Quality changes of Moringa oleífera , variety Mbololo of Kenya, seed oil during frying.
作者： John Tsaknis , Vasilis Spiliotis , Stavros Lalas , Vlasis Gergis , Vasilis Dourtoglou
DOI: 10.3989/GYA.1999.V50.I1.634
关键词: Fatty acid 、 Botany 、 Iodine 、 Food science 、 Tocopherol 、 Extraction (chemistry) 、 Polyunsaturated fatty acid 、 Organoleptic 、 Chemistry 、 Peroxide value 、 Moringa
摘要: The frying performance of Moringa oleifera variety Mbololo Kenya seed oil (produced by cold pressure, extraction with n-hexane and a mixture chloroform-methanol) was studied especially as regards repeated operations. oils were used for intermittent potato slices cod filets at temperature 175 ± 5°C 5 consecutive days. Under such conditions thermal oxidative decomposition the takes place. chemical changes occurring in evaluated. Free fatty acid content, peroxide value, specific extinction 232 nm, polar compounds, colour viscosity all increased, whereas iodine values, smoke points, polyunsaturated induction period tocopherol concentration decreased. effect on organoleptic quality these fried foods also determined. analytical sensory data showed that lowest deterioration occurred pressure produced highest extracted oil.
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