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

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

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)...

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Bibliographic Details
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

Internet

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

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