Alioune Sow1, 2,
,
Oumar Ibn Khatab Cissé3, 4,
Ngoné Fall Bèye1, 5,
Edouard Mbarick Ndiaye3,
Pape Guédel Faye3, 6,
Delphine Margout-Jantac7,
Omar Touré3,
Khadim Niane3,
Patrick Poucheret7,
Nicolas Ayessou3, 6,
Mady Cissé3, 6 1Laboratoire des Sciences Biologiques, Agronomiques, Alimentaires et de Modélisation des Systèmes Complexes (LaBAAM)
2UFR des Sciences Agronomiques, de l’Aquaculture et des Technologies Alimentaires (S2ATA), Université Gaston Berger de Saint-Louis, Route de Ngallèle, BP 234, Saint-Louis, Sénégal;Laboratoire Eau, Energie, Environnement et Procédés Industriels (L3EPI), Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, S-10700, Dakar-Fann, Sénégal
3Laboratoire Eau, Energie, Environnement et Procédés Industriels (L3EPI), Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, S-10700, Dakar-Fann, Sénégal
4Ecole Nationale Supérieure d’Agriculture (ENSA), Thiès, Sénégal
5UFR des Sciences Agronomiques, de l’Aquaculture et des Technologies Alimentaires (S2ATA), Université Gaston Berger de Saint-Louis, Route de Ngallèle, BP 234, Saint-Louis, Sénégal
6Centre d’études sur la sécurité alimentaire et les molécules fonctionnelles (CESAM)-ESP/UCAD
7Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34093 Montpellier, France
American Journal of Food Science and Technology.
2025,
Vol. 13 No. 5, 141-147
DOI: 10.12691/ajfst-13-5-5
Copyright © 2025 Science and Education PublishingCite this paper: Alioune Sow, Oumar Ibn Khatab Cissé, Ngoné Fall Bèye, Edouard Mbarick Ndiaye, Pape Guédel Faye, Delphine Margout-Jantac, Omar Touré, Khadim Niane, Patrick Poucheret, Nicolas Ayessou, Mady Cissé. Stability Monitoring of Baobab’s Oil According to Physicochemical Parameters.
American Journal of Food Science and Technology. 2025; 13(5):141-147. doi: 10.12691/ajfst-13-5-5.
Correspondence to: Alioune Sow, Laboratoire des Sciences Biologiques, Agronomiques, Alimentaires et de Modélisation des Systèmes Complexes (LaBAAM). Email:
alioune.sow@ugb.edu.snAbstract
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-1) significantly changed following packaging in amber (0.72 to 2.90 mgKOH.g-1) and transparent (0.78 to 2.63 mgKOH.g-1) 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 mgI2.100g-1) and transparent bottles (81.29 to 85.45 mgI2.100g-1). However, after storage at room temperature, the peroxide and saponification values significantly increased (p < 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.
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