Screening of stability of Moringa oleifera seed oil under extended frying conditions NTEN O

Moringa oleifera is a crop that has spread throughout the tropics worldwide and its seeds are a non-conventional Biotecno ogia / Bio echnology source of edible oil. The objective of this study was to evaluate the oxidative stability and fatty acid profile of M. oleifera oil under frying conditions for an extended time. Typical parameters used to characterize and assess 5 Mod lado de a b odeg ad cio n b ore core de l dos de hdo buro otaes de p leo the quality of edible oils were evaluated following standard methods such as the acid and saponification value. int mperizados en sueos y sedimentos In addition, oxidative stability was monitored by measuring conjugated dienes and thiobarbituric acid reactive substances (TBARS) for primary and secondary oxidation, respectively. The fatty acid profile was determined by (Biodegradation modeling of ludge biore ctors of total p troleum hydrocarbons weathering in soil gas-liquid chromatography. The results showed 1-2% and 170-340 mg NaOH/g, for the acid and saponification and s diments) indexes, respectively. In addition, the oxidation values for conjugated dienes were beow 10 and less than 10 mu mol S A Medina-Moreno S Huerta-Ochoa C A Lucho-Constantino L Aguilera Vazquez A J mene -of malondialdehyde equivalents per g for TBARS. On the other hand, eight primary fatty acids were identified. Gonzalez y M Gu ierr Rojas Generally, the fatty acid profile was not affected during the evaluated frying conditions. Finally, the results show that 2 9 C i to, s b nci y d p acio d Bifdob eri m i fa cond ne a da M. oil has to oxidation and under thermal conditions.