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Journal of Food Technology
Year: 2009  |  Volume: 7  |  Issue: 3  |  Page No.: 59 - 65

Characterization of Moringa oleifera Seed Oil Variety Congo-Brazzaville

J.M. Nzikou, L. Matos, J.E. Moussounga, C.B. Ndangui, A. Kimbonguila, Th. Silou, M. Linder and S. Desobry    

Abstract: The oil from Moringa oleifera seeds variety Congo-Brazzaville was extracted using two oils extraction methods with petroleum ether (Soxlhet) and extraction with a mixture of chloroform:methanol (1:1) (Blye and Dyer). The oils were compared of Moringa oleifera other countries. The oil concentration ranged from 38.5% (Soxlhet) to 40% (Blye and Dyer). The minerals, viscosity, acidity, saponification value, iodine value, fatty acid methyl esters, unsaponifiable matter content, peroxide value, activation energy and differential scanning calorimetry were determined. Moringa oleifera seeds have ash content of 4.2% (with the presence of following minerals: Ca, K, Na and Mg). The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 74.93%). The dominant saturated acids were palmitic (up to 6.44%) and behenic (up to 5.33%). Moringa oleifera seeds were also founded to contain high levels of crude protein (37.6%). The oil extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications.

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