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Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

The performance of the high-oleic Moringa oleifera seed oil (MoO) in deep-frying was evaluated by comparing its frying stability with other conventional frying oils [canola (CLO), soybean (SBO), and palm olein (PO)]. The oils were used as a frying media to fry potato chips for 6 h a day up to a maxi...

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Main Authors: Mohammed, Abdulkarim Sabo, Long, Kamariah, Lai, Oi Ming, Syed Muhammad, Sharifah Kharidah, Mohd Ghazali, Hasanah
Format: Article
Language:English
Published: Elsevier 2007
Online Access:http://psasir.upm.edu.my/id/eprint/7093/1/Frying%20quality%20and%20stability%20of%20high-oleic%20Moringa%20oleifera%20seed%20oil%20in%20comparison%20with%20other%20vegetable%20oils.pdf
http://psasir.upm.edu.my/id/eprint/7093/
http://www.sciencedirect.com/science/article/pii/S0308814607004542
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spelling my.upm.eprints.70932016-11-16T01:36:02Z http://psasir.upm.edu.my/id/eprint/7093/ Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils Mohammed, Abdulkarim Sabo Long, Kamariah Lai, Oi Ming Syed Muhammad, Sharifah Kharidah Mohd Ghazali, Hasanah The performance of the high-oleic Moringa oleifera seed oil (MoO) in deep-frying was evaluated by comparing its frying stability with other conventional frying oils [canola (CLO), soybean (SBO), and palm olein (PO)]. The oils were used as a frying media to fry potato chips for 6 h a day up to a maximum of 5 days. Standard methods for the determination of used frying oil deterioration such as changes in color, viscosity, free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV), iodine value (IV), specific extinction (E |cm %233 and 269 nm) and total polar compounds (TPC) were used to evaluate the oils. At the end of the frying period, the change in percent FFA from the initial to final day of frying were as follows SBO (60.0%), PSO (65.0%), MoO (66.6%) and CLO (71.4%) and the change in p-AV and TOTOX value of MoO were found to be significantly lower (P < 0.05) than the rest of the oils tested, followed by PO, with the highest values obtained in CLO and SBO. The levels of conjugated dienes and trienes (E |cm %at 233 and 269 nm) throughout the frying period were lowest in MoO and PO followed CLO, with highest levels found in SBO. The rate of darkening and increase in viscosity were proportional to the frying time for all the oils. PO darkened earlier followed by CLO. At the end of frying period, TPC was significantly (P < 0.05) lower in MoO (20.78%) and PSO (21.23%), as compared to CLO (28.73%) and SBO (31.82%). Elsevier 2007 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7093/1/Frying%20quality%20and%20stability%20of%20high-oleic%20Moringa%20oleifera%20seed%20oil%20in%20comparison%20with%20other%20vegetable%20oils.pdf Mohammed, Abdulkarim Sabo and Long, Kamariah and Lai, Oi Ming and Syed Muhammad, Sharifah Kharidah and Mohd Ghazali, Hasanah (2007) Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils. Food Chemistry, 105 (4). pp. 1382-1389. ISSN 0308-8146; ESSN: 1873-7072 http://www.sciencedirect.com/science/article/pii/S0308814607004542 10.1016/j.foodchem.2007.05.013
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 The performance of the high-oleic Moringa oleifera seed oil (MoO) in deep-frying was evaluated by comparing its frying stability with other conventional frying oils [canola (CLO), soybean (SBO), and palm olein (PO)]. The oils were used as a frying media to fry potato chips for 6 h a day up to a maximum of 5 days. Standard methods for the determination of used frying oil deterioration such as changes in color, viscosity, free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV), iodine value (IV), specific extinction (E |cm %233 and 269 nm) and total polar compounds (TPC) were used to evaluate the oils. At the end of the frying period, the change in percent FFA from the initial to final day of frying were as follows SBO (60.0%), PSO (65.0%), MoO (66.6%) and CLO (71.4%) and the change in p-AV and TOTOX value of MoO were found to be significantly lower (P < 0.05) than the rest of the oils tested, followed by PO, with the highest values obtained in CLO and SBO. The levels of conjugated dienes and trienes (E |cm %at 233 and 269 nm) throughout the frying period were lowest in MoO and PO followed CLO, with highest levels found in SBO. The rate of darkening and increase in viscosity were proportional to the frying time for all the oils. PO darkened earlier followed by CLO. At the end of frying period, TPC was significantly (P < 0.05) lower in MoO (20.78%) and PSO (21.23%), as compared to CLO (28.73%) and SBO (31.82%).
format Article
author Mohammed, Abdulkarim Sabo
Long, Kamariah
Lai, Oi Ming
Syed Muhammad, Sharifah Kharidah
Mohd Ghazali, Hasanah
spellingShingle Mohammed, Abdulkarim Sabo
Long, Kamariah
Lai, Oi Ming
Syed Muhammad, Sharifah Kharidah
Mohd Ghazali, Hasanah
Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils
author_facet Mohammed, Abdulkarim Sabo
Long, Kamariah
Lai, Oi Ming
Syed Muhammad, Sharifah Kharidah
Mohd Ghazali, Hasanah
author_sort Mohammed, Abdulkarim Sabo
title Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils
title_short Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils
title_full Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils
title_fullStr Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils
title_full_unstemmed Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils
title_sort frying quality and stability of high-oleic moringa oleifera seed oil in comparison with other vegetable oils
publisher Elsevier
publishDate 2007
url http://psasir.upm.edu.my/id/eprint/7093/1/Frying%20quality%20and%20stability%20of%20high-oleic%20Moringa%20oleifera%20seed%20oil%20in%20comparison%20with%20other%20vegetable%20oils.pdf
http://psasir.upm.edu.my/id/eprint/7093/
http://www.sciencedirect.com/science/article/pii/S0308814607004542
_version_ 1643823619830185984
score 13.211869

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