Extraction, Kinetics Study and Characterization of Moringa Stenopetala Seed Oil

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In this thesis the effect of particle size, temperature and extraction time of solvent extraction of M. stenopetala seed kernels, using hexane as the extracting solvent and Soxhlet extractor as the extracting medium was studied. Fatty acid composition of the M. stenopetala seed kernel oil was determined by using Gas Chromatography Mass Spectrometer (GC-MS) analysis. The moisture content, ash content and fat content of M. stenopetala seed were found to be 5.04 %, 4.48%, and 40.9%, respectively. The Physico-chemical properties of the extracted oil, which include density, specific gravity, viscosity, acid value, saponification value, iodine value and Easter value for M. stenopetala oil was found to be 0.906g/cm, 0.9056, 19mPa.s, 3.74mgKOH/g, 179.52mgKOH/g, 67.5gI/100g oil and 177.2mgKOH/g oil respectively. The saturated fatty acid content was found to be 27 %, with palmitic acid dominating, and then followed by, stearic, arachidic acids and behenic acid. The oil contains a high level of monounsaturated fatty acids, up to an average of 70.83. The optimum process variables combination to find the highest oil yield was particle size of 0.68mm, temperature at 74.12 o C and extraction time of 6.93 hours. The kinetics of extraction process is developed by second order kinetics equation and the extraction rate constant, k and the initial extraction rate, h, was determined for 70, 77.5 and 85 o C. Finally M. stenopetala seeds are a promising resource for food and Cosmetics applications, due to their content of monounsaturated fatty acids with a high monounsaturated to saturated fatty acids ratio.



Moringa stenopetala, Extraction, Kinetics, Characterization