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<p><i>Moringa oleifera</i> seeds are a promising alternative to animal protein sources because of their complete amino acid profile; however, defatting can alter their physicochemical properties. This study evaluated the effects of two defatting methods on the physicochemical, functional, and biochemical properties of <i>Moringa oleifera</i> seeds from Colima (Mexico), via gravimetric analyses and SDS‒PAGE. The flour was defatted via conventional (chloroform: methanol 2:1) and ultrasound-assisted methods (hexane). The analyses included proximal composition, functional properties, protein fractionation, and SDS‒PAGE. The results revealed increases in all the components except lipids after defatting. Compared with chloroform: methanol, hexane was more effective at removing lipids and yielded a greater protein content (Bradford). Protein loss with chloroform: methanol significantly reduced the solubility but increased the gelation and emulsifying capacities. The protein fractions presented increased levels of albumins and prolamins after defatting, whereas the levels of glutelins were drastically reduced. SDS‒PAGE revealed protein loss during defatting, particularly with chloroform: methanol, whose electrophoretic profile confirmed its ability to extract proteins—unlike hexane. This study demonstrated that both the solvent type and extraction method significantly influence <i>Moringa oleifera</i> seed protein properties. These findings provide valuable insight into guiding defatting method selection on the basis of intended protein use and support the potential of <i>Moringa oleifera</i> seeds as valuable raw materials for the food industry.</p>

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Effects of two defatting methods on the physicochemical, functional and biochemical properties of Moringa Oleifera seed flour: a comparative study

  • 期刊论文

  • 发表日期：

    2025年9月30日

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  • Diana G. Montoya-Anaya,
  • Tomás J. Madera-Santana,
  • Glenda M. Gutiérrez-Benicio,
  • Juan G. Ramírez-Pimentel,
  • Jesús R. Rodríguez-Núñez,
  • César L. Aguirre-Mancilla

摘要

Moringa oleifera seeds are a promising alternative to animal protein sources because of their complete amino acid profile; however, defatting can alter their physicochemical properties. This study evaluated the effects of two defatting methods on the physicochemical, functional, and biochemical properties of Moringa oleifera seeds from Colima (Mexico), via gravimetric analyses and SDS‒PAGE. The flour was defatted via conventional (chloroform: methanol 2:1) and ultrasound-assisted methods (hexane). The analyses included proximal composition, functional properties, protein fractionation, and SDS‒PAGE. The results revealed increases in all the components except lipids after defatting. Compared with chloroform: methanol, hexane was more effective at removing lipids and yielded a greater protein content (Bradford). Protein loss with chloroform: methanol significantly reduced the solubility but increased the gelation and emulsifying capacities. The protein fractions presented increased levels of albumins and prolamins after defatting, whereas the levels of glutelins were drastically reduced. SDS‒PAGE revealed protein loss during defatting, particularly with chloroform: methanol, whose electrophoretic profile confirmed its ability to extract proteins—unlike hexane. This study demonstrated that both the solvent type and extraction method significantly influence Moringa oleifera seed protein properties. These findings provide valuable insight into guiding defatting method selection on the basis of intended protein use and support the potential of Moringa oleifera seeds as valuable raw materials for the food industry.