The economic development of Safou fruit shows good prospects in some African countries. The fruit contains nearly 50% oil of high nutritional value and classic oil extraction could provide new markets for its exploitation. Iodine value, peroxide value and the content of thiobarbituric reactive species were measured over a period of 2 months, at four temperatures from 4 to 50 degreesC, to evaluate oxidation of free and maltodextrin-encapsulated safou oil. The present study showed the good stability of the native oil at low temperature and the good protection provided by a 6DE maltodextrin matrix against oxidation, at 50 degreesC. Freeze-dried particles were more efficient against oil oxidation than spray-dried particles. (C) 2004 Elsevier Ltd. All rights reserved.