TITLE:
Irvingia Fat Ageing: Study of Chemical Characteristics Related to MIR Spectroscopy
AUTHORS:
Aristide H. W. Nakavoua, Gadet M. Dzondo, Aubin N. Loumouamou, Louis Matos, Gilles Figueredo
KEYWORDS:
Ageing, Irvingia gabonensis, MIR, Cis-Trans, Isomerism
JOURNAL NAME:
Spectral Analysis Review,
Vol.7 No.1,
January
31,
2023
ABSTRACT: The Irvingia gabonensis kernels, which have
been extensively studied for their numerous virtues, including the ability to
act against the accumulation of fats in the body[1], contain
an oil. The aging of this oil under two different conditions of conservation
was the subject of our work. One of the results was an increase in the content
of long-chain carbonaceous fatty acids during aging for 11 months of storage at
low temperature (6℃) and at 30℃. This behavior does not find a concordant explanation by the comparative
analysis of the chemical indices. Hence, there is the need to use the Medium
Infra-Red spectroscopy (MIR) which allowed to clarify the information of the
saponification index, to justify the weakness of the formation of peroxides in
the case of the conservation at 30℃ and to
confirm the information given by the peroxide index. It also allowed to understand
the formation of the long carbon chains by
the “cis-trans” isomerization and the
homolytic cuts which intervene within the matrix of the fat by
the analysis of the number of -CH2 and -CH3 groups in the two conditions
of conservation. This study reveals that the rapid solidification of Irvingia gabonensis oil at room
temperature[2] is an
advantage for its preservation at room temperature but a great weakness when
the fat is stored at low temperature.