Moringa Oleifera Oil Research Articles

STUDIES ON THE BIOLUBRICANT PROPERTIES OF MORINGA OLEIFERA SEED OIL: CORRELATING VISCOSITY AND FATTY ACID COMPOSITION

This study examined the characteristics of Moringa oleifera seed oil as a biolubricant. The study covered the physicochemical and rheological characteristics of the seed oil. The seed yielded 37.9% oil with the following physicochemical properties: peroxide value (1.655 meq kg-1), saponification value (154.5 mg KOH g-1), and acid value (9.724 mg KOH g-1).The rheological characteristics of M. oleifera oil showed the oil was solid at 10.1oC and exhibited flow properties typical of vegetable oils in the temperature range 30 to 70oC however it exhibited thermal instability at 90oC as indicated by the entirely shear thinning properties of the oil attributed to polymerization of the oil to gum. The oil had oleic acid (72.73%) as the principal fatty acid. The high viscosity of M. oleifera oil (0.06078 Pas, 30oC) correlates with its high percentage of long chain fatty acids (C ≥16 = 99.86%), and the high oleic acid composition indicates a potential for application as a biolubricant. Keywords: Moringa oleifera oil, biolubricant, physicochemical, rheological, fatty acid composition

Attempts to minimize nitrogen oxide emission from diesel engine by using antioxidant-treated diesel-biodiesel blend.

The study represents a comprehensive analysis of engine exhaust emission variation from a compression ignition (CI) diesel engine fueled with diesel-biodiesel blends. Biodiesel used in this investigation was produced through transesterification procedure from Moringa oleifera oil. A single cylinder, four-stroke, water-cooled, naturally aspirated diesel engine was used for this purpose. The pollutants from the exhaust of the engine that are monitored in this study are nitrogen oxide (NO), carbon monoxide (CO), hydrocarbon (HC), and smoke opacity. Engine combustion and performance parameters are also measured together with exhaust emission data. Some researchers have reported that the reason for higher NO emission of biodiesel is higher prompt NO formation. The use of antioxidant-treated biodiesel in a diesel engine is a promising approach because antioxidants reduce the formation of free radicals, which are responsible for the formation of prompt NO during combustion. Two different antioxidant additives namely 2,6-di-tert-butyl-4-methylphenol (BHT) and 2,2'-methylenebis(4-methyl-6-tert-butylphenol) (MBEBP) were individually dissolved at a concentration of 1% by volume in MB30 (30% moringa biodiesel with 70% diesel) fuel blend to investigate and compare NO as well as other emissions. The result shows that both antioxidants reduced NO emission significantly; however, HC, CO, and smoke were found slightly higher compared to pure biodiesel blends, but not more than the baseline fuel diesel. The result also shows that both antioxidants were quite effective in reducing peak heat release rate (HRR) and brake-specific fuel consumption (BSFC) as well as improving brake thermal efficiency (BTE) and oxidation stability. Based on this study, antioxidant-treated M. oleifera biodiesel blend (MB30) can be used as a very promising alternative source of fuel in diesel engine without any modifications.

Improving the Nutritional Value and Extending Shelf Life of Labneh by Adding Moringa oleifera Oil

Improving the Nutritional Value and Extending Shelf Life of Labneh by Adding Moringa oleifera Oil

Promising features of Moringa oleifera oil: recent updates and perspectives.

Lipids are the concentrated source of energy, fat soluble vitamins, essential fatty acids, carriers of flavours and many bio-active compounds with important role in maintaining physiological functions of biological body. Moringa oleifera is native to Himalaya and widely grown in many Asian and African countries with seed oil content range from 35–40%. Moringa oleifera oil (MOO) has light yellow colour with mild nutty flavour and fatty acids composition suggests that MOO is highly suitable for both edible and non-edible applications. MOO is extremely resistant to autoxidation which can be used as an antioxidant for the long term stabilization of commercial edible oils. Thermal stability of MOO is greater than soybean, sunflower, canola and cottonseed oils. High oleic contents of MOO are believed to have the capability of increasing beneficial HDL cholesterol and decreased the serum cholesterol and triglycerides. MOO applications have also been explored in cosmetics, folk medicines and skin care formulations. Overall, this review focuses on commercial production status, food applications, antioxidant characteristics, health benefits, thermal stability, fractionation, cholesterol contents, medicinal, nutraceutical action, toxicological evaluation, biodiesel production, personal care formulations and future perspectives of the MOO for the stake holders to process and utilize MOO as a new source of edible oil for industrial purpose.

