Enhancement of oleic acid in butter oil by high oleic fraction of Moringa oleifera oil

Oleic acid in butter oil (bo) was enhanced by a high oleic acid fraction (hof) of moringa oleifera oil (moo). hof was blended with bo at four different concentrations i.e. 5%,10%,15% and 20% (hof-5,hof-10,hof-15 and hof-20,respectively),compared with a control (bo). the oleic acid in hof increased from 71.55% to 80.25%. dpph free radical scavenging activity and total flavonoid content of hof was 76.88% and 34.52 mg/100 g. supplemenation of butter oil with 20% hof,decreased the 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. © 2016,pcsir-scientific information centre. all rights reserved.