Effect of drying methods on the physicochemical properties and Fatty Acid composition of Moringa Seeds Oil
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Abstract
Effect of drying methods (sun-drying and cabinet oven drying) on the physicochemical properties and fatty acid composition of oils extracted from moringa seeds was investigated. Oil from the seeds was extracted using solvent (hexane) after drying. Drying increased the yield from 30.30-33.11%. The oil samples were less dense than water with specific gravities of 0.9032, 0.9075 and 0.9030 respectively. A significant difference exists in the moisture contents (0.11-0.21%); smoke point (202-2250C), flash point (310-3170C) and fire point (360-3690C). Sun-drying and cabinet oven drying brought about a decrease in the acid value (1.80-1.08mgKOH/g), saponification value (174.87-105mgKOH/g), Iodine value (16.10-13.90wijs) and peroxide value (11.24-2.3-Meq/kg). The decrease is an indication of quality improvement of the oils. More unsaturated fatty acids were present in the samples between 76.61% and 81.66%. Oleic acid was predominant (44.92% raw, 45.71% sundried and 43.60% cabinet oven dried). Sun-drying and cabinet oven drying did not have much significant effect on the physical, chemical and fatty acid compositions of the oil. The results obtained from this study showed that the three oil samples are good as edible oil and for commercial purpose.
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