Study On Extraction And Stability Of Moringa Oleifera Seed Oil

Moringa is a plant resource in tropical and subtropical regions.In recent years,it has received the attention and enthusiasm of many research institutions and consumers,because its leaves,roots,bark,seeds,flowers and pods are all edible and contain compounds that are vital to human and livestock health.It has been widely used in food,medicine,health care,feed and other fields.Moringa oleifera seed oil is rich in unsaturated fatty acids,with an oleic acid content of up to 75.39%.Oleic acid is a monounsaturated fatty acid with high oxidative stability.In addition,Moringa oleifera seed oil also contains saturated hydrocarbons,aldehydes,and Plant sterols,etc.Traditional aqueous enzymatic extraction of Moringa oleifera seed oil has the problem of low extraction efficiency.Therefore,different pretreatments including microwave,high pressure and ultrasonic on the extraction of oil from the Moringa oleifera seed were performed in this study.The structure of the Moringa oleifera powder before and after extraction was observed by scanning electron microscopy.At the same time,the stability of Moringa oleifera seed oil with different extraction methods during storage were studied.To comprehensively evaluate the effects of different pretreatment methods on Moringa oleifera seed oil.On this basis,the heating stability of three edible vegetable oils including Moringa oleifera seed oil,olive oil and palm oil was explored.Provide theoretical support for the market promotion of Moringa oleifera seed oil.The main findings of this paper are as follows:1.Different pretreatments including microwave,high pressure and ultrasonic on the extraction of oil from the Moringa oleifera seed were performed in this study.The structure of the Moringa oleifera powder before and after extraction was observed by scanning electron microscopy.The results showed that compared with the traditional aqueous enzymatic method,the oil recovery was increased by 5.64%,9.03%and 9.90%using microwave,high pressure and ultrasonic pretreatments,respectively.The scanning electron microscopy results showed that microwave,high pressure and ultrasonic pretreatments could severely damage the structure of Moringa oleifera seed to different degrees.Ultrasonic treatment led to smaller fragments and obvious holes in Moringa oleifera seed particles,while high pressure treatment led to tablets and inhomogeneous structure in Moringa oleifera seed particles.The ultrasonic and high pressure pretreatments caused greater damage to the microstructure and higher oil extraction yields.This shows that high pressure and ultrasonic can effectively destroy the Moringa oleifera seed cell walls to improve the extraction efficiency of oil.2.The storage stability of Moringa oleifera seed oil with 5 different extraction methods(control group,microwave group,high pressure group,ultrasound group,organic solvent group)at room temperature(25?)and high temperature(37?)was studied.The results showed that compared with two storage temperatures,the storage performance of Moringa oleifera seed oil was better at 25?and the oxidation rate was slower.Compared with the five different extraction methods,the initial value of the control group had the lowest acid value and peroxide value,and the highest tocopherol content.With the increase of storage time,the acid value and peroxide value have increased to varying degrees,but they are all within the national food safety standards for edible oils.Among them,the microwave group and the high-pressure group have a faster oxidation rate,and the ultrasonic group has a slower oxidation rate.After 18 weeks,the results in the ultrasound group and the control group were similar and better than those in the other groups.Therefore,comprehensive indicators such as color,acid value,peroxide value,and tocopherol content,the stability of the ultrasound group and the control group is better at 25?.3.A comparative study of the heating stability of Moringa oleifera seed oil with olive oil and palm oil.The results show that under different heating temperatures(150,180,200?)and heating time(30,60,90 min),the heating stability When the time is extended and the heating temperature is increased,the b~*value of Moringa oleifera seed oil is lower than that of olive oil,and palm oil has no significant change;the rate of acid value increases,olive oil>Moringa oleifera seed oil>Palm oil;Moringa oleifera seed oil The change rate of total oxidation value was the smallest;the stability of tocopherols was olive oil>Moringa oleifera seed oil>palm oil.Overall,Moringa oleifera seed oil has a lower oxidation rate than olive oil and palm oil,and has better stability.The effect of heating time and heating temperature on fats and oils is that the three kinds of oils oxidize relatively slowly within 120 minutes of heating time,the heating temperature has a more significant effect on the quality of the three kinds of oils,and the fats and oils oxidize obviously when heated to 200°C.Therefore,the heating temperature of Moringa oleifera seed oil must be strictly controlled during the heating process.4.In order to analyze the application properties of Moringa oleifera seed oil as a salad oil,and using olive oil as a reference,a comparative study of the rheological properties of Moringa oleifera seed oil showed that both Moringa oleifera seed oil and olive oil were Newtonian fluid.The viscosity of Moringa oleifera seed oil is higher than that of olive oil at 0-10?,but it has similar rheological properties to olive oil at room temperature.Therefore,Moringa oleifera seed oil has potential application value as dressing oil at room temperature.