Quality characteristics and stability of Moringa oleifera seed oil of Indian origin

• Published in: Journal of food science and technology Vol. 51; no. 3; pp. 503 - 510
• Main Authors: Ogunsina, Babatunde S., Indira, T. N., Bhatnagar, A. S., Radha, C., Debnath, S., Gopala Krishna, A. G.
• Format: Journal Article
• Language: English
• Published: India Springer India 01.03.2014; Springer Nature B.V
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cold; Fatty acids; Food; Food quality; Food Science; Nutrition; Oils & fats; Original; Original Article; Oxidation; Research centers; Seeds; Solvents; Statistical analysis; Vegetable oils; Vitamin E; India; seed oil; Quality; Physico-chemical characteristics; Moringa oleifera seed oil
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-011-0519-5

Cold pressed and hexane extracted moringa seed oils (CPMSO and HEMSO) were evaluated for their physico-chemical and stability characteristics. The iodine value, saponification value and unsaponifiable matter of CPMSO and HEMSO were found to be 67.8 and 68.5 g I 2 / 100 g oil, 190.4 and 191.2 mg KOH / g oil and 0.59 and 0.65%, respectively. The total tocopherols of CPMSO and HEMSO were found to be 95.5 and 90.2 mg/Kg. The fatty acid composition of CPMSO and HEMSO showed oleic acid as the major fatty acid (78–79%). The oxidative, thermal and frying stabilities of the CPMSO were compared with commercial raw and refined groundnut oil (GNO and RGNO). The CPMSO was of adequate thermal stability and better oxidative stability as it showed 79% lesser peroxide formation than GNO. The frying stability of CPMSO was better as it showed lower increase in free fatty acid (28%), peroxide value (10 meq O 2 /Kg) and color (25%) than RGNO (48%, 22 meq O 2 /kg and 52%, respectively) after frying.