E. Ndiaye, Papa Guédel Faye, A. Sow, Khadim Niane, Seyni Ndiaye, S. Baldé, O. Cissé, N. Ayessou, M. Cissé
{"title":"贮藏条件对猴面包树理化特性的影响籽油","authors":"E. Ndiaye, Papa Guédel Faye, A. Sow, Khadim Niane, Seyni Ndiaye, S. Baldé, O. Cissé, N. Ayessou, M. Cissé","doi":"10.4236/fns.2022.134028","DOIUrl":null,"url":null,"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.","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Impact of Storage Conditions on the Physicochemical Characteristics of Baobab (<i>Adansonia digitata</i> L.) Seed Oil\",\"authors\":\"E. Ndiaye, Papa Guédel Faye, A. Sow, Khadim Niane, Seyni Ndiaye, S. Baldé, O. Cissé, N. Ayessou, M. Cissé\",\"doi\":\"10.4236/fns.2022.134028\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":69581,\"journal\":{\"name\":\"食品与营养科学(英文)\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"食品与营养科学(英文)\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://doi.org/10.4236/fns.2022.134028\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品与营养科学(英文)","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.4236/fns.2022.134028","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Impact of Storage Conditions on the Physicochemical Characteristics of Baobab (Adansonia digitata L.) Seed Oil
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.
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