Food and Nutrition Sciences | 2021
Traditional Pathway of Oil Extraction from Quassia undulate Seeds and Its Chemical Characteristic
Abstract
In Africa, traditional vegetable oil extraction often involves the use of \nplants in the manufacturing process. Quassia undulate oil is thus traditionally prepared. An expedition went to Kedougo (a \nregion in southeastern Senegal involving women of the Bassaris community) in June \n2018 to study the Q. undulate oil traditional extraction mode. Thus, the objective of this study is to \nfollow the traditional extraction of Q. undulate oil and to perform the physico-chemical analysis of the obtained oil. \nOil samples taken after the survey allowed the oil physico-chemical \ncharacterization. The traditional oil extraction made by four women from Eganga, \nEthiolo, and Ebarack’s villages reveals oil clear that is solid at room \ntemperature. The study of the established chart revealed the use of Pilliostigma thonnintigi leaves during the oil preparation. The oil shows characteristics \ncomparable to shea butter, and the oil stability can be compared to the corn \nand peanut oil one. The physicochemical analysis showed oil solid at room \ntemperature with an acid value between 1.223 \n± 0.013 and 7.333 ± 0.465. The saponification value was between 190.489 \n± 3.083 and 199.732 ± 3.107, and the peroxide value between 4.453 ± 0.042 and 8.644 \n± 0.285. The iodine values were between 21.455 ± 2.440 and 38.068 ± 0.082, and the refractive index \n1.462 - 1.463. Q. undulate oil offers several technological perspectives. However, it would be \ninteresting to study the impact of P. thonnintigi leaves during extraction. The fatty acid profile should also be \ndetermined.