Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of <em>Moringa peregrina</em> oil

H. A. Sulaiman; E. E.M. Ahmad; AA. Mariod; B. Mathäus; M. Salaheldeen

doi:10.3989/gya.0444171

Authors

H. A. Sulaiman Department of Chemistry, Sudan University of Science and Technology https://orcid.org/0000-0001-5462-8037
E. E.M. Ahmad Department of Chemistry, Sudan University of Science and Technology https://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 https://orcid.org/0000-0003-3237-7948
B. Mathäus Max Rubner-Institute, Department for lipid research, Working Group for Lipid Research https://orcid.org/0000-0002-9222-8939
M. Salaheldeen Department of Chemistry, Faculty of Education, Nile Valley University https://orcid.org/0000-0002-3375-8139

DOI:

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

Keywords:

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

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.

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