| Summary: | Moringa oleifera (MO) seed contains highly valuable substances with an impressive range of medicinal, cosmetic and
food uses. MO seed, seed oil and its residue were investigated for antioxidant and antimicrobial activities against selected
foodborne microorganisms using disc diffusion and minimum inhibitory concentration. In addition, the physico-chemical
properties, fatty acid compositions and oxidative stability of cold pressed MO seed oil in comparison with those of extra
virgin olive (EVO) oil were also evaluated and the results indicated that MO residue had the highest antioxidant activity
followed by oil and seed, respectively. The extracts of MO seed and residue against Staphylococcus aureus showed the
maximum inhibition zone of 20.67 and 24.67 mm, respectively, at 100 mg/ml concentration. In comparison, MO seed oil
contained a high level of oleic acid (71.87%) to that of EVO oil (78.10%). MO seed oil was much more stable against oxidation
than EVO oil based on the oxidative stability index results.
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