Physiochemical and antioxidant properties of Fenugreek and Moringa Oleifera seed oils, a comparative study

Fekria A. Mohamed; Yousif M. Idris; Mahdi A. Saad; Elfadil E. Babiker

Fekria A. Mohamed Sudan University of Science and Technology, Khartoum
Yousif M. Idris Sudan University of Science and Technology, Khartoum
Mahdi A. Saad Sudan University of Science and Technology, Khartoum
Elfadil E. Babiker Faculty of Agriculture, University of Khartoum

Keywords: Fenugreek, Moringa oleifera, seed oil, physiochemical, antioxidants

Abstract

The current study focused on the extraction, physicochemical and oxidative characterization of fenugreek and Moringa seeds oils. The Moringa seeds (43.21%) produced significantly (P ≤ 0.05) more oil than fenugreek (5.58%). Fenugreek oil had significantly (P ≤ 0.05) higher iodine (g/100 g oil) and saponification (mg KOH/g oil) values than Moringa seed oil (98.35 and 174.78, respectively), while acid and peroxide values were comparable. Furthermore, the viscosity of Moringa oil (71.55 Pa·s) was significantly (P ≤ 0.05) higher than that of fenugreek oil (63.18 Pa·s), while other physical properties such as refractive index and density were comparable. Moringa seed oil had significantly (P ≤ 0.05) higher total phenols (39.17 mg GAE/g), total flavonoids (17.24 mg CE/g), and antioxidant activity (37.56%) than fenugreek oil. The phenolic components in both oils were examined using gas chromatography coupled with mass spectrometry (GC-MS). In fenugreek seed oil, 20 chemical components were presumptively identified, such as 9, 12-octadecadienoic acid (Z, Z)-, methyl ester (41.23%), and 9-octadecenoic acid (Z), methyl ester (23.28%). While there were 21 phenolic compounds in Moringa seed oil, the predominant components included 9-octadecenoic acid (Z)-, methyl ester (41.21%) and docosanoic acid, methyl ester (18.45%). The Moringa seed oil outperformed fenugreek seed oil in terms of physico-chemical and oxidative qualities.

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