Resumen

FERNANDEZ SOBRADOS, Jhoel et al. Effect of enzymatic treatment of moringa seed (Moringa oleifera) on the physico-chemical characteristics of oil obtained by extraction with press expeller. Scientia Agropecuaria [online]. 2018, vol.9, n.3, pp.371-380. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2018.03.08.

In the present study, the efficiency of the use of an enzyme (2% hemicellulase, raw material: water of 3: 1 and hydrolysis time of 24 hours) was evaluated to increase the yield of the moringa oil extraction with press expeller and the changes in the physicochemical and antioxidant characteristics of the oil. It was obtained a greater yield in the extraction of the moringa oil realized with previous enzymatic treatment and was found significant differences in the peroxide index and degree of acidity in the physicochemical characterization of the oil. It was determined that oleic acid was found to be higher in moringa oil (72%) and high concentrations of tocopherols were found, with α-tocopherol being the major isomer (approximately 80% of the total). In addition, it was determined that the moringa oil extracted with previous enzymatic treatment had a higher content of total polyphenols compared to the control moringa oil, however, no significant differences were found in the lipophilic and hydrophilic antioxixant capacity of the moringa oil determined by The ABTS assy.

Palabras clave : Moringa oleifera; moringa oil; oil enzymatic extraction; lipid oxidation; fatty acids; polyphenols; tocopherols.

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