Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Research Journal of Applied Sciences, Engineering and Technology

Research Article   |   OPEN ACCESS

Characteristic Physicochemical of Oil Extract from Moringa oleifera and the Kinetics of Degradation of the Oil during Heating

1, 2G. Bouanga-Kalou, 1J.R. Dhellot, 1L. Matos, 1A. Kimbonguila, 1D. Mountou-Tchitoula, 1K.E. Malela, 1C.H. Hounounou, 1, 4J.M. Nzikou, 3Th. Silou and 4S. Desobry
1Department of Food Science and Technology, ENSP-UMNG, Laboratory of Food Physic Chemistry and Biotechnology, Pole of Excellence in Nutrition and Food
2Faculty of Science of Health-University Marien Ngouabi, P.O. Box 69, Brazzaville-Congo
3Multi-field Team of Research in Food Nutrition, Center IRD, P.O. Box 1286, Pointe-Noire, Congo
4ENSAIA-INPL, Laboratory of Engineering and Biomolecule, 2, avenue de la for
Research Journal of Applied Sciences, Engineering and Technology  2014  17:3649-3655
http://dx.doi.org/10.19026/rjaset.7.718  |  © The Author(s) 2014
Received: November 22, 2014  |  Accepted: December 18, 2013  |  Published: May 05, 2014
Back to issue  |  PDF   |   HTML

Abstract

The aim of the study was to investigate the physicochemical properties and the kinetics of degradation of Moringa oleifera seed oil during heating. The seed is a good source of oil (40%). The physical properties of the oil extracts showed the state to be liquid at room temperature and indicated that the oil had refractive index, 1.4680; the peroxide value, 1.67 (meq O2/kg oil); free fatty acid, 2.10%; iodine value, 66.2%; saponification value, 167; unsaponifiable matter content, 0.87% and viscosity, 47.24 (mPa.s at 25°C). Gas liquid chromatography technique has been developed for identification and quantitative determination of total unsaturated and saturated fatty acids shows that the crude oil had 79.57 and 20.42% respectively. Differential Scanning Calorimetry (DSC) indicates the presence of three components in oil extracted. The first peak at low melting point appears at -31.10°C (∆Hf = -5.36 J/g), the second peak appears to -7.03°C (∆Hf = +49.56 J/g) and the last peak appears to +6.30°C (∆Hf = +0.55 J/g). The degradation kinetic of the oil was also investigated. The thermal oxidation of the double bonds of the oil showed a first-order thermal oxidation kinetic and the Arrhenius plot yielded a straight line with a slope equivalent to activation energy of 1.593 KJ/mol. There is the possibility of considering the seed as feed supplement and its oil for industrial application.

Keywords:

