Abstract
The oil obtained from Moringa oleifera seeds is mainly composed of oleic acid and in less proportion by linoleic and α-linolenic acids. It also contains phospholipids and other minority components, like enzymes, alkaloids, and glycosinolates some of which can generate undesirable characteristics and toxicity; therefore, refining processes are recommended for their removal. The aim of this work was to evaluate the effect of chemical refining on acute toxicity, fatty acid composition, and physicochemical properties, and of M. oleifera seed oil obtained from a Mexican variety. The oil was extracted by mechanical pressing of the seeds and then submitted to chemical refining. The crude and refined oils were characterized by determining the following parameters: acute toxicity in a murine model, fatty acid profile; iodine, saponification, and peroxide indexes; titratable acidity; and antioxidant capacity. Results showed that the M. oleifera seed oil did not present acute toxicity in the range of 300-2,000 mg/kg; therefore, could be used for human nutrition. The refining process did not have a significant effect (p ‹ 0.05) on the content of oleic (69%), linoleic (0.74%), and α-linolenic (1.97%) acids. After the refining process, the iodine and saponification indexes increased. In contrast, the peroxide index, acidity, β-carotene content, and antioxidant capacity decreased.
