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Shao, D., Venkitasamy, C., Li, X., Pan, X. and Shi, J. (2015) Thermal and Storage Characteristics of Tomato Seed Oil. LWT—Food Science and Technology, 63,191-197.
https://doi.org/10.1016/j.lwt.2015.03.010

has been cited by the following article:

• 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.