Tsaknis J, Lalas S, Gergis V, Dourtoglou V, Spiliotis V
Department of Food Technology, Technological Educational Institute (TEI), Ag. Spyridonos Str., Egaleo 12210, Athens, Greece.
J Agric Food Chem. 1999 Nov;47(11):4495-9. doi: 10.1021/jf9904214.
The oil from Moringa oleifera variety Mbololo seeds from Kenya was extracted using three different procedures including cold press (CP), extraction with n-hexane (H), and extraction with a mixture of chloroform/methanol (50:50) (CM). The oil concentration ranged from 25.8% (CP) to 31.2% (CM). The density, refractive index, color, smoke point, viscosity, acidity, saponification value, iodine value, fatty acid methyl esters, sterols, tocopherols (by HPLC), peroxide value, and at 232 and 270 nm and the susceptibility to oxidation measured with the Rancimat method were determined. The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 75.39%). The dominant saturated acids were behenic (up to 6. 73%) and palmitic (up to 6.04%). The oil was also found to contain high levels of beta-sitosterol (up to 50.07%), stigmasterol (up to 17.27%), and campesterol (up to 15.13%). alpha-, gamma-, and delta-tocopherols were detected up to levels of 105.0, 39.54, and 77. 60 mg/kg of oil, respectively. The induction period (at 120 degrees C) of M. oleifera seed oil was reduced from 44.6 to 64.3% after degumming. The M. oleifera seed oil showed high stability to oxidative rancidity. The results of all the above determinations were compared with those of a commercial virgin olive oil.
采用三种不同方法提取了肯尼亚辣木品种姆博洛洛种子的油，包括冷榨（CP）、正己烷萃取（H）以及氯仿/甲醇（50:50）混合萃取（CM）。油浓度范围为25.8%（冷榨）至31.2%（氯仿/甲醇混合萃取）。测定了密度、折射率、颜色、烟点、粘度、酸度、皂化值、碘值、脂肪酸甲酯、甾醇、生育酚（通过高效液相色谱法）、过氧化值，以及在232和270纳米处的吸光度，并采用Rancimat法测定了氧化敏感性。发现该油含有高水平的不饱和脂肪酸，尤其是油酸（高达75.39%）。主要的饱和酸是山嵛酸（高达6.73%）和棕榈酸（高达6.04%）。还发现该油含有高水平的β-谷甾醇（高达50.07%）、豆甾醇（高达17.27%）和菜油甾醇（高达15.13%）。分别检测到α-、γ-和δ-生育酚，含量高达105.0、39.54和77.60毫克/千克油。脱胶后，辣木种子油在120℃的诱导期缩短了44.6%至64.3%。辣木种子油对氧化酸败表现出高稳定性。将上述所有测定结果与市售初榨橄榄油的结果进行了比较。
