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A Review of Moringa Oleifera Lam Seed Oil Prospects in Personal Care Formulations

  • July 2014
Authors:
Aliyu Ahmad Warra at Federal University, Gusau, Nigeria.
Aliyu Ahmad Warra
  • Federal University, Gusau, Nigeria.
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Moringa seed oil found application in skin preparations and ointments since the time of ancient Egypt. The clear yellow oil has a pleasant taste, and has been compared, in terms of quality with other seed oils. The oil of excellent quality similar to the olive oil, the Moringa seed oil finds wide application in cosmetic industry. The review focused mainly on the quality assessment of Moringa oleifera seed oil extracted through solvent and aqueous-enzymatic techniques based on previous research reports and utilization of the seed oil in personal care formulations.
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RRJPNT | Volume 2 | Issue 3 | July - September, 2014 31
RESEARCH AND REVIEWS: JOURNAL OF PHARMACEUTICS
AND NANOTECHNOLOGY
A Review of Moringa Oleofera Lam Seed Oil Prospects in Personal Care
Formulations.
AA Warra*.
Department of Biochemistry, Kebbi State University of Science and Technology, P.M.B. 1144, Aliero,
Nigeria.
Review Article
Received: 26/04/2014
Revised: 12/04/2014
Accepted: 16/04/2014
*For Correspondence
Department of
Biochemistry, Kebbi
State University of
Science and Technology,
P.M.B. 1144, Aliero,
Nigeria.
Keywords: Moringa seed,
oil extraction, quality
assessment, cosmetics.
ABSTRACT
Moringa seed oil found application in skin preparations and
ointments since the time of ancient Egypt. The clear yellow oil has a
pleasant taste, and has been compared, in terms of quality with other
seed oils. The oil of excellent quality similar to the olive oil, the Moringa
seed oil finds wide application in cosmetic industry. The review focused
mainly on the quality assessment of Moringa oleofera seed oil extracted
through solvent and aqueous-enzymatic techniques based on previous
research reports and utilization of the seed oil in personal care
formulations.
INTRODUCTION
Moringa oleifera Lam {Syn M.pterygosperma Gaertn} usually mentioned in the literature as
Moringa, is a natural as well as cultivated variety of the genus Moringa belonging to family Moringaceae [1]
Moringa oleifera Lam. (MO) is a small size tree with approximately 5 to 10 m height. It is cultivated all over
the world due to its multiple utilities [2]. Moringa oleifera Lam (Moringaceae) is a highly valued plant,
distributed in many countries of the tropics and subtropics [3].
The Moringa tree, Moringa oleifera is native to India but has been planted around the world and is
naturalized in many locales. Moringa goes by many names. In the Philippines, where the leaves of the
moringa are cooked and fed to babies, it is called “mother‟s best friend” and “malunggay.” Other names
for it include the benzolive tree (Haiti), horseradish tree (Florida), Nebedey (Senegal) and drumstick tree
(India) [4]. In northern Nigeria it is known in Hausa language as “Zogale” [5]. There are about 13 species of
moringa trees in the family Moringaceae. They are native to India, the Red Sea and/or parts of Africa
including Madagascar. Of these species, Moringa oleifera is the most widely known. It is a multipurpose
tree known as nature‟s medicine cabinet [6]. Almost all parts of the plant are potentially useful. The seeds
are probably the most useful part of the plant, containing a significant percentage of high quality oil [7 ]. The
seeds of moringa contain about 35- 40% oil.
This oil is of excellent quality similar to the olive oil, and is slow to become rancid [4]. It gave high oil
yield, which has good antioxidant capacity with potential for industrial , nutritional and health applications
[8]. The oil that is extracted from them, which is sometimes known as „ben oil‟, is used for a variety of
purposes [9, 10]. It is used as fuel for cooking purpose and burnt for light in developing countries [11] .It is
also used in perfumes, as lubricant in watches and other farm machinery and for making soap [9, 10, 4, 12]
The Romans, Greeks and Egyptians extracted edible oil from the seeds and used it for perfume and skin
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lotion. In the 19th century, plantations of moringa in the West Indies exported the oil to Europe for
perfumes and lubricants for machinery [13].
