PHYSICOCHEMICAL PROPERTIES OF MORINGA OLEIFERA LAM. SEED OIL OF THE INDIGENOUS‐CULTIVAR OF BANGLADESH

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. PRACTICAL APPLICATIONS A high‐oleic oil with a good potential for edible and industrial use can be produced from Moringa oleifera Lam. (M. oleifera) oilseeds of the indigenous cultivar of Bangladesh. Thus, mature seeds of M. oleifera can be considered as an alternative source of vegetable oil in Bangladesh provided that it is cultivated on a large scale.