Grasas y Aceites, Vol 68, No 4 (2017)

Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of Moringa peregrina oil


https://doi.org/10.3989/gya.0444171

H. A. Sulaiman
Department of Chemistry, Sudan University of Science and Technology, Sudan
orcid http://orcid.org/0000-0001-5462-8037

E. E.M. Ahmad
Department of Chemistry, Sudan University of Science and Technology, Sudan
orcid http://orcid.org/0000-0003-1269-1315

AA. Mariod
Department of Biology, College of Science and Arts, University of Jeddah - Indigenous Knowledge Center, Ghibaish College of Science and Technology, Saudi Arabia
orcid http://orcid.org/0000-0003-3237-7948

B. Mathäus
Max Rubner-Institute, Department for lipid research, Working Group for Lipid Research, Germany
orcid http://orcid.org/0000-0002-9222-8939

M. Salaheldeen
Department of Chemistry, Faculty of Education, Nile Valley University, Sudan
orcid http://orcid.org/0000-0002-3375-8139

Abstract


The present research work was intended to study the influence of roasting and germination of the kernel seeds of Sudanese Moringa peregrina on the physicochemical characteristics and the oxidative stability of the extracted oil. Roasting was carried out at 180 ˚C for 25 minutes, whereas germination was done at ambient conditions in a wet jute bag for 5–7 days. The oil was extracted using n-hexane in a Soxhlet extraction apparatus. The results show that the oil contains α-tocopherols (152mg/kg) and oleic acid (above 70%) as the major tocols and fatty acids, respectively. Germination reduced the peroxide value and increased the acid value in a significant way (p < 0.05) whereas the opposite trend was noticed in the case of roasting. It is crucial to note that, with the exception of the acid value of the germinated sample, peroxide and acid values remained below one meq O2/Kg of oil and one mg KOH/g of oil, respectively. The oxidative stability of the oil from the roasted sample was increased almost by 80% compared to the raw one. Roasting of the kernels prior to oil extraction is imperative for improving its oxidation resistance and the physicochemical characteristics.

Keywords


Germination; Fatty acids composition; Moringa peregrina; Oxidative stability; Plastochromanol (PC-8); Roasting; Tocols

Full Text:


HTML PDF XML

References


Abd El Baky HH, El-Baroty GS. 2013. Characterization of Egyptian Moringa peregrina seed oil and its bioactivities. Int. J. Manage. Sci. Bus. Res. 2, 98–108.

Abou-Gharbia HA, Shehata AAY, Shahidi F. 2000. Effect of processing on oxidative stability and lipid classes of sesame oil. Food Res. Int. 33, 331–340. https://doi.org/10.1016/S0963-9969(00)00052-1

Al-Dabbas MM, Ahmad R, Ajo RY, Abulaila K, Akash M, Al-Ismail K. 2012. Chemical composition and oil components in seeds of Moringa peregrina (Forssk) Fiori. Crop Res. 40, 161–167.

American Oil Chemists' Society (AOCS). 2011. Official methods and recommended practices of the American Oil Chemists' Society, 4th edn. AOCS, Champaign, IL.

Anjum F, Anwar F, Jamil A, Iqbal M. 2006. Microwave roasting effects on the physic-chemical composition and oxidative stability of sunflower seed oil. J. Am. Oil Chem. Soc. 83, 777–784. https://doi.org/10.1007/s11746-006-5014-1

Association of Official Analytical Chemists (AOAC). 1990. Official methods of analysis of the Association of Official Analytical Chemists' 15th Edition. Washington, DC, USA.

Balz, M, Schulte, E, Thier, HP. 1992. Trennung von Tocopherolen und Tocotrienolen durch HPLC. Eur. J. Lipid Sci. Technol. 94, 209–213. https://doi.org/10.1002/lipi.19920940604

Bau H-M, Villaume C, Nicolas J-P, Méjean L. 1997. Effect of germination on chemical composition, biochemical constituent and antinutritional factors of soya bean (Glycine max) seeds. J. Sci. Food Agric. 73, 1–9. https://doi.org/10.1002/(SICI)1097-0010(199701)73:1<1::AID-JSFA694>3.0.CO;2-B

Bewley JD, Bradford K, Hilhorst H, Nonogaki H. 2013. Seeds: Physiology of Development, Germination and Dormancy. Springer Science, USA, 133–181. https://doi.org/10.1007/978-1-4614-4693-4

Choe E, Min DB. 2006. Mechanisms and Factors for Edible Oil Oxidation. Compr. Rev. Food Sci. Food Saf. 5, 169–186. https://doi.org/10.1111/j.1541-4337.2006.00009.x

El Amin HM. 1990. Trees and Shrubs of the Sudan. Ithaca Press, Exeter, UK.

