hello@iresearchng.com Opening: Mondays - Sundays: 24hrs

Physicochemical Properties of Moringa oleifera Seeds and Their Edible Oil Cultivated at Different Regions

FOOD SCIENCE AND TECHNOLOGY
Project Research
Pages: 54
Available
Available
1-5 Chapters
Abstract Available
Available
Instant Download
NGN 3,000

Project Research Pages: 54 Available Available 1-5 Chapters Abstract Available Available Instant Download NGN 3,000

Get this Material Now
Project Research Pages: 54 Available Available 1-5 Chapters NGN 3,000 Abstract Available Available Instant Download

Abstract

Moringa oleifera is a plant that successfully grows recently in Egypt and has rich of nutrients seeds with valuable content of edible oil. The present study aimed at determining the physicochemical properties of moringa seeds and their extracted oil of which cultivated at different regions in Egypt. Obtained results revealed that protein, lipid, ash, fiber and total carbohydrate contents were in range of 34.51% - 36.5%, 28.62% - 30.06%, 4.22% - 5.06%, 10.92% - 12.16% and 19.00%

- 20.29%, respectively. Consequently, caloric value was around 450.36 - 451.32 kcal 100 g−1 for dried moringa seeds. As confirmed, dried moringa seeds are considered as a rich source of dietary minerals. TPCs content of M. oleifera seed were ranged from 16.9 - 18.5 mg GAE g−1 dw. The anti- oxidants activity was in a range of 0.17 - 0.28 μmol TE g−1 dw (DPPH scavenging activity) and was in a range of 4.19 - 6.29 μmol TE g−1 dw (DPPH scavenging activity). The chlorophyll a, chlorophyll b, carotenoids, flavonoids and flavonols contents were ranged from 0.93 to 1.78, 4.89 to 8.41,

13.53 to 19.56 mg g−1 dw, 3.30 to 5.40 and 2.30 to 4.10 mg QE g−1 dw, respectively. Obviously, the individual essential amino acids (EAAs) and nonessential amino acids (NEAAs) recorded higher contents when compared to referenced protein. Total AA showed in triple amount in moringa protein when compared FAO standard. The acid value, iodine value, unsaponificable matter, pe- roxide value, refractive index, saponification value of cold pressed moringa seeds oil found to be 0.29 - 0.37 mg·g−1, 65.7 - 67.5, 0.60 to 0.74 g 100 g−1, 1.67 - 2.47 mEq/Kg, 1.4607 - 1.4613, 171.7 to

 

 
   


178.3 mg KOH g−1, respectively. Clearly, the unsaturated fatty acids (USFA) contents of M. oleifera edible oils were 77.14% - 84.98%, especially oleic (73.30% - 79.58%). On contrary, the saturated fatty acids (SFA) recorded 15.00% - 22.83% where palmitic and stearic acids were the predomi- nant SFA. The results of oil physicochemical parameters were compared with those of commercial oils. It could be illustrated that moringa seeds and its oil considered as a good source for dietary

 

Physicochemical Properties of Moringa oleifera Seeds and Their Edible Oil Cultivated at Different Regions

NOT THE TOPIC YOU ARE LOOKING FOR?


SUGGEST A TOPIC

OR

Try searching for your topic

Confuse about anything?

Call or WhatsApp us

+234 810 144 4147

Or reach us via email

hello@iresearchng.com

How do I get the Complete Project material on Physicochemical Properties of Moringa oleifera Seeds and Their Edible Oil Cultivated at Different Regions

Once payment is made, kindly send us your project topic, email address and payment name to +234 810 144 4147

Once payment is confirmed, Project materials will be sent to your email

What's your project topic?

Related Project Topics

Projects By Departments

Explore Thousands of Research Project Topics.

Get project material instantly!