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Frying stability of Moringa stenopetala seed oil.

Stavros Lalas1, Olga Gortzi, John Tsaknis

  • 1Department of Food Technology, Technological Educational Institution (T.E.I.) of Larissa (Karditsa Branch), Terma N. Temponera str., Karditsa, GR-43100, Greece. slalas@teilar.gr

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|July 1, 2006
PubMed
Summary

Moringa stenopetala seed oil was tested for repeated frying. Cold-pressed oil showed less deterioration, making it a better choice for frying applications compared to n-hexane extracted oil.

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Area of Science:

  • Food Science
  • Agricultural Chemistry

Background:

  • Edible oils are crucial in food preparation, but their stability during repeated heating is a concern.
  • Moringa stenopetala seed oil is a potential alternative edible oil, but its performance under frying conditions needs evaluation.

Purpose of the Study:

  • To assess the frying performance of Moringa stenopetala seed oil extracted via cold press and n-hexane methods.
  • To evaluate the chemical and sensory changes in the oil after repeated frying of potato slices and cod filets.
  • To determine the optimal usage duration for Moringa stenopetala seed oil in deep-frying applications.

Main Methods:

  • Intermittent frying of potato slices and cod filets at 175°C for 5 consecutive days.
  • Analysis of chemical parameters: free fatty acid content, polar compounds, iodine value, smoke point, polyunsaturated fatty acid content, induction period, and tocopherol content.

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  • Evaluation of physical properties: color and viscosity.
  • Sensory analysis of fried foods and determination of oil discard point.

    • Main Results:

    • Repeated frying led to increased free fatty acid content, polar compounds, color, and viscosity in both oils.
    • Iodine value, smoke point, polyunsaturated fatty acid content, induction period, and tocopherol content decreased with repeated frying.
    • Cold-pressed Moringa stenopetala seed oil exhibited lower deterioration compared to n-hexane extracted oil.
    • Sensory evaluation indicated better quality retention in foods fried with cold-pressed oil.

    Conclusions:

    • Cold-pressed Moringa stenopetala seed oil demonstrates superior stability and performance during repeated frying operations.
    • Moringa stenopetala seed oil, particularly when cold-pressed, is a viable option for deep-frying, offering better quality retention.
    • The study provides valuable insights into the suitability of Moringa stenopetala seed oil for culinary uses, highlighting the importance of extraction methods.