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<p>Moringa oleifera, often referred to as “Miracle Tree” has drawn increasing interest due to its seed oil with rich nutritional profile, therapeutic potential, and stability compared to conventional vegetable oils. In this study, Moringa oleifera seeds were processed through hot pressing and solvent extraction, yielding moringa oleifera seed oil (MSO). Comprehensive physical, chemical, and fatty acid analyses were conducted, followed by evaluation of lipid stability under microwave, electric stove, deep-frying, and incubation treatments, as well as application in mayonnaise formulation. The extracted oil exhibited a melting point of 19.2&#xa0;°C, specific gravity value of 0.9082 and 1.4584 for the refractive index. Chemical analysis revealed low free fatty acids (0.1548%) with peroxide levels of 1.53 m<i>eq</i>/kg while the saponification value was 184.19&#xa0;mg KOH/g and iodine value 67.468&#xa0;g I₂/100&#xa0;g, indicating superior freshness and stability. Fatty acid profiling confirmed oleic acid dominance (71.01%), alongside palmitic (11.18%) and stearic (4.04%) acids, with Trans fats at just 0.15%. Across heat treatments, MSO demonstrated resilience, with peroxide values rising modestly (4.44–7.37 m<i>eq</i>/kg) compared to other vegetable oils. Mayonnaise prepared using MSO showed high sensory acceptability (appearance: 7.87; overall acceptability: 7.20 on a 9-point hedonic scale), though texture scored lower (6.73). Overall, MSO exhibited strong oxidative stability, nutritional benefits, and consumer acceptability, establishing it as a promising alternative to conventional edible oils. Future research could focus on exploring the industrial applications of MSO in functional foods and nutraceuticals.</p>

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Exploring food value, nutritional profiling, and lipid stability of moringa oleifera seed oil: a comparative study of thermal (microwave heating and frying) and incubation treatments

  • 期刊论文

  • 发表日期：

    2025年11月15日

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  • Ansa Zafar,
  • Khurram Afzal,
  • Hafiz Khuram Wasim Aslam,
  • Muhammad Qasim Ali,
  • Mehwish Zerlasht,
  • Rizwan Arshad,
  • Iqra Rubab,
  • Muhammad Shah Faisal,
  • Mahrukh Fatima,
  • Nida Firdous,
  • Ashiq Hussain

摘要

Moringa oleifera, often referred to as “Miracle Tree” has drawn increasing interest due to its seed oil with rich nutritional profile, therapeutic potential, and stability compared to conventional vegetable oils. In this study, Moringa oleifera seeds were processed through hot pressing and solvent extraction, yielding moringa oleifera seed oil (MSO). Comprehensive physical, chemical, and fatty acid analyses were conducted, followed by evaluation of lipid stability under microwave, electric stove, deep-frying, and incubation treatments, as well as application in mayonnaise formulation. The extracted oil exhibited a melting point of 19.2 °C, specific gravity value of 0.9082 and 1.4584 for the refractive index. Chemical analysis revealed low free fatty acids (0.1548%) with peroxide levels of 1.53 meq/kg while the saponification value was 184.19 mg KOH/g and iodine value 67.468 g I₂/100 g, indicating superior freshness and stability. Fatty acid profiling confirmed oleic acid dominance (71.01%), alongside palmitic (11.18%) and stearic (4.04%) acids, with Trans fats at just 0.15%. Across heat treatments, MSO demonstrated resilience, with peroxide values rising modestly (4.44–7.37 meq/kg) compared to other vegetable oils. Mayonnaise prepared using MSO showed high sensory acceptability (appearance: 7.87; overall acceptability: 7.20 on a 9-point hedonic scale), though texture scored lower (6.73). Overall, MSO exhibited strong oxidative stability, nutritional benefits, and consumer acceptability, establishing it as a promising alternative to conventional edible oils. Future research could focus on exploring the industrial applications of MSO in functional foods and nutraceuticals.