摘要
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 -CH<sub>2</sub> and -CH<sub>3</sub> 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.
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 -CH<sub>2</sub> and -CH<sub>3</sub> 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.
作者
Aristide H. W. Nakavoua
Gadet M. Dzondo
Aubin N. Loumouamou
Louis Matos
Gilles Figueredo
Aristide H. W. Nakavoua;Gadet M. Dzondo;Aubin N. Loumouamou;Louis Matos;Gilles Figueredo(Laboratory of Chemistry of Natural Substances (IRSEN), Brazzaville, Congo;Marien Ngouabi University, National Polytechnic High School (ENSP), Laboratory for the Valorisation of Agri-Resources, Brazzaville, Congo;Laboratory of Industrial Process Engineering, UNESCO Chair-ENSP, Marien Ngouabi University, Brazzaville, People’s Republic of Congo;LEXVA Analytical, 460 Montant Street, 63540 Romagnat French, or Henri Mondor Street Biopole Clermont Limagne 63360, Saint Beauzire, French)
