Skip to the main content

Original scientific paper

https://doi.org/10.17508/CJFST.2022.14.1.08

Effect of storage period and relative humidity on the quality of moringa oil

Akintunde Akintola ; Department of Agricultural and Bio-Environmental Engineering, Oyo State College of Agriculture and Technology, Igboora, Nigeria
Ademola Kabiru Aremu ; Department of Agricultural and Environmental Engineering, University of Ibadan, Ibadan, Nigeria
Clement Adesoji Ogunlade ; Department of Agricultural Engineering, Adeleke University, Ede, Nigeria


Full text: english pdf 362 Kb

page 74-81

downloads: 168

cite


Abstract

This study investigated the influence of storage period and relative humidity on oil extracted from moringa seed using soxhlet extraction method and stored under controlled relative humidity for 90 days using saturated slurry salt method. Samples were taken after 1, 30, 60 and 90 days and the quality parameters like iodine value (IV), acid value (AV), saponification value (SV) and peroxide value (PV) were obtained and compared to FAO/WHO acceptable standards for edible oil. The obtained results showed that the acid value, peroxide value and saponification value increase as relative humidity increases, ranging from 2.47-3.44mg/g, 1.01-1.21Meq/Kg and 172.13-184.36mg/g, respectively, but still falls within the range stated by FAO/WHO for edible oils (4.00 mg/g, 4.00 Meq/Kg and 181±2.60 mg/g) for acid value, peroxide value and saponification value, respectively. Iodine value decreases as relative humidity increases, ranging from 61.28-71.92 g/100g and falls slightly below the standard given by FAO/WHO for edible oils (80-106 g/100g). It was concluded that moringa oil is stable within a wide range of humidity and will have a longer shelf life due to its very low peroxide level.

Keywords

storage; relative humidity; moringa oil; stability; oil quality; shelf life

Hrčak ID:

279388

URI

https://hrcak.srce.hr/279388

Publication date:

15.6.2022.

Visits: 432 *