Effect of storage period and relative humidity on the quality of moringa oil
This study investigated the influence of storage period and relative humidity on oil extracted from moringa seed using soxhlet extraction method and stored under controlled relative humidity for 90 days using saturated slurry salt method. Samples were taken after 1, 30, 60 and 90 days and the qualit...
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2022-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/404699 |
| _version_ | 1818488725923954688 |
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| author | Akintunde Akintola Ademola Kabiru Aremu Clement Adesoji Ogunlade |
| author_facet | Akintunde Akintola Ademola Kabiru Aremu Clement Adesoji Ogunlade |
| author_sort | Akintunde Akintola |
| collection | DOAJ |
| description | This study investigated the influence of storage period and relative humidity on oil extracted from moringa seed using soxhlet extraction method and stored under controlled relative humidity for 90 days using saturated slurry salt method. Samples were taken after 1, 30, 60 and 90 days and the quality parameters like iodine value (IV), acid value (AV), saponification value (SV) and peroxide value (PV) were obtained and compared to FAO/WHO acceptable standards for edible oil. The obtained results showed that the acid value, peroxide value and saponification value increase as relative humidity increases, ranging from 2.47-3.44mg/g, 1.01-1.21Meq/Kg and 172.13-184.36mg/g, respectively, but still falls within the range stated by FAO/WHO for edible oils (4.00 mg/g, 4.00 Meq/Kg and 181±2.60 mg/g) for acid value, peroxide value and saponification value, respectively. Iodine value decreases as relative humidity increases, ranging from 61.28-71.92 g/100g and falls slightly below the standard given by FAO/WHO for edible oils (80-106 g/100g). It was concluded that moringa oil is stable within a wide range of humidity and will have a longer shelf life due to its very low peroxide level. |
| first_indexed | 2024-12-10T16:54:54Z |
| format | Article |
| id | doaj.art-f4d30421424b4ffd8808f00acf8835d6 |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-12-10T16:54:54Z |
| publishDate | 2022-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-f4d30421424b4ffd8808f00acf8835d62022-12-22T01:40:47ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232022-01-01141748110.17508/CJFST.2022.14.1.08191Effect of storage period and relative humidity on the quality of moringa oilAkintunde Akintola0Ademola Kabiru Aremu1Clement Adesoji Ogunlade2Department of Agricultural and Bio-Environmental Engineering, Oyo State College of Agriculture and Technology, Igboora, NigeriaDepartment of Agricultural and Environmental Engineering, University of Ibadan, Ibadan, NigeriaDepartment of Agricultural Engineering, Adeleke University, Ede, NigeriaThis study investigated the influence of storage period and relative humidity on oil extracted from moringa seed using soxhlet extraction method and stored under controlled relative humidity for 90 days using saturated slurry salt method. Samples were taken after 1, 30, 60 and 90 days and the quality parameters like iodine value (IV), acid value (AV), saponification value (SV) and peroxide value (PV) were obtained and compared to FAO/WHO acceptable standards for edible oil. The obtained results showed that the acid value, peroxide value and saponification value increase as relative humidity increases, ranging from 2.47-3.44mg/g, 1.01-1.21Meq/Kg and 172.13-184.36mg/g, respectively, but still falls within the range stated by FAO/WHO for edible oils (4.00 mg/g, 4.00 Meq/Kg and 181±2.60 mg/g) for acid value, peroxide value and saponification value, respectively. Iodine value decreases as relative humidity increases, ranging from 61.28-71.92 g/100g and falls slightly below the standard given by FAO/WHO for edible oils (80-106 g/100g). It was concluded that moringa oil is stable within a wide range of humidity and will have a longer shelf life due to its very low peroxide level.https://hrcak.srce.hr/file/404699storagerelative humiditymoringa oilstabilityoil qualityshelf life |
| spellingShingle | Akintunde Akintola Ademola Kabiru Aremu Clement Adesoji Ogunlade Effect of storage period and relative humidity on the quality of moringa oil Croatian Journal of Food Science and Technology storage relative humidity moringa oil stability oil quality shelf life |
| title | Effect of storage period and relative humidity on the quality of moringa oil |
| title_full | Effect of storage period and relative humidity on the quality of moringa oil |
| title_fullStr | Effect of storage period and relative humidity on the quality of moringa oil |
| title_full_unstemmed | Effect of storage period and relative humidity on the quality of moringa oil |
| title_short | Effect of storage period and relative humidity on the quality of moringa oil |
| title_sort | effect of storage period and relative humidity on the quality of moringa oil |
| topic | storage relative humidity moringa oil stability oil quality shelf life |
| url | https://hrcak.srce.hr/file/404699 |
| work_keys_str_mv | AT akintundeakintola effectofstorageperiodandrelativehumidityonthequalityofmoringaoil AT ademolakabiruaremu effectofstorageperiodandrelativehumidityonthequalityofmoringaoil AT clementadesojiogunlade effectofstorageperiodandrelativehumidityonthequalityofmoringaoil |