Study of the degradation of palm oil during its commercialization

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The study examines the degradation of artisanal palm oil during its market commercialization, focusing on the changes in key physico-chemical parameters over time. Findings indicate that density, water content, acidity index, and peroxide levels increase, while saponification, ester, and iodine indices decrease as the oil is stored. This research highlights the significant impact of prolonged conservation on oil quality, concluding that artisanal palm oil sold in Bujumbura should ideally not be stored for more than 40 days to maintain its quality.