Fatty Acid Profile and Physicochemical Properties of Moringa oleifera Seed Oil Extracted at Different Temperatures
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Material
2.2. Moringa Oil Extraction and Yield
2.3. Optical Properties of the Oil
2.4. Determination of Chemical Characteristics
- V = volume of KOH consumed in the titration of oil sample (mL);
- N = normality of titration solution (KOH);
- W = weight of oil sample used (g).
- VB = volume of Na2S2O3 consumed in the titration of blank solution (mL);
- Vs = volume of Na2S2O3 consumed in the titration of oil sample (mL);
- N = normality of Na2S2O3 solution;
- W = weight of oil sample used (g).
- VB = volume of KOH consumed in the titration of blank solution (mL);
- Vs = volume of KOH consumed in the titration of the oil sample (mL);
- N = normality of HCl solution;
- W = weight of oil sample used (g).
2.5. Determination of Oxidative Stability
2.6. Determination of Antioxidant Capacity (AC)
2.7. Fatty Acids Profile of Moringa Oil
2.8. Statistical Analysis
3. Results and Discussion
3.1. Moringa Seed Oil Yield
3.2. Optical Properties
3.3. Chemical Characteristics
3.4. Oxidative Stability of Moringa Seed Oils
3.5. Fatty Acid Profile of Moringa Seed Oils
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Rate (°C/min) | Temperature (°C) | Hold Time (min) | Run Time (min) | |
---|---|---|---|---|
Ramp 1 | 25 | 185 | 0 | 6.4 |
Ramp 2 | 4 | 190 | 1.5 | 9.15 |
Ramp 3 | 4 | 195 | 1.5 | 11.9 |
Ramp 4 | 4 | 200 | 1.5 | 14.65 |
Ramp 5 | 4 | 230 | 5 | 27.15 |
Moringa Seed Oil Extracted at Different Temperatures (°C) | |||||||
---|---|---|---|---|---|---|---|
70 | 100 | 130 | 160 | 190 | 220 | F-Ratio | |
A 1 | 1.8 ± 0.4 a | 2.06 ± 0.09 a | 2.09 ± 0.14 a | 2.13 ± 0.11 a | 1.9 ± 0.5 a | 2.1 ± 0.08 a | 0.02 |
AV 2 | 3.6 ± 0.9 a | 4.1 ± 0.2 a | 4.2 ± 0.3 a | 4.2 ± 0.2 a | 3.8 ± 1 a | 4.2 ± 1.2 a | 0.02 |
SV 3 | 219 ± 3 b | 198 ± 9 ab | 199 ± 2 ab | 196 ± 4 ab | 187 ± 7 a | 199 ± 2 ab | 1.79 |
IV 4 | 130 ± 40 a | 155 ± 1.5 a | 168 ± 1.5 a | 124 ± 22a | 126 ± 43 a | 144 ± 18 a | 0.89 |
AC 5 | 62.2 ± 0.7 b | 63 ± 2 b | 61.9 ± 1.6 b | 61.9 ± 0.7 b | 63 ± 3 b | 57.9 ± 0.9 a | 2.86 |
Moringa Seed Oil Extracted at Different Temperatures (°C) | |||||||
---|---|---|---|---|---|---|---|
70 | 100 | 130 | 160 | 190 | 220 | F-Ratio | |
1 PV | 0.95 ± 0.3 a | 0.99 ± 1.1 a | 1.3 ± 0.3 ab | 3.1 ± 0.9 c | 2.2 ± 0.3 bc | 3.0 ± 0.3 c | 7.05 ** |