Extraction and phase behaviour of Moringa oleifera seed oil using compressed propane

AbstractThis study reports the oil extraction efficiency using Moringa oleifera seed and pressurized propane, new experimental data for phase transition of the binary system {n‐propane + Moringa oleifera oil}, and the profile of fatty acid compositions of the extracted Moringa oil. During the present study, the knowledge of the phase behaviour proved to be of great importance to optimize supercritical extraction using pressurized fluid. This project also compares the classical Soxhlet method including mathematical modelling of kinetic curves of extraction. The extraction experiments were performed in the temperature and pressure ranges of 303–333 K and 2.5–12 MPa, respectively, at a constant flow rate of 1.0 cm3/min of n‐propane. All the conditions applied during the n‐propane extraction process provided similar or higher yields (32.8 to 42.1 %) compared to extractions using n‐hexane (42.6 %) and supercritical carbon dioxide (SC‐CO2) (37.8 %). In addition, phase transition study for the {Propane (1) + Moringa oleífera oil (2)} system was performed using a variable volume cell and the static synthetic method in a temperature range of 303–343 K, pressures up to 3.23 MPa, and n‐propane mass fraction between 0.2 and 0.8. Vapour‐liquid (VLE), liquid‐liquid (LLE), and vapour‐liquid‐liquid (VLLE) phase transitions were observed at relatively low pressures. The fatty acid profiles of the extracted Moringa oils were evaluated using gas chromatography. They all have very close composition regardless of the solvent used and oleic acid as the major component (≈76 %). The Sovová mathematical model indicated a good fit for all the conditions investigated.

The biochemical composition of the leaves and seeds meals ofmoringaspecies as non-conventional sources of nutrients

Some physicochemical properties of the oil, crude protein, sugars, and amino acids of the leaves and seed meals of two Moringa species were determined and compared using Student's T-test. The oil properties and fatty acid composition were significantly (at either p ≤ .01 or p ≤ .05) varied between the two species. The sterols and tocopherols contents of the species oil differed significantly. Most of the sterols were not detected in Moringa oleifera oil. The sugars contents were significantly different between the two species. The protein contents of M. oleifera leaves and seed meals were significantly higher than those of Moringa peregrina. Compared with M. peregrina, the M. oleifera leaves and seed meals had significantly higher amounts of amino acids. The most concentrated amino acids in the M. oleifera leaves and seed meals were glutamic acid, aspartic acid and leucine whereas those in M. peregrina were threonine, serine, and proline. Practical applications Moringa seed kernels contain a significant amount of oil. Moringa leaves are a good human food and animal feed. Various parts of Moringa oleifera are incorporated into the traditional food of humans. The leaves of Moringa are a good source of protein, vitamin A, B, and C. The leaf of M. oleifera contains crude protein up to 25%. In many tropical and subtropical countries, various parts of M. oleifera (leaves, fruits, immature pods, and flowers) are incorporated into the traditional food of humans.

Enhancement of Oleic Acid in Butter Oil by High Oleic Fraction of Moringa oleifera Oil

Oleic acid in butter oil (BO) was enhanced by a high oleic acid fraction (HOF) of Moringaoleifera oil (MOO). HOF was blended with BO at four different concentrations i.e. 5%, 10%, 15% and20% (HOF-5, HOF-10, HOF-15 and HOF-20, respectively), compared with a control (BO). The oleic acidin HOF increased from 71.55% to 80.25%. DPPH free radical scavenging activity and total flavonoidcontent of HOF was 76.88% and 34.52 mg/100 g. Supplemenation of butter oil with 20% HOF, decreasedthe cholesterol from 224 to 177 mg/100 g. Peroxide value of three months stored HOF-20 was 1.18 (meqO2/kg) as compared to control, 3.15 (meqO2/kg). Induction period of HOF-20 was 4.07 h greater than control.These results evidenced that oleic acid in butter oil can be substantially increased by HOF of MOO.

