In Africa, traditional vegetable oil extraction often involves the use of plants in the manufacturing process. Quassia undulata oil is thus traditionally prepared. An expedition went to Kédougo (a region in southeastern Senegal involving women of the Bassaris community) in June 2018 to study the Q. undulata oil traditional extraction mode. Thus, the objective of this study is to follow the traditional extraction of Q. undulata oil and to perform the physico-chemical analysis of the obtained oil. Oil samples taken after the survey allowed the oil physico-chemical characterization. The traditional oil extraction made by four women from Eganga, Ethiolo, and Ebarack's villages reveals oil clear that is solid at room temperature. The study of the established chart revealed the use of Pilliostigma thonnintigi leaves during the oil preparation. The oil shows characteristics comparable to shea butter, and the oil stability can be compared to the corn and peanut oil one. The physicochemical analysis showed oil solid at room temperature with an acid value between 1.223 ± 0.013 and 7.333 ± 0.465. The saponification value was between 190.489 ± 3.083 and 199.732 ± 3.107, and the peroxide value between 4.453 ± 0.042 and 8.644 ± 0.285. The iodine values were between 21.455 ± 2.440 and 38.068 ± 0.082, and the refractive index 1.462 -1.463. Q. undulata oil offers several technological perspectives. However, it would be interesting to study the impact of P. thonnintigi leaves during extraction. The fatty acid profile should also be determined.

Quassia undulata is a plant that belongs to the Simaroubaceae family. In Africa, it occurs in the wooded savannah from Senegal in the west to the Central African Republic in the east. The seeds from the plant are very rich in oil. The traditional extraction of this oil involves a phase of boiling the powder from the seeds in a decoction of Piliostigma thonningii leaves. Thus, the aim of this study is to determine the impact of Piliostigma thonningii leaves on the extraction yield, to assess the phytochemical profile of seeds and oilcake and, to determine the nutritional value of the cakes obtained after extraction. Thus, the traditional extraction of oil was carried out in the laboratory and physico-chemical and phytochemical analyses were carried out on the water decoction, the oil and, the oilcake. The results showed that the traditional extraction gives a low extraction yield (5.18% with PD and 6.12% without PD) compared to the Soxhlet extraction (56.9%). On the other hand, it was found that oil obtained by traditional extraction in the presence of Piliostigma thonningii leaves was of better physicochemical quality. Finally, oilcake very rich in proteins (36.71% -42.69%) and mineral elements (110.9 -152.33 mg/100g of calcium, 544.75 -620.77 mg/100g of Potassium and 331.11 -459.68 mg/100g of Magnesium) justify their use in human food. However, investigations should point to the impact of this traditional technique on the elimination of quassinoids, toxins and antihelminth compounds present in the seeds.