Effect of storage period and relative humidity on the quality of moringa oil

This study investigated the influence of storage period and relative humidity on oil extracted from moringa seed using soxhlet extraction method stored under controlled for 90 days saturated slurry salt method. Samples were taken after 1, 30, 60 quality parameters like iodine value (IV), acid (AV), saponification (SV) peroxide (PV) obtained compared to FAO/WHO acceptable standards edible oil. The results showed that value, increase as increases, ranging 2.47-3.44mg/g, 1.01-1.21Meq/Kg 172.13-184.36mg/g, respectively, but still falls within range stated by oils (4.00 mg/g, 4.00 Meq/Kg 181±2.60 mg/g) respectively. Iodine decreases 61.28-71.92 g/100g slightly below standard given (80-106 g/100g). It was concluded is stable a wide will have longer shelf life due its very low level.