study is to investigate the impact of baobab seed pretreatment operations, origin and type of packaging on the stability of baobab oils after fourteen (14) months of storage at room temperature. Thus, the acid, iodine, peroxide, saponification, refraction and color values of the oils extracted by cold pressing were evaluated. The results obtained reveal that the initial acid values (0.49 to 2.36 mgKOH.g<SUP>-1</SUP>) significantly changed following packaging in amber (0.72 to 2.90 mgKOH.g<SUP>-1</SUP>) and transparent (0.78 to 2.63 mgKOH.g<SUP>-1</SUP>) bottles, at the end of the storage period. The results indicate a significant decrease in the iodine values of oils packaged in amber bottles (82.04 to 87.32 mgI<SUB>2</SUB>.100g<SUP>-1</SUP>) and transparent bottles (81.29 to 85.45 mgI<SUB>2</SUB>.100g<SUP>-1</SUP>). However, after storage at room temperature, the peroxide and saponification values significantly increased (p &lt; 0.05) in all baobab oils. A correlation analysis between the physicochemical properties of the extracted oils was carried out. Also, a principal component analysis on the composition of the oils at the end of storage was also carried out. These results suggest the extraction of the oil from unwashed baobab seeds from the locality of Ziguinchor and packaging in amber bottles.},
doi={10.12691/ajfst-13-5-5}
publisher={Science and Education Publishing}
}