scholarly journals Physicochemical Properties and Fatty Acids Composition of Sudanese Moringa Oleifera Seed Oil

2020 ◽  
Vol 7 (3) ◽  
pp. 911-920
Author(s):  
Abeer IDRIS ◽  
Azhari NOUR ◽  
Omer ISHAG ◽  
Mahmoud ALİ ◽  
Ibrahim ERWA ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Fatty Acids Composition ◽  
Moringa Oleifera Seed

scholarly journals Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils

2014 ◽  
Vol 63 (8) ◽  
pp. 811-822 ◽  
Author(s):  
Sarafhana Dollah ◽  
Sabo Muhammad Abdulkarim ◽  
Siti Hajar Ahmad ◽  
Anahita Khoramnia ◽  
Hasanah Mohd Ghazali
Keyword(s):  
Physicochemical Properties ◽  
Vegetable Oils ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Food Applications ◽  
Potential Food ◽  
Moringa Oleifera Seed

scholarly journals Acute Hypoglycaemic Activities and Fatty Acid Profile of Seed Oil of Moringa oleifera Lam

2019 ◽  
Vol 60 (2) ◽  
pp. 55-62
Author(s):  
M. B. Busari ◽  
H. L. Muhammad ◽  
E. O. Ogbadoyi ◽  
F. O. Badmos
Keyword(s):  
Fatty Acids ◽  
Blood Glucose ◽  
Blood Glucose Level ◽  
Glucose Level ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Glucose Solution ◽  
Oil Extract ◽  
Moringa Oleifera Seed

The adverse effect of oral hypoglycaemic drugs necessitated the search for efficient and safer antidiabetic drugs from herbal formulation. As such, the fatty acids profile and acute antidia­betic activities of Moringa oleifera seed oil extract of petroleum ether (PEEMO) and Moringa oleifera seed oil extract of dichloromethane (DCMMO) were investigated. The 2.0 mL/kg body weight (kg.bw) of both oils, 500 μg/kg.bw of glibenclimide and 2.0 mL/kg.bw of dimethyl sulphoxide (DMSO) were given orally to rats in their respective groups after induction with 2 g/kg.bw of glucose solution orally. Unsaturated fatty acids contents were in high proportion in both oils when compared to saturated fatty acids content. Administration of glucose solution significantly elevated the blood glucose level to 24.71, 47.83, 44.05, 44.78 and 30.86% for normoglycaemic, control, glibenclimide, DCMMO and PEEMO respectively at 30 minutes from their respective basal blood glucose level. However, the blood glucose level of the glib­enclimide, PEEMO, DCMMO treated groups were significantly (p<0.05) reduced at 60 (24.57, 15.61 and 10.69%), 90 (43.87, 30.08 and 15.45%) and 120 (57.98, 19.82 and 41.33%) minutes respectively when compared with that of 30 minutes’ blood glucose levels. Therefore, Moringa oleifera seed oil extracts demonstrated acute hypoglycaemic effects in glucose fed rats. Keywords: Moringa oleifera, glibenclimide, antidiabetic, diabetes, unsaturated fatty acids.

scholarly journals Quality assessment of soaps produced from bleached palm oil and Moringa oleifera seed oil

2021 ◽  
Vol 7 (1) ◽  
pp. 01-05
Author(s):  
Idoko Owoicho
Keyword(s):  
Physicochemical Properties ◽  
Palm Oil ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Foam Stability ◽  
Slight Modification ◽  
Acid Value ◽  
Free Caustic Alkali ◽  
Total Fatty Matter ◽  
Moringa Oleifera Seed

Soap is sodium or potassium salt of fatty acid produced by saponification reaction using sodium or potassium hydroxide. It is used for cleaning, bathing, and washing. Soaps were produced from bleached palm oil (BPO) and Moringa oleifera seed oil using the cold process method with slight modification. The physicochemical properties (acid value, saponification value, peroxide value, iodine value and moisture content) of the oil were determined and it showed that the values are within the standard specifications. The quality of the soaps were also assessed by determining the physicochemical properties such as; free caustic alkali, matter insoluble in alcohol (MIA), pH, total fatty matter (TFM), cleaning properties, washing properties and foam stability. All the results obtained showed that the soaps analyzed are good soaps safe for the skin.

scholarly journals Physicochemical Properties and Fatty Acid Composition of Ocimum basilicum L. Seed Oil

