Keywords

Edible oil; quality; biochemistry

References

[1] Food and Agriculture Organization of the United Nations, World Health Organization. Codex Alimentarius. Rome: FAO/WHO; 2003. p. 5-6.

[2] Michèle C. Dietary counseling in retinal aging pathology. Cah Nutr Diét. 2023;58(4):251-263. doi:10.1016/j.cnd.2023.03.005.

[3] Argaw A, Bouckaert KP, Wondafrash M, et al. Effect of fish-oil supplementation on breastmilk long-chain polyunsaturated fatty acid concentration: a randomized controlled trial in rural Ethiopia. Eur J Clin Nutr. 2021;75(5):809-816. doi:10.1038/s41430-020-00798-x.

[4] Daniel A, Shama S, Ismail S, et al. Maternal BMI is positively associated with human milk fat: a systematic review and meta-regression analysis. Am J Clin Nutr. 2021;113. doi:10.1093/ajcn/.

[5] Miliku K, Duan QL, Moraes TJ, et al. Human milk fatty acid composition is associated with dietary, genetic, sociodemo-graphic, and environmental factors in the CHILD Cohort Study. Am J Clin Nutr. 2019;110(6):1370-1383. doi:10.1093/ajcn/nqz229.

[6] Norrish I, Sindi A, Sakalidis VS, et al. Relationships between the intakes of human milk components and body composition of breastfed infants: a systematic review. Nutrients. 2023;15(10). doi:10.3390/nu15102370.

[7] Lecerf JM. Foods. In: Schlienger JL, editor. Nutrition clinique pratique. Issy-les-Moulineaux: Elsevier Masson; 2011. p. 21-43.

[8] Bassène E. Introduction to research on natural substances. 1st ed. Dakar: Dakar University Press; 2012. p. 62-63.

[9] Cheftel JC, Cheftel H. Introduction to biochemistry and food technology. Vol. 1. Paris: Techniques et Documentation Lavoisier; 1997. p. 381.

[10] Pagès X, Morin O. Fatty industries. In: De Reynal B, Multon JL, editors. Additives and manufacturing aids in the food industry. Paris: Lavoisier; 2009. p. 69-71.

[11] Fine F, Vian MA, Tixier ASF, et al. Agro-solvents for the extraction of vegetable oils from oilseeds. OCL. 2013:1-3.

[12] Pagès X, Morin O, Birot C. Refining of oils and fats and removal of contaminants. OCL. 2010:86-99.

[13] Diatte T. Contribution to the study of the quality of food fats marketed in Senegal [PhD thesis]. Dakar: University of Dakar; 1998. No. 66. p. 26-29.

[14] AFNOR. Collection of French standards for fatty substances, oilseeds and derived products. 3rd ed. Paris: AFNOR; 1984.

[15] French Pharmacopoeia. 9th ed. Vol. 2. France: Maisonneuve; 1972. p. 605.

[16] Codex Alimentarius Commission. Standard for Named Vegetable Oils. Codex-Stan 210-1999. Rome: FAO/WHO; 2005. p. 5.

[17] Wolff JP. Fat Analysis Manual. Paris: Azoulay; 1968. p. 517.