印度原产辣木籽油的品质特征与稳定性。
Quality characteristics and stability of Moringa oleifera seed oil of Indian origin.
机构信息
Department of Agricultural and Environmental Engineering, Obafemi Awolowo University, Ile Ife, Nigeria.
Department of Protein Chemistry and Technology, Central Food Technological Research Institute (CSIR Constituent Laboratory), Mysore, 570020 India.
出版信息
J Food Sci Technol. 2014 Mar;51(3):503-10. doi: 10.1007/s13197-011-0519-5. Epub 2011 Sep 8.
Cold pressed and hexane extracted moringa seed oils (CPMSO and HEMSO) were evaluated for their physico-chemical and stability characteristics. The iodine value, saponification value and unsaponifiable matter of CPMSO and HEMSO were found to be 67.8 and 68.5 g I2 / 100 g oil, 190.4 and 191.2 mg KOH / g oil and 0.59 and 0.65%, respectively. The total tocopherols of CPMSO and HEMSO were found to be 95.5 and 90.2 mg/Kg. The fatty acid composition of CPMSO and HEMSO showed oleic acid as the major fatty acid (78-79%). The oxidative, thermal and frying stabilities of the CPMSO were compared with commercial raw and refined groundnut oil (GNO and RGNO). The CPMSO was of adequate thermal stability and better oxidative stability as it showed 79% lesser peroxide formation than GNO. The frying stability of CPMSO was better as it showed lower increase in free fatty acid (28%), peroxide value (10 meq O2/Kg) and color (25%) than RGNO (48%, 22 meq O2/kg and 52%, respectively) after frying.
冷榨和己烷提取的辣木籽油（CPMSO 和 HEMSO）的物理化学和稳定性特性进行了评估。发现 CPMSO 和 HEMSO 的碘值、皂化值和不皂化物分别为 67.8 和 68.5 g I2/100 g 油、190.4 和 191.2 mg KOH/g 油以及 0.59 和 0.65%。CPMSO 和 HEMSO 的总生育酚含量分别为 95.5 和 90.2 mg/Kg。CPMSO 和 HEMSO 的脂肪酸组成表明油酸是主要的脂肪酸（78-79%）。CPMSO 的氧化、热和油炸稳定性与商业原始和精制花生油（GNO 和 RGNO）进行了比较。CPMSO 的热稳定性足够，氧化稳定性更好，因为其过氧化物形成量比 GNO 少 79%。CPMSO 的油炸稳定性更好，因为在油炸后，其游离脂肪酸（28%）、过氧化物值（10 meq O2/Kg）和颜色（25%）的增加均低于 RGNO（分别为 48%、22 meq O2/kg 和 52%）。
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