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Characterization of Moringa oleifera variety Mbololo seed oil of Kenya.

J Tsaknis¹, S Lalas, V Gergis

¹Department of Food Technology, Technological Educational Institute (TEI), Ag. Spyridonos Str., Egaleo 12210, Athens, Greece. jtsaknis@teiath.gr

Journal of Agricultural and Food Chemistry

|December 20, 1999

Summary

Kenyan Moringa oleifera seed oil, extracted via cold press or solvents, is rich in oleic acid and sterols. This Moringa oil exhibits high oxidative stability, comparable to commercial virgin olive oil.

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Area of Science:

Food Science
Nutritional Biochemistry
Agricultural Chemistry

Background:

Moringa oleifera is a valuable plant source with diverse applications.
Seed oils are crucial for nutrition and industry.
Characterizing novel seed oil sources is vital for expanding food and industrial options.

Purpose of the Study:

To extract and characterize oil from Kenyan Moringa oleifera variety Mbololo seeds.
To compare the oil's properties with commercial virgin olive oil.
To assess the oil's oxidative stability.

Main Methods:

Oil extraction using cold press, n-hexane, and chloroform/methanol.
Physicochemical analysis including fatty acid methyl esters, sterols, and tocopherols (HPLC).
Oxidative stability assessment using the Rancimat method.

Main Results:

Oil yield ranged from 25.8% to 31.2%.
High unsaturated fatty acid content (oleic acid up to 75.39%) and significant sterol levels (beta-sitosterol up to 50.07%).
Moringa oil demonstrated high oxidative stability, comparable to virgin olive oil.

Conclusions:

Kenyan Moringa oleifera seed oil is a rich source of oleic acid, sterols, and tocopherols.
The oil possesses excellent oxidative stability, making it suitable for various applications.
Moringa seed oil presents a viable alternative to conventional oils like olive oil.