Characterization of Moringa oleifera Seed Oil Variety “Periyakulam 1”

dc.contributor.author	Λαλάς, Σταύρος	el
dc.contributor.author	Τσακνής, Ιωάννης	el
dc.date.accessioned	2015-06-11T18:21:33Z
dc.date.available	2015-06-11T18:21:33Z
dc.date.issued	2015-06-11
dc.identifier.uri	http://hdl.handle.net/11400/15728
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0889157501910427#	el
dc.subject	Moringa oleifera
dc.subject	PKM 1
dc.subject	Seed oil
dc.subject	Βαμβακέλαιο
dc.subject	Composition
dc.subject	Σύνθεση
dc.subject	Stability
dc.subject	Σταθερότητα
dc.subject	Quality characteristics
dc.subject	Ποιοτικά χαρακτηριστικά
dc.title	Characterization of Moringa oleifera Seed Oil Variety “Periyakulam 1”	en
heal.type	journalArticle
heal.classification	Biochemistry
heal.classification	Food technology
heal.classification	Βιοχημεία
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://skos.um.es/unescothes/C00386
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Βιοχημεία
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh98005164
heal.identifier.secondary	doi:10.1006/jfca.2001.1042
heal.language	en
heal.access	campus
heal.publicationDate	2002-02
heal.bibliographicCitation	Lalas, S. and Tsaknis, J. (2002). Characterization of Moringa oleifera Seed Oil Variety “Periyakulam 1”. "Journal of Food Composition and Analysis", 15(1), February 2002. pp. 65-77. Available from: http://www.sciencedirect.com/science/article/pii/S0889157501910427#. [Accessed 25/03/2002]	en
heal.abstract	The oil from Moringa oleifera seeds variety Periyakulam 1 (PKM 1) from India was extracted using three different procedures including cold press (CP), extraction with n-hexane (H) and extraction with a mixture of chloroform:methanol (1:1) (CM). The oils were compared with those of a commercial virgin olive oil and Moringa oleifera var. Mbololo seed oil. The oil concentration ranged from 25.1% (CP) to 41.4% (CM). The density, refractive index, colour, smoke point, viscosity, acidity, saponification value, iodine value, fatty acid methyl esters, sterols, tocopherols (by HPLC), peroxide value, E1%1 cm at 232 nm and the susceptibility to oxidation measured by the Rancimat method were determined. The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 71.60%). The dominant saturated acids were palmitic and behenic (both up to 6.4%). The oil was also found to contain high levels of β -sitosterol (up to 45.58%), stigmasterol (up to 23.10%) and campesterol (up to 15.81%). α -, γ - and δ -tocopherols were detected up to levels of 15.38, 25.40 and 15.51 mg/kg of oil, respectively. Moringa oleifera seed oil showed a long induction period (at 120°C), which however was reduced from 42.56 to 72.56% after degumming. The Moringa oleifera seed oil showed high stability to oxidative rancidity. Among the methods used for extraction, the mixture of chloroform:methanol (1:1) (CM) showed the higher resistance to oxidation.	en
heal.journalName	Journal of Food Composition and Analysis	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true