Articles
Influence of storage conditions on the quality and stability properties of Moringa oleifera cooking oil
Article number
1306_21
Pages
171 – 178
Language
English
Abstract
Moringa oil has a high monounsaturated to saturated fatty acids ratio and it is reported as rich sources of antioxidants.
Seed oil has become a growing constituent for our diet; and producers are faced with the responsibility to offer products of high quality.
This study aimed to evaluate the influence of storage conditions and duration on M. oleifera seed oil properties.
Firstly, oil was extracted from fresh seeds and stored at ambient temperature in dark glass bottles.
Secondly, seeds were stored following a factorial 2×4×3 experiment with two types of storage containers (paper and aluminium bags), four temperatures (-19, 4, 20 and 30°C) and three storage periods (6, 12, and 24 months). At the end of each storage period, oil was extracted from stored seed and analysed together with the pre-stored extracted oil.
The iodine number and the antioxidant capacity of the oil remained relatively unchanged until 12 months of storage, irrespective of the storage conditions.
Oleic acid percentage generally increased after storage.
The polyunsaturated fatty acid percentage significantly decreased with storage time.
Overall, moringa seed oil was stable at six months of storage after which it began to deteriorate.
From 12 months of storage onwards, oil extracted from seed stored at 30°C, particularly those in aluminium bags, seemed to be the most affected.
Seed oil has become a growing constituent for our diet; and producers are faced with the responsibility to offer products of high quality.
This study aimed to evaluate the influence of storage conditions and duration on M. oleifera seed oil properties.
Firstly, oil was extracted from fresh seeds and stored at ambient temperature in dark glass bottles.
Secondly, seeds were stored following a factorial 2×4×3 experiment with two types of storage containers (paper and aluminium bags), four temperatures (-19, 4, 20 and 30°C) and three storage periods (6, 12, and 24 months). At the end of each storage period, oil was extracted from stored seed and analysed together with the pre-stored extracted oil.
The iodine number and the antioxidant capacity of the oil remained relatively unchanged until 12 months of storage, irrespective of the storage conditions.
Oleic acid percentage generally increased after storage.
The polyunsaturated fatty acid percentage significantly decreased with storage time.
Overall, moringa seed oil was stable at six months of storage after which it began to deteriorate.
From 12 months of storage onwards, oil extracted from seed stored at 30°C, particularly those in aluminium bags, seemed to be the most affected.
Publication
Authors
H. Fotouo-M., P.J. Robbertse, E.S. du Toit
Keywords
fatty acid, omega-6/omega-3 ratio, storage conditions, storage period, tocopherol
Groups involved
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