Among the several fatty acids in Moringa oleifera, the most abundant of the unsaturated fatty
acids is oleic acid which was recommended for use in pharmaceutical preparation preferably in skin
treatment. Various extraction methods are employed in obtaining oil from moringa seeds. Quality
assessment of Moringa concanensis seed oil extracted through solvent and aqueous-enzymatic
techniques was reported [14]. Moringa oil is non-drying with a pale yellow consistency. It has various
cosmetic values and is used in body and hair care as a moisturizer and skin conditioner. Moringa oil is
useful in removing dirt out of the hair and is an efficient natural cleanser. Moringa oil blends easily with
essential oils and this combined with its non-drying quality and its ease of application on the skin makes it
excellent massage oil. Other uses include soap making and for use in cosmetic preparations such as lip
balm and creams. The oil can be considered having relative potential for cosmetics just like the African
shea nut butter [15] More recently, the ben oil has also been shown to be particularly effective in the
manufacture of soap producing a stable lather with high washing efficiency suitable for some African
countries [3].
Figure 1a: Moringa oleifera Lam plant
Figure 1b: Moringa oleifera seed
Oil extraction
The plant, its seeds (Figure 1a and b) and extraction methods are employed in obtaining the oil
from moringa seeds as shown in figures below. Traditional or local methods of extracting oil from seeds
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can be used, even though these are slow and inefficient compared to the use of modern machines. The
traditional methods involve extracting the oil from the seeds by grinding them and cooking them in water
for few minutes. After cooking, the seeds are pressed in a cloth and the liquid placed in a clean container.
This is then left for one day to allow the oil to separate from the water. It may be necessary to filter off
small pieces of seeds floating on the surface of the oil. For research purpose the laboratory extraction
using suitable solvents is employed.
Figure 1c: Hexane extract of moringa seed oil
Cosmetic application of Moringa oleifera seed oil
Moringa oleifera is the best known of the 13 species of the genus Moringaceae. It was highly
valued in the ancient world. The Romans, Greeks and Egyptians extracted edible oil from the seeds and
used it for perfume and skin lotion. In the 19th century, plantations of Moringa in the West Indies exported
the oil to Europe for perfumes. The oil from Moringa oleifera (INCI: Moringa oleifera Seed Oil) was used by
the ancient Egyptians as a potent cure for skin disorders. Moringa Oil is rich in essential fatty acids, making
it an ideal moisturizer and healing and soothing emollient for rough, dry skin and therapeutic massages.
Perfume manufacturers esteem the oil for its great power of absorbing and retaining even the most fugitive
odors and for it stability.
The fatty acid composition is considered to be similar to that for olive. The oil is light and spreads
easily on the skin making it good for massage or as carrier oil for aromatherapy. Moringa oil is utilizable in
creams, lotions, balms, scrubs, body oils, and hair care formulations. Moringa oil brings occlusive,
“cushiony” emolliency to hair and skin formulas. The presence of behenyl acid (see section 4.2.) provides a
much-sought rich emolliency without a greasy after-feel [16]. Determination of antioxidant of Moringa
oleifera seed oil and its use in the production of a body cream was reported [17]. Formulation and in vitro
evaluation for sun protection factor of Moringa oleifera Lam (family-moringaceae) oil sunscreen cream was
reported [18] Production of Soap from an Indigenous Moringa oliefera Lam Seed Oil was also reported [1 9].
(Warra, 2012)
Chemistry of Behenic Acid
Behenic acid [Figure 2] is a carboxylic acid the saturated fatty acid with formula C21H43COOH. In
appearance, it consists of white to cream color crystals or powder with a melting point of 80 °C and boiling
point of 306 °C. It is soluble in both ethanol and ether. It is a major component of Ben oil which is
extracted from the seeds of the Moringa oleifera tree.
Figure 2: Structure of Behenic acid
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Other names for Behenic acid are Docosanoic acid; 1-Docosanoic acid; n-Docosanoic acid, n-
Docosanoate, Glycon B-70, Hydrofol Acid 560, Hydrofol 2022-55, Hystrene 5522, Hystrene 9022, Prifrac
2989, C22:0 (Lipid number).
Industrially, Behenic acid is manufactured by hydrolysis of high erucic acid rapeseed oil at a high
temperature (at 'least 20OoC) under steam pressure, and subsequent hydrogenation of erucic acid to
behenic acid in the presence of a nickel catalyt.
Behenic acid is often used to give hair conditioners and moisturizers their smoothing properties.
Also used as anti-foam in the manufacturing of detergents.
CONCLUSION
The tremendous cosmetic value of Moringa oliefera seed oil from the review of previous literature
included but not limited to body and hair care and as a moisturizer and skin conditioner.
REFERENCES
1. Mahmood KT, Mugal T, Ikram Ul Haq. Moringa oleifera: a natural gift-A review. J Pharm Sci Res.
2010; 2(11):775-781
2. Farooq F, Rai M, Tiwari A, Khan A, Farooq S. Medicinal properties of Moringa oleifera: An overview
of promising healer. J Med Plants Res.2012; 6(27): 4368-4374
3. Mehta J, Shukla A, Bukhariya V, Charde R. Int J Biomed Adv Res. 2011; 2(5): 215-227
4. http://www.chenetwork.org/files_pdf/Moringa.pdf.ECHO,North Ft.Myers, FL.U.S.A.2/5/2010
5. http://www.rogerblench.info/Ethnoscience%20data/Hausa%20plant%20names.pdf. p67.
