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Effect of germination and roasting on oil profile of Moringa oleifera and Moringa peregrina seeds

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Abstract

Roasting and germination effect on fatty acids, tocopherols and triacylglycerols of Moringa oleifera and by Moringa peregrina seeds oils were investigated. Significant differences were indicated between both species. Oil content and oleic acid were higher in Moringa peregrina (51.22 and 70.76%) than Moringa oleifera (36.90 and 65.78%), while Moringa oleifera had higher tocopherols content than Moringa peregrina (28.8 and 11.45 mg/100 g), respectively. Triolein was the most abundant triacylglycerol in Moringa oleifera and Moringa peregrina seeds oils accounting for 38.28 and 34.32%, respectively. An increase had occurred in total unsaturated fatty acids and oil content, while total saturated fatty acids decreased in both species after germination. Triolein increased and α, β, γ and δ-tocopherols amounts decreased after germination in Moringa oleifera seed oil, while in Moringa peregrina seed oil no significant differences were reported. Roasting led to an increase in behenic, stearic and arachidic, while palmitic acid decreased in both species. The best treatment in roasting was 150 ºC for 20 min which reported the highest amount of oleic acid (66.92 and 72.54%) and the lowest content of elaidic acid (0.10 and 0.13%) in Moringa oleifera and Moringa peregrina seeds oils, respectively.

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Acknowledgements

The first author is most grateful for the financial support provided by the Ministry of Higher Education and Scientific Research, Egypt, and the technical support provided by the members of the Working Group of Lipid Research at the Department for Safety and Quality for Cereals in Detmold, Germany of the Max-Rubner-Institut.

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Authors and Affiliations

  1. Agricultural Research Center, Food Technology Research Institute, Giza, 12611, Egypt

    Mohamed Abd El-Baset Salama & Awatif Ibrahim

  2. Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, 33511, Egypt

    Mostafa Owon & Mohamed Osman

  3. Max Rubner-Institut (MRI), Department of Safety and Quality of Cereals, Working Group for Lipid Research, 32756, Detmold, Germany

    Bertrand Matthäus

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  1. Mohamed Abd El-Baset Salama
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Salama, M.A.EB., Owon, M., Osman, M. et al. Effect of germination and roasting on oil profile of Moringa oleifera and Moringa peregrina seeds. Food Measure 14, 2220–2229 (2020). https://doi.org/10.1007/s11694-020-00469-2

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