Stability of Moringa Seed Oil Compared To Some Vegetable Oils

Abstract

This reseach was conducted to see general characteristic and stability of Moringa seed oil in comparison with oils of ground nut, sun flower and cotton seeds in frequent frying process moringa seed was purchased from Omdurman local Market. The physico chemical analysis, and frequence frying of oil were carried out by AOAC (2000). Refractive index, density viscosity , colour red, yellow and blue and oil content which were 1.4640 , 0.9190 , 20.22 CP , 5.00 , 1.30 , 0.00 , 38.6% reseptively. The chemical properties of Moringa seed oil showed peroxide value 2.79 meqO 2 /kg , free fatty acids 1.40% and fatty acid composition exhibited oleic acid, linoleic , stearic , behenic, palmatic and other acids were (45.09 , 42.43 , 8.38 , 1.77 , 0.52 , 1.81)%) respectively. There were significant difference (p ≤ 0.05 )among refractive index , density , viscosity colour of Moringa seed oil when they were compared to sun flower seed , cotton seed , and ground nut oils before frying and after frying . Also there were significal difference (p ≤ 0.05 ) in chemical properties among peroxide value and free fatty acids of Moringa seed oil compared to sun flower , cotton seed and ground nut oils before frying and after frying , also there was significant difference (p ≤ 0.05 ) in sensory characters tics of taste ,flavour , colour , texture 10 and over all acceptability of potato chips fried in Moringa seed oil compared to sun flower seed, cotton seed and groundnut oils .It is found that potatoes chips fried by moringa oil was better than those fried by other oils.