title: Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food.
abstract: BACKGROUND
  High oleic acid Moringa oleifera seed oil (MoO) has been rarely applied in food products due to the low melting point and lack of plasticity. Enzymatic interesterification (EIE) of MoO with palm stearin (PS) and palm kernel oil (PKO) could yield harder fat stocks that may impart desirable nutritional and physical properties.
  
  
  RESULTS
  Blends of MoO and PS or PKO were examined for triacylglycerol (TAG) composition, thermal properties and solid fat content (SFC). EIE caused rearrangement of TAGs, reduction of U3 and increase of U2 S in MoO/PS blends while reduction of U3 and S3 following increase of S2 U and U2 S in MoO/PKO blends (U, unsaturated and S, saturated fatty acids). SFC measurements revealed a wide range of plasticity, enhancements of spreadability, mouthfeel and cooling effect for interesterified MoO/PS, indicating the possible application of these blends in margarines. However, interesterified MoO/PKO was not suitable in margarine application, while ice-cream may be formulated from these blends. A soft margarine formulated from MoO/PS 70:30 revealed high oxidative stability during 8 weeks storage with no significant changes in peroxide and p-anisidine values.
  
  
  CONCLUSIONS
  EIE of fats with MoO allowed nutritional and oxidative stable plastic fats to be obtained, suitable for possible use in industrial food applications. © 2015 Society of Chemical Industry.
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM 43400 Serdang, Selangor, DE, Malaysia.
authors.forename: Sarafhana
authors.initials: S
authors.lastname: Dollah
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM 43400 Serdang, Selangor, DE, Malaysia.
authors.forename: Sabo Mohammed
authors.initials: SM
authors.lastname: Abdulkarim
authors.affiliation: Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM 43400 Serdang, Selangor, DE, Malaysia.
authors.forename: Siti Hajar
authors.initials: SH
authors.lastname: Ahmad
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM 43400 Serdang, Selangor, DE, Malaysia.
authors.forename: Anahita
authors.initials: A
authors.lastname: Khoramnia
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM 43400 Serdang, Selangor, DE, Malaysia.
authors.forename: Hasanah
authors.initials: H
authors.lastname: Mohd Ghazali
mesh_terms: D055598:Chemical Phenomena; D004041:Dietary Fats / Q000032:analysis; D004355:Drug Stability; D004951:Esterification; D005227:Fatty Acids / Q000032:analysis; D005524:Food Technology; D006358:Hot Temperature; D008055:Lipids / Q000032:analysis; D008383:Margarine / Q000032:analysis; D029588:Moringa oleifera / Q000737:chemistry*; D010084:Oxidation-Reduction; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D012677:Sensation; D014280:Triglycerides / Q000032:analysis
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D008055:Lipids; D010938:Plant Oils; D014280:Triglycerides; D000073878:Palm Oil; D008383:Margarine
keywords: Moringa oleifera seed oil; enzymatic interesterification; oleic acid; palm kernel oil; palm stearin; plastic fats