STUDY OF THE PHYSICOCHEMICAL AND STORAGE PROPERTIES OF LOCALLY CULTIVATED MORINGA OLEIFERA LAM

Abstract

The study aimed to characterize the properties of Moringa oleifera Lam.The seed oil of Moringa was grown in the fields of the College of Agricultural Engineering Sciences – University of Baghdad in summer season 2022-2023. The total composition of the seeds was estimated, and it was noted that the oil content in the seeds was high at 38.11%. The total fatty acid content of the oil extracted by the cold pressing method was estimated, the oleic acid was characterized as a high content of fatty acid, at 72.38%, followed by stearic acid, at 6.27%. Palmitic acid (6.17%). The antioxidants activity of Moringa were estimated as the total phenolic content (119 ppm), such as sterols, tocopherols and carotenoids at (1700, 88 and 17) ppm, respectively. Whereas the proportions of glycosides, tannins and saponins were (4.22, 5.88, 5.89) % respectively. Some physical properties of the oil were estimated at a temperature of 25°C. The refractive index value was 1.499, the specific gravity was 0.9238, and the melting point of the oil was 12.9°C. In addition the chemical properties of the extracted oil, the iodine value free fatty acids peroxide value and thiobarbituric acid were (120.8, 0.16,0.24 and 0.051) meq/kg oil, respectively, of TBARS (milligrams of malonaldehyde per kilogram of sample). The results of the antioxidant test showed that Moringa oleifera seed oil was higher thanascorbic acid in scavenging free radicals (Diphenyl-2-picrylhdrazyl DPPH). Finally,the oil was high stability through the Rancimat test was more than 5 hours at a temperature of 200 degrees Celsius., respectively. Thus, Moringa oleifera seed oil was the most important strategic oils that can be used to provide a healthy source of oil is was included in sustainable development programs after the success of its cultivation in many parts of the world, including Iraq, to ensure food and health security.