Quality changes of <i>Moringa oleífera</i>, variety Mbololo of Kenya, seed oil during frying.

John Tsaknis; Vasilis Spiliotis; Stavros Lalas; Vlasis Gergis; Vasilis Dourtoglou

doi:10.3989/gya.1999.v50.i1.634

Quality changes of Moringa oleífera, variety Mbololo of Kenya, seed oil during frying.

Authors

John Tsaknis Department of Food Technology, Technological Educational Institute (TE.I.)
Vasilis Spiliotis Department of Food Technology, Technological Educational Institute (TE.I.)
Stavros Lalas Department of Food Technology, Technological Educational Institute (TE.I.)
Vlasis Gergis Department of Food Technology, Technological Educational Institute (TE.I.)
Vasilis Dourtoglou Department of Food Technology, Technological Educational Institute (TE.I.)

DOI:

https://doi.org/10.3989/gya.1999.v50.i1.634

Keywords:

Chemical changes, Cod, Frying, Moringa

Abstract

The frying performance of Moringa oleífera variety Mbololo of Kenya seed oil (produced by cold pressure, extraction with n-hexane and a mixture of chloroform-methanol) was studied especially as regards repeated frying operations. The oils were used for intermittent frying of potato slices and cod filets at a temperature of 175 ± 5°C for 5 consecutive days. Under such conditions thermal and oxidative decomposition of the oils takes place. The chemical changes occurring in the oils were evaluated. Free fatty acid content, peroxide value, specific extinction at 232 nm, polar compounds, colour and viscosity of the oils all increased, whereas the iodine values, smoke points, polyunsaturated fatty acid content, induction period and tocopherol concentration decreased. The effect of the oils on the organoleptic quality of these fried foods was also determined. The analytical and sensory data showed that the lowest deterioration occurred in cold pressure produced oil and the highest in n-hexane extracted oil.

Downloads

Download data is not yet available.

Downloads

Published

1999-02-28

How to Cite

Tsaknis J, Spiliotis V, Lalas S, Gergis V, Dourtoglou V. Quality changes of Moringa oleífera, variety Mbololo of Kenya, seed oil during frying. Grasas aceites [Internet]. 1999Feb.28 [cited 2025Feb.23];50(1):37-48. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/634

Download Citation

Issue

Vol. 50 No. 1 (1999)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read here the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.