Comparative study of thermal treatments on stability of Moringa oil by using physicochemical analyses and FTIR spectroscopy

Srivastava Y., . and Kaur S., . Comparative study of thermal treatments on stability of Moringa oil by using physicochemical analyses and FTIR spectroscopy. pp. 635-647. ISSN 2231-7546

Comparative oxidative stability of Moringa oil was analysed by giving three different treatments of time temperature and mode of heating (microwave oven and deep fat frying) to check the stability and acceptability of Moringa oil with various physicochemical and sensory parameters. The results showed that FFA AV TOTOX CD CT viscosity density RI and specific gravity increased while iodine value the content of polyphenols phytosterols and tocopherols decreased as three heat treatments progressed. It has thus been concluded that Moringa oil had shown good oxidative stability after 8 h of continuous frying 20 min of microwave heating at P-100 as well as after 20 min of conventional oven heating at 200C and remained acceptable. The physicochemical and sensory evaluation showed that values obtained after 8 h of continuous Moringa oil frying were comparable with microwave heated samples at P-100 for 20 min whereas the oven heated samples at 200C for 20 min were similar to microwave heated samples at P-80 for 20 min and 6 h of deep fat frying.

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Abstract

Comparative oxidative stability of Moringa oil was analysed by giving three different treatments of time temperature and mode of heating (microwave oven and deep fat frying) to check the stability and acceptability of Moringa oil with various physicochemical and sensory parameters. The results showed that FFA AV TOTOX CD CT viscosity density RI and specific gravity increased while iodine value the content of polyphenols phytosterols and tocopherols decreased as three heat treatments progressed. It has thus been concluded that Moringa oil had shown good oxidative stability after 8 h of continuous frying 20 min of microwave heating at P-100 as well as after 20 min of conventional oven heating at 200C and remained acceptable. The physicochemical and sensory evaluation showed that values obtained after 8 h of continuous Moringa oil frying were comparable with microwave heated samples at P-100 for 20 min whereas the oven heated samples at 200C for 20 min were similar to microwave heated samples at P-80 for 20 min and 6 h of deep fat frying.

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Item Type:	Article
AGROVOC Term:	Moringa
AGROVOC Term:	Heat treatment
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Heating
AGROVOC Term:	Microwave treatment
AGROVOC Term:	Spectroscopy
AGROVOC Term:	Analytical methods
AGROVOC Term:	Techniques
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Oxidative stability
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9233

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