@article{MAKHILLJFT2009738206,
    title = {Characterization of <I>Moringa oleifera</I> Seed Oil Variety Congo-Brazzaville},
    journal = {Journal of Food Technology},
    volume = {7},
    number = {3},
    pages = {59-65},
    year = {2009},
    issn = {1684-8462},
    doi = {jftech.2009.59.65},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2009.59.65},
    author = {J.M.,L.,J.E.,C.B.,A.,Th.,M. and},
    keywords = {Nutritive values,viscosity,Moringa oleifera seeds,behenic acid,essential fatty acid,activation energy},
    abstract = {The oil from <I>Moringa oleifera</I> seeds variety Congo-Brazzaville was extracted using two oils extraction methods with petroleum ether (Soxlhet) and extraction with a mixture of chloroform:methanol (1:1) (Blye and Dyer). The oils were compared of <I>Moringa oleifera</I> other countries. The oil concentration ranged from 38.5% (Soxlhet) to 40% (Blye and Dyer). The minerals, viscosity, acidity, saponification value, iodine value, fatty acid methyl esters, unsaponifiable matter content, peroxide value, activation energy and differential scanning calorimetry were determined. <I>Moringa oleifera</I> seeds have ash content of 4.2% (with the presence of following minerals: Ca, K, Na and Mg). The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 74.93%). The dominant saturated acids were palmitic (up to 6.44%) and behenic (up to 5.33%). <I>Moringa oleifera</I> seeds were also founded to contain high levels of crude protein (37.6%). The oil extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications.}
    }