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Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food

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 desirabl...

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Main Authors: Dollah, Sarafhana, Abdulkarim, Sabo Mohammed, Ahmad, Siti Hajar, Khoramnia, Anahita, Mohd Ghazali, Hasanah
Format: Article
Language:English
Published: Wiley 2016
Online Access:http://psasir.upm.edu.my/id/eprint/53580/1/Physico-chemical%20properties%20of%20Moringa%20oleifera%20seed%20oil%20.pdf
http://psasir.upm.edu.my/id/eprint/53580/
http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7510/abstract
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spelling my.upm.eprints.535802017-11-09T02:18:36Z http://psasir.upm.edu.my/id/eprint/53580/ Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food Dollah, Sarafhana Abdulkarim, Sabo Mohammed Ahmad, Siti Hajar Khoramnia, Anahita Mohd Ghazali, Hasanah 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. Conclusion: EIE of fats with MoO allowed nutritional and oxidative stable plastic fats to be obtained, suitable for possible use in industrial food applications. Wiley 2016-08 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/53580/1/Physico-chemical%20properties%20of%20Moringa%20oleifera%20seed%20oil%20.pdf Dollah, Sarafhana and Abdulkarim, Sabo Mohammed and Ahmad, Siti Hajar and Khoramnia, Anahita and Mohd Ghazali, Hasanah (2016) Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food. Journal of the Science of Food and Agriculture, 96 (10). pp. 3321-3333. ISSN 0022-5142; ESSN: 1097-0010 http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7510/abstract 10.1002/jsfa.7510
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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. Conclusion: EIE of fats with MoO allowed nutritional and oxidative stable plastic fats to be obtained, suitable for possible use in industrial food applications.
format Article
author Dollah, Sarafhana
Abdulkarim, Sabo Mohammed
Ahmad, Siti Hajar
Khoramnia, Anahita
Mohd Ghazali, Hasanah
spellingShingle Dollah, Sarafhana
Abdulkarim, Sabo Mohammed
Ahmad, Siti Hajar
Khoramnia, Anahita
Mohd Ghazali, Hasanah
Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food
author_facet Dollah, Sarafhana
Abdulkarim, Sabo Mohammed
Ahmad, Siti Hajar
Khoramnia, Anahita
Mohd Ghazali, Hasanah
author_sort Dollah, Sarafhana
title Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food
title_short Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food
title_full Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food
title_fullStr Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food
title_full_unstemmed Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food
title_sort physico-chemical properties of moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food
publisher Wiley
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/53580/1/Physico-chemical%20properties%20of%20Moringa%20oleifera%20seed%20oil%20.pdf
http://psasir.upm.edu.my/id/eprint/53580/
http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7510/abstract
_version_ 1643835432091254784
score 13.211869

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