Stability Monitoring of Baobab’s Oil According to Physicochemical Parameters

Alioune Sow^{1, 2,} , Oumar Ibn Khatab Cissé^{3, 4}, Ngoné Fall Bèye^{1, 5}, Edouard Mbarick Ndiaye³, Pape Guédel Faye^{3, 6}, Delphine Margout-Jantac⁷, Omar Touré³, Khadim Niane³, Patrick Poucheret⁷, Nicolas Ayessou^{3, 6} and Mady Cissé^{3, 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

Cite 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 and 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

Abstract

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.

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

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