A Comparative Study of Physicochemical Properties of Moringa, Sesame and Peanut Oils

Abstract

The purpose of this study was to determine the oil yield and physiochemical properties of Moringa oleifera, sesame and peanut seeds samples extracted by n-hexane. The properties were compared to show the possibility of using moringa as a source of edible oil. The oil yields obtained by the cold method extraction were found to be 43% for Moringa oleifera, 41% for sesame and 44% for peanut but that of hot method extraction were 42% for Moringa oleifera, 40% for sesame and 42% for peanut. The measured physicochemical properties include; density, PH value, viscosity, refractive index, saponification value, peroxide value, acid value, boiling point, as well as, sodium, potassium and calcium content using flame photometer. Their concentrations were found to be 29.71ppm, 116.20ppm and 2.78ppm respectively. Fatty acids constituents were determined by GC-MS. The analysis showed that Moringa oil contains greater a mounts of unsaturated fatty acids especially oleic acid (11.00%) and linoleic acid (18.12%). The main saturated acids were found to be palmitic and stearic acids in the four oil samples. Peroxide value (1.8 meqO2\kg oil) of Moringa oil may indicate high stability to oxidative rancidity. The GC-MS analysis showed some significant differences between the n- hexane extracted oil and the commercial oil of Moringa oleifera.