Effect of salinity on yield and quality of <i>Moringa oleifera</i> seed oil

Farooq Anwar; Abdullah Ijaz Hussain; Muhammad Ashraf; Amer Jamail; Shahid Iqbal

doi:10.3989/gya.2006.v57.i4.65

Autores/as

Farooq Anwar Department of Chemistry, University of Agriculture, Faisalabad
Abdullah Ijaz Hussain Department of Chemistry, University of Agriculture, Faisalabad
Muhammad Ashraf Department of Botany, University of Agriculture, Faisalabad
Amer Jamail Department of Chemistry, University of Agriculture, Faisalabad
Shahid Iqbal Department of Chemistry, University of Sargodha

DOI:

https://doi.org/10.3989/gya.2006.v57.i4.65

Palabras clave:

Calidad de aceite, Caracterización, Composición de ácidos grasos, Moringa oleifera, Salinidad, Tocoferoles

Resumen

Ha sido examinada la variación en la producción y composición del aceite de semilla de Moringa oleifera extraído a partir de semillas cultivadas en Pakistan con diferente concentración salina en el cultivo. La producción obtenida por extracción con hexano fue de 33.50% y 32.79% respectivamente para las semillas cultivadas en áreas con alto y bajo contenido salino. El análisis de la varianza (ANOVA) reveló la inexistencia de diferencias significativas entre las características físicas (índice de refracción a 40 °C, color y gravedad específica) y las químicas (índice de yodo, acidez libre, índice de peróxidos, materia insaponificable, índice de saponificación, valores de dienos y trienos conjugados e índice de p-anisidina) de los aceites procedentes de ambas áreas. En el área de mayor salinidad las concentraciones de C18:1 y C16:0 de los aceites de semilla de Moringa oleifera fueron significativamente mayores (P< 0.001), mientras que el de C14:0 fue significativamente menor. El análisis de tocoferoles demostró que las concentraciones de α- y δ-tocoferol eran superiores significativamente (P< 0.001) en los aceites procedentes de las áreas con alta salinidad, mientras que el contenido en γ-tocoferol fue superior significativamente (P< 0.001) en los procedentes del área de baja salinidad. Los resultados de este estudio muestran que la salinidad no afecta sobre el contenido en aceite de estas semillas. Sin embargo, puede afectar al contenido en tocoferoles y el perfil de ácidos grasos.

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Citas

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