| The oxidation stability, VE content and DPPH free radical scavenging capacity of Moringa oils prepared by cold pressing and enzymatic hydrolysis were analyzed aiming at exploring the applicable fields for Moringa oil that extracted by different methods. The results showed that the oxidation stability of the cold pressed Moringa oil reached 34.23 h at 120?℃, while the oxidation stability of the enzymatic hydrolyzed Moringa oil only reached 3.64 h at 100?℃. There was hardly vitamin E in cold pressed Moringa oil, but the content of vitamin E in enzymatic hydrolyzed Moringa oil was 66.7 μg/mL. The IC50 for scavenging DPPH free radical of enzymatic hydrolyzed Moringa oil was only 31.98 μL, much lower than that of cold pressed Moringa oil (134.81 μL), indicating that the free radical scavenging capacity of enzymatic hydrolyzed Moringa oil was significantly higher than that of cold pressed Moringa oil. The crude cold pressed Moringa oil had deep yellow color and certain unpleasant odor, while the enzymatic hydrolyzed Moringa oil was light yellow and clear without peculiar smell.In view of the above analysis, the cold pressed Moringa oil had good development and application in baking, frying and even industrial oils, and the enzymatic hydrolyzed Moringa oil was more suitable for cosmetic oils. |