6. Paliwal R, Sharma V, Pracheta. A Review on Horse Radish Tree (Moringa oleifera): A Multipurpose
Tree with High Economic and Commercial Importance. Asian J Biotechnol. 2011;3: 317-328.
7. http://www.dpi.qld.gov.au/document/Biosecurity_Environmentalpests/IPA-Horseradish-Tree-Risk-
Assessment.pdf. Brisbane, Queensland 12/5/2010
8. Ogbunugafor HA, Eneh FU, Ozumba AN, Igwo-Ezikpe MN, Okpuzor J, Igwilo IO, Adenekan SO,
Onyekwelu OA. Physico-chemical and Antioxidant Properties of Moringa oleifera Seed Oil. Pakistan
J Nutr. 2011;10: 409-414.
9. Qaiser M. 1973, Morigaceae. In : Flora of West Pakistan. No 38.(eds E Nasir and SI Ali).
Department of Botany, University of Karachi, Karachi, Pakistan.
10. Stanley TD. 1982, Morigaceae. In: Flora of Australia, Volume 8-Lecythidales to (ed.AS George).
Australian Bureau of Flora and Fauna, Australian Government Printing Service. (AGPS),Canberra,
ACT.
11. http://www.gardenorganic.org.uk/pdfs/international_programme/Moringa.pdf.HDRA-the Organic
Organization. Coventry, UK.
12. Ashraf F, Gilani SR. Fatty acids in Moringa oleifera oil. J Chem Soc Pakistan. 2007;29(4): 343-345
[13]
13. Ashfaq M, SMA Basra, U Ashfaq. Moringa: A Miracle Plant of Agro- forestry. J Agr Soc Sci. 2012; 8:
115–122
14. Latif S, Anwar F. Quality assessment of Moringa concanensis seed oil extracted through solvent
and aqueous-enzymatic techniques. Grasasy aceites.2008;59 (1): 69-75,
15. Warra AA. Cosmetic Potentials of African Shea nut( vitellaria paradoxa) butter. Curr Res Chem.
2011;3(2): 80-86
16. International Flora Technologies. 2008, Moringa Oil Product Information Bulletin. P1
17. Ojiako EN, Okeke CC. Determination of antioxidant of Moringa oleifera seed oil and its use in the
production of a body cream. Asian J Plant Sci Res. 2013;3(3):1-4
18. Kale S, Megha G. Formulation and in vitro evaluation for sun protection factor ofMoringa oleifera
Lam (family-moringaceae) oil sunscreen cream. Int J Pharm Pharm Sci. 2011;3(4): 371-375
19. Warra AA. Production of Soap from an Indigenous Moringa oliefera Lam Seed Oil. J Raw Mater Res.
2012;7(1&2): 23-30
... All the composite cookies had significantly (p<0.05) higher fat contents than the 100% wheat flour cookies (CTLC) as a result of contribution of fats from Moringa oleifera seeds flour (Warra, 2014). Functions of fats include: rich sources of energy, carriers of fat soluble vitamins (A, D, E and K), flavour improvement and retention, and even extension of shelf lives of food products. ...
