eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2020-01-16 8 1 19 23 10.12691/ajfst-8-1-3 AJFST2020813 article Aristide. H. W. Nakavoua aristide.nak@lycee-saintexbrazza.org 1 Bertin Mikolo 2 Aubin.N. Loumouamoué 2 G. Figuérédo 3 Laboratory of Chemistry of Natural Substances (IRSEN), BP 389, Brazzaville, Congo Marien Ngouabi University, National Polytechnic High School (ENSP), Laboratory for the Valorisation of Agri-resources, Brazzaville, Congo LEXVA Analytical, 460 rue du Montant, 63540 Romagnat, France or Henri Mondor Street Biopole Clermont-Limagne 63360 Saint BEAUZIRE The maturation of oil extracted from the safou oil Dacryodes Edulis preserved at low temperature (6°C) and at 30°C is monitored during a 11 month storage, comparing physical chemistry. Thus, analysis of saponification, the information provided by the peroxide and behavior of acid value and ester indices have yielded an overall behavior of the oil in the safou storage thereof being correlated to the variation of the levels of AG.This study reveals that as the safou fruit, the oil contained in the pulp degraded itself quickly during the maturation, especially in storage conditions at moderate temperature. http://pubs.sciepub.com/ajfst/8/1/3/ajfst-8-1-3.pdf maturation Dacryodes edulis moderate temperature