Table 4. Evolution of phenolic compound contents (mg.L-1) of baobab oils extracted by pressing at the beginning and end of storage at room temperature in amber bottles and transparent bottles

From

Monitoring Fatty Acid Profile and Polyphenol Content During Baobab's Oil Storage

Alioune Sow, Oumar Ibn Khatab Cissé, Edouard Mbarick Ndiaye, Pape Guédel Faye, Delphine Margout-Jantac, Samba Baldé, Khadim Niane, Patrick Poucheret, Nicolas Ayessou, Mady Cissé

American Journal of Food Science and Technology. 2025, 13(5), 122-129 doi:10.12691/ajfst-13-5-3