الفهرس 
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Abstract
Vegetable oils are considered the major components for human feeding and nutrition all over the world. It is well known that the uncontrolled growth in the world population coupled with industrialization has made a gap between demand and production of the vegetable oils. This has resulted in over-increasing imports, requiring the expenditure of valuable foreign exchange and a deficiency in people fat intake in many developing countries. Despite the fact that Egypt is an agrarian economy, it is unable produce the edible oils sufficient for the domestic needs where the Egyptian oils productions do not exceed 18% of requirement of them. Therefore, we need to import more than one metric ton of the edible oils, resultantly, an enormous amount of foreign hard currency (more than 500 milion $) is being spent every year for the import of vegetable oils and fats to cover our needs from them. Therefore, we are being now in a greet need of a new source of edible oil to reach the self-sufficiency of our needs from edible oils.
As Egypt has fast fertile plains and reclaimed soils land, a good irrigation sources and a variable better climate conditions, therefore, the Moringa species plants would be potentially valuable crop yielding useful edible oil characteristics with a better healthy safe and nutritional quality criteria and good stability, that might be a good solution to narrow the gap of our needs and to reach the self-sufficiency from the edible oils as well as a good acceptable substitute for the expensive unavailable high-oleic oils such as sunflower oil.
The Moringa oleifera seeds were chosen as nonconventional source for producing the novel edible oil, as it considered of the most common specie is grown in Egypt. These studies were carried out in order to evaluate the extraction of Moringa oleifera seed oil by using cold press method and to investigate the quality of obtained oil by determination the physical and chemical properties, the oxidative stability and fatty acid composition, as well as the assessing of thermal stability for the former quality criteria during the intermittent frying for potato slices at 175±5°C throughout the 2 hours daily for 10 consecutive days, compared with the refined sunflower oil. In addition, sensory evaluation for the organoleptic quality characteristics of fried potato slices was carried out.
Also, the effect of using Moringa oleifera oil as fat replacer of margarine in preparing cup cake was evaluated.
The obtained results can be summarized in the following:-
1- The physico-chemical properties of Moringa oleifera seed oil:
The extracted Moringa oleifera seed oil (MOO) under investigation was found to be a very good physical quality represented in the refractive index (1.4622), viscosity (60 CP), smoke point (219°C) and color (35 Y, 1.1R).
Also, the extracted Moringa oleifera seed oil characterized with an excellent chemical properties including acidity (0.561% as oleic acid), saponification value (168.13 mg of KOH/g of oil), iodine value (66.04 I2/100g of oil) and total polar compounds (4.28%).
2- The oxidative stability of Moringa oleifera seed oil:
The extracted Moringa oleifera seed oil exhibited a very higher good oxidative stability and healthy safe quality as showing by peroxide value (0.68 meq O2 /kg oil), TBA value (0.156 mg malonaldehyde/kg oil), a very longer induction period (96.48 h) at 100°C and the specific extinction at 232 and 270 nm (1.785 and 0.146), respectively.
3- The fatty acids composition of Moringa oleifera seed oil:
The total saturated fatty acids of extraction Moringa oleifera seed oil were 21.02%, the major saturated fatty acids was behenic acid with7.31% followed by Palmitic acid with a substantial amount of 5.49%. Also, it found that the total unsaturated fatty acids were 78.98%; the dominant unsaturated fatty acid was Oleic acid with 73.87%. These mean that, extracted