title: Quality characteristics and stability of Moringa oleifera seed oil of Indian origin.
abstract: 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 I2 / 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 O2/Kg) and color (25%) than RGNO (48%, 22 meq O2/kg and 52%, respectively) after frying.
authors.affiliation: Department of Agricultural and Environmental Engineering, Obafemi Awolowo University, Ile Ife, Nigeria.
authors.forename: Babatunde S
authors.initials: BS
authors.lastname: Ogunsina
authors.affiliation: Department of Protein Chemistry and Technology, Central Food Technological Research Institute (CSIR Constituent Laboratory), Mysore, 570020 India.
authors.forename: T N
authors.initials: TN
authors.lastname: Indira
authors.affiliation: Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (CSIR Constituent Laboratory), Mysore, 570020 India.
authors.forename: A S
authors.initials: AS
authors.lastname: Bhatnagar
authors.affiliation: Department of Protein Chemistry and Technology, Central Food Technological Research Institute (CSIR Constituent Laboratory), Mysore, 570020 India.
authors.forename: C
authors.initials: C
authors.lastname: Radha
authors.affiliation: Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (CSIR Constituent Laboratory), Mysore, 570020 India.
authors.forename: S
authors.initials: S
authors.lastname: Debnath
authors.affiliation: Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (CSIR Constituent Laboratory), Mysore, 570020 India.
authors.forename: A G
authors.initials: AG
authors.lastname: Gopala Krishna
keywords: Moringa oleifera seed oil; Physico-chemical characteristics; Quality