2020 ◽  
pp. 1-12
Author(s):  
Abeer A. Idris ◽  
Azhari H. Nour ◽  
Mahmoud M. Ali ◽  
Ibrahim Y. Erwa ◽  
Omer A. Omer Ishag ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Composition ◽  
Seed Oil ◽  
Freezing Point ◽  
Ocimum Basilicum ◽  
Fatty Acids Composition ◽  
Soxhlet Apparatus

Ocimum basilicum has been widely used in traditional medicine. Rural communities have used fixed oils for variety purposes since a long time ago. They used for cosmetic applications, fuel, medicine and food. The aim of this study was to characterize the physicochemical properties and fatty acid composition of O. basilicum seed oil. Lipids were determined by continuous extraction in a Soxhlet apparatus for 6 hours using hexane as solvent. The physicochemical properties of the oil were assessed by standard and established methods. The fatty acids composition of the seed oil was determined by GC-MS. The Pale yellow with camphor odor oil extracted from the seed has the following properties: yield, 18.01%; freezing point, -2°C; melting point, 5°C; boiling point, 215°C; refractive index (25°C), 1.48532; iodine value, 108.6 g/100 g of oil; peroxide value, 4.6 meq. O2/kg of oil; free fatty acids, 0.20%; acid value, 4.0 mg of KOH/g of oil; saponification value, 164.2 mg KOH/g of oil; unsaponifiable matter, 1.6; moisture and volatile value, 4.97 (wt%); density, 0.91372 g/cm3; viscosity, 10.29 mm2/s; specific gravity, 0.9210. Fatty acids composition showed that linolenic- (43.92%) was the major fatty acid and followed by linoleic- (32.18%), palmitic- (13.38%), stearic- (6.55%), palmitoleic- (0.78%), arachidic- (0.72%), anteisomargaric- (0.45%), nonadecylic- (0.28%), gondoic- (0.27%), margaric- (0.20%), behenic- (0.17%), heneicosylic- (0.14%), lignoceric- (0.13%) and myristic acid (0.11%). Therefore, recommended that more and advanced investigations should be undertaken for this abundant oil as natural source for many industrial applications, especially, for applications that require acids like linolenic and linoleic.

scholarly journals Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids

Biomolecules ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 115 ◽  
Author(s):  
Małgorzata Kowalska ◽  
Magdalena Woźniak ◽  
Anna Żbikowska ◽  
Mariola Kozłowska
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Seed Oil ◽  
Structured Lipids ◽  
Physicochemical Characterization ◽  
Acid Value ◽  
Fatty Acids Composition ◽  
Pumpkin Seed ◽  
Nonpolar Fraction ◽  
Pumpkin Seed Oil

The study aims to investigate the physicochemical properties and stability of the dispersion systems containing structured fats as a fatty base. In this work, calf tallow and pumpkin seed oil blends were chemically interesterified at various ratios (9:1, 3:1, 3:2, 3:3, 2:3, and 1:3) to produce structured lipids. Fatty acids composition, polar and nonpolar fraction content, and acid value were determined for the raw fats and interesterified blends. Afterwards, selected blends were applied in emulsion systems. Stability, microstructure, color and texture of emulsions were evaluated. The chemical interesterification had an effect on the modified blends properties, and caused an increase in polar fraction content and acid value, and a decrease in nonpolar fraction content. No effect on the fatty acids composition has been found. The evaluation of the prepared emulsions results allowed us to select two of the most stable and favorable samples—both containing chemically interesterified calf tallow and a pumpkin seed oil blend in a ratio of 1:3 as a fatty base, and xanthan gum or carboxymethylcellulose as a thickener. The obtained dispersions, containing fatty bases with improved physicochemical properties and desirable functionality, can be applied as food, cosmetic, and pharmaceutical emulsions.

scholarly journals Physicochemical properties and stability of Moringa oleifera seed oil-in-water emulsions as affected by different types of polysaccharide and emulsifier

2019 ◽  
Vol 15 (2-1) ◽  
pp. 324-329 ◽  
Author(s):  
Nor Hayati Ibrahim ◽  
Ong Ji Jin ◽  
Nizaha Juhaida Muhamad ◽  
Wan Rosli Wan Ishak
Keyword(s):  
Physicochemical Properties ◽  
Functional Food ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Guar Gum ◽  
Positive Interaction ◽  
Total Oxidation ◽  
Oil In Water ◽  
Significant Difference ◽  
Moringa Oleifera Seed

