Potentials of moringa (Moringa oleifera) seed oil in enhancing the nutritional quality and stability of soybean oil

Abstract

Partial hydrogenation method has been used to improve the stability of soybean oil, though it results in the production of trans-fatty acid. The objective of this study was to establish the potential of moringa oil to improve the stability and nutritional quality of soybean oil. Oil samples were extracted from sundried soybean and Moringa seeds using Soxhlet extraction techniques. Soybean powder was mixed with Moringa powder at ratio 50:50 and 70:30, and the oil was extracted afterward. The fatty acid profile of the extracted oil from these blends was studied using Gas Chromatography-Mass Spectrophotometry (GC-MS) technique. The results showed that commercial soybean oil and the blended soybean/moringa oil of ratio 50:50 and 70:30 had a polyunsaturated fatty acid of 52.70%, 22.18% and 35.73 % respectively; monounsaturated fatty acid 27.22%, 46.61% and 58.79% respectively; saturated fatty acid 19.01%, 19.02% and 17.86% respectively. Also, trans-fatty acid (0.003-0.395%) was obtained in the commercial soybean oil sample. The blended soybean/moringa oil offers a better option than the use of partially hydrogenation in commercial soybean oil.

Keywords: Moringa seed oil, soybean oil, partial hydrogenation, trans-fatty acid, Oil blending.