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• The oil from Moringa oleifera seeds variety Periyakulam 1 (PKM 1) from India was extracted using three different procedures including cold press (CP), extraction with n-hexane (H) and extraction with a mixture of chloroform:methanol (1:1) (CM)
• The oils were compared with those of a commercial virgin olive oil and Moringa oleifera var. Mbololo seed oil
• The oil concentration ranged from 25.1% (CP) to 41.4% (CM). The density, refractive index, colour, smoke point, viscosity, acidity, saponification value, iodine value, fatty acid methyl esters, sterols, tocopherols (by HPLC), peroxide value, E1%1 cm at 232 nm and the susceptibility to oxidation measured by the Rancimat method were determined.
• The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 71.60%)
• The dominant saturated acids were palmitic and behenic (both up to 6.4%).
• The oil was also found to contain high levels of sitosterol (up to 45.58%), stigmasterol (up to 23.10%) and campesterol (up to 15.81%) and tocopherols were detected up to levels of 15.38, 25.40 and 15.51 mg/kg of oil, respectively. Moringa oleifera seed oil showed a long induction period (at 120 C), which however was reduced from 42.56 to 72.56% after degumming
• The Moringa oleifera seed oil showed high stability to oxidative rancidity
• Among the methods used for extraction, the mixture of chloroform:methanol (1:1) (CM) showed the higher resistance to oxidation