الفهرس 
CHEMICAL AND TECHNOLOGICAL STUDIES ON MORINGA (MORINGA OLEIFERA) SEED OIL AND FLOUROnly 14 pages are availabe for public view
 |  | from | 112 |  |  |
| | | from | 112 | | |
Abstract
Moringa oleifera seed is a promising resource for food and non-food applications, due to their rich content of macro, and micronutrients. The seed is a good source of edible oil, while the defatted flour is used as a supplement in food to increase protein and mineral intake.
The study was aimed to estimate the quality and oxidative stability of moringa seed oil, and it’s blended with sunflower oil and palm olein and to determine and evaluate the effect of supplementation of wheat flour with moringa seed flour on the quality of resulting of wheat bread.
Physical properties, chemical composition, minerals, dietary fiber, fatty acid composition, sterols, tocopherols, amino acid composition, anti-nutritional factors, phenolic compounds and antioxidants activity were also studied.
The obtained results can be summarized as follows:
1- Physical properties of moringa seed and kernel: The average values of length, width, thickness, arithmetic, and geometric means diameter and surface area of seed were 11.19 mm, 9.72 mm, 9.76 mm, 10.22 mm, 10.20 mm, and 326.68 mm2. The corresponding values for kernel were: 8.27 mm, 7.34 mm, 7.26 mm, 1.74 mm, 7.37 mm and 187 mm2, respectively. Sphericity, true density, bulk density, hull % and kernel % were 91.23%, 0.69 (g/cm3) and 0.27 (g/cm3), 32.24% and 67.76 respectively. Whereas, these values were 93.51%, 0.89 (g/cm3) and 0.445 (g/cm3) for moringa kernel, respectively. The average weight of 100-unit seed and kernel were 27.6% and 21.09%, respectively.
2- Oil yield: Using the cold screw pressing method the oil recovery was 23.07%.
3- Chemical composition of moringa kernel and partially defatted flour: Moisture content, crude protein, crude oil, total ash and carbohydrate were 6.45% and 6.34%, 31.7% and 34.72%, 45.04% and 34.65%, 3.25% and 3.92% and 20.44% and 26.73% for moringa kernel and partially defatted flour, respectively.
4- Dietary fiber content: Dietary fiber content in partially defatted moringa flour was 12.61% neutral detergent fiber,8.77% acid detergent fiber, 5.51% acid detergent lignin, 3.26% cellulose and 3.84% hemicellulose.
5- Mineral composition: Mineral analysis revealed that the partially defatted moringa flour was a good source of iron (42.31 mg/100 g), zinc (52.56 mg/100 g), manganese (18.80 mg/100 g) and cobalt (0.600 mg/ kg). Sodium, potassium, calcium, magnesium and copper content were 164.2, 1180.29, 150.81, 76.92 and 33.33 (mg/100 g), respectively.
6- Physiochemical characteristics of moringa oil: Acid value, iodine value, peroxide value, saponification value and refractive index at 25°C of cold press moringa oil were: 0.75, 70.66, 2.8, 187.6 and 1.459, respectively.
7- Fatty acid composition: The total saturated fatty acids and total unsaturated fatty acids were 22.18% and 75.64% in cold press moringa seed oil, respectively. The major saturated acid was palmitic (7.25%), while the major unsaturated one was oleic acid (72.96%)
75
8- Sterols composition: Sterols composition of cold press moringa seed oil consisted mainly of the following compounds: β-sitosterol (46.40%), stigmastanol (18.00%), campesterol (16.70%) and avenasterol (8.79%).
9- Tocopherols composition: Tocopherol profile of moringa seed consisted of α, γ, and δ-tocopherols and their contents were 125.0, 61.2 and 61.5 mg/ kg, respectively.
10- Antinutritional factors: The levels of some antinutritional factors in partially defatted moringa seed flour were 1.32, 2.87, 2.70 and 4.26 mg/100g for phytic acid, oxalic acid, saponins, and alkaloids, respectively.
11- Amino acid composition: The total essential and non-essential amino acids were 21.54 and 57.63 g/ 100 g protein respectively. The total sulfur amino acids were quite high (5.85 mg/100 g) in partially defatted morning seed flour and the first limiting amino acid was lysine.
12- Functional properties of flour: Protein solubility index, water absorption, oil absorption, foam capacity, emulsion stability of partially defatted moringa seed flour were 5.9%, 3.9 (g/g), 2.7 (g/g) and 41.86, 10%, respectively.
13- Total phenolic contents of moringa oil and partially defatted flour were 85.98 and 158.78 mg gallic acid equivalent /100 g sample, respectively.
14- Phenolic composition: Phenolic compounds of partially defatted moringa flour contained 10 phenolic compounds, while oil contained only 3 phenolic compounds. The predominant phenolics in flour were gallic acid (565.5 μg/g) followed by chlorogenic acid (238.1 μg/g). While the predominant one in moringa oil was cinnamic acid (256.92 μg/g).
15- Antioxidant activity: Using DPPH assay, the IC50 values of moringa flour and moringa seed oil extracts were 45.0 and 104.30 microgram butylated hydroxyanisole equivalent/ml, respectively. Whereas, the values using reducing power antioxidant assay were 49.2 and 28.2 mmol potassium ferrocyanide equivalent /100g, respectively.
16- Moringa oil blends: Cold press moringa seed oil was blended with sunflower oil and or palm olein at ratios of (5:95). (10:90) and (15.98, w/w). The oxidative stability of the blends as well as control oils followed using Schaal oven test (63°C for 21 days). The oxidative stability of the oil blends was slightly enhanced during storage.
17- Wheat flour supplementation: Wheat flour supplementation with partially defatted moringa seed flour at 5:95, 10:90 and 15:85, w/w, produced pan bread with good rheological, physical and sensory properties. At 5% level of supplementation, the resulting pan bread was not significantly different (p≤0.05) from the bread produced from 100% wheat flour.
from the present current knowledge, it was proved that moringa seed was a rich source of nutrient and potent antioxidant. That could be used for producing functional food. Therefore, there is an urgent need to pay attention to the expansion of the cultivation of moringa tree, especially in sandy land and/or desert in Egypt. This could be considered as a good plan to facing poorness and the gaps of oil and protein supply in Egypt.