Effects of Heat and Hydrogenation on Cyclopropenoid Fatty Acid Composition of Baobab ( <i>Adansonia Suarezensis</i> ) Seed Oil

Abstract

ABSTRACT The seeds of the baobab Adansonia suarenzensis (Bombacaceae) contain 46.2% oil used for cooking by the malagasy population. This oil gives a positive Halphen test showing the presence of cyclopropenoic fatty acids (CPEFA). Composition analysis of derivatized fatty acid methyl esters was done by gas‐liquid chromatography (GLC). The A. suarenzensis seed oil contains mainly palmitic (46%) stearic (3.5%) oleic (21%) and linolenic (12%) acids. Effect of heat on CPEFA content of boabab oil was studied at 133°C and 180°C. Major decomposition of CPEFA at 180°C shows that deodorisation would be the main step in the oil refining process. Hydrogenation of the baobab oil using an industrial hydrogenating catalyst results in CPEFA content decreasing rapidly.