International Journal of Food Science and Nutrition www.foodsciencejournal.com Utilization of moringa oleifera seeds flour and starches of white yam, trifoliate yam and sweet potato in cookies
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Native starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment and acetylation respectively while nutritious flour was processed from Moringa oleifera seeds. Composite flours of 85% wheat flour, 10% native/modified starch and 5% Moringa oleifera seed flour blends were developed for production of composite cookies. Nutritional compositions and baking properties of these composite cookies were investigated against those of control samples (i.e. 100% wheat flour cookies). Nutritionally, composite cookies were significantly (p<0.05) higher than control cookies while in terms of baking properties, the control cookies did not significantly (p<0.05) differ from composite cookies. Cookies sample NSPC (i.e. made from composite flour of 85% wheat flour: 10% native sweet potato starch: 5% Moringa oleifera seed flour) took lead positions in crude fat content (19.30%), protein content (13.25%), calcium content (121.95 mg/100g), iron content (3.75 mg/100g), vitamin A content (4.910 µg/g), vitamin B 1 content (0.079 mg/100g), vitamin B 2 content (0.112 mg/100g), vitamin B 3 content (0.580 mg/100g), vitamin B 6 (0.480 mg/100g) and vitamin C content (14.710 mg/100g). Though NTYC (cookies of composite flour of 85% wheat flour: 10% native trifoliate yam starch: 5% Moringa oleifera seed flour) and CTYC (cookies of composite flour of 85% wheat flour: 10% acetylated white yam starch: 5% Moringa oleifera seed flour) shared the highest moisture content of 8.20%, NTYC had highest values in ash content (2.60%) and spread factor (62.37)) and toddled in carbohydrate content (55.45%). CWYC (i.e. cookies of composite flour of 85% wheat flour: 10% acetylated white yam starch: 5% Moringa oleifera seed flour) had best values in storage-ability potential (i.e. lowest moisture content of 2.50%) and energy content (467.30 Kcal), but had lowest values in magnesium (57.31 mg/100g) and phosphorus content (64.18 mg/100g). The 100% wheat flour cookies (CTLC) led in carbohydrate content (63.35%), magnesium content (64.71 mg/100g) and phosphorus content (69.28 mg/100g) but lagged behind in ash content (1.70%), crude fat content (1.25%), protein content (11.75%), iron content (2.45%), vitamin A (2.250 µg/g), vitamin B 1 (0.047 mg/100g), vitamin B 2 (0.073 mg/100g), vitamin B 3 (0.250 mg/100g), vitamin B 6 (0.290 mg/100g), vitamin C (13.530 mg/100g) and spread factor (41.47). PWYC (cookies of composite flour of 85% wheat flour: 10% heat moisture treated white yam starch: 5% Moringa oleifera seed flour) recorded lowest values in crude fat content (17.80%) and energy value (441.30 Kcal); whereas PTYC (cookies of composite flour of 85% wheat flour: 10% heat moisture treated trifoliate yam starch: 5% Moringa oleifera seed flour) made lowest values in crude fibre content (1.60%) and calcium (117.31 mg/100g). NWYC (cookies of composite flour of 85% wheat flour: 10% native white yam starch: 5% Moringa oleifera seed flour).led in crude fibre content (1.73%) and general acceptability (8.07) while CSPC (cookies of composite flour of 85% wheat flour: 10% acetylated starch: 5% Moringa oleifera seed flour) scored lowest in general acceptability (6.20).
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... The chemical structure of behenic acid (Warra, 2014). ...
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... In addition, recently, its seeds have gained a attention as a source of plant oil rich in oleic fatty acid. This oil is semi-solid and yellowish-brown with a bitter almond-like odor [4]. High-oleic oils are gaining importance, especially as a ...
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A shortages of soil nutrients resources and a lack of accessibility to them especially in calcareous soil are considered some of the main factors that limit plant production. In particular, the cultivation of the Moringa oleifera trees in this type of soil is of special interest given the increasing demand for every part of this tree. Several studies have focused on the production of its leaves as an herbaceous plant and not as a tree, but there has not been extensive research on its pods, seeds, and fixed oil production. In this sense, in this study, we provide an assessment of the use of fertilizers, vermicompost and NPK (as traditional minerals and as nanoparticles), in order to improve pods, seeds, and fixed oil contents, as indicators of the quality of the production of the Moringa oleifera trees in calcareous soil conditions. In this experiment, it was observed that all parameters and the yield of pods, seeds, and fixed oil of the Moringa oleifera tree were significantly improved by increasing the level of vermicompost and using NPK fertilization and combination treatments in both seasons of the study. The combination treatments of 10 and 20 ton ha−1 vermicompost plus NPK control produced the highest percentage of oleic acid with insignificant differences between them.
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... In addition, recently, its seeds have gained a attention as a source of plant oil rich in oleic fatty acid. This oil is semi-solid and yellowish-brown with a bitter almond-like odor [4]. High-oleic oils are gaining importance, especially as a replacement for polyunsaturated vegetable oils, and have been reported to exhibit good oxidative stability during frying [5]. ...
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Full-text available
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A shortages of soil nutrients resources and a lack of accessibility to them especially in calcareous soil are considered some of the main factors that limit plant production. In particular, the cultivation of the Moringa oleifera trees in this type of soil is of special interest given the increasing demand for every part of this tree. Several studies have focused on the production of its leaves as an herbaceous plant and not as a tree, but there has not been extensive research on its pods, seeds, and fixed oil production. In this sense, in this study, we provide an assessment of the use of fertilizers , vermicompost and NPK (as traditional minerals and as nanoparticles), in order to improve pods, seeds, and fixed oil contents, as indicators of the quality of the production of the Moringa oleifera trees in calcareous soil conditions. In this experiment, it was observed that all parameters and the yield of pods, seeds, and fixed oil of the Moringa oleifera tree were significantly improved by increasing the level of vermicompost and using NPK fertilization and combination treatments in both seasons of the study. The combination treatments of 10 and 20 ton ha −1 vermicompost plus NPK control produced the highest percentage of oleic acid with insignificant differences between them.
