Moringa Oleifera Seed Oil Research Articles

Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food.

High oleic acid Moringa oleifera seed oil (MoO) has been rarely applied in food products due to the low melting point and lack of plasticity. Enzymatic interesterification (EIE) of MoO with palm stearin (PS) and palm kernel oil (PKO) could yield harder fat stocks that may impart desirable nutritional and physical properties. Blends of MoO and PS or PKO were examined for triacylglycerol (TAG) composition, thermal properties and solid fat content (SFC). EIE caused rearrangement of TAGs, reduction of U3 and increase of U2 S in MoO/PS blends while reduction of U3 and S3 following increase of S2 U and U2 S in MoO/PKO blends (U, unsaturated and S, saturated fatty acids). SFC measurements revealed a wide range of plasticity, enhancements of spreadability, mouthfeel and cooling effect for interesterified MoO/PS, indicating the possible application of these blends in margarines. However, interesterified MoO/PKO was not suitable in margarine application, while ice-cream may be formulated from these blends. A soft margarine formulated from MoO/PS 70:30 revealed high oxidative stability during 8 weeks storage with no significant changes in peroxide and p-anisidine values. EIE of fats with MoO allowed nutritional and oxidative stable plastic fats to be obtained, suitable for possible use in industrial food applications. © 2015 Society of Chemical Industry.

MORINGA OLEIFERA AND ANNONA MURICATA SEED OIL EXTRACTS AS BIOPESTICIDES AGAINST THE SECOND AND FOURTH LARVAL INSTAR OF AEDES AEGYPTI L. (DIPTERA: CULICIDAE)

Laboratory bioassay was conducted on the 2nd and 4th instar larvae of Aedes aegypti (Diptera:Culicidae) to investigate the efficacy of Moringa oleifera seed oil (MOSO) and Annona muricata seed oil (AMSO) (200, 100, 50, 25, 12.5 and 6.25 µL/mL) along with a control. Inhibition of emergence (IE) and larval mortality were monitored at 3-hours intervals for a period of 24 hrs. Results showed that MOSO at the highest concentration caused 94% and 70% mortality for both 2nd and 4th instar larvae respectively while AMSO gave 100% for both 2nd and 4th instar larvae. The level of IE was 100% for both toxicants after post-exposure culture for 10 days. Nevertheless, the 2nd instar larvae were more susceptible than the 4th instar. The LD50 values against the 2nd and 4th instar larvae were 18.19 µL/mL and 54.50 µL/mL for MOSO while AMSO were 9.49 µL/mL and 16.11 µL/mL respectively. AMSO was found to be more effective about twice at all stages than MOSO, therefore both oils show promise as biopesticides against Ae. aegypti mosquito larvae although further evaluations need to be carried out especially on the other mosquito genera and species.

Enzymatic interesterification on the physicochemical properties of <em>Moringa oleifera</em> seed oil blended with palm olein and virgin coconut oil

The enzymatic interesterification (IE) of palm olein (PO) and virgin coconut oil (VCO) with the high oleic acid (86%) Moringa oleifera seed oil (MoO) could yield a good source of oleic acid fat stock that may contain desirable nutritional and physical properties. Lipozyme RMIM resulted in different functionalities for the MoO/PO and MoO/VCO blends due to inherent changes in triacylglycerol (TAG) compositions which, in turn, led to different trends in DSC thermograms and solid fat contents (SFC). The enzymatic IE of MoO/VCO increased U2S and S2U (up to 20% medium and long chain, MLCT) while it decreased U3 (triunsaturated) and S3 (trisaturated) TAGs. The IE of the MoO/PO blends increased U2S and S3 (MMP, myristic, myristic, palmitic) and decreased S2U, resulting in a lowering of melting points and SFC for MoO/VCO, while showing an increase in them for MoO/PO. A 2.55% increase in S3 after 24 h MoO/PO 30:70 IE revealed a 6.5% harder oil at 10 °C which may imply a wider application compared to the original liquid oils. Novel MLCTs with improved nutritional and physical properties were generated in the MoO/VCO blends after IE due to the incorporation of oleic acid and medium chain fatty acids. MoO/PO 50:50 and 70:30 w/w after 12 h IE and MoO/VCO 30:70 are suitable for incorporation into the fat phase in ice-cream formulations while, the spreadability and plasticity of MoO/VCO 70:30 improved at low temperatures. Both interesterified blends could be used as high oleic acid frying oils.

