Oxidative stability of Moringa oleifera seed oil: Effect of degumming and deodorization on tocopherol retention

Abstract

Moringa oleifera seed oil (MSO) from Lombok was extracted by n‐hexane and evaluated after refining by several degumming methods to understand the impact of individual tocopherol retention and compared to extra virgin olive oil (EVOO) and high oleic palm oil (HOPO). MSO achieved an Oxidative Stability Index (15.8 h); EVOO (11.7 h) HOPO (8.83 h), based on two factors; the degree of unsaturation and total tocopherols, which did not accurately correlate with oxidation stability. The presence of tocopherol type affected the efficiency of heat stability in MSO, which is caused by a significant level of δ‐tocopherol (13.5 ppm), which was retained, through effective water degumming. Whereas, δ‐tocopherol in EVOO was not detected. This strongly suggests δ‐tocopherol contributes effectively against heat oxidation and thereby improved the overall stability of MSO. Novelty impact statement Several novelties are identified in this work, which at the time, could not be found within the literature: first, the type of phosphatide in Moringa Oleifera is in hydratable form. Hence, secondly, we propose the appropriate degumming method for Moringa Oleifera seed oil is by water degumming. And third, the particular tocopherol type most impacting the oxidative stability performance of Moringa Oleifera was identified as δ‐tocopherol.

Micronutrient retention in high oleic palm oil: effect of refining technique

“…These results demonstrate that regular palm oil and HOPO can maintain α-tocopherol through standard refining processes. It is known that α-tocopherol is the second most effective antioxidant after δ-tocopherol (Pokorny, 1987;Kamal-Eldin & Appelqvist, 1996;Sukarno et al, 2022), and can also, inhibit oil oxidation during storage, thereby prolonging oil shelf life (Rangkuti et al, 2018;Manzo et al, 2019). The αtocopherol was not measured after modified refining, since we have already validated and proven this can be achieved through standard refining processes (only 2-10% α-tocopherol loss).…”

Developing a soft margarine with modified fatty acid profile having low trans fatty acids

“…PUFA‐rich oils are also reactive in cooking. When subjected to routine frying or cooking, PUFA can generate high levels of toxic aldehyde products that promote cardiovascular disease and cancer (Li et al ., 2018; Grootveld et al ., 2021) and a high PUFA content showed that it generated more peroxide during frying (Abdalla et al ., 2021; Sukarno et al ., 2022). Dietary fatty acid composition is one of the most important factors determining plasma lipid concentrations and consequently it affects coronary heart disease risk.…”