期刊名称：Pakistan Journal of Analytical & Environmental Chemistry
印刷版ISSN：1996-918X
电子版ISSN：2221-5255
出版年度：2014
卷号：15
期号：1
页码：80-83
语种：English
出版社：National Centre of Excellence in Analytical Chemsitry
摘要：Chemical characteristics of High oleic acid fraction (HOF) of Moringa oleifera oil (MOO) was compared with sunflower,soybean and canola oils. HOF of MOO was obtained by dry fractionation at 0oC. Iodine value and C18:1 in HOF increased from 61.55 to 82.47 points and 70.29% to 81.15%,respectively. Cloud point of HOF was 1.1oC as compared to 10.2oC in MOO. The induction period of HOF was greater than all the vegetable oils tested in this investigation. HOF can be used as a source of edible oil with better health attributes and superior storage stability..
关键词：High oleic acid fration of Moringa oleifera oil;Fractionation;Vegetable oil