Aqueous enzymatic extraction of Moringa oleifera oil

This paper reports on the extraction of Moringa oleifera (MO) oil by using aqueous enzymatic extraction (AEE) method. The effect of different process parameters on the oil recovery was discovered by using statistical optimization, besides the effect of selected parameters on the formation of its oil-in-water cream emulsions. Within the pre-determined ranges, the use of pH 4.5, moisture/kernel ratio of 8:1 (w/w), and 300stroke/min shaking speed at 40°C for 1h incubation time resulted in highest oil recovery of approximately 70% (goil/g solvent-extracted oil). These optimized parameters also result in a very thin emulsion layer, indicating minute amount of emulsion formed. Zero oil recovery with thick emulsion were observed when the used aqueous phase was re-utilized for another AEE process. The findings suggest that the critical selection of AEE parameters is key to high oil recovery with minimum emulsion formation thereby lowering the load on the de-emulsification step.

Improvement of the Physical and Oxidative Stability Characteristics of Ice Cream through Interesterified Moringa oleifera Oil

This study aimed to investigate the effect of high melting point interesterified M. oleifera oil(35.6oC) with substantial amount of unsaturated fatty acids on physicochemical and oxidative stabilitycharacteristics of ice cream. Of the 10% fat in the ice cream, 30% was replaced by interesterified M.oleifera oil at three levels i.e. 10, 20 and 30% (T1, T2 and T3, respectively). Oleic acid increased from26.55% to 31.69%, 36.94% and 42.15% in T1, T2 and T3 with no effect on melting time, compositionalattributes and free fatty acid content of ice cream (P>0.05). Supplementation of ice cream with interesterifiedM. oleifera oil inhibited the autoxidation process in ice cream during 3 months storage period (P<0.05).Theloss of oleic and linoleic acid in fresh and 3 months stored control and T2 was 26.55%, 24.15%, 26.39%and 1.93%, 1.24% and 1.79%, respectively. Peroxide value of three months stored control and T3 was 1.12and 0.39 (meqO2/kg). The overall acceptability score of T2 was 80% of the total score (9).

Oral administration of Moringa oleifera oil but not coconut oil prevents mercury-induced testicular toxicity in rats.

This study was conducted to compare the effects of administration of coconut oil (CO) and Moringa oleifera oil (MO) on testicular oxidative stress, sperm quality and steroidogenesis parameters in rats treated with mercury chloride (HgCl2 ). After 15days of oral administration of CO (2mlkg-1 body weight) and MO (2mlkg-1 body weight) along with intraperitoneal (i.p.) administration of HgCl2 (5mgkg-1 body weight) alone or in combination, we found that CO treatment did not protect against HgCl2 -induced poor sperm quality (motility, count) as well as decreased testosterone level and 17β-hydroxysteroid dehydrogenase (17β-HSD) activity. Treatment with CO alone decreased glutathione (GSH), and glutathione peroxidase (GSH-Px) activities and increased malondialdehyde (MDA) level in rat's testis, whereas MO did not change these parameters. Cotreatment with MO prevented HgCl2 -induced testicular catalase (CAT) and superoxide dismutase (SOD) activities, poor sperm quality and low testosterone level and also blocks the adverse effect of CO+HgCl2 (2mlkg-1 body weight+5mgkg-1 body weight) on the investigated endpoints. In conclusion, MO and not CO decreased the deleterious effects of HgCl2 on sperm quality and steroidogenesis in rats and also strengthen the antioxidant defence of the testes. Therefore, MO is beneficial as an antioxidant in HgCl2 -induced oxidative damage.

Formulation and stability of Moringa oleifera oil microemulsion

ABSTRACTMoringa oleifera oil with comparable caprylic triglyceride to Lexol® 865 and higher oleic acid was prepared into microemulsions. A system comprising natural and synthetic oils (Omix), surfactant (Tween 80 and Span 80; Smix), and water was microemulsion prepared by a visual grading. Twelve microemulsions with diameter of 83.75–286.76 nm, pH of 6.75–8.23, and viscosity of 280.00–517.20 mPa•s were produced. Their antioxidant were 0.926–2.921 μg Trolox/mg. Microemulsions with Omix:Smix mass ratio of 2:8 and 5:5 that had Omix of 2:1 and 1:1 were stable following a 4 months stability evaluation at 25°C and 45ºC. Microemulsions containing moringa oil produced by a practical low-energy method exhibited good viscosity with an acceptable pH and antioxidant activity were therefore applicable for further applications.