Activation energy, DSC, half-life, kinetics, Moringa oleifera seed, viscosity,

References

  1. Abdulkarim, S.M., K. Long, O.M. Lai, S.K.S. Muhammad and H.M. Ghazali, 2005. Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods. Food Chem., 93: 253-263.
    CrossRef    
  2. Ajayi, I.A., F.A. Dawodu, K.O. Adebowale and R.A. Oderinde, 2002. Chemical composition of Pentaclethra macrophylla seed and seed oil grown in Nigeria. Riv. Ital. Sostanze Grasse, 74: 183-185.
  3. Akintayo, E.T. and E. Bayer, 2002. Characterization and possible uses of plukenatia conophora and Adenopus breviflorus seed and seed oil. Bioresource Technol., 85: 95-97.
    CrossRef    
  4. Anthon, G.E. and D.M. Barrett, 2002. Kinetic parameter for the thermal inactivation of quality-related enzymes in carrots and potatoes. J. Agr. Food Chem., 50: 4119-4125.
    CrossRef    PMid:12083894    
  5. AOAC, 1995. Official Methods of Analysis. 14th Edn., Association of Official Analytical Chemist, Arlington, VA, 67: 1-45.
  6. Che Man, Y.B. and P.Z. Swe, 1995. Thermal analysis of failed-batch palm oil by differential scanning calorimetry. J. Am. Oil Chem. Soc., 72(12): 1529-1532.
    CrossRef    
  7. Cocks, L.V. and C. Van Rede, 1966. Laboratory Handbook for Oil and Fats Analysts. Academic Press, London, pp: 88.
  8. Corbett, P., 2003. It is time for an oil change opportunities for higholeic vegetables oils. Information, 14: 480-481.
  9. Dahot, M.U. and A.R. Memon, 1985. Nutritive significance of oil extracted from Moringa oleifera seeds. J. Pharm. Univ., Karachi, 20: 75-79.
  10. FDA, 2001. Agency response letter. GRAS Notice No. 000069, Washington, DC.
  11. Ferrao, A.M.B. and J.E.M. Ferrao, 1970. Fatty acids moringa oil. Agron. Angol. Luanda, 30: 3-16.
  12. Gouveia de Souza, A., J.C. OLivera Santos, M.M. Conceicae, M.C. Dantas Silva and S. Prasad, 2004. A thermoanalytic and kinetic study of sunflower oil. Braz. J. Chem. Eng., 21(2): 265 273.
    CrossRef    
  13. Ibiyemi, S.O., T.O. Adepoju, S.O. Okanlawon and V.O. Fadipe, 1992. Roasted Cyperus esculentum (Tiger nut): Emulsion preparation and stability. Niger. J. Nutr. Sci., 13(1-2): 31-34.
  14. Jamieson, G.S., 1939. Ben (moringa) seed oil. Oil Soap, 16: 173-174.
    CrossRef    
  15. Kowalki, B., 1995. Determination of oxidative stability of edible vegetable oil by Pressure differential scanning calorimetry. ThermoChim. Acta, 250: 197-205.
  16. Labuza, T.P. and D. Riboh, 1982. Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods. Food Technol., 36: 66-74.
  17. Lalas, S. and J. Tsaknis, 2002. Characterization of Moringa oleifera seed oil variety "Periyakulam 1". J. Food Compos. Anal., 15(1): 65-77.
    CrossRef    
  18. Mensink, R.P. and M.B. Katan, 1990. Effect of dietary trans-fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. J. Clin. Nutr., 323: 439-445.
    CrossRef    
  19. Morette, E. and R. Fett, 1998. Oils and Food Technology in Industrial Station of Purification. Sao Paulo, Varele.
    PMid:9856286    
  20. Morton, J.F., 1991. The Horse radish tree, Moringa pterygosperma: A boon to arid lands. Econ. Botany, 45: 318-333.
    CrossRef    
  21. Nzikou, J.M., L. Matos, G. Bouanga-Kalou, C.B. Ndangui and N.P.G. Pambou-Tobi, 2009. Chemical composition on the seed and oil sesame (Sesamum indicum L.) grown in Congo-Brazzaville. Adv. J. Food Sci. Technol., 1(1): 6-11.
  22. Oderinde, R.A. and I.A. Ajayi, 1998. Metal and oil characteristics of Terminalia catappa. Riv. Ital. Sostanze Grasse, 75: 361-362.
  23. Oderinde, R.A., I.A. Ajayi and A. Adewuyi, 2009. Characterization of seed and seed oil of Hura crepitants and the kinetics of degradation of the oil during heating. EJEAFChe, 8(3): 201-208.
  24. Pearson, D., 1976. The Chemical Analysis of Foods. 7th Edn., Hurchilllivingstone, Edinburgh, U.K., pp: 20.
    PMid:176478    
  25. Pena, D.G., R.G.L. Anguiano and J.J.M. Arredondo, 1992. Modification of the method 1 AOAC (CB-method) for the detection of aflatoxins. B. Environ. Contam. Tox., 49: 485-89.
    CrossRef    
  26. Petukhov, I., L.J. Malcolmson, R. Przybylski and L. Armstrong, 1999. Frying performance of genetically modified Canola oils. J. Am. Oil Chem. Soc., 76: 627-632.
    CrossRef    
  27. Ramadan, M.F. and J.T. Mörsel, 2003. Determination of the lipid classes and fatty acid profile of Niger (Guizotia abyssinica Cass.) seed oil. Phytochem. Anal., 14: 366-370.
    CrossRef    PMid:14667063    
  28. Sengupta, A. and M.P. Gupta, 1970. Studies on seed fat composition of Moringaceae family. Fette Seifen Anstrich., 72: 6-10.
    CrossRef    
  29. Siguel, E.N. and R.H. Lerman, 1993. Trans-fatty acid patterns in patients with angiographic all documented coronary artery disease. Am. J. Cardiol., 71: 916-920.
    CrossRef    
  30. Somali, M.A., M.A. Bajneid and S.S. Al-Fhaimani, 1984. Chemical composition and characteristics of Chemical composition and characteristics of Moringa peregrine seeds and seeds oil. J. Am. Oil Chem. Soc., 61: 85-86.
    CrossRef    
  31. Sunga, I. and G. Whitby, 1995. Decentralized edible oil milling in Zimbabwe: An evaluation report of the Tinytech oil mill project. Progress Report for Intermediate Technology Development Group, Rugby, UK.
  32. Tsaknis, J., S. Lalas, V. Gergis and V. Spiliotis, 1998. A total characterisation of Moringa oleifera Malawi seed oil. Riv. Ital. Sost. Gras., 75(1): 21-27.
  33. Warner, K. and S. Knowlton, 1997. Frying quality and oxidative stability of high-oleic corn oils. J. Am. Chem. Soc., 74: 1317-1321.
    CrossRef    

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.
ISSN (Online):  2040-7467
ISSN (Print):   2040-7459
Submit Manuscript
   Information
   Sales & Services
Home   |  Contact us   |  About us   |  Privacy Policy
Copyright © 2024. MAXWELL Scientific Publication Corp., All rights reserved