title: Effect of the refining process on Moringa oleifera seed oil quality.
abstract: We evaluated the physicochemical properties and oxidative stability of the oil extracted from the seeds of Moringa oleifera during its refining process. Refining is accomplished in three stages: neutralization, degumming, and bleaching. Four samples were analyzed, corresponding to each step of the processed and crude oil. Increases in the density, viscosity, saponification value and oxidation of the oil were detected during the refining, while the peroxide value and carotenoid content diminished. Moreover, the refractive index and iodine content were stable throughout the refining. Nine fatty acids were detected in all four samples, and there were no significant differences in their composition. Oleic acid was found in the largest amount, followed by palmitic acid and behenic acid. The crude, neutralized, and degummed oils showed high primary oxidation stability, while the bleached oil had a low incidence of secondary oxidation.
authors.affiliation: Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, 85000 Ciudad Obregón, Sonora, Mexico.
authors.forename: Dalia I
authors.initials: DI
authors.lastname: Sánchez-Machado
authors.affiliation: Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, 85000 Ciudad Obregón, Sonora, Mexico. Electronic address: jaime.lopez@itson.edu.mx.
authors.forename: Jaime
authors.initials: J
authors.lastname: López-Cervantes
authors.affiliation: Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, 85000 Ciudad Obregón, Sonora, Mexico; Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias Biomédicas, Departamento de Ciencias Químico-Biológicas, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, 32310 Chihuahua, Mexico.
authors.forename: José A
authors.initials: JA
authors.lastname: Núñez-Gastélum
authors.affiliation: Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, 80000 Culiacán, Sinaloa, Mexico.
authors.forename: Gabriela
authors.initials: G
authors.lastname: Servín de la Mora-López
authors.affiliation: Departmento de Química Analitica, Nutrición y Ciencia de Alimentos, Facultad de Farmacia, Universidad de Santiago de Compostela, 15782, Spain.
authors.forename: Julia
authors.initials: J
authors.lastname: López-Hernández
authors.affiliation: Departmento de Química Analitica, Nutrición y Ciencia de Alimentos, Facultad de Farmacia, Universidad de Santiago de Compostela, 15782, Spain.
authors.forename: Perfecto
authors.initials: P
authors.lastname: Paseiro-Losada
mesh_terms: D002338:Carotenoids / Q000032:analysis; D055598:Chemical Phenomena; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D029588:Moringa oleifera / Q000737:chemistry*; D019301:Oleic Acid / Q000032:analysis; D010084:Oxidation-Reduction; D019308:Palmitic Acid / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D019301:Oleic Acid; D019308:Palmitic Acid; D002338:Carotenoids; C007547:behenic acid
keywords: Bleached oil; Carotenoids; Crude oil; Degummed oil; Fatty acids; Linoleic acid (PubChem CID: 5280450); Linolenic acid (PubChem CID: 5280934); Lipid oxidation; Malondialdehyde (PubChem CID: 10964); Neutralized oil; Nonconventional oil; Oleic acid (PubChem CID: 445639); Oxidative stability; Palmitic acid (PubChem CID: 985); β-Carotene (PubChem CID: 5280489)