Moringa (Moringa oleifera L.) seed: Heating, oil, physico-chemical and bioactive properties, phenolic compounds and fatty acid profiles

The peroxide numbers of moringa oil samples were examined between 2.50 (microwave) and 4.00 meqO2/kg (Oven). The primary (K232) and secondary oxidation (K270) values of heat-treated moringa oils were different from the control. Total carotenoid contents of moringa oils were assigned between 0.11 (microwave) and 2.50 µg/g (control). Total phenolic and flavonoid contents of unheated (raw-control) and heated moringa oils were characterized to be between 1.25 (control) and 2.39 mgGAE/100 ml (oven) to 0.07 (oven) and 0.16 mg/100 ml (microwave), respectively. The gallic acid and protocatechuic acid contents of the moringa oils were determined between 4.89 (control) and 9.10 mg/100 ml (Microwave) and 4.35 (Microwave) and 6.10 mg/100 ml (control), respectively. The quercetin content of the oils varied between 13.40 (microwave) and 14.68 mg/100 ml (oven). Oleic acid amounts of the unheated and heated moringa oils were characterized to be between 73.11 (oven) and 82.10% (control).