Chemical composition and profile characterization of Moringa oleifera seed oil
| Autor: | Leila Rezig, Abdellah Chalh, Kamel Msaada, Taoufik Soltani, Karima Gharsallah |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification food and beverages Fatty acid Plant Science 01 natural sciences Sterol 0104 chemical sciences Ferulic acid Moringa 010404 medicinal & biomolecular chemistry chemistry.chemical_compound Oleic acid chemistry Dry weight Gallic acid Food science Chemical composition 010606 plant biology & botany |
| Zdroj: | South African Journal of Botany. 137:475-482 |
| ISSN: | 0254-6299 |
| Popis: | The purpose of the current study was to investigate the chemical composition and the oil properties of the seeds of Moringa oleifera from a cultivated origin of Tunisia. Expressed on dry weight basis, the seeds exhibited a moisture content of 7.78 ± 0.62%, whereas contents of proteins, fiber, ash, fat, and total sugars were 33.39 ± 3.16%, 3.9 ± 0.32%, 3.1 ± 0.02%, 41.7 ± 3.71%, and 10.13 ± 2.32% respectively. Oleic acid was the main fatty acid (C18:1) (73.36 ± 0.22%). The determination of total phenolic content exhibited 102 ± 2.41 mg gallic acid equivalents per kg. HPLC analysis confirmed the presence of four phenolic acids (gallic, caffeic, vanillic, ferrulic) with a predominance of ferulic acid coupled with two flavonoids (Apigenin and Naringenin). The seed oil was also found to contain high rates of tocopherols with a predominance of the α-tocopherol (51%). The sterol marker β-Sitosterol, accounted for 47.24% of the total sterol content. The different seed oil analyses proved that M. oleifera seed oil could potentially be utilised for different industrial, cosmetic, and pharmaceutical applications. |
| Databáze: | OpenAIRE |
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