Tables index

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
  • Table 1. Elution gradient (%) for HPLC-UV analysis
  • Table 2. Fatty acid contents (%) of baobab oils extracted by pressing at the start and end of storage at room temperature in amber bottles and transparent bottles
  • Table 3. Fatty acid contents of baobab oils packaged in amber and transparent bottles at the beginning and end of storage at room temperature
  • 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
  • Table 5. Correlations between components and variables