Changes in Physicochemical Properties of Oils Obtained from Pastes of Three Groundnut Varieties in Côte d’ivoire under Two Storage Conditions
Yao Adjoua Elisabeth
Training and Research Unit in Food Sciences and Technologies, Nangui Abrogoua University, Abidjan, 02 BP 801 Abidjan 02, Côte d’Ivoire.
N’gbo Martin Luthère King *
Training and Research Unit in Agriculture, Fisheries Resources and Agro-Industries, University of San Pédro, 01BP 1800 San Pedro 01, Côte d’Ivoire.
N’guessan Akissi Arlette
Alassane Ouattara University of Bouaké, Côte d’Ivoire.
Disseka William Kwithony
Training and Research Unit in Food Sciences and Technologies, Nangui Abrogoua University, Abidjan, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Abbé Yaya Caroline
Training and Research Unit in Food Sciences and Technologies, Nangui Abrogoua University, Abidjan, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Kouamé Lucien Patrice
Training and Research Unit in Food Sciences and Technologies, Nangui Abrogoua University, Abidjan, 02 BP 801 Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
In Côte d’Ivoire, peanut paste represents one of the main forms of peanut consumption, particularly in the northern part of the country. However, its storage raises significant concerns related to the deterioration of oil quality. This study aims to evaluate the impact of two storage conditions (ambient temperature and cold storage) on the physicochemical parameters of oils extracted from pastes produced from three local peanut varieties: large striped shell (Gcs), medium striped shell (Mcs), and small smooth shell (Pcl). After processing the kernels into paste and subsequently into oil, analyses were conducted to monitor changes in acid value, peroxide value, iodine value, saponification value, and refractive index over a twelve-month storage period. The results revealed a significant increase (p < 0.05) in acid value (from 0.08 ± 0.00 to 1.19 ± 0.01 mg KOH/g oil), peroxide value (from 0.15 ± 0.01 to 1.38 ± 0.01 meq O₂/kg), iodine value (from 87.68 ± 0.11 to 99.75 ± 0.01 g I₂/100 g oil), and saponification value (from 185.28 ± 0.30 to 200.19 ± 0.02 mg KOH/g) throughout the storage period, regardless of paste type. Conversely, the refractive index showed a significant decrease at the 5% significance level, with values ranging from 1.46 ± 0.02 to 0.70 ± 0.02 at 20 °C ± 1. These findings highlight the influence of storage conditions on the stability of oils derived from peanut pastes and provide insights for optimizing storage and processing conditions.
Keywords: Peanut paste, peanut oil, quality indices, storage, quality