Assessment of the Effects of Moringa oleifera Oil, Anacardium occidentale Oil and Vitamin C and E on the Reticular Fibres of Cadmium- Induced Liver Damage in Wistar Rats

Assessment of the Effects of Moringa oleifera Oil, Anacardium occidentale Oil and Vitamin C and E on the Reticular Fibres of Cadmium- Induced Liver Damage in Wistar Rats

Turbidity and Acidity as Monitoring Parameters in the Purification of Moringa oleifera Oil for Biodiesel Production

Turbidity and Acidity as Monitoring Parameters in the Purification of Moringa oleifera Oil for Biodiesel Production

A comprehensive study on the improvement of oxidation stability and NOx emission levels by antioxidant addition to biodiesel blends in a light-duty diesel engine

Moringa oleifera oil, a non-edible biodiesel feedstock with high unsaturated fatty acid content, was used in this study.

Alternative Solvents for Moringa oleifera Seeds Extraction

Moringa oleifera is a versatile plant and has wide applicability. Two critical factors that make the oil more readily available for use are its ease of processing techniques and production rate. Solvent extraction using various solvents is common and is usually more efficient than mechanical presses. Hence investigating the suitability of three solvents-hexane, Isopropyl Alcohol (IPA) and Petroleum Ether (PE) in the extraction of moringa seeds from northern (sample 1) and southern (sample 2) parts of Nigeria was carried out using a soxhlet extractor between 2 and 12 h. The percentage yield of oil from the two samples was found to be dependent on the solvent used, the residence time and the source of the seed sample. Petroleum ether gave the highest yield of 49.38 and 37.57%, next was hexane with 44.94 and 34.71% while isopropyl alcohol gave 36.39 and 28.43%, for samples 1 and 2, respectively. For all solvents, sample 1 produced higher oil yield. The percentage oil yield increased with time reaching an optimum at between 8-10 h. From chromatographic analysis, besides other trace components, the predominant fatty acids present in the Moringa oleifera oil include oleic, stearic, palmitic, linoleic and palmitoleic acids. The overall composition of the oil indicated higher levels of unsaturated than saturated acids with oleic acid having the highest percentage composition of 68.8% in all the extracted oil samples. The results obtained from this investigation showed that the alternative solvents (IPA and PE) considered can potentially substitute n-hexane in Moringa oilseed extraction.

Influence of metal contaminants and antioxidant additives on storage stability of biodiesel produced from non-edible oils of Eastern Africa origin (Croton megalocarpus and Moringa oleifera oils)

The effect of metal contents and antioxidant additives on the storage stability of biodiesel produced from less common non-edible oils of Eastern Africa origin (Croton megalocarpus and Moringa oleifera) were evaluated and reported in the present study. The croton oil methyl ester (COME) and moringa oil methyl ester (MOME) were produced by transesterification process. The fuel related properties were determined as per EN 14214 and ASMT D6751 global biodiesel standards. The fresh produced COME and MOME without any additives displayed oxidation stability of 2.5 h and 5.3 h respectively. The oxidation stability of COME did not meet the minimum requirement prescribed in ASTM D6751 and EN 14214 standards of 3 h and 6 h respectively because it was rich in linoleic methyl esters (70.5%) which are prone to oxidation. However, MOME met the minimum requirement of ASTM D6751 but not the EN 14214. In order to improve the storage stability of COME and MOME, two most effective synthetic antioxidants as reported in the literature (1,2,3 tri-hydroxy benzene (Pyrogallol, PY) and 3,4,5-tri hydroxy benzoic acid (Propyl Gallate, PG)) were doped to the biodiesel samples to examine its effectiveness. Also, the samples with and without antioxidant were mixed with different transition metals (Fe, Ni, Mn, Co and Cu) to evaluate the impact of these metals on storage stability of COME and MOME. The samples were stored indoor for 6 months in completely closed and open translucent plastic bottles, the oxidation stability were measured every month. The results showed that, the antioxidant PY was more effective than PG. Fe displayed least detrimental effect on oxidation stability of COME and MOME while Cu had great detrimental impact. The samples in the completely closed (air-tight) bottles recorded higher oxidation stability compared to the ones kept in the open bottles because were exposed to air which enhanced the oxidation of the samples.

