Abstract
Oleic acid in butter oil (BO) was enhanced by a high oleic acid fraction (HOF) of Moringaoleifera oil (MOO). HOF was blended with BO at four different concentrations i.e. 5%, 10%, 15% and20% (HOF-5, HOF-10, HOF-15 and HOF-20, respectively), compared with a control (BO). The oleic acidin HOF increased from 71.55% to 80.25%. DPPH free radical scavenging activity and total flavonoidcontent of HOF was 76.88% and 34.52 mg/100 g. Supplemenation of butter oil with 20% HOF, decreasedthe cholesterol from 224 to 177 mg/100 g. Peroxide value of three months stored HOF-20 was 1.18 (meqO2/kg) as compared to control, 3.15 (meqO2/kg). Induction period of HOF-20 was 4.07 h greater than control.These results evidenced that oleic acid in butter oil can be substantially increased by HOF of MOO.
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