View
... All the composite cookies had significantly (p<0.05) higher fat contents than the 100% wheat flour cookies (CTLC) as a result of contribution of fats from Moringa oleifera seeds flour (Warra, 2014). Functions of fats include: rich sources of energy, carriers of fat soluble vitamins (A, D, E and K), flavour improvement and retention, and even extension of shelf lives of food products. ...
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Native starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment and acetylation respectively while nutritious flour was processed from Moringa oleifera seeds. Composite flours of 85% wheat flour, 10% native/modified starch and 5% Moringa oleifera seed flour blends were developed for production of composite cookies. Nutritional compositions and baking properties of these composite cookies were investigated against those of control samples (i.e. 100% wheat flour cookies). Nutritionally, composite cookies were significantly (p<0.05) higher than control cookies while in terms of baking properties, the control cookies did not significantly (p<0.05) differ from composite cookies. Cookies sample NSPC (i.e. made from composite flour of 85% wheat flour: 10% native sweet potato starch: 5% Moringa oleifera seed flour) took lead positions in crude fat content (19.30%), protein content (13.25%), calcium content (121.95 mg/100g), iron content (3.75 mg/100g), vitamin A content (4.910 µg/g), vitamin B 1 content (0.079 mg/100g), vitamin B 2 content (0.112 mg/100g), vitamin B 3 content (0.580 mg/100g), vitamin B 6 (0.480 mg/100g) and vitamin C content (14.710 mg/100g). Though NTYC (cookies of composite flour of 85% wheat flour: 10% native trifoliate yam starch: 5% Moringa oleifera seed flour) and CTYC (cookies of composite flour of 85% wheat flour: 10% acetylated white yam starch: 5% Moringa oleifera seed flour) shared the highest moisture content of 8.20%, NTYC had highest values in ash content (2.60%) and spread factor (62.37)) and toddled in carbohydrate content (55.45%). CWYC (i.e. cookies of composite flour of 85% wheat flour: 10% acetylated white yam starch: 5% Moringa oleifera seed flour) had best values in storage-ability potential (i.e. lowest moisture content of 2.50%) and energy content (467.30 Kcal), but had lowest values in magnesium (57.31 mg/100g) and phosphorus content (64.18 mg/100g). The 100% wheat flour cookies (CTLC) led in carbohydrate content (63.35%), magnesium content (64.71 mg/100g) and phosphorus content (69.28 mg/100g) but lagged behind in ash content (1.70%), crude fat content (1.25%), protein content (11.75%), iron content (2.45%), vitamin A (2.250 µg/g), vitamin B 1 (0.047 mg/100g), vitamin B 2 (0.073 mg/100g), vitamin B 3 (0.250 mg/100g), vitamin B 6 (0.290 mg/100g), vitamin C (13.530 mg/100g) and spread factor (41.47). PWYC (cookies of composite flour of 85% wheat flour: 10% heat moisture treated white yam starch: 5% Moringa oleifera seed flour) recorded lowest values in crude fat content (17.80%) and energy value (441.30 Kcal); whereas PTYC (cookies of composite flour of 85% wheat flour: 10% heat moisture treated trifoliate yam starch: 5% Moringa oleifera seed flour) made lowest values in crude fibre content (1.60%) and calcium (117.31 mg/100g). NWYC (cookies of composite flour of 85% wheat flour: 10% native white yam starch: 5% Moringa oleifera seed flour).led in crude fibre content (1.73%) and general acceptability (8.07) while CSPC (cookies of composite flour of 85% wheat flour: 10% acetylated starch: 5% Moringa oleifera seed flour) scored lowest in general acceptability (6.20).
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... Fats play an important role as 'lubricants' in bread (Ihekoronye and Ngoddy, 1985) [13] . and oils from Moringa oleifera seeds are of premium quality, comparable to olive oil (Warra, 2014) [40] . [11,14]. ...
