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Characterization of Moringa oleifera variety Mbololo seed oil of Kenya
- Tsaknis, J., Lalas, S., Gergis, V., Dourtoglou, V., Spiliotis, V.
- Journal of agricultural and food chemistry 1999 v.47 no.11 pp. 4495-4499
- Moringa oleifera, seed oils, extraction, unsaturated fatty acids, long chain fatty acids, phytosterols, chemical composition, peroxide value, saponification number, iodine value, alpha-tocopherol, beta-tocopherol, tocopherols, oxidation, biological resistance, delta-tocopherol, Kenya
- The oil from Moringa oleifera variety Mbololo seeds from Kenya was extracted using three different procedures including cold press (CP), extraction with n-hexane (H), and extraction with a mixture of chloroform/methanol (50:50) (CM). The oil concentration ranged from 25.8% (CP) to 31.2% (CM). The density, refractive index, color, smoke point, viscosity, acidity, saponification value, iodine value, fatty acid methyl esters, sterols, tocopherols (by HPLC), peroxide value, and E1cm(1%) at 232 and 270 nm and the susceptibility to oxidation measured with the Rancimat method were determined. The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 75.39%). The dominant saturated acids were behenic (up to 6.73%) and palmitic (up to 6.04%). The oil was also found to contain high levels of beta-sitosterol (up to 50.07%), stigmasterol (up to 17.27%), and campesterol (up to 15.13%). alpha-, gamma-, and delta-tocopherols were detected up to levels of 105.0, 39.54, and 77.60 mg/kg of oil, respectively. The induction period (at 120 degrees C) of M. oleifera seed oil was reduced from 44.6 to 64.3% after degumming. The M. oleifera seed oil showed high stability to oxidative rancidity. The results of all the above determinations were compared with those of a commercial virgin olive oil.