TITLE:
Compositional and Antioxidant Characterization of Moringa oleifera Seed Oil and Press Cake Produced by Mechanical Pressing in Senegal
AUTHORS:
Mada Faye, Mamoudou Diao, Abdoulaye Dramé, Edmond Antoine Badock, Ibrahima Faye, Djibril Diouf, Said Gharby
KEYWORDS:
Senegal, Moringa oleifera, Mechanical Pressing, Characterization, Bioactive Compounds, Antioxidant Potential
JOURNAL NAME:
Advances in Biological Chemistry,
Vol.16 No.5,
October
27,
2026
ABSTRACT: This study aimed to characterize virgin Moringa oleifera seed oil (MOSO) and press cake, produced in Senegal using a traditional cold-pressing method widely employed by local producers. Following harvesting, dehulling, steaming, pressing, decanting, and filtration, the oil extraction yield reached 32.23%. The nutritional, mineral, lipid, and phytochemical compositions, as well as the antioxidant potential of MOSO and residual press cake (MOOC), were evaluated. The seeds exhibited a protein content of 7.74 g/100g and were rich in minerals, particularly phosphorus, potassium, and calcium. Phytochemical analyses revealed the presence of polyphenols, flavonoids, and condensed tannins in both the seeds and the residual press cake. MOOC exhibited the highest levels of total phenolic compounds (2.65 ± 0.04 mg GAE/g DM) and condensed tannins (0.050 ± 0.006 mg CE/g DM), as well as the highest antioxidant capacity, as determined by the FRAP assay (17.38 ± 0.88 mg AAE/g DM). The fatty acid profile was dominated by oleic acid (69.56%), stearic acid (7.19%) and palmitic acid (5.54%), respectively. In summary, MOSO and MOOC contains good physico-chemical properties, including fatty acid composition and antioxidant potential which could prove beneficial for their applications and uses in Senegal.