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

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.