Comparison of Chemical Characteristics of High Oleic Acid Fraction of Moringa oleifera Oil with Some Vegetable Oils

  • F. Rahman Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
  • M. Nadeem Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
  • M. W. Azeem United Industries Ltd. Nishatabad, Faisalabad, Pakistan
  • Y. Zahoor Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan

Abstract

Chemical characteristics of High oleic acid fraction (HOF) of Moringa oleifera oil (MOO) was compared with sunflower, soybean and canola oils. HOF of MOO was obtained by dry fractionation at 0oC. Iodine value and C18:1 in HOF increased from 61.55 to 82.47 points and 70.29% to 81.15%, respectively. Cloud point of HOF was 1.1oC as compared to 10.2oC in MOO. The induction period of HOF was greater than all the vegetable oils tested in this investigation. HOF can be used as a source of edible oil with better health attributes and superior storage stability.

Published
Dec 1, 2014
How to Cite
RAHMAN, F. et al. Comparison of Chemical Characteristics of High Oleic Acid Fraction of Moringa oleifera Oil with Some Vegetable Oils. Pakistan Journal of Analytical & Environmental Chemistry, [S.l.], v. 15, n. 1, p. 4, dec. 2014. ISSN 2221-5255. Available at: <http://pjaec.pk/index.php/pjaec/article/view/208>. Date accessed: 23 nov. 2017.