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Natural antioxidants of the Jaffna variety of Moringa Oleifera seed oil of Indian origin as compared to other vegetable oils.
Bhatnagar, A. S. and Gopala Krishna, A. G. (2013) Natural antioxidants of the Jaffna variety of Moringa Oleifera seed oil of Indian origin as compared to other vegetable oils. Grasas Y Aceites, 64 (5). pp. 537-545.
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Abstract
oleifera seed oil of Indian origin as compared to other vegetable oils The Moringa oleifera crop is grown all over India for its nutritious pods, leaves and seeds. M. oleifera seeds are endowed with a high oil content (~39%) which resembles olive oil because of its high oleic acid content (~65-75%). The objective of the present study was to evaluate the natural antioxidants of crude seed kernel oil from the Jaffna variety of M. oleifera (MSO). Natural antioxidants like tocopherols and phenolics as well as minor compounds such as sterols and carotenoids present in MSO and its radical scavenging activity were measured in comparison to dried coconut kernel (copra) crude oil (CNO), crude sesame oil (SESO), crude niger seed oil (NSO), crude palm oil (CPO), crude rice bran oil (RBO) and commercially refined groundnut oil (GNO). MSO contained 88 ppm of total tocopherols with α- tocopherol (56.2 ppm) being the major tocopherol. MSO also contained 117.9 ppm of total phenolics with gallic acid (48.5 ppm) being the major phenolic. MSO contained fair amounts of sterols (1700.8 ppm) and carotenoids (17.9 ppm). MSO showed an IC50 value of 35.5 mg mL–1. This study indicates that MSO has antioxidant characteristics which are better than CNO and comparable to those of GNO.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | IC50 value – Indian seed oil – Moringa oleifera Jaffna variety – Phenolics – Radical scavenging activity – Tocopherols – Total carotenoids – Total sterols. |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 May 2014 06:48 |
| Last Modified: | 06 May 2014 06:48 |
| URI: | http://ir.cftri.res.in/id/eprint/11550 |
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