El-Adawy TA. 2002. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Foods Hum. Nutr. 57, 83–97. https://doi.org/10.1023/A:1013189620528 PMid:11855623

Gharibzahedi, SMT, Ansarifard I, Sadeghi Hasanabadi Y, Ghahderijani M, Yousefi R. 2013. Physicochemical properties of Moringa peregrina seed and its oil. Qual. Assur. Saf. Crop. 5, 303–309. https://doi.org/10.3920/QAS2012.0172

Gopalakrishnan L, Doriya K, Kumar DS. 2016. Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness 5, 49–56. https://doi.org/10.1016/j.fshw.2016.04.001

Herchi W, Bahashwan S, Sebei K, Ben Saleh H, Kallel H, Boukhchina S. 2015. Effects of germination on chemical composition and antioxidant activity of flaxseed (Linum usitatissimum L) oil. Grasas Aceites, 66, e057. https://doi.org/10.3989/gya.0463141

ISO 5509:2000. 2000. Animal and Vegetable Fats and Oils— Preparation of Methyl Esters of Fatty Acids; International Standard ISO 5509:2000; ISO: Geneva, Switzerland.

ISO 6886. 2006. Animal and vegetable fats and oils. Determination of oxidative stability (accelerated oxidation test).

Kamal-Eldin, A. 2006. Effects fatty acids and tocopherols on the oxidative stability of vegetable oils. Eur. J. Lipid Sci. Technol. 58, 1051–1061. https://doi.org/10.1002/ejlt.200600090

Kim J, Kim DN, Lee SH, Yoo S-H, Lee S. 2010. Correlation of fatty acid composition of vegetable oils with rheological behavior and oil uptake. J. Food Chem. 118, 398–402. https://doi.org/10.1016/j.foodchem.2009.05.011

Lee S, Lee Y-J, Sung J-S, Shin H-S. 2015. Influence of roasting conditions on the chemical properties and antioxidant activity of perilla oils. J. Korean Soc. App. Biol. Chem. 58, 325–334. https://doi.org/10.1007/s13765-015-0046-6

Mariod AA, Ahmed SY, Abdelwahab SI, Cheng SF, Eltom AM, Yagoub SO, Gouk SW. 2012b. Effects of roasting and boiling on the chemical composition, amino acid and oil stability of safflower seeds. Inter. J. Food Sci. Technol. 47, 1737–1743. https://doi.org/10.1111/j.1365-2621.2012.03028.x

Mariod AA, Edris YA, Cheng SF, Abdelwahab SI. 2012a. Effects of germination periods and conditions on chemical composition, fatty acids and amino acids of two black cumin seeds. Acta Sci. Pol. Technol. Aliment. 11, 401–410.

Ng S, Lasekan O, Muhammad K, Sulaiman R, Hussain N. 2014. Effects of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.). Chem. Central J. 8, 55. https://doi.org/10.1186/s13065-014-0055-2

Omowaye-Taiwo OA, Fagbemi TN, Ogunbusola EM, Badejo AA. 2015. Effect of germination and fermentation on the proximate composition and functional properties of full-fat and defatted Cucumeropsis mannii seed flours. J. Food Sci. Technol. 52, 5257–5263. https://doi.org/10.1007/s13197-014-1569-2 PMid:26243950 PMCid:PMC4519480

Salaheldeen M, Aroua MK, Mariod AA, Cheng SF, Abdelrahman MA. 2014. An evaluation of Moringa peregrina seeds as a source for bio-fuel. Ind. Crops Prod. 61, 49–61. https://doi.org/10.1016/j.indcrop.2014.06.027

Siger A, Kaczmarek A, Rudzi?ska M. 2015. Antioxidant activity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds. Eur. J. Lipid Sci. Technol. 117, 1225–1237. https://doi.org/10.1002/ejlt.201400378

Somali MA, Bajneid MA, Al-Fhaimani SS. 1984. Chemical Composition and Characteristics of Moringa peregrina Seeds and Seeds oil. J. Am. Oil. Chem. Soc. 61, 85–86. https://doi.org/10.1007/BF02672051

Tsaknis J. 1998. Characterization of Moringa peregrina Arabia seed oil. Grasas Aceites 49, 170–179. https://doi.org/10.3989/gya.1998.v49.i2.717

van der Vossen HAM, Mkamilo GS (Eds.). 2007. Plant Resources of Tropical Africa 14: Vegetable Oils. PROTA, Netherlands, 119–120. ISSN:1877–430x

Verdcourt B. Moringaceae. 1986. In: Polhill RM (Ed.). Flora of Tropical East Africa. CRC Press, 1–2. ISBN 9061913195, 9789061913191

Vujasinovic V, Djilas S, Dimic E, Basic Z, Radocaj O. 2012. The effect of roasting on the chemical composition and oxidative stability of pumpkin oil. Eur. J. Lipid Sci. Technol. 114, 568–574. https://doi.org/10.1002/ejlt.201100158

Zahir E , Saeed R, Abdul Hameed M, Yousuf A. 2014. Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy. Arab. J. Chem. (Accesed 06-06-2014).




Copyright (c) 2017 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es