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Starches obtained from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment and acetylation respectively while highly nutritious flour was processed from Moringa oleifera seeds. Composite flours of 85% wheat flour, 10% native/modified starch and 5% Moringa oleifera seed flour blends were developed for production of composite breads. Nutritional compositions and baking properties of these composite breads were investigated against those of control samples (i.e. 100% wheat flour bread). Nutritionally, composite breads were significantly (p<0.05) superior to control breads while in terms of baking properties, the control breads did not significantly (p<0.05) differ from composite breads. Composite bread sample NSPB (i.e. made from composite flour of 85% wheat flour: 10% native sweet potato starch: 5% Moringa oleifera seed flour) had highest values in crude fibre (1.35%), protein (11.75%), calcium (116.49 mg/100g), iron (2.81 mg/100g), magnesium (57.23 mg/100g), vitamin A (3.980 µg/g), vitamin B1 (0.067 mg/100g), vitamin B2 (0.096 mg/100g), vitamin B3 (0.400 mg/100g), vitamin B6 (0.440 mg/100g) and vitamin C (13.560 mg/100g); but had lowest values in carbohydrate (45.90%). NTYB (i.e. bread made from composite flour of 85% wheat flour: 10% native trifoliate yam starch: 5% Moringa oleifera seed flour) led in ash content (2.40%), crude fat content (1.80%) and phosphorus content (66.91 mg/100g); but toddled in height (5.23 cm). Sample PTYB (i.e. bread made from composite flour of 85% wheat flour: 10% heat moisture treated trifoliate yam starch: 5% Moringa oleifera seed flour) recorded highest values in crude fibre content (1.35%), specific volume (2.20 cm3/g) and lowest in crude fat content (1.30%); while control bread sample CTLB (i.e. made from 100% wheat flour) got highest values in moisture content (38.40%), magnesium (58.15 mg/100g) and insignificantly (p<0.05) scored highest in general acceptability (6.75) but lagged behind in crude fat content (1.05%), crude fibre content (0.75%), protein content (10.80%), energy value (240.05 Kcal), calcium content (112.40 mg/100g), iron content (1.81 mg/100g), phosphorus content (63.88 mg/100g), vitamin A (1.84 µg/g), vitamin B1 (0.036 mg/100g), vitamin B2 (0.065 mg/100g), vitamin B3 (0.170 mg/100g), vitamin B6 (0.210 mg/100g), vitamin C (11.380 mg/100g) and shelf-stability potential (i.e. highest moisture content of 38.40%). Sample CWYB (i.e. bread made from composite flour of 85% wheat flour: 10% acetylated white yam starch: 5% Moringa oleifera seed flour) recorded best values in carbohydrate content (53.15%), energy content (270.05 Kcal) and shelf-stability potential (i.e. lowest moisture content of 31.00%) but lowest values in ash content (2.00%), magnesium content (55.23%) and general acceptability (5.75). Sample PWYB (i.e. bread made from composite flour of 85% wheat flour: 10% heat moisture treated white yam starch: 5% Moringa oleifera seed flour) also obtained highest value of 1.35% in crude fibre content.
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Chapter
  • Oct 2022
Lubricating oil based on mineral oils put forward a challenge of water contamination and prolonged toxicity to environment due to non-degradable nature. Further continuous depletion of fossil resources and higher cost of conventional oil motivate to explore alternative of mineral oil-based lubricants. Recent approach is to identify plant and animal derived oil as bio-lubricant. In the present study, moringa and amaranth oils are used as base oil for bio-lubricant as both have high unsaturated fatty acid composition. The rheological analysis is experimentally investigated for the plain base oil and with nanoparticles. MWCNT and CeO2 are used as nanoparticles for the development of bio-nanolubricants, both of which are dispersed in a 1% weight fraction with the base moringa and amaranth oil. The dispersion of MWCNT shows higher viscosity for the case of moringa oil, and CeO2 shows higher increment with amaranth oil. All the sample displayed Newtonian behavior. KeywordsBio-lubricantNanoparticlesMWCNTCeO2Rheological analysisBio-nanolubricants
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EVALUATION OF PHYSICOCHEMICAL CHARACTERISTICS, ANTIMICROBIAL PROPERTIES, FATTY ACIDS AND ALPHA-TOCOPHEROL CONTENT OF MORINGA OLEIFERA SEED OIL [MOSO] GROWN IN SOUTHWEST NIGERIA.
