Quality changes of Moringa oleifera, variety Mbololo of Kenya, seed oil during frying

The frying performance of Moringa oleifera variety Mbololo of Kenya seed oi l (produced by cold pressure, extraction with n-hexane and a mixture of chl oroform-methanol) was studied especially as regards repeated frying operati ons. The oils were used for intermittent frying of potato slices and cod fi lets at a temperature of 175 +/- 5 degrees C for 5 consecutive days. Under such conditions thermal and oxidative decomposition of the oils takes place . The chemical changes occurring in the oils were evaluated. Free fatty aci d content, peroxide value, specific extinction at 232 nm, polar compounds, colour and viscosity of the oils all increased, whereas the iodine values, smoke points, polyunsaturated fatty acid content, induction period and toco pherol concentration decreased. The effect of the oils on the organoleptic quality of these fried foods was also determined. The analytical and sensor y data showed that the lowest deterioration occurred in cold pressure produ ced oil and the highest in n-hexane extracted oil.