Document Type : Review Articles
Author
Food Science & Nutrition Department, Faculty of Agricultural and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia
Abstract
This study investigated the impact of various extraction methods on the physical and chemical properties, fatty acid profiles, total phenol content (TPC), and alpha-tocopherol levels in Saudi Arabian Moringa Peregrine seed oil. The seeds underwent extraction through solvent methods using hexane (SEH) or petroleum ether (SEP), as well as cold extraction (CE). Results revealed that oils obtained through solvent extraction exhibited superior physical and chemical characteristics compared to those from cold extraction. Acid values were 0.25 and 0.26% in SEH and SEP oils, respectively, whereas in CE oil, the value was 0.61%. Peroxide values were 6.12 and 6.05 mEq/kg in SEH and SEP oils, respectively, but increased to 8.04 mEq/kg in CE oil. Iodine values were 125.65 g I2/100 g in CE oil, whereas in SEH and SEP oils, they were 115.04 and 110.18 g I2/100 g, respectively. Solvent-extracted oil exhibited darker, greener, and yellower hues compared to the darker, redder, and yellower tones of CE oil. The fatty acid composition of the SEH oil sample notably differed from the other two samples, showing lower levels of oleic, palmitoleic, stearic, arachidic, behenic, and monounsaturated fatty acids. In contrast, the SEH oil contained higher concentrations of palmitic, linoleic, erucic, saturated, and polyunsaturated fatty acids compared to the other samples. Interestingly, the CE oil sample demonstrated slightly higher TPC and alpha-tocopherol content than the solvent-extracted samples. The physical and chemical characteristics of Moringa seed oil suggest potential nutritional advantages, possibly linked to its rich content of unsaturated fatty acids.
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