Physicochemical properties of moringa oleifera Lam. seed oil of the indigenous-cultivar of Bangladesh

Rahman, IMM; Barua, S; Nazimuddin, M; Begum, ZA; Rahman, AM; Hasegawa, H

Physicochemical properties of moringa oleifera Lam. seed oil of the indigenous-cultivar of Bangladesh

Rahman, IMM

Barua, S

Nazimuddin, M Begum, ZA

Rahman, AM

Hasegawa, H

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Publication Type:: Journal Article
Citation:: Journal of Food Lipids, 2009, 16 (4), pp. 540 - 553
Issue Date:: 2009-11-01

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Field	Value	Language
dc.contributor.author	Rahman, IMM https://orcid.org/0000-0001-8084-5190	en_US
dc.contributor.author	Barua, S https://orcid.org/0000-0002-2617-8582	en_US
dc.contributor.author	Nazimuddin, M	en_US
dc.contributor.author	Begum, ZA https://orcid.org/0000-0003-3408-9616	en_US
dc.contributor.author	Rahman, AM https://orcid.org/0000-0002-8065-0286	en_US
dc.contributor.author	Hasegawa, H https://orcid.org/0000-0001-8210-4775	en_US
dc.date.issued	2009-11-01	en_US
dc.identifier.citation	Journal of Food Lipids, 2009, 16 (4), pp. 540 - 553	en_US
dc.identifier.issn	1065-7258	en_US
dc.identifier.uri	http://hdl.handle.net/10453/15251
dc.description.abstract	Moringa oleifera Lam. seed oil of the indigenous-cultivar of Bangladesh was extracted using n-hexane (H), light petroleum ether (LPE) (bp 40-60C) and chloroform/methanol (50:50, v/v) mixture (CM). The oil content ranged from 37.50 (H) to 40.20% (CM). The moisture, protein, ash and crude fiber contents of seed residues, and the density, refractive index, color, acidity, saponification value, iodine value, unsaponifiable matter content, oxidative state, sterols, tocopherols and fatty acid composition of the extracted oil were determined. The oil contained a high amount of oleic acid (C18:1) of up to 74.41% and a high ratio of monounsaturated to saturated fatty acids with moderate oxidative stability. The results of the present study were compared with those reported in literature for different regional habitats and species variants. © 2009, Wiley Periodicals, Inc.	en_US
dc.relation.ispartof	Journal of Food Lipids	en_US
dc.relation.isbasedon	10.1111/j.1745-4522.2009.01165.x	en_US
dc.subject.classification	Nutrition & Dietetics	en_US
dc.title	Physicochemical properties of moringa oleifera Lam. seed oil of the indigenous-cultivar of Bangladesh	en_US
dc.type	Journal Article
utslib.citation.volume	4	en_US
utslib.citation.volume	16	en_US
utslib.for	0908 Food Sciences	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Science
pubs.organisational-group	/University of Technology Sydney/Faculty of Science/School of Life Sciences
utslib.copyright.status	closed_access
pubs.issue	4	en_US
pubs.publication-status	Published	en_US
pubs.volume	16	en_US

Abstract:

Moringa oleifera Lam. seed oil of the indigenous-cultivar of Bangladesh was extracted using n-hexane (H), light petroleum ether (LPE) (bp 40-60C) and chloroform/methanol (50:50, v/v) mixture (CM). The oil content ranged from 37.50 (H) to 40.20% (CM). The moisture, protein, ash and crude fiber contents of seed residues, and the density, refractive index, color, acidity, saponification value, iodine value, unsaponifiable matter content, oxidative state, sterols, tocopherols and fatty acid composition of the extracted oil were determined. The oil contained a high amount of oleic acid (C18:1) of up to 74.41% and a high ratio of monounsaturated to saturated fatty acids with moderate oxidative stability. The results of the present study were compared with those reported in literature for different regional habitats and species variants. © 2009, Wiley Periodicals, Inc.

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http://hdl.handle.net/10453/15251