Comparison of Stability between Kaso (Tetracarpidium conophorum) and Safou Pulp (Dacryodes edulis) Oils Encapsulated in Maltodextrins 6DE

Dzondo-Gadet Michel ； Moussounga Jacques Emmanuel ； Matouba Excellent ； Mvoula Tsieri Michel ； Desobry Stéphane

《Advance Journal of Food Science and Technology》 6卷4期 (2014/04) Pp. 438-444

並列摘要

Safou pulp and Kaso oils have a good nutritional value and olive oil’s properties are well known. Totox value and the content of thiobarbituric reactive species were measured over a period of 2 months, at 50°C, to evaluate oxidation of free and maltodextrin-encapsulated oils. Freeze-dried particles were more efficient against oil oxidation than spray-dried particles. The comparison between Safou and Kaso using olive oil as reference demonstrates the best oxidative stability of this first one at 50°C. These oils stored over 3 years at 20°C showed the high amount of Peroxide value and modifications of the fatty acid fraction and composition.

並列關鍵字

Dacryodes edulis ； kaso ； maltodextrin ； oxidation ； safou pulp oil ； storage ； Tetracarpidium conophorum ； totox