Quality assessment of Moringa concanensis seed oil extracted through solvent and aqueous-enzymatic techniques

Abstract

The composition and quality of the M. concanensis seed oil extracted through an aqueous-enzyme-assisted technique, using three commercial enzyme-mixtures (Natuzyme, Kemzyme, and Feedzyme) was compared to those of the control-, (without enzymes) and solvent-extracted oils. Aqueous enzyme-extracted M.concanensis seed oil content ranged from 23.54 to 27.46% and was significantly (P 0.05) variation in the contents of fiber and ash within the three extraction methods. However, the protein content of the meal obtained through the aqueous-enzyme and control methods was significantly (P < 0.05) lower as compared to that of the solvent-extracted. There were no significant (P < 0.05) differences in iodine value (67.1-68.0 g of iodine/100 g of oil), density at 24 oC (0.865-0.866 g mL_1), refractive index at 40 ºC (1.4622-1.4627) and unsaponifibale (0.69-0.76%) matter of the M. concanensis seed oils extracted using the three methods. The specific extinctions at 232 and 270 nm, peroxide value, p-anisidine, free fatty acid contents and color values of the aqueous-enzyme-extracted oil were found to be lower than that of solvent-extracted oil and thus revealed good quality. The oils extracted through the three methods exhibited no significant (P < 0.05) variation in their contents of major fatty acids except stearic (18:0) and linoleic (18:2) acids. The level of γ-tocopherol in enzymeextracted oil, even though comparable to the control, was significantly (P_0.05) higher than that of solvent-extracted oil. The content of α-tocopherol in the enzyme-extracted oil was found to be higher than that of the control but lower than that of solvent- extracted oil.

Keywords

• enzyme-assisted aqueous
• extraction methods
• fatty acids
• moringa concanensis oil
• oxidative stability
• physico-chemical characteristics
• tocopherols