Grasas y Aceites, Vol 59, No 1 (2008)

Quality assessment of Moringa concanensis seed oil extracted through solvent and aqueous-enzymatic techniques


https://doi.org/10.3989/gya.2008.v59.i1.493

Sajid Latif
Department of Chemistry, University of Agriculture, Pakistan

Farooq Anwar
Department of Chemistry, University of Agriculture, Pakistan

Abstract


The composition and quality of the M. concanensis seed oil extracted through an aqueous-enzyme-assisted technique, using three commercial enzyme-mixtures (Natuzyme, Kemzyme, and Feedzyme) was compared to those of the control-, (without enzymes) and solvent-extracted oils. Aqueous enzyme-extracted M.concanensis seed oil content ranged from 23.54 to 27.46% and was significantly (P < 0.05) higher than that of the control (15.41%). Analyses of the oilseed residues (meals) revealed no significant (P > 0.05) variation in the contents of fiber and ash within the three extraction methods. However, the protein content of the meal obtained through the aqueous-enzyme and control methods was significantly (P < 0.05) lower as compared to that of the solvent-extracted. There were no significant (P < 0.05) differences in iodine value (67.1-68.0 g of iodine/100 g of oil), density at 24 oC (0.865-0.866 g mL_1), refractive index at 40 ºC (1.4622-1.4627) and unsaponifibale (0.69-0.76%) matter of the M. concanensis seed oils extracted using the three methods. The specific extinctions at 232 and 270 nm, peroxide value, p-anisidine, free fatty acid contents and color values of the aqueous-enzyme-extracted oil were found to be lower than that of solvent-extracted oil and thus revealed good quality. The oils extracted through the three methods exhibited no significant (P < 0.05) variation in their contents of major fatty acids except stearic (18:0) and linoleic (18:2) acids. The level of γ-tocopherol in enzymeextracted oil, even though comparable to the control, was significantly (P_0.05) higher than that of solvent-extracted oil. The content of α-tocopherol in the enzyme-extracted oil was found to be higher than that of the control but lower than that of solvent- extracted oil.

Keywords


Enzyme-assisted aqueous; Extraction methods; Fatty acids; Moringa concanensis oil; Oxidative stability; Physico-chemical characteristics; Tocopherols

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