QUALITY CHARACTERIZATION AND THERMAL ANALYSIS OF COLD PRESS MORINGA OLEIFERA KERNEL OIL

• O. T. Afolabi-Owolabi

  Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

  Author

• E. Faboya

  Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

  Author

• O. Emmanuel-Ugbokodo

  Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

  Author

• T. A. Ibrahim

  Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

  Author

Vegetable oils are prone to rancidity, their characteristics are rarely stable especially when subjected to thermal degradation which can alters the oil natural quality. Investigation on thermal analysis of essential oil can aid better understanding on decomposition rates in the oil properties before and after heating, findings which is important towards prolonging the oil shelf life. Thus far, the present study examines the changes in physicochemical properties and oxidative stability qualities of Moringa oleifera kernel oil (MOKO) extracted with cold press methodand subjected to thermal heating at varying thermal cycle. The result showed physicochemical and oxidative stability properties values such as color, viscosity, peroxide value, free fatty acid, total polar compound and para-anisidine,all increased significantly (p? 0.05) with increase in the thermal cycle. The decomposition rates for free fatty acid (FFA), peroxide value, P-anisidine, total polar compound, Totox value and the conjugate triene and diene were 38%, 76%, 65%, 20%, 75%, 30% and 45%, respectively. Clearly, decomposition was observed for most of the vital properties, although, the decomposition value obtained were still within allowable EU standards for edible vegetable oil.

1. O. T. Afolabi-Owolabi, Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

   Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

2. E. Faboya, Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

   Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

3. O. Emmanuel-Ugbokodo, Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

   Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

4. T. A. Ibrahim, Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

   Faculty of Applied Science, Department Of Food Science and Technology, Rufus Giwa Polytechnic P.M.B. 1019, Owo, Ondo State Nigeria.

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