Asian Journal of Dairy and Food Research

SCOPUS
  • Year: 2021
  • Volume: 40
  • Issue: 4

Study of the Antibacterial and Antioxidant Capacities of Fixed Oil of Moringa oleifera L. Cultivated in the Southwest of Algeria

  • Author:
  • A. Boulal1, A. Ouafiane2, M. Oubiri2, S. Ladjel2
  • Total Page Count: 7
  • Page Number: 358 to 364

1Laboratoire Ressources Naturelles Sahariennes, Faculté des Sciences de la Technologie, Adrar, Algeria.

2Département de génie des procèdes, Faculté des sciences appliquées, Universite Kasdi Merbah, Ouargla, Algeria.

*Corresponding Author: A. Boulal, Departement des sciences de la nature et dela vie, Faculté des Sciences de la Technologie, Université Ahmed Draïa, Adrar, Algeria, Email: boulal19@yahoo.f.com

Online published on 25 January, 2022.

Abstract

Since time immemorial, humans have always been interested in lipids for various uses, namely food,cosmetology, medicine, etc. Many seeds, sources of oils, are increasingly studied for their nutritional and therapeutic properties.

The present study aims to valorize the vegetable oil obtained from the seeds of the Moringa oleifera plant widely cultivated in the southwest of Algeria, using the solid-liquid extraction technique. In addition, the fattyacid analysis of this oil, using the gas chromatography technique.

An oil yield of 30.43% was obtained, revealed that it contains ten different compounds. The characterization of the oil obtained (physico-chemical properties such as organoleptic properties, density, viscosity, refractive index) proved to comply with international standards and AFNOR standards. In addition, it turned out that Moringa oleifera oil has a very interesting antioxidant power. However, this oil did not show any antibacterial activity on the strains tested.

Keywords

Antioxidant, Antibacterial, Extraction, Moringa oleifera L., Vegetable oil