QUALITY CHARACTERIZATION AND THERMAL ANALYSIS OF COLD PRESS MORINGA OLEIFERA KERNEL OIL
Afolabi-Owolabi O. T. Faboya E. T, Emmanuel-Ugbokodo O., Ibrahim T. A.
Vegetable oils are prone to rancidity, their characteristics are rarely stable especially when subjected to thermal
degradation which can alters the oil natural quality. Investigation on thermal analysis of essential oil can aid better
understanding on decomposition rates in the oil properties before and after heating, findings which is important
towards prolonging the oil shelf life. Thus far, the present study examines the changes in physicochemical properties
and oxidative stability qualities of Moringa oleifera kernel oil (MOKO) extracted with cold press methodand
subjected to thermal heating at varying thermal cycle. The result showed physicochemical and oxidative stability
properties values such as color, viscosity, peroxide value, free fatty acid, total polar compound and para-anisidine,all
increased significantly (p? 0.05) with increase in the thermal cycle. The decomposition rates for free fatty acid (FFA),
peroxide value, P-anisidine, total polar compound, Totox value and the conjugate triene and diene were 38%, 76%,
65%, 20%, 75%, 30% and 45%, respectively. Clearly, decomposition was observed for most of the vital properties,
although, the decomposition value obtained were still within allowable EU standards for edible vegetable oil.
Keywords:Cold pressing, Moringa Oleifera oil, thermal degradation, rancidity, and shelf life.