Determination of Oil, Fatty Acid, Tocopherol and Antioxidant Properties of Moringa oleifera Seed Oil Varieties for Commercial Plantation

Asian Journal of Chemistry, a Multidisciplinary Chemistry Journal is an Peer Reviewed International Journal and publishes from India. The journal has been established since January 1989 on a firm foundation of International Quality Research. This Journal encompasses all branches of chemistry and its sub – disciplines like Pharmaceutical, Biological activities of Synthetic Drugs, Environmental Chemistry, Biochemistry, Polymer Chemistry, Petroleum Chemistry, and Agricultural Chemistry, etc.

Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils.

Blends (30:70, 50:50 and 70:30 w/w) of Moringa oleifera seed oil (MoO) with palm olein (PO), palm stearin (PS), palm kernel oil (PKO) and virgin coconut oil (VCO) were prepared. To determine the physicochemical properties of the blends, the iodine value (IV), saponication value (SV), fatty acid (FA) composition, triacylglycerol (TAG) composition, thermal behaviour (DSC) and solid fat content (SFC) tests were analysed. The incorporation of high oleic acid (81.73%) MoO into the blends resulted in the reduction of palmitic acid content of PO and PS from 36.38% to 17.17% and 54.66% to 14.39% and lauric acid content of PKO and VCO from 50.63% to 17.70% and 51.26% to 26.05% respectively while oleic acid and degree of unsaturation were increased in all blends. Changes in the FA composition and TAG profile have significantly affected the thermal behavior and solid fat content of the oil blends. In MoO/PO blends the melting temperature of MoO decreased while, in MoO/PS, MoO/PKO and MoO/VCO blends, it increased indicating produce of zero-trans harder oil blends without use of partial hydrogenation. The spreadability of PS, PKO and VCO in low temperatures was also increased due to incorporation of MoO. The melting point of PS significantly decreased in MoO/PS blends which proved to be suitable for high oleic bakery shortening and confectionary shortening formulation. The finding appears that blending of MoO with other vegetable oils would enable the initial properties of the oils to be modified or altered and provide functional and nutritional attributes for usage in various food applications, increasing the possibilities for the commercial use of these oils.

Effects of Moringa oleifera Seed Oil on Acetaminophen-Induced Oxidative Stress and Liver Damage in Wistar Albino Rats

The aim of the present study was to investigate the effects of Moringa oleifera seed oil against acetaminophen-induced liver injury. 24 male Wistar albino rats were distributed into four treatment groups of six animals each and treatment lasted for ten days. Group1 animals were the Controls while the group2 animals received acetaminophen dosage (1g/Kg body weight) only on the tenth day. Group3 animals received oral administration of Moringa oleifera seed oil (2ml/kg weight) also for 10days prior to being treated with acetaminophen (1g/kg body weight) on the tenth day. Group4 animals were administered only with the seed oil for ten days. Plasma activities of liver marker enzymes ALT and ALP were significantly lower (p<0.05) in animals pre-treated with Moringa oil, compared with those treated with only acetaminophen. Likewise, oral pre-treatment with the oil resulted in a marked reduction in the severity of liver injury, with hepatic MDA formation significantly lower (p<0.05) in group3 animals compared with those in group2. Furthermore, histological examination of the liver tissues revealed changes consistent with the reported biochemical findings. These results suggest that Moringa oleifera seed oil contains natural antioxidants which are believed to mediate

Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

The performance of the high-oleic Moringa oleifera seed oil (MoO) in deep-frying was evaluated by comparing its frying stability with other conventional frying oils [canola (CLO), soybean (SBO), and palm olein (PO)]. The oils were used as a frying media to fry potato chips for 6 h a day up to a maximum of 5 days. Standard methods for the determination of used frying oil deterioration such as changes in color, viscosity, free fatty acids (FFA), peroxide value (PV), p-anisidine value ( p-AV), iodine value (IV), specific extinction ( E ¦ cm % 233 and 269 nm) and total polar compounds (TPC) were used to evaluate the oils. At the end of the frying period, the change in percent FFA from the initial to final day of frying were as follows SBO (60.0%), PSO (65.0%), MoO (66.6%) and CLO (71.4%) and the change in p-AV and TOTOX value of MoO were found to be significantly lower ( P < 0.05) than the rest of the oils tested, followed by PO, with the highest values obtained in CLO and SBO. The levels of conjugated dienes and trienes ( E ¦ cm % at 233 and 269 nm) throughout the frying period were lowest in MoO and PO followed CLO, with highest levels found in SBO. The rate of darkening and increase in viscosity were proportional to the frying time for all the oils. PO darkened earlier followed by CLO. At the end of frying period, TPC was significantly ( P < 0.05) lower in MoO (20.78%) and PSO (21.23%), as compared to CLO (28.73%) and SBO (31.82%).

Characterization of Moringa oleifera Seed Oil Variety “Periyakulam 1”

The oil from Moringa oleifera seeds variety Periyakulam 1 (PKM 1) from India was extracted using three different procedures including cold press (CP), extraction with n-hexane (H) and extraction with a mixture of chloroform:methanol (1:1) (CM). The oils were compared with those of a commercial virgin olive oil and Moringa oleifera var. Mbololo seed oil. The oil concentration ranged from 25.1% (CP) to 41.4% (CM). The density, refractive index, colour, smoke point, viscosity, acidity, saponification value, iodine value, fatty acid methyl esters, sterols, tocopherols (by HPLC), peroxide value, E1%1 cm at 232 nm and the susceptibility to oxidation measured by the Rancimat method were determined. The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 71.60%). The dominant saturated acids were palmitic and behenic (both up to 6.4%). The oil was also found to contain high levels of β -sitosterol (up to 45.58%), stigmasterol (up to 23.10%) and campesterol (up to 15.81%). α -, γ - and δ -tocopherols were detected up to levels of 15.38, 25.40 and 15.51 mg/kg of oil, respectively. Moringa oleifera seed oil showed a long induction period (at 120°C), which however was reduced from 42.56 to 72.56% after degumming. The Moringa oleifera seed oil showed high stability to oxidative rancidity. Among the methods used for extraction, the mixture of chloroform:methanol (1:1) (CM) showed the higher resistance to oxidation.

Stability During Frying of Moringa oleifera Seed Oil Variety “Periyakulam 1”

The frying performance of the Moringa oleifera seed oil variety Periyakulam 1 (PKM 1) from India, extracted using cold press (CP) and n -hexane (H), during frying of potatoes and cod was studied especially as regards repeated frying operations. The oils were used for intermittent frying of potato slices and cod filets at a temperature of 175±5°C for 5 consecutive days. The chemical changes occurring in the oils were evaluated. Free fatty acid content, peroxide value, specific extinction at 232 nm, polar compounds colour and viscosity of the oils all increased, whereas the iodine values, smoke points, polyunsaturated fatty acid content, induction period and tocopherol concentration decreased. The effect of the oils on the organoleptic quality of these fried foods was also determined by expert panellists. The analytical and sensory data showed that the lowest deterioration occurred in cold pressure produced oil and the highest in n -hexane extracted oil. Therefore, cold pressure oil appears to be the most appropriate for frying. Potatoes and cod were also fried in virgin olive oil in order to have a direct comparison between the different oils. The results clearly indicated that virgin olive oil has the highest resistance to thermal deterioration during frying compared with the other two oils.