الفهرس 
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Abstract
Objectives:This study was carried out to investigate and evaluate Moringa Oleifera oil, leaves and seeds as a new trend in the field of food technology. In order to achieve this aim, the following points were studied:1-Utilization of M.Oleifera oil and leaves properties to improve the stability of soybean and sunflower oils at different concentrations. 2-Utilization of M.Oleifera leaves as a beverage by blending with some commercial beverages like green tea, peppermint, anise and cinnamon at different ratios. 3-Purification of olive and commercial fried oils with M.Oleifera seeds powder. Methods& Results:1-Extraction of Moringa Oleifera oil:-Seeds of M.Oleifera were collected when they were fully matured this is determined by observing if there are any split pods on the trees then dehulled, crushed in domestic blender (BRAUN) and the oil was extracted using the hydraulic press unit then blending with 30,40 and 50 with soybean and sunflower oil. 2-Preparation of Moringa Oleifera leaves Leaves of M.Oleifera were collected and washed using deionized water to removed dust and other foreign particles, then dried inthe greenhouses (30 - 45 ⁰C) for one week then crushed to fine powder using domestic blender (BRAUN). Powdered leaves were stored in polyethylene plastic bags at 5±1⁰C until analysis. 3-Preparation of Moringa Oleifera beverages Powder of M.Oleifera leaves was added to green tea or peppermint or anise and cinnamon at different ratios 1:1, 1.25:0.75, 1.50:0.50 and 1.75:0.25 4-Preparation of ethanolic extract of Moringa Oleifera leaves: 1kg from dried M.Oleifera leaves added with 3 litre of ethanol for 3 days, then another 3.5 litre added of ethanol for another 3 days The extract was filtered using what- man filter paper No.1 and then concentrated in vacuum at 40-50 ⁰C r.p.m 130 pressure 300 (mm/Hg) using Rotary evaporator model RAGON LAB RE 100-PRO at Chemistry Dept., Faculty of Agriculture, Mansoura University, El-Mansoura City, El-Dakahlia, Egypt. The extract was stored at deep freezer in dark glass bottle until used. Ethanolic extract of M.Oleifera leaves was added at the ratio of 200 ppm to soybean and sunflower oils obtained result showed :the total unsaturated fatty acids of M.Oleifera oil was 79.63%. It could be noticed from obtained results that M.Oleifera oil was found to contain a high level of monounsaturated fatty acids up to 78.77% and oleic acid was the predominant fatty acid, which accounted for 74.85 % of the total fatty acids. ), it could be observed that the addition of M.Oleifera oil to sunflower and soybean oils at ratio of 30, 40 and 50 % increasing the content of oleic acid from 40.36 to 50.47% for SBO and from 46.00 to 54.13% for SFO. While a decreasing observed in the content of linoleic acid (C18:2) from 36.80 to 26.09% for SBO and from 38.04 to 27.41% for SFO. Also blending of M.Oleifera oil with SBO and SFO could improving the oxidative stability and increasing nutritional value and make this blending useful for food industry as frying or salad oilsResults showed also that addition 50 % of M.Oleifera oil to SFO and SBO was improved the IP from 2.15 to 3.09 (hrs) for SFO and from 3.67 to 6.52 (hrs) for SBO respectively, may be attributed to the increasing amount of oleic acid followed by the decrease in the amount of linoleic acid.it can be observed that M.Oleifera leave powder contained 24 fractionated and identified phenolic compounds. The predominant phenolic compound being e-vanillic was (2022.38 ppm) followed by syringic acid (1011.28 ppm) and benzoic (939.99 ppm), while moderate amounts of pyrogallol, catechol, protocatchuic and caffeine were recorded (515.68, 468.86, 289.70 and 111.11 ppm) respectively.Sensory evaluation considered as an important indicator of potential consumer preferences. In spite of its short comings, it will remain the most serious quality indicator. Results of sensory evaluation include appearance, taste, aroma, colour and overall-acceptability are presented in Table (9) from data presented in Table (10), it can be noticed that the potassium (K) of Moringa beverage reached to 13.33 ppm, while in the formula A2 beverage (1.25 Moringa: 0.75 anise) reached to 12.89 ppm followed by G2 beverage (1.25 Moringa: 0.75 green tea) 8.80 ppm. Obtained results presented in Table (11), showed that the ethanolic extract of M.Oleifera showed the presence of terpenes, flavonoids, tannins and glycosides and absences of alkaloids, saponin, reducing sugars and volatile oils were disappeared . Results also showed that addition of M.Oleifera seeds powder to fried oil decreased the IP from 16.74 to 14.44 (hrs) for blend K1, whereas addition M.Oleifera seed powder with alum decreased the IP from 16.74 to 13.9 (hrs) for blend K2.Our obtained results showed that the addition of M.Oleifera seeds powder decreased the induction period (IP) in olive oil from 34.4 to 32.6 (hrs) for blend O1, and the effect of purification process on oil blends decreased progressivley the IP from 34.4 to 31 (hrs) for blend O2 in compared with control one. Conclusion:1-from this study it can be concluded that Moringa Oleifera oil one of the sources of vegetable edible oils in Egypt because of it’s high percentage of oleic acid which up to 74.85 % 2-blending soybean or sunflower oils with Moringa Oleifera leaves and oil could improve the chemical, physical properties and oxidative stability of these oils 3-The possibility of utilization ethanolic extract of M.Oleifera leaves as natural antioxidant in stead of synthetic antioxidants. 4- Moringa Oleifera leaves is a rich source of nutrients, phenolic compounds and antioxidant activity. Beverages prepared from M.Oleifera leaves showed agood minerals content, strong antioxidant properties and a rich source of phenolics. So, this study recommended (3 packets) from M.Oleifera leaves as a daily beverage alone or combined with some other commercial beverages 5-Moringa Oleifera seeds powder could be used in the oil purification as substituent of chemical ones, which induce many digestive troubles and Alzheimer̕ s disease.