Valuation of oil extraction residue from Moringa oleifera seeds for water purification in Burkina Faso

This study is on the reuse of the residue generated by a Moringa oleifera oil extraction plant. The residual oil cake produced during the process of oil extraction retains the positively charged protein of the M. oleifera seed, which is the active component in the process of attracting and capturing suspended particles in waters. Such coagulant–flocculant properties give rise to the elimination of turbidity in the process of water purification. In the cases studied, it has been demonstrated that the same amount (100 mg/L) of aluminum sulfate coagulant and M. oleifera coagulant is required to reduce water turbidity to levels within the International guidelines (<5 NTU). A life cycle analysis (LCA) is also presented in which the coagulant obtained from M. oleifera is compared with conventional chemical coagulants. The energy consumption per kg of aluminum sulfate (Al2(SO4)3) produced is almost 40% greater than M. oleifera-based coagulant. Furthermore, carbon dioxide (CO2) emissions associated with alum are 80% higher than those of the M. oleifera-based coagulant. In addition to turbidity removal, with lower energy consumption and reduced CO2 emissions, the coagulant derived from the residual oil cake does not provoke any alterations to water pH or conductivity and, therefore, does not require any additional readjustment of these parameters.

Moringa oleifera: A potential source for production of biodiesel and antioxidant additives

This work reports the use of Moringa oleifera oil and leaves as potential sources for the production of biodiesel and antioxidant additives for biodiesels, respectively. The M. oleifera methyl ester was prepared by a two-step reaction and exhibited physical–chemical properties that met the minimum or maximum limits of the EN 14214, emphasizing the high induction period (IP) of 19.3h. Ethanolic extracts of M. oleifera leaves were evaluated as additives to increase the IP value of biodiesels. The results indicate that the 98% (v/v) ethanolic extract increased IP values of soybean biodiesel from 3.8 to 10.3h using the 100μgg−1 of extract, showing better performance than the synthetic antioxidant tert-butyl-hydroquinone. The extract also provided similar efficiency to methyl esters produced from sunflower, colza, corn and residual cooking oils. These results evidence the promising use of M. oleifera not only for biodiesel production but also as a source of antioxidant additives for biodiesels with low oxidation stability.

An experimental investigation into the solubility of Moringa oleifera oil in supercritical carbon dioxide

The solubility of Moringa oleifera oil in supercritical CO2 was investigated using a laboratory scale supercritical fluid extraction system operating at temperatures from 333K to 373K and pressures from 20 to 50MPa. The oil solubility was found to be between 0.64 and 12.68 (g/kgCO2). The results showed that the solubility increased with increasing pressure under isothermal conditions. However, the effect of temperature showed different trends depending on the pressures. To generalise the experimental results, four models were employed to correlate the solubility data, including the Peng–Robinson equation of state and three density based models, namely, the Chrastil, del Valle and Aguilera, Adachi and Lu models. While all four models correlated the experimental data very well, the del Valle and Aguilera model showed the best fit. The Peng–Robinson equation of state enabled a thermodynamic explanation of the observed experimental trends of the variations in the M. oleifera oil solubility in supercritical CO2.

Assessment of transesterified palm olein and Moringa oleifera oil blends as vanaspati substitutes.

This study aimed to investigate the suitability of Moringa oleifera oil and palm olein blends as vanaspati substitutes on the basis of physico-chemical and sensory characteristics. Blends were prepared either by blending Moringa oleifera oil or palm olein at 25:75, 50:50, 75:25, and 100 ratios, transesterified by Rhizopus miehei, compared with market vanaspati, designated as T1, T2, T3, T4 and T5, respectively. The blends were filled in 3-layer polyethylene pouch packs, stored at ambient temperature, sampled at every at 0, 90 and 180-days for the assessment of storage stability. The melting point and iodine value of T2 and control were 36.8, 37.2°C and 62.2, 51.8, with no effect on free fatty acids content, peroxide, anisidine values and color of the deodorized stuffs. C18:1 content of T2 was 59.7% with no trans fatty acids. Trans fatty acid content of the market vanaspati was 22.9%. The addition of Moringa oleifera oil improved the induction period of the blends strongly inhibited the formation of primary and secondary oxidation products. The overall acceptability score of French fries prepared in T2 was 81% of the total score (9). Blend containing 50% palm olein and 50% Moringa oleifera oil can be used in the formulation of a functional shelf stable fat that can be used as a vanaspati substitute.