104·K232 | 270 ± 3 a | 270 ± 4 a | 290 ± 4 b | 290 ± 6 b | 300 ± 3 d | 300 ± 0.6 c | 119.85 ** |
104·K270 | 23.46 ± 0.08 e | 10.3 ± 1.2 a | 18.8 ± 0.5 d | 14.86 ± 0.09 b | 14.20 ± 0.18 b | 17.1 ± 0.2 c | 274.52 ** |
Temperature (°C) | |||||||
---|---|---|---|---|---|---|---|
70 | 100 | 130 | 160 | 190 | 220 | F-Ratio | |
1 | 0.095 ± 0.003 a | 0.095 ± 0.004 a | 0.092 ± 0.002 b | 0.09 ± 0.003 bc | 0.09 ± 0.0018 bc | 0.0893 ± 0.0019 c | 8.17 ** |
2 | 5.88 ± 0.07 a | 6.02 ± 0.13 a | 5.92 ± 0.06 a | 6.3 ± 0.4 b | 6.50 ± 0.06 b | 6.48 ± 0.08 b | 20.96 ** |
3 | 5.38 ± 0.02 a | 5.39 ± 0.05 a | 5.42 ± 0.03 a | 5.0 ± 0.3 b | 4.820 ± 0.016 c | 4.90 ± 0.03 c | 42.68 ** |
4 | 77.8 ± 0.4 b | 77.3 ± 0.3 a | 77.6 ± 0.3 ab | 77.5 ± 0.3 ab | 77.7 ± 0.4 ab | 77.4 ± 0.4 a | 2.45 * |
5 | 0.3 ± 0.4 a | 0.536 ± 0.006 b | 0.53 ± 0.01 b | 0.49 ± 0.05 b | 0.476 ± 0.002 b | 0.491 ± 0.009 b | 0.55 |
6 | 3.440 ± 0.018 c | 3.456 ± 0.019 c | 3.46 ± 0.02 c | 3.312 ± 0.012 b | 3.215 ± 0.012 a | 3.280 ± 0.011 b | 37.34 ** |
7 | 0.225 ± 0.005 a | 0.221 ± 0.005 a | 0.221 ± 0.005 a | 0.201 ± 0.018 bc | 0.19 ± 0.03 c | 0.206 ± 0.003 b | 20.33 ** |
8 | 6.84 ± 0.12 a | 6.9 ± 0.1 bc | 6.80 ± 0.05 a | 6.97 ± 0.15 cd | 7.03 ± 0.07 d | 7.20 ± 0.05 e | 19.33 ** |
SFA | 18.42 | 18.66 | 18.44 | 18.65 | 18.64 | 18.87 | |
MUFA | 77.82 | 77.34 | 77.57 | 77.53 | 77.66 | 77.35 | |
PUFA | 3.76 | 3.99 | 3.99 | 3.80 | 3.69 | 3.77 | |
USFA | 81.6 | 81.3 | 81.6 | 81.3 | 81.4 | 81.1 | |
USFA/SFA | 4.43 | 4.36 | 4.42 | 4.36 | 4.37 | 4.30 | |
SFA/USFA | 0.226 | 0.229 | 0.226 | 0.229 | 0.229 | 0.233 |
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Cervera-Chiner, L.; Pageo, S.; Juan-Borrás, M.; García-Mares, F.J.; Castelló, M.L.; Ortolá, M.D. Fatty Acid Profile and Physicochemical Properties of Moringa oleifera Seed Oil Extracted at Different Temperatures. Foods 2024, 13, 2733. https://doi.org/10.3390/foods13172733
Cervera-Chiner L, Pageo S, Juan-Borrás M, García-Mares FJ, Castelló ML, Ortolá MD. Fatty Acid Profile and Physicochemical Properties of Moringa oleifera Seed Oil Extracted at Different Temperatures. Foods. 2024; 13(17):2733. https://doi.org/10.3390/foods13172733
Chicago/Turabian StyleCervera-Chiner, Lourdes, Sergio Pageo, Marisol Juan-Borrás, Francisco José García-Mares, María Luisa Castelló, and María Dolores Ortolá. 2024. "Fatty Acid Profile and Physicochemical Properties of Moringa oleifera Seed Oil Extracted at Different Temperatures" Foods 13, no. 17: 2733. https://doi.org/10.3390/foods13172733