Antimicrobial activities of Moringa oleifera seed and seed oil residue and oxidative stability of its cold pressed oil compared with extra virgin olive oil
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...
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Prince of Songkla University
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doaj-bc904ac60e4147ab9d28163dacc64fa22020-11-25T01:43:05ZengPrince of Songkla UniversitySongklanakarin Journal of Science and Technology (SJST)0125-33952015-10-01375587594Antimicrobial activities of Moringa oleifera seed and seed oil residue and oxidative stability of its cold pressed oil compared with extra virgin olive oilKhanitta Ruttarattanamongkol0Angelika Petrasch1Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Mueang, Phitsanulok, 65000 Thailand.Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.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.http://rdo.psu.ac.th/sjstweb/journal/37-5/37-5-13.pdfantimicrobial activitymoringa oleifera seedoiloxidative stability |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Khanitta Ruttarattanamongkol Angelika Petrasch |
spellingShingle |
Khanitta Ruttarattanamongkol Angelika Petrasch Antimicrobial activities of Moringa oleifera seed and seed oil residue and oxidative stability of its cold pressed oil compared with extra virgin olive oil Songklanakarin Journal of Science and Technology (SJST) antimicrobial activity moringa oleifera seed oil oxidative stability |
author_facet |
Khanitta Ruttarattanamongkol Angelika Petrasch |
author_sort |
Khanitta Ruttarattanamongkol |
title |
Antimicrobial activities of Moringa oleifera seed and seed oil residue and oxidative stability of its cold pressed oil compared with extra virgin olive oil |
title_short |
Antimicrobial activities of Moringa oleifera seed and seed oil residue and oxidative stability of its cold pressed oil compared with extra virgin olive oil |
title_full |
Antimicrobial activities of Moringa oleifera seed and seed oil residue and oxidative stability of its cold pressed oil compared with extra virgin olive oil |
title_fullStr |
Antimicrobial activities of Moringa oleifera seed and seed oil residue and oxidative stability of its cold pressed oil compared with extra virgin olive oil |
title_full_unstemmed |
Antimicrobial activities of Moringa oleifera seed and seed oil residue and oxidative stability of its cold pressed oil compared with extra virgin olive oil |
title_sort |
antimicrobial activities of moringa oleifera seed and seed oil residue and oxidative stability of its cold pressed oil compared with extra virgin olive oil |
publisher |
Prince of Songkla University |
series |
Songklanakarin Journal of Science and Technology (SJST) |
issn |
0125-3395 |
publishDate |
2015-10-01 |
description |
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. |
topic |
antimicrobial activity moringa oleifera seed oil oxidative stability |
url |
http://rdo.psu.ac.th/sjstweb/journal/37-5/37-5-13.pdf |
work_keys_str_mv |
AT khanittaruttarattanamongkol antimicrobialactivitiesofmoringaoleiferaseedandseedoilresidueandoxidativestabilityofitscoldpressedoilcomparedwithextravirginoliveoil AT angelikapetrasch antimicrobialactivitiesofmoringaoleiferaseedandseedoilresidueandoxidativestabilityofitscoldpressedoilcomparedwithextravirginoliveoil |
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