Comparación de la composición química del aceite de semillas de Moringa Oleifera (Aceite de Moringa) y del aceite de Olea Europea (Aceite de Oliva)

• DOI: https://doi.org/10.22533/at.ed.7862408058

• Palavras-chave: aceite de semillas de Moringa oleifera, aceite de oliva, ácidos grasos, Omega 9, valor nutricional análisis de la composición, cromatografía de gas, prensado frio.

• Keywords: Moringa oleifera, seed oil, Olive oil, fatty acids, Omega 9, nutritional value, composition analysis Gas chromatography, cold pressing.

• Abstract: The oil extracted from Moringa oleifera seeds is used as a dietary supplement and for skin care. Objective To analyze the chemical composition of Moringa oleifera seed oil and compare it with Olea europaea oil. Material and methods: Moringa seed oil was obtained by cold pressing and by dissolving with hexane, olive oil was obtained by centrifugation. The composition of the oils was analyzed by gas chromatography. Results: The extraction of moringa oil was by cold pressing and 65% was obtained compared to 45% obtained by dissolving with hexane. Moringa oil has a greater amount of fatty acids than olive oil. Conclusions: Moringa oil is of good quality and high nutritional value, the amount of omega 9 is similar to that of olive oil, so it can be replaced by moringa oil, as an edible oil.