Asian Journal of Dairy and Food Research, volume 40 issue 4 (december 2021) : 415-421

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

A. Boulal, A. Ouafiane, M. Oubiri, S. Ladjel
1Departement des sciences de la nature et de la vie, Faculté des Sciences de la Technologie, Université Ahmed Draïa, Adrar, Algeria.
Cite article:- Boulal A., Ouafiane A., Oubiri M., Ladjel S. (2021). Study of the Antibacterial and Antioxidant Capacities of Fixed Oil of Moringa oleifera L. Cultivated in the Southwest of Algeria. Asian Journal of Dairy and Food Research. 40(4): 415-421. doi: 10.18805/ajdfr.DR-219.
Background: 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.
Methods: 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 fatty acid analysis of this oil, using the gas chromatography technique.
Result: 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.

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