Impact of Storage Conditions on the Physicochemical Characteristics of Baobab (Adansonia digitata L.) Seed Oil  

作　　者：Edouard Mbarick Ndiaye Papa Guédel Faye Alioune Sow Khadim Niane Seyni Ndiaye Samba Baldé Omar Ibn Khatab Cisse Nicolas Cyrille Ayessou Mady Cisse Edouard Mbarick Ndiaye;Papa Guédel Faye;Alioune Sow;Khadim Niane;Seyni Ndiaye;Samba Baldé;Omar Ibn Khatab Cisse;Nicolas Cyrille Ayessou;Mady Cisse(Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal;UFR of Agronomic Sciences, Aquaculture and Food Technologies (S2ATA), Gaston Berger University of Saint-Louis, Saint-Louis, Senegal;National School of Agriculture, Iba Der Thiam University of Thies, Thies, Senegal)

机构地区：[1]Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal [2]UFR of Agronomic Sciences, Aquaculture and Food Technologies (S2ATA), Gaston Berger University of Saint-Louis, Saint-Louis, Senegal [3]National School of Agriculture, Iba Der Thiam University of Thies, Thies, Senegal

出　　处：《Food and Nutrition Sciences》2022年第4期373-386,共14页食品与营养科学（英文）

摘　　要：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.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.

关 键 词：Adansonia digitata L. OIL SEEDS PHYSICOCHEMICAL STORAGE 

分 类 号：F42[经济管理—产业经济]