Original scientific paper DOI: 10.17508/CJFST.2022.14.1.08
Effect of storage period and relative humidity on the quality of moringa oil
Akintunde Akintola1, Ademola Kabiru Aremu2,Clement Adesoji Ogunlade3
1Department of Agricultural and Bio-Environmental Engineering, Oyo State College of Agriculture and Technology, Igboora, Nigeria
2Department of Agricultural and Environmental Engineering, University of Ibadan, Ibadan, Nigeri
3Department of Agricultural Engineering, Adeleke University, Ede, Nigeria
| ARTICLE INFO | ABSTRACT |
| Article history: Received: April 29, 2021 Accepted: August 18, 2021 |
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 |