Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils

• Main Authors: Dollah, Sarafhana, Mohammed, Abdulkarim Sabo, Ahmad, Siti Hajar, Khoramnia, Anahita, Mohd Ghazali, Hasanah
• Format: Article
• Language: English
• Published: Japan Oil Chemists' Society 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/34933/1/Physicochemical%20properties%20and%20potential%20food%20applications%20of%20Moringa%20oleifera%20seed%20oil%20blended%20with%20other%20vegetable%20oils.pdf; http://psasir.upm.edu.my/id/eprint/34933/; https://www.jstage.jst.go.jp/article/jos/63/8/63_ess13235/_article
• Institution: Universiti Putra Malaysia

Blends (30:70, 50:50 and 70:30 w/w) of Moringa oleifera seed oil (MoO) with palm olein (PO), palm stearin (PS), palm kernel oil (PKO) and virgin coconut oil (VCO) were prepared. To determine the physicochemical properties of the blends, the iodine value (IV), saponication value (SV), fatty acid (FA)...