Moringa oleifera seed oil is a promising medicinal oil and converting it into a functional food emulsion is of current interest to widen its consumption. This study was aimed to investigate physicochemical properties and stability of M. oleifera seed oil-in-water emulsions as affected by interaction between polysaccharide i.e. xanthan gum (XG), guar gum (GG), carboxymethyl cellulose (CMC) and emulsifier i.e. sodium caseinate (NaCas) and whey protein isolate (WPI). Significant (p < 0.05) lower pH values in XG-WPI (4.98) and XG-NaCas (4.72) emulsions were observed as opposed to other emulsions (5.19-5.40). The interaction between XG-WPI and XG-NaCas has resulted in significant (p < 0.05) higher apparent viscosity values (at 0.42s-1) of their respective emulsions with 35.10 and 10.75 Pa.s respectively, as compared to other emulsions (0.35–0.85 Pa.s). These desirable characteristics of pH and viscosity profile had favoured an excellent creaming stability (no phase separation) of the emulsions. Regardless of emulsifier used, XG emulsions exhibited a significant (p < 0.05) higher scavenging activity (34.84 – 41.52%) towards 1,1-diphenyl-2-picrylhydrazyl free radicals than other emulsions. Total oxidation values (11.18 – 24.93) under an accelerated oxidation period (48 hours, 60°C) were more influenced by peroxide value rather than anisidine value. All WPI emulsions and CMC-NaCas emulsion showed significant (p < 0.05) low total oxidation values relative to other emulsions. All emulsions however showed no significant difference in their turbidity loss rate (1.2 – 3.3 x 10-3). These findings have made possible of producing a good quality of a functional food emulsion based on M. oliefera seed oil, particularly when the system was stabilized by XG-WPI. This was mainly due to their positive interaction that has affected on pH and viscosity of emulsion, which eventually led to a good stability towards creaming and inhibition of lipid oxidation.

Moringa oleifera seed oil extracted by pressurized n-propane and its effect against Staphylococcus aureus biofilms

2021 ◽  
pp. 1-47
Author(s):  
Alessandra Marjorie de Oliveira ◽  
Márcia Maria dos Anjos Szczerepa ◽  
Maria Cristina Bronharo Tognim ◽  
Benício Alves de Abreu Filho ◽  
Lúcio Cardozo-Filho ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Moringa Oleifera Seed

scholarly journals Cold-pressed cactus pear seed oil: Quality and stability

2021 ◽  
Vol 72 (3) ◽  
pp. e415 ◽  
Author(s):  
M. De Wit ◽  
V.K. Motsamai ◽  
A. Hugo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Composition ◽  
Oil Content ◽  
Seed Oil ◽  
Oil Quality ◽  
Cactus Pear ◽  
Cold Pressed

Cold-pressed seed oil from twelve commercially produced cactus pear cultivars was assessed for oil yield, fatty acid composition, physicochemical properties, quality and stability. Large differences in oil content, fatty acid composition and physicochemical properties (IV, PV, RI, tocopherols, ORAC, % FFA, OSI and induction time) were observed. Oil content ranged between 2.51% and 5.96% (Meyers and American Giant). The important fatty acids detected were C16:0, C18:0, C18:1c9 and C18:2c9,12, with C18:2c9,12, the dominating fatty acid, ranging from 58.56-65.73%, followed by C18:1c9, ranging between 13.18-16.07%, C16:0, which ranged between 10.97 - 15.07% and C18:0, which ranged between 2.62-3.18%. Other fatty acids such as C14:0, C16:1c9, C17:0, C17:1c10, C20:0, C18:3c9,12,15 and C20:3c8,11,14 were detected in small amounts. The quality parameters of the oils were strongly influenced by oil content, fatty acid composition and physicochemical properties. Oil content, PV, % FFA, RI, IV, tocopherols, ORAC and ρ-anisidine value were negatively correlated with OSI. C18:0; C18:1c9; C18:2c9,12; MUFA; PUFA; n-6 and PUFA/SFA were also negatively correlated with OSI. Among all the cultivars, American Giant was identified as the paramount cultivar with good quality traits (oil content and oxidative stability).

scholarly journals Quality characteristics and stability of Moringa oleifera seed oil of Indian origin

2011 ◽  
Vol 51 (3) ◽  
pp. 503-510 ◽  
Author(s):  
Babatunde S. Ogunsina ◽  
T. N. Indira ◽  
A. S. Bhatnagar ◽  
C. Radha ◽  
S. Debnath ◽  
...  
Keyword(s):  
Moringa Oleifera ◽  
Seed Oil ◽  
Quality Characteristics ◽  
Indian Origin ◽  
Moringa Oleifera Seed
Sign in / Sign up

Export Citation Format

Share Document