Chemical composition and characteristics of Moringa peregrina  seeds and seeds oil | Zendy

Somali M. A. | Zendy; Bajneid M. A. | Zendy; AlFhaimani S. S. | Zendy

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Chemical composition and characteristics of Moringa peregrina seeds and seeds oil

Author(s) -

Somali M. A.,

Bajneid M. A.,

AlFhaimani S. S.

Publication year - 1984

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/bf02672051

Subject(s) - chemistry , food science , composition (language) , chemical composition , behenic acid , stearic acid , linolenic acid , palmitic acid , moringa , botany , linoleic acid , fatty acid , organic chemistry , biology , linguistics , philosophy

The Moringa peregrina kernel contains 1.8% moisture, 54.3% oil, 22.1% protein, 3.6% fiber, 15.3% carbohydrate and 2.5% ash. The composition and characteristics of the extracted oil were determined. Gas liquid chromatography of methyl esters of the fatty acids shows the presence of 14.7% saturated fatty acids and 84.7% unsaturated fatty acids. The fatty acid composition is as follows: palmitic 9.3%, palmitoleic 2.4%, stearic 3.5%, oleic 78.0%, linoleic 0.6%, linolenic 1.6%, arachidic 1.8% and behenic 2.6%.

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