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

F. Rahman; M. Nadeem; M. W. Azeem; Y. Zahoor

doi:10.21743/

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

Authors

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

DOI:

https://doi.org/10.21743/

Keywords:

High oleic acid fration of Moringa oleifera oil; Fractionation; Vegetable oil

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 0^oC. 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 10.2^oC 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.

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Published

2014-06-30

Issue

Vol. 15 No. 1 (2014): Pakistan Journal of Analytical & Environmental Chemistry

Section

Short Communication

License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

How to Cite

(1)

Comparison of Chemical Characteristics of High Oleic Acid Fraction of Moringa Oleifera Oil With Some Vegetable Oils. Pak. J. Anal. Environ. Chem. 2014, 15 (1), 80-83. https://doi.org/10.21743/.