TITLE:
Physicochemical Properties of Moringa oleifera Seeds and Their Edible Oil Cultivated at Different Regions in Egypt
AUTHORS:
Hassan Barakat, Galal A. Ghazal
KEYWORDS:
Moringa oleifera, Chemical Composition, Amino Acids, Fatty Acids, Physicochemical Properties
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.6,
May
30,
2016
ABSTRACT: Moringa oleifera is a plant that successfully grows recently in Egypt and has rich of nutrients seeds with valuable content of edible oil. The present study aimed at determining the physicochemical properties of moringa seeds and their extracted oil of which cultivated at different regions in Egypt. Obtained results revealed that protein, lipid, ash, fiber and total carbohydrate contents were in range of 34.51% - 36.5%, 28.62% - 30.06%, 4.22% - 5.06%, 10.92% - 12.16% and 19.00% - 20.29%, respectively. Consequently, caloric value was around 450.36 - 451.32 kcal 100 g-1 for dried moringa seeds. As confirmed, dried moringa seeds are considered as a rich source of dietary minerals. TPCs content of M. oleifera seed were ranged from 16.9 - 18.5 mg GAE g-1 dw. The anti-oxidants activity was in a range of 0.17 - 0.28 μmol TE g-1 dw (DPPH scavenging activity) and was in a range of 4.19 - 6.29 μmol TE g-1 dw (DPPH scavenging activity). The chlorophyll a, chlorophyll b, carotenoids, flavonoids and flavonols contents were ranged from 0.93 to 1.78, 4.89 to 8.41, 13.53 to 19.56 mg g-1 dw, 3.30 to 5.40 and 2.30 to 4.10 mg QE g-1 dw, respectively. Obviously, the individual essential amino acids (EAAs) and nonessential amino acids (NEAAs) recorded higher contents when compared to referenced protein. Total AA showed in triple amount in moringa protein when compared FAO standard. The acid value, iodine value, unsaponificable matter, peroxide value, refractive index, saponification value of cold pressed moringa seeds oil found to be 0.29 - 0.37 mg·g-1, 65.7 - 67.5, 0.60 to 0.74 g 100 g-1, 1.67 - 2.47 mEq/Kg, 1.4607 - 1.4613, 171.7 to 178.3 mg KOH g-1, respectively. Clearly, the unsaturated fatty acids (USFA) contents of M. oleifera edible oils were 77.14% - 84.98%, especially oleic (73.30% - 79.58%). On the contrary, the saturated fatty acids (SFA) recorded 15.00% - 22.83% where palmitic and stearic acids were the predominant SFA. The results of oil physicochemical parameters were compared with those of commercial oils. It could be illustrated that moringa seeds and its oil considered as a good source for dietary nutraceuticals and valuable characteristics for potential nutritional and technological applications.