Effect of Analytical Extraction Methods and Storage Time on the Quality of Moringa Seed Oil

Authors

  • J. O. Y. Ilesanmi Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, Adamawa State, NIGERIA
  • J. B. Hussein Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, Adamawa State, NIGERIA
  • H. A. Yahuza Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, Adamawa State, NIGERIA
  • I. Nkama Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, NIGERIA

Keywords:

Moringa seeds, oil, extraction methods, storage time, phytochemical properties

Abstract

The effect of extraction methods and storage time on the quality of moringa seed oil was investigated. Cold water, hot water, and n-hexane extraction methods were used while the extracted oils were stored at room temperature for six months. The chemical properties, qualitative and quantitative phytochemical screening of the oils were determined using standard methods. The n-hexane had the highest yield of 56%, hot water 40%, and cold water 30%. The chemical properties ranged as follows: peroxide value: (12.98–22.50, 10.36–33.12 and 9.12–23.93 Meq/kg), saponification value: (189.01–160.23, 222.17–122.72 and 184.17–110.82 mgKOH/g), iodine value: (65.17–14.37, 60.49–16.25 and 59.46–16.84 mg/wij’s) and acid value: (14.58–74.14, 12.99–78.07 and 17.96–46.19 mgKOH/g), respectively for cold water, hot water, and n-hexane. The phytochemical screening indicated the presence of flavonoids, coumarins, and terpenoids. Moringa olelifera seed oils are good sources of alternative oil for both commercial and industrial applications.

http://dx.doi.org/10.4314/njt.v40i3.18

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Published

2021-06-29

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Section

Agricultural, Bioresources, Biomedical, Food, Environmental & Water Resources Engineering