Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage

Area of Science:

• Food Science
• Lipid Chemistry
• Extraction Technology

Background:

• Moringa oleifera (MO) kernel oil is a high-oleic oil, abundant in tropical regions, offering a cost-effective source of oleic acid.
• MO oil's potential health benefits are linked to its fatty acid profile, similar to olive oil.

Purpose of the Study:

• To evaluate the impact of various extraction methods on the oxidative stability of MO kernel oil during prolonged storage.
• To determine optimal storage conditions for crude MO kernel oil before refining.

Main Methods:

• Extraction of MO kernel oil using solvent extraction (SE), aqueous enzymatic extraction (AEE), and AEE with boiling or high-pressure processing (HPP) pre-treatments.
• Storage of extracted oils for 140 days at 13°C, 25°C, and 37°C, with oxidative properties monitored.

Main Results:

• Aqueous enzymatic extraction (AEE) methods yielded MO kernel oil with superior oxidative stability and higher tocopherol retention compared to solvent extraction (SE).
• Boiling pre-treatment for AEE deactivated enzymes and preserved oil quality, while HPP accelerated hydrolysis, increasing free fatty acids.
• Tocopherol content significantly decreased in SE oil after 60 days and in AEE oils after 120 days at tested temperatures.

Conclusions:

• Extraction methods significantly influence the oxidative stability of crude MO kernel oil during storage.
• AEE methods, particularly with boiling pre-treatment, are recommended for preserving MO kernel oil quality.
• Further research into refining processes is needed for optimal application of MO kernel oil in food products.