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Lipids are the concentrated source of energy, fat soluble vitamins, essential fatty acids, carriers of flavours and many bio-active compounds with important role in maintaining physiological functions of biological body. Moringa oleifera is native to Himalaya and widely grown in many Asian and African countries with seed oil content range from 35-40%. Moringa oleifera oil (MOO) has light yellow colour with mild nutty flavour and fatty acids composition suggests that MOO is highly suitable for both edible and non-edible applications. MOO is extremely resistant to autoxidation which can be used as an antioxidant for the long term stabilization of commercial edible oils. Thermal stability of MOO is greater than soybean, sunflower, canola and cottonseed oils. High oleic contents of MOO are believed to have the capability of increasing beneficial HDL cholesterol and decreased the serum cholesterol and triglycerides. MOO applications have also been explored in cosmetics, folk medicines and skin care formulations. Overall, this review focuses on commercial production status, food applications, antioxidant characteristics, health benefits, thermal stability, fractionation, cholesterol contents, medicinal, nutraceutical action, toxicological evaluation, biodiesel production, personal care formulations and future perspectives of the MOO for the stake holders to process and utilize MOO as a new source of edible oil for industrial purpose. [ABSTRACT FROM AUTHOR]

Oxidation of anhydrous milk fat products is a serious problem making them unfit for consumption. Moringa oleifera oil ( MOO) is known to contain substantial amount of natural antioxidants. In this study, the effect of various concentrations of MOO for the stabilization of butter oil ( BO) at ambient temperature was investigated. MOO was incorporated into BO at four different levels i.e., T1 (97.5% BO and 2.5% MOO) T2 (95% BO and 5% MOO) T3 (92.5% BO and 7.5% MOO) and T4 (90% BO and 10% MOO). Control was used for comparison (100% BO). Concentration of oleic acid in T3 was 14.02 ± 0.11% higher than control, total phenolic content of MOO, BO and T3 were 38.75 ± 0.15, 2.84 ± 0.07 and 5.51 ± 0.09 mg/100 g, respectively. Free radical scavenging activity of control, MOO and T3 was 51.11 ± 0.42, 15.74 ± 0.36 and 31.65 ± 0.34%, respectively. Peroxide value of control and T3 at elevated temperature was 16.94 ± 0.56, 8.35 ± 0.29 (meq./kg) and induction period was 5.9 ± 0.06, 8.2. ± 0.14 h, respectively. BO samples added with various concentration of MOO showed less concentration of conjugated dienes, trienes, free fatty acids and anisidine value than control. The overall acceptability score of T3 was 7.6 out of 9; these results give indications for exploiting the antioxidant properties of MOO in different dairy and nondairy fat products. Practical Applications The antioxidant activity of Moringa oleifera oil can be used for the enhancement of keeping quality of butter oil in tropical regions. Moringa oleifera oil is highly resistant to autoxidation and can be used as a replacement of synthetic oxidants due to their perceived carcinogenicity. [ABSTRACT FROM AUTHOR]

The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) -- LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ground and dried leaves with 80% ethanol at room temperature for 48 hours. LEMO was added into butter at three different concentrations, i.e. 400 ppm (T1), 600 ppm (T2), and 800 ppm (T3) and compared with a treatment which was not supplemented with LEMO, i.e. control (T0). The addition of LEMO at all three levels did not have any effect on butter composition. Free fatty acids, peroxide value and p-anisidine value (AnV) of T2 after 90 days of storage were 0.10%, 0.71 meq/kg and 14.85 as compared to the control 0.16%, 1.24 meq/kg and 28.85, respectively. Peroxide value of the control and T2 in Schaal oven test after 5 days in oven was 8.19 and 2.99 meq/kg, respectively. Induction period and overall acceptability score of the control and T2 were 6.35 h, 8.91 h and 7.6, 7.2, respectively. The results of this study suggest that LEMO at 600 ppm may be used for reasonable storage stability of butter at refrigeration temperate with acceptable sensory characteristics. [ABSTRACT FROM AUTHOR]