Article
  • Jul 2022
The present investigation evaluated the physicochemical, alpha tocopherol content, fatty acid composition, and antimicrobial properties of Moringa oleifera seed oil [MOSO] extracted from M. oleifera seed indigenous to South-Western Nigeria. The oil yield obtained after Soxhlet [n-hexane] extraction of M. oleifera seeds was 37.35 ± 1.13%. The saponification value [mg of KOH g−1 of oil] of the extracted MOSO was 252.90 ± 2.78 while the acid value [mg KOH g−1 of oil] was 2.34 ± 0.23. The peroxide value [mequiv O2 kg−1] and iodine value [g of I2 100 g−1 of oil] were 4.89 ±0.42 and 67.68 ± 1.34 respectively. The specific gravity [@ 25 °C], refractive index [@ 40 °C], and viscosity [mpa.s @40 °C] were 0.90 ± 0.01, 1.464 ± 0.01, and 58.90 ± 3.52 respectively. Alpha-tocopherol [mg 100 g−1 of oil] content of the n-hexane extracted MOSO was 1.44 ± 0.01, and its corresponding mg/serving and percentage daily value [%] were 0.202 and 1.35 respectively. Chemical compounds identified by GC-MS analysis include Ethanol, 2-butoxy [7.56 %], Benzene-1-ethyl-4-methyl-[6.34 %], Benzene-1,2,3-trimethyl-[7.65 %], Benzene-1,2,4-trimethyl- [17.39 %] Isophorone [10.71 %], n-hexadecanoic acid [Palmitic Acid] [12.17 %], Oleic Acid [35.97 %], and Butyl- 9-octadecenoate [2.21 %]. The observed antimicrobial activity was concentration dependent. At 50 and 100 mg/ml, MOSO demonstrated intermediate antimicrobial activity against Escherichia coli, Candida albicans, Aspergillus niger, and Penicillum notatum while no activity was observed below 50 mg/ml. The examined MOSO exhibited good quality characteristics and could be utilized as alternative vegetable oil for food, industrial and pharmaceutical applications.
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Physico-chemical and Antioxidant Properties of Moringa oleifera Seed Oil
Article
Full-text available
Oil was extracted from Moringa oleifera Lam (Moringaceae) seeds collected from Enugu, South-East Nigeria and evaluate its physico-chemical and antioxidant properties in comparism to palm oil. M. oleifera seeds gave oil yield of 41.47%. Refractive index, melting point (C) and acid value (mg KOH g) of o -1 M. oleifera oil were 1.471±0.00, 28±0.00, 3.80±0.28 while palm oil had 1.473±0.00, 31±0.00, 6.20±0.35 respectively. Similarly, iodine (I2 100 g), saponification (mg KOH g) and peroxide (mMol kg) values -1 -1 -1 obtained for M. oleifera oil were 85.30±0.25, 171.90±0.56 and 8.10±0.07 whereas palm oil had 34.70±0.13, 210.50±0.00 and 13.40±0.28 respectively. Total phenol (mg Gallic Acid Equivalent g), total flavonoids (mg -1 Rutin Equivalent g) and total antioxidant capacity (mg Ascorbic Acid Equivalent g) were 40.17±0.01, -1 -1 18.24±0.01, 37.94±0.02 for M. oleifera oil and 62.32±0.04, 33.13±0.03, 68.27±0.02 for palm oil respectively. M. oleifera oil and palm oil showed a concentration dependent DPPH free radical scavenging and reducing power capabilities. This study has shown that Moringa Oleifera gave high oil yield, which has good antioxidant capacity with potential for industrial, nutritional and health applications, therefore large scale cultivation of this economic plant could be used as poverty alleviation strategy in Nigeria.
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Medicinal properties of Moringa oleifera: An overview of promising healer
Article
Full-text available
Moringa oleifera Lam. (MO) is a small size tree with approximately 5 to 10 m height. It is cultivated all over the world due to its multiple utilities. Every part of Moringa is used for certain nutritional and/or medicinal propose. Besides being a good source of protein, vitamins, oils, fatty acids, micro-macro minerals elements and various phenolics, it is also reported as anti-inflammatory, antimicrobial, antioxidant, anticancer, cardiovascular, hepatoprotective, anti-ulcer, diuretic, antiurolithiatic, and antihelmintic. Its multiple pharmaceutical effects are capitalized as therapeutic remedy for various diseases in traditional medicinal system. Further research on this charismatic healer may lead to the development of novel agents for various diseases. This study provides a brief overview about medicinal potential of Moringa and its future as a component of modern medicinal system. This study concludes that Moringa needs legitimate appraisal to establish its pharmaceutical knack in modern medicine.
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Cosmetic Potentials of African Shea Nut (Vitellaria paradoxa) Butter
Article
Full-text available
  • Feb 2011
Abstract: This study reviews the prospects of shea nut butter in the cosmetic industry. The impact of the use of shea nut butter for cosmetics to the economy of the African shea butter producing countries was exploited. This alternative use of the shea nut butter is also an evident of its usage as one of the possible ways of protecting the shea nut tree against destructive uses like cooking fuel.
