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S. M. Abdulkarim, K. Long, O. M. Lai, S. K. S. Muhammad and H. M. Ghazali, “Frying Quality and Stability of High-Oleic Moringa oleifera Seed Oil in Comparison with Other Vegetable Oils,” Food Chemistry, Vol. 105, No. 4, 2007, pp. 1382-1389. doi:10.1016/j.foodchem.2007.05.013

has been cited by the following article:

• TITLE: Extraction and Characterization of Oil from Moringa oleifera Using Supercritical CO2 and Traditional Solvents

  AUTHORS: Jessica Ortiz Palafox, Abelardo Navarrete, Julio C. Sacramento-Rivero, Carlos Rubio-Atoche, Pablo Acereto Escoffie, Jose Antonio Rocha-Uribe

  KEYWORDS: Moringa oleifera; CO2 Supercritical Extraction; Solvent Extraction; Ben Oil

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.3 No.12A, December 31, 2012

  ABSTRACT: The present work presents a first characterization of the oil from the Moringa (Moringa oleifera) kernel as a potential candidate for biodiesel production. Moringa is an indigenous tree in the Yucatan Peninsula in Mexico, where there is a nascent biodiesel industry. Several extraction methods are compared in terms of the extraction yields, including solvent extraction (n-hexane and ethanol), and supercritical extraction (Sc-CO2). The results are also compared against previ- ously reported data. For supercritical extraction pressures of 200 to 400 bar and temperatures of 40℃ and 60℃ were tested. Gas Chromatography analysis reveals that the main fatty acids in Moringa oil are oleic acid (69%), palmitic acid (10%), and stearic acid (8%).