Quality characteristics and stability of Moringa oleifera seed oil of Indian origin.

Cold pressed and hexane extracted moringa seed
oils (CPMSO and HEMSO) were evaluated for their
physico-chemical and stability characteristics. The iodine
value, saponification value and unsaponifiable matter of
CPMSO and HEMSO were found to be 67.8 and 68.5 gI2 /
100 g oil, 190.4 and 191.2 mg KOH / g oil and 0.59 and
0.65%, respectively. The total tocopherols of CPMSO and
HEMSO were found to be 95.5 and 90.2 mg/Kg. The fatty
acid composition of CPMSO and HEMSO showed oleic
acid as the major fatty acid (78–79%). The oxidative,
thermal and frying stabilities of the CPMSO were compared
with commercial raw and refined groundnut oil
(GNO and RGNO). The CPMSO was of adequate thermal
stability and better oxidative stability as it showed 79%
lesser peroxide formation than GNO. The frying stability of
CPMSO was better as it showed lower increase in free fatty
acid (28%), peroxide value (10 meq O2/Kg) and color
(25%) than RGNO (48%, 22 meq O2/kg and 52%,
respectively) after frying.