Monitoring Fatty Acid Profile and Polyphenol Content During Baobab's Oil Storage

Alioune Sow^{1, 2,} , Oumar Ibn Khatab Cissé^{3, 4}, Edouard Mbarick Ndiaye³, Pape Guédel Faye^{3, 5}, Delphine Margout-Jantac⁶, Samba Baldé³, Khadim Niane³, Patrick Poucheret⁶, Nicolas Ayessou^{3, 5} and Mady Cissé^{3, 5}

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

⁵Centre d’études sur la sécurité alimentaire et les molécules fonctionnelles (CESAM)-ESP/UCAD

⁶Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34093 Montpellier, France

Cite this paper:
Alioune Sow, Oumar Ibn Khatab Cissé, Edouard Mbarick Ndiaye, Pape Guédel Faye, Delphine Margout-Jantac, Samba Baldé, Khadim Niane, Patrick Poucheret, Nicolas Ayessou and Mady Cissé. Monitoring Fatty Acid Profile and Polyphenol Content During Baobab's Oil Storage. American Journal of Food Science and Technology. 2025; 13(5):122-129. doi: 10.12691/ajfst-13-5-3

Abstract

The objective of the study is to investigate the influence of baobab seed pretreatment operations, origin and type of packaging on the stability of baobab oils during the storage period at room temperature. Therefore, the fatty acid, tyrosol, hydroxytyrosol and caffeic acid contents of the oils extracted by cold pressing were evaluated. The results reveal an increase in the saturated fatty acid content and a decrease in the unsaturated and cyclic fatty acid contents. Indeed, after 14 months of storage at room temperature, unsaturated fatty acid losses varied with oils extracted from UKS (7.89 to 9.65%), UZS (0.89 to 4.18%), WBS (1.29 to 1.48%) and UBS (1.36 to 1.94%). However, cyclic fatty acid contents increased for oils from UKS (0.87% and 0.89%), UZS (0.77% and 1.36%), WBS (0.75% and 1.28%) and UBS (0.58% and 1.6%). Furthermore, the results show that the caffeic acid content of UKS oils packaged in amber bottles (0.590 ± 0.322 mg.L-1) was slightly higher than those in transparent bottles (0.471 ± 0.139 mg.L^-1).A correlation analysis between the fatty acid and phenolic compound contents of the oils at the end of storage was carried out. Also, a principal component analysis on the composition of the identified and monitored compounds of the oils at the end of storage was also carried out. These results indicate the use of baobab fruit seeds collected in the Ziguinchor locality, and the packaging of the extracted oils in amber bottles.

Keywords:
Adansonia digitata L. seeds extraction pressure oil storage stability

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