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Quality assessment of Moringa concanensis seed oil extracted through solvent and aqueous-enzymatic techniques
Article
Full-text available
The composition and quality of the M. concanensis seed oil extracted through an aqueous-enzyme-assisted technique, using three commercial enzyme-mixtures (Natuzyme, Kemzyme, and Feedzyme) was compared to those of the control-, (without enzymes) and solvent-extracted oils. Aqueous enzyme-extracted M.concanensis seed oil content ranged from 23.54 to 27.46% and was significantly (P < 0.05) higher than that of the control (15.41%). Analyses of the oilseed residues (meals) revealed no significant (P> 0.05) variation in the contents of fiber and ash within the three extraction methods. However, the protein content of the meal obtained through the aqueous-enzyme and control methods was significantly (P>0.05) lower as compared to that of the solvent-extracted. There were no significant (P>0.05) differences in iodine value (67.1-68.0 g of iodine/100 g of oil), density at 24 °C (0.865-0.866 g mL-1), refractive index at 40 °C (1.4622-1.4627) and unsaponifibale (0.69-0.76%) matter of the M. concanensis seed oils extracted using the three methods. The specific extinctions at 232 and 270 nm, peroxide value, p-anisidine, free fatty acid contents and color values of the aqueous-enzyme-extracted oil were found to be lower than that of solvent-extracted oil and thus revealed good quality.The oils extracted through the three methods exhibited no significant (P>0.05) variation in their contents of major fatty acids except stearic (18:0) and linoleic (18:2) acids. The level of γ-tocopherol in enzyme-extracted oil, even though comparable to the control, was significantly (P<0.05) higher than that of solvent-extracted oil. The content of α-tocopherol in the enzyme-extracted oil was found to be higher than that of the control but lower than that of solvent- extracted oil.
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Moringa oleifera: A natural gift-a review
Article
  • Nov 2010
Moringa oleifera, Lam {Syn M.pterygosperma Gaertn} usually mentioned in literature as Moringa, is a natural as well as cultivated variety of the genus Moringa belonging to family Moringaceae.It is one of the richest plant sources of Vitamins A,B {1,2,3,6,7}, C,D,E and K. The vital minerals present in Moringa include Calcium, Copper, Iron, Potassium, Magnesium, Manganese and Zinc. It has more than 40 natural anti-oxidants. Moringa has been used since 150B.C. by ancient kings and queens in their diet for mental alertness and healthy skin. The leaves, pods, seeds, gums, bark and flowers of Moringa are used in more than 80 countries {including Pakistan} to relieve mineral and vitamin deficiencies, support a healthy cardiovascular system, promote normal blood-glucose levels, neutralize free radicals {thereby reducing malignancy}, provide excellent support of the body's anit-flammatory mechanisms, enrich anemic blood and support immune system. It also improves eyesight, mental alertness and bone strength. It has potential benefit in malnutrition, general weakness, lactating mothers, menopause, depression and osteoporosis. It is also used to make an efficient fuel, fertilizer and livestock feed. Moringa is an edible extremely safe plant. Its tree could easily and cheaply be cultivated and grown in Pakistan. We need to explore therapeutic, nutritional and benefit of this gift of nature reported to be one of the world's most useful trees.
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Formulation and in vitro evaluation for sun protection factor of Moringa oleifera Lam (family-Moringaceae) oil sunscreen cream
Article
  • Jan 2011
The present study was designed to study the sunscreen activity of herbal formulation. There is no evidence regarding the sun protection factor studies on seed oil of Moringa oleifera L, (Moringaceae). This study investigates its in vitro sun protection factor (SPF) by COLIPA method of oil in a cream formulation. The sun protection factor was analyzed by using Optometric LLC, SPF-290S is a recording ultraviolet - visible (UVVIS) spectrophotometer using samples exposed to Xenon arc lamp. The sun protection factor of Moringa fixed oil cream exhibited less activity (SPF= 2.04±0.02) suggesting it can be used to maintain the natural pigmentation of the skin or can be used as an adjuvant in other formulations to enhance the activity. SPF of formulation was found 1.46 with ultra boot star rating 1 which approaches toward sunscreen activity.
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Fatty acids in Moringa oleifera oil
Article
The research work was conducted to investigate the total fatty acid contents in Moringa (Moringa oleifera) seed kernels oil by GLC. The oil was found to contain high level of unsaturated fatty acids. The dominant saturated fatty acids were Palmitic acid (12.51 %) and Lauric acid (1.97 %). The percentages of other fatty acids in Moringa oleifera seed kernel oil were Stearic acid (2.09 %), Linoleic acid (1.27 %) and Linolenic acid (1.75 %). Oleic acid (74.99 %) was the most abundant of the unsaturated fatty acids found in Moringa oleifera seed kernels oil. The above chemical composition of the oil recommends its use in pharmaceutical preparation preferably in skin treatment/creams.
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