Assessment of Moringa Seed Oil: Fatty Acid Profile, Oxidative Stability and Antioxidant Activity: Assessment of Moringa Seed Oil

Muhammad Hammad Ul Hassan; Muhammad Shahbaz; Shabbir Ahmad; Muzaffar Ali Khan; Umar Farooq; Hammad Naeem; Ushna Momal; Ahmed Mujtaba; Tahira Batool Qaisrani

doi:10.54393/df.v5i2.139

Authors

Muhammad Hammad Ul Hassan Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Muhammad Shahbaz Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Shabbir Ahmad Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Muzaffar Ali Khan Department of Microbiology and Molecular Genetics, Bahauddin Zakariya University, Multan, Pakistan
Umar Farooq Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Hammad Naeem Department of Agriculture, Post-Harvest Research Center, Ayub Agricultural Research Institute, Faisalabad, Pakistan
Ushna Momal Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Ahmed Mujtaba Department of Food Science and Technology, Hamdard University, Islamabad, Pakistan
Tahira Batool Qaisrani Department of Agricultural Engineering and Technology, Ghazi University, Dera Ghazi Khan, Pakistan

DOI:

https://doi.org/10.54393/df.v5i2.139

Keywords:

Moringa Seed Oil, Oxidative Stability, Fatty Acid Profile, Antioxidant Activity, Functional Groups

Abstract

Moringa oleiferais called the “miracle tree” and it has more vitamins than even some fruits and vegetables like oranges, carrots etc. Objective: To assess functional groups and compare oxidative stability, fatty acid profile, free fatty acid concentration, and antioxidant activity to commercial vegetable oil. Methods: The moringa seed oil was extracted by cold press extraction and solvent extraction by n-hexane and petroleum ether. Functional group, lipid peroxidation, fatty acid profile, antioxidant activity, and FFAs % were analyzed by FTIR, TBARS, GC-MS, DPPH, and titration respectively. Results: The FTIR spectra of prepared samples showed common functional groups of triglycerides, including a sharp peak at 2984 cm-1 for aliphatic C-H stretching. The maximum TBARS value was 0.234 ± 0.03% in T₀ at 30 days of storage, whereas the lowest was 0.167 ± 0.04% in T₁ at 0 day. The GC-MS analysis of screw press moringa oil showed a high percentage of monounsaturated fatty acids, with 71.38 ± 0.01% oleic acid, 7.01 ± 0.01% palmitic acid, and 1.92 ± 0.01% linoleic acid. At 15 days of storage, FFAs were 2.28 ± 0.06%, showing low hydrolytic rancidity. The Antioxidant Activity in DPPH analysis was 44.46 ± 0.02%, showing high antioxidant properties. Conclusion: The characteristics of moringa seed oil indicate that it could be an effective edible oil and suitable for the production of food items and other edible products in the food and nutraceutical sectors.

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