TITLE:
Impact of Storage Conditions on the Physicochemical Characteristics of Baobab (Adansonia digitata L.) Seed Oil
AUTHORS:
Edouard Mbarick Ndiaye, Papa Guédel Faye, Alioune Sow, Khadim Niane, Seyni Ndiaye, Samba Baldé, Omar Ibn Khatab Cisse, Nicolas Cyrille Ayessou, Mady Cisse
KEYWORDS:
Adansonia digitata L., Oil, Seeds, Physicochemical, Storage
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.4,
April
19,
2022
ABSTRACT: The evolution of some quality markers of baobab (Adansonia digitata L.) was studied. Baobab oil extracted by pressing was packaged in 30 mL non-amber glass bottles
and stored at different temperatures: 20°C, 30°C and 45°C. The physicochemical
parameters (acid, peroxide, iodine, saponification, refraction and color
indices) were determined during three months’ storage. A significant 5%
increase in acid, peroxide and saponification value was observed over time.
However, the iodine value decreased. The yellowing and refractive index
remained stable while storage at 45°C caused the most significant changes in
chemical parameters. The results obtained show that oils stored at 20°C had the
lowest acid (2.42 ± 0.26 mg KOH/g) and peroxide (0.82 ± 0.25 mEqO2/Kg)
value after three months of follow-up.