Study of the degradation of palm oil during its commercialization

This work contributes to the study of the degradation of artisanal palm oil during its commercialization in the market. In this work, we tried to study the variation of some physico-chemical parameters of artisanal palm oil during its commercialization to the market in order to evaluate the variation of its quality over time. The results show that the values of density, water content, acidity index and peroxide increase with time during the marketing of palm oil at the market. On the contrary, the saponification, ester and iodine indices decrease. The results obtained allowed us to affirm that the more or less prolonged conservation of the palm oil could lead to a more serious loss of its quality. Taking into account the values found experimentally, the artisanal palm oil sold at the central market of Bujumbura should not exceed a duration of more or less 40 days in this same place.

Autorentext

Freddy YUBAHWE, laurea in chimica, ha studiato chimica all'Università del Burundi ed è insegnante di chimica presso la NAPOLEON BANAPARTE High School, in Etiopia.