Journals Information
Food Science and Technology Vol. 13(4), pp. 323 - 332
DOI: 10.13189/fst.2025.130402
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Physico-Chemical and Chromatographic Study of Unrefined Palm Oil in the Yamoussoukro Area (C么te d'Ivoire): Functional and Nutritional Potential
Medy Camille Nongbe 1,2,*, Emmanuel Aya Diane Boudouin Dibi 3, Souleymane Bamba 1, Mawa Kone 2,4, Linda Ekou 5, Tchiroua Ekou 5, Yao Kouassi Benjamin 6
1 Laboratory of Environmental Sciences and Technologies (LSTE), Jean Lorougnon Gu茅d茅 University, C么te d'Ivoire
2 National Laboratory for Testing, Quality, Metrology and Analysis (LANEMA), C么te d'Ivoire
3 Department of Agro-Food Industries, UFR Agriculture, Fisheries, Resources and Agro-Industry, University of San Pedro, C么te d'Ivoire
4 Laboratory of Matter Constitution and Reaction (LCRM), F茅lix Houphou毛t-Boigny University, C么te d'Ivoire
5 Laboratory of Thermodynamics and Physico-Chemistry of the Environment (LTPCM), Nangui Abrogoua University, C么te d'Ivoire
6 Laboratory of Industrial Processes, Synthesis, Environment and New Energies (LAPISEN), National Polytechnic Institute F茅lix Houphou毛t-Boigny, C么te d'Ivoire
ABSTRACT
Unrefined palm oil produced in village-based systems constitutes a major local lipid source in C么te d'Ivoire but remains insufficiently characterized in terms of nutritional, physico-chemical, and technological properties. This study aims to fill that gap by assessing the quality of palm oil extracted through artisanal methods in Djahakro (Yamoussoukro region), with a focus on its functional valorization. Approximately 45 kg of ripe fruits (Elaeis guineensis, tenera variety) were harvested during the dry season (February 2024) and subjected to Soxhlet extraction using hexane. The analyses focused on physico-chemical parameters (pH, density, viscosity, acidity, peroxide, iodine, and saponification indices, etc.) following AFNOR and Codex CXS 210-1999 standards, as well as fatty acid composition determined by gas chromatography (GC-FID). The extracted oil showed a yield of 67.5%, a high oleic acid content (50.05%), and a total of 57.53% unsaturated fatty acids, highlighting good nutritional potential. However, it also exhibited high free acidity (8.46%) and an acidity index of 16 mg KOH/g, requiring refining before direct consumption. The viscosity (43.13 cP at 37.8℃) and peroxide value (9.3 meq O2/kg) indicate moderate but acceptable oxidative stability. These results confirm the technological and nutritional potential of this oil for agro-food (margarines, frying), cosmetic (soaps, balms), or nutraceutical applications, provided post-harvest and processing practices are optimized. This study is the first in-depth characterization of palm oil from Djahakro and provides a scientific foundation for structuring high value-added local supply chains.
KEYWORDS
Palm Oil, Elaeis guineensis, Fatty Acid Composition, Soxhlet Extraction, Nutritional Quality, Artisanal Processing
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Medy Camille Nongbe , Emmanuel Aya Diane Boudouin Dibi , Souleymane Bamba , Mawa Kone , Linda Ekou , Tchiroua Ekou , Yao Kouassi Benjamin , "Physico-Chemical and Chromatographic Study of Unrefined Palm Oil in the Yamoussoukro Area (C么te d'Ivoire): Functional and Nutritional Potential," Food Science and Technology, Vol. 13, No. 4, pp. 323 - 332, 2025. DOI: 10.13189/fst.2025.130402.
(b). APA Format:
Medy Camille Nongbe , Emmanuel Aya Diane Boudouin Dibi , Souleymane Bamba , Mawa Kone , Linda Ekou , Tchiroua Ekou , Yao Kouassi Benjamin (2025). Physico-Chemical and Chromatographic Study of Unrefined Palm Oil in the Yamoussoukro Area (C么te d'Ivoire): Functional and Nutritional Potential. Food Science and Technology, 13(4), 323 - 332. DOI: 10.13189/fst.2025.130402.