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


  • Sajid Latif Department of Chemistry, University of Agriculture
  • Farooq Anwar Department of Chemistry, University of Agriculture




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


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.


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How to Cite

Latif S, Anwar F. Quality assessment of Moringa concanensis seed oil extracted through solvent and aqueous-enzymatic techniques. Grasas aceites [Internet]. 2008Mar.30 [cited 2024Jul.25];59(1):69-75. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/493




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