Enhancement of Oleic Acid in Butter Oil by High Oleic Fraction of Moringa oleifera Oil
Moringa oleifera for Butter Oil Enhancement
DOI:
https://doi.org/10.52763/PJSIR.BIOL.SCI.59.2.2016.105.110Keywords:
high oleic acid fraction, Moringa oleifera oil, fractionation, butter oilAbstract
Oleic acid in butter oil (BO) was enhanced by a high oleic acid fraction (HOF) of Moringa
oleifera oil (MOO). HOF was blended with BO at four different concentrations i.e. 5%, 10%, 15% and
20% (HOF-5, HOF-10, HOF-15 and HOF-20, respectively), compared with a control (BO). The oleic acid
in HOF increased from 71.55% to 80.25%. DPPH free radical scavenging activity and total flavonoid
content of HOF was 76.88% and 34.52 mg/100 g. Supplemenation of butter oil with 20% HOF, decreased
the cholesterol from 224 to 177 mg/100 g. Peroxide value of three months stored HOF-20 was 1.18 (meqO2/
kg) as compared to control, 3.15 (meqO2/kg). Induction period of HOF-20 was 4.07 h greater than control.
These results evidenced that oleic acid in butter oil can be substantially increased by HOF of MOO.
