Screening of stability of Moringa oleifera seed oil under extended frying conditions

Moringa oleifera is a crop that has spread throughout the tropics worldwide and its seeds are non-conventional source of edible oil. The objective this study was to evaluate oxidative stability fatty acid profile M. oil under frying conditions for an extended time. Typical parameters used characterize assess quality oils were evaluated following standard methods such as saponification value. In addition, monitored by measuring conjugated dienes thiobarbituric reactive substances (TBARS) primary secondary oxidation, respectively. determined gas-liquid chromatography. results showed 1-2% 170-340 mg NaOH/g, indexes, oxidation values below 10 less than μmol malondialdehyde equivalents per g TBARS. On other hand, eight acids identified. Generally, not affected during conditions. Finally, show significant hydrolysis prolonged thermal