TY  - JOUR
T1  - Characterization of <I>Moringa oleifera</I> Seed Oil Variety Congo-Brazzaville
AU - Nzikou, J.M. AU - Matos, L. AU - Moussounga, J.E. AU - Ndangui, C.B. AU - Kimbonguila, A. AU - Silou, Th. AU - Linder, M. AU - Desobry, S. 
JO  - Journal of Food Technology
VL  - 7
IS  - 3
SP  - 59
EP  - 65
PY  - 2009
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2009.59.65
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2009.59.65
KW  - Nutritive values
KW  -viscosity
KW  -Moringa oleifera seeds
KW  -behenic acid
KW  -essential fatty acid
KW  -activation energy
AB  - 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.
ER  -