Characterization of Moringa oleifera Variety Mbololo Seed Oil of Kenya

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Abstract
The oil from Moringa oleifera variety Mbololo seeds from Kenya was extracted using three different procedures including cold press (CP), extraction with n-hexane (H), and extraction with a mixture of chloroform/methanol (50:50) (CM). The oil concentration ranged from 25.8% (CP) to 31.2% (CM). The density, refractive index, color, smoke point, viscosity, acidity, saponification value, iodine value, fatty acid methyl esters, sterols, tocopherols (by HPLC), peroxide value, and at 232 and 270 nm and the susceptibility to oxidation measured with the Rancimat method were determined. The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 75.39%). The dominant saturated acids were behenic (up to 6.73%) and palmitic (up to 6.04%). The oil was also found to contain high levels of β-sitosterol (up to 50.07%), stigmasterol (up to 17.27%), and campesterol (up to 15.13%). α-, γ-, and δ-tocopherols were detected up to levels of 105.0, 39.54, and 77.60 mg/kg of oil, respectively. The induction period (at 120 °C) of M. oleifera seed oil was reduced from 44.6 to 64.3% after degumming. The M. oleifera seed oil showed high stability to oxidative rancidity. The results of all the above determinations were compared with those of a commercial virgin olive oil. Keywords: Moringa oleifera var. Mbololo; seed oil; composition; stability

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