scholarly journals Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils

2014 ◽  
Vol 63 (8) ◽  
pp. 811-822 ◽  
Author(s):  
Sarafhana Dollah ◽  
Sabo Muhammad Abdulkarim ◽  
Siti Hajar Ahmad ◽  
Anahita Khoramnia ◽  
Hasanah Mohd Ghazali
Keyword(s):  
Physicochemical Properties ◽  
Vegetable Oils ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Food Applications ◽  
Potential Food ◽  
Moringa Oleifera Seed

scholarly journals Physicochemical Properties and Fatty Acids Composition of Sudanese Moringa Oleifera Seed Oil

2020 ◽  
Vol 7 (3) ◽  
pp. 911-920
Author(s):  
Abeer IDRIS ◽  
Azhari NOUR ◽  
Omer ISHAG ◽  
Mahmoud ALİ ◽  
Ibrahim ERWA ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Fatty Acids Composition ◽  
Moringa Oleifera Seed

scholarly journals Quality assessment of soaps produced from bleached palm oil and Moringa oleifera seed oil

2021 ◽  
Vol 7 (1) ◽  
pp. 01-05
Author(s):  
Idoko Owoicho
Keyword(s):  
Physicochemical Properties ◽  
Palm Oil ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Foam Stability ◽  
Slight Modification ◽  
Acid Value ◽  
Free Caustic Alkali ◽  
Total Fatty Matter ◽  
Moringa Oleifera Seed

Soap is sodium or potassium salt of fatty acid produced by saponification reaction using sodium or potassium hydroxide. It is used for cleaning, bathing, and washing. Soaps were produced from bleached palm oil (BPO) and Moringa oleifera seed oil using the cold process method with slight modification. The physicochemical properties (acid value, saponification value, peroxide value, iodine value and moisture content) of the oil were determined and it showed that the values are within the standard specifications. The quality of the soaps were also assessed by determining the physicochemical properties such as; free caustic alkali, matter insoluble in alcohol (MIA), pH, total fatty matter (TFM), cleaning properties, washing properties and foam stability. All the results obtained showed that the soaps analyzed are good soaps safe for the skin.

scholarly journals Physicochemical properties and stability of Moringa oleifera seed oil-in-water emulsions as affected by different types of polysaccharide and emulsifier

2019 ◽  
Vol 15 (2-1) ◽  
pp. 324-329 ◽  
Author(s):  
Nor Hayati Ibrahim ◽  
Ong Ji Jin ◽  
Nizaha Juhaida Muhamad ◽  
Wan Rosli Wan Ishak
Keyword(s):  
Physicochemical Properties ◽  
Functional Food ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Guar Gum ◽  
Positive Interaction ◽  
Total Oxidation ◽  
Oil In Water ◽  
Significant Difference ◽  
Moringa Oleifera Seed

Moringa oleifera seed oil is a promising medicinal oil and converting it into a functional food emulsion is of current interest to widen its consumption. This study was aimed to investigate physicochemical properties and stability of M. oleifera seed oil-in-water emulsions as affected by interaction between polysaccharide i.e. xanthan gum (XG), guar gum (GG), carboxymethyl cellulose (CMC) and emulsifier i.e. sodium caseinate (NaCas) and whey protein isolate (WPI). Significant (p < 0.05) lower pH values in XG-WPI (4.98) and XG-NaCas (4.72) emulsions were observed as opposed to other emulsions (5.19-5.40). The interaction between XG-WPI and XG-NaCas has resulted in significant (p < 0.05) higher apparent viscosity values (at 0.42s-1) of their respective emulsions with 35.10 and 10.75 Pa.s respectively, as compared to other emulsions (0.35–0.85 Pa.s). These desirable characteristics of pH and viscosity profile had favoured an excellent creaming stability (no phase separation) of the emulsions. Regardless of emulsifier used, XG emulsions exhibited a significant (p < 0.05) higher scavenging activity (34.84 – 41.52%) towards 1,1-diphenyl-2-picrylhydrazyl free radicals than other emulsions. Total oxidation values (11.18 – 24.93) under an accelerated oxidation period (48 hours, 60°C) were more influenced by peroxide value rather than anisidine value. All WPI emulsions and CMC-NaCas emulsion showed significant (p < 0.05) low total oxidation values relative to other emulsions. All emulsions however showed no significant difference in their turbidity loss rate (1.2 – 3.3 x 10-3). These findings have made possible of producing a good quality of a functional food emulsion based on M. oliefera seed oil, particularly when the system was stabilized by XG-WPI. This was mainly due to their positive interaction that has affected on pH and viscosity of emulsion, which eventually led to a good stability towards creaming and inhibition of lipid oxidation.

scholarly journals Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

2007 ◽  
Vol 105 (4) ◽  
pp. 1382-1389 ◽  
Author(s):  
S.M. Abdulkarim ◽  
K. Long ◽  
O.M. Lai ◽  
S.K.S. Muhammad ◽  
H.M. Ghazali
Keyword(s):  
Vegetable Oils ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
High Oleic ◽  
Moringa Oleifera Seed

Moringa oleifera seed oil extracted by pressurized n-propane and its effect against Staphylococcus aureus biofilms

2021 ◽  
pp. 1-47
Author(s):  
Alessandra Marjorie de Oliveira ◽  
Márcia Maria dos Anjos Szczerepa ◽  
Maria Cristina Bronharo Tognim ◽  
Benício Alves de Abreu Filho ◽  
Lúcio Cardozo-Filho ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Moringa Oleifera Seed

scholarly journals Quality characteristics and stability of Moringa oleifera seed oil of Indian origin

2011 ◽  
Vol 51 (3) ◽  
pp. 503-510 ◽  
Author(s):  
Babatunde S. Ogunsina ◽  
T. N. Indira ◽  
A. S. Bhatnagar ◽  
C. Radha ◽  
S. Debnath ◽  
...  
Keyword(s):  
Moringa Oleifera ◽  
Seed Oil ◽  
Quality Characteristics ◽  
Indian Origin ◽  
Moringa Oleifera Seed
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