Physical and chemical studies on moringa kernel seeds oil [electronic resource].

Includes references.

Physical and chemical characteristics for crude Moringa peregrina and Moringa oleifera kernel oils were studied compared with extra virgin olive oil, fatty acid composition, unsaponifiable matter components (hydrocarbons and sterols) and oxidative stability were also studied. The results indicated that crude Moringa peregrina and Moringa oleifera kernel seeds oils contained high percentage of oleic acid (mono unsaturated fatty acid) as extra virgin olive oil. It were 77.48%, 81.77% and 72.36% respectively. The results indicated also that the unsaponifiable matter of the studied seed oils varied from 1.40%, 1.44% and 1.17% respectively. The hydrocarbons fraction amounted 59.40% for crude Moringa peregrina to 49.55% for Moringa oleifera compared with extra virgin olive oil 48.40%. C23 compound was the major hydrocarbon (47.12, 31.21 and 2.75%) respectively. The sterol fraction constituted (40.60%, 50.45% and 51.60%). IJ sitosterol was found to be predominant (22.80%, 30.30% and 48.23%) for crude Moringa peregrina, Moringa oleifera and virgin olive oil respectively. The results also indicated that crude Moringa kernel seed oil for two cultivars were more resistant to oxidation deterioration due to the presence of natural antioxidants, the shelf life were 131.40, 193.86 and 18.80 months at ambient temperature for crude "Moringa peregrina, Moringa oleifera kernel seed oil and extra virgin olive oil respectively. Furthermore, the results indicated that addition of crude Moringa peregrina or Moringa oleifera kernel seed oil to sunflower oil improved the shelf life which increased from 8.99 .

Summary in Arabic.

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