Biological evaluation of crude and degummed oil from Moringa oleifera seeds

• Main Authors: Graziela de Fátima Andrade, Tânia Márcia Sacramento Melo, Cláudia Dumans Guedes, Kátia Monteiro Novack, Rinaldo Cardoso dos Santos, Marcelo Eustáquio Silva
• Format: Article
• Language: English
• Published: Instituto de Tecnologia do Paraná (Tecpar) 2011-10-01
• Series: Brazilian Archives of Biology and Technology
• Subjects: Moringa oleifera oil; degummed oil; biological evaluation
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000500018

The aim of this work was to evaluate the oil extracted from Moringa oleifera (fam. Moringaceae) seeds from the nutritional standpoint. Nutritional evaluation of crude or degummed moringa oil or soybean oil (as a control) involved the determination of the Food Efficiency (FE) in male Fisher rats and the fatty acid composition of the moringa oil. Hepatic and renal functions were assessed by measuring serum transaminases activity and urea and creatinine concentrations, respectively. Serum cholesterol and triglycerides, alkaline phosphatase, total proteins and albumine were also measured. Results showed that FE was slightly increased by the crude moringa oil while no differences were found between the soybean and degummed moringa oil regarding this parameter. Renal or hepatic injures as well as major alterations in serum proteins were not induced by the tested oils. These results suggested that degummed M. oleifera oil possessed adequate biological quality as compared to the crude oil.