Physicochemical characteristics of Moringa peregrina seeds and oil obtained by solvent and cold-press extraction

A.  Jafari; M. Moslehishadb; Z.  Ghanavi

doi:10.3989/gya.0327231

Autores/as

A. Jafari Young Researchers and Elite Club, Safadasht Branch, Islamic Azad Universit https://orcid.org/0000-0002-5311-3047
M. Moslehishadb Department of Food Science and Technology, Safadasht Branch, Islamic Azad University https://orcid.org/0000-0002-6809-4117
Z. Ghanavi Iranian National Standardization Organization https://orcid.org/0000-0003-1314-1278

DOI:

https://doi.org/10.3989/gya.0327231

Palabras clave:

Aceite de semillas, Ácido graso, Antioxidante, Extracción de aceite, Moringa peregrina

Resumen

Este estudio evaluó la calidad del aceite extraído de las semillas de Moringa peregrina (MP). El aceite de las semillas se extrajo mediante los métodos Soxhlet y prensado en frío y se denominaron MPSO y MPCO respectivamente. Se determinaron las propiedades fisicoquímicas del aceite extraído. Los resultados mostraron que la técnica Soxhlet tuvo una mayor eficacia de extracción que la técnica de prensado en frío (41,24 % frente a 22,5 %). En general, el MPSO tuvo mayor acidez, estabilidad oxidativa, punto de humo e índice de refracción y menor peróxido, índice de yodo, índice de Cox y densidad que el MPCO (p < 0,05). La actividad antioxidante del MPSO fue mayor que la del MPCO (19,36 % frente a 12,88 %) (p < 0,05). Se encontró que los ácidos oleico y palmítico fueron los mayoritarios en ambas muestras, con un contenido de ácidos grasos omega-9 del 78 %. Los esteroles más abundantes en el aceite de MP fueron estigmasterol, Δ⁵-avenasterol y campesterol. Además, el γ-, α- y δ-tocoferol fueron los tocoferoles más abundantes, respectivamente.

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