Irvingia Fat Ageing: Study of Chemical Characteristics Related to MIR Spectroscopy - Spectral Analysis Review

SAR > Vol.7 No.1, January 2023

Spectral Analysis Review

Volume 7, Issue 1 (January 2023)

ISSN Print: 2331-2092 ISSN Online: 2331-2106

Google-based Impact Factor: 1.25 Citations

Irvingia Fat Ageing: Study of Chemical Characteristics Related to MIR Spectroscopy ()

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DOI: 10.4236/sar.2023.71001 66 Downloads 281 Views

Author(s)

Aristide H. W. Nakavoua^1*, Gadet M. Dzondo², Aubin N. Loumouamou¹, Louis Matos³, Gilles Figueredo⁴

Affiliation(s)

¹Laboratory of Chemistry of Natural Substances (IRSEN), Brazzaville, Congo.
²Marien Ngouabi University, National Polytechnic High School (ENSP), Laboratory for the Valorisation of Agri-Resources, Brazzaville, Congo.
³Laboratory of Industrial Process Engineering, UNESCO Chair-ENSP, Marien Ngouabi University, Brazzaville, People’s Republic of Congo.
⁴LEXVA Analytical, 460 Montant Street, 63540 Romagnat French, or Henri Mondor Street Biopole Clermont Limagne 63360, Saint Beauzire, French.

ABSTRACT

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 -CH₂ and -CH₃ 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.

KEYWORDS

Ageing, Irvingia gabonensis, MIR, Cis-Trans, Isomerism

Share and Cite:

Nakavoua, A. , Dzondo, G. , Loumouamou, A. , Matos, L. and Figueredo, G. (2023) Irvingia Fat Ageing: Study of Chemical Characteristics Related to MIR Spectroscopy. Spectral Analysis Review, 7, 1-12. doi: 10.4236/sar.2023.71001.

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