Abstract
Chemical characteristics of High oleic acid fraction (HOF) of Moringa oleifera oil (MOO) was compared with sunflower, soybean and canola oils. HOF of MOO was obtained by dry fractionation at 0 o C. Iodine value and C18:1 in HOF increased from 61.55 to 82.47 points and 70.29% to 81.15%, respectively. Cloud point of HOF was 1.1 o C as compared to 10.2 o C in MOO. The induction period of HOF was greater than all the vegetable oils tested in this investigation. HOF can be used as a source of edible oil with better health attributes and superior storage stability.
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