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

Autores/as

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

Palabras clave:

Composición de ácidos grasos, Estabilidad oxidative, Germinación, Moringa peregrina, Plastochromanol (PC-8), Tocols, Tostado

Resumen

El presente trabajo de investigación tuvo como objetivo estudiar la influencia de la torrefacción y la germinación de semillas de grano de Moringa peregrina sudanesa sobre las características fisicoquímicas y la estabilidad oxidativa del aceite extraido. La torrefacción se llevó a cabo a 180ºC durante 25 minutos, mientras que la germinación se realizó en condiciones ambientales en una bolsa de yute húmeda durante 5–7 días. El aceite se extrajo utilizando n-hexano en un aparato de extracción Soxhlet. Los resultados han demostrado que el aceite contiene α-tocoferoles (152 mg/kg) y ácido oleico (por encima del 70%) como tocolos y ácidos grasos mayoritarios, respectivamente. La germinación redujo el valor de peróxido y aumentado la acidez de forma significativa (p < 0,05), mientras que la tendencia opuesta se observó en el caso del tostado. Es importante señalar que, excepto el valor acidez de la muestra germinada, los valores de peróxido y acidez permanecieron por debajo de un meq O₂/Kg de aceite y un mg KOH/g de aceite, respectivamente. La estabilidad oxidativa del aceite de la muestra tostada incrementó casi un 80% en comparación con la cruda. La torrefacción de los granos antes de la extracción de aceite es crucial para mejorar su resistencia a la oxidación y las características fisicoquímicas.

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