Extraction and Characterization of Moringa Seed Oil Results from Soxhletation and Screw Pressing
DOI:
10.29303/jpm.v20i1.8245Published:
2025-01-30Issue:
Vol. 20 No. 1 (2025): January 2025Keywords:
Moringa Seed Oil; Screw Pressing; SoxhletationArticles
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Abstract
Moringa seed oil is a vegetable oil that has many benefits for health and the pharmaceutical industry. Moringa seed oil can be extracted either chemically or mechanically. This research aims to characterize moringa seed oil’s physicochemical properties and fatty acid composition using soxhletation chemical extraction and screw-pressing mechanical extraction with various pretreatment temperatures of 50, 60, and 70°C. The research showed that the highest yield of moringa seed oil, 41.74%, was obtained at an initial treatment temperature of 70°C using the soxhletation method for 6 hours. The acid value of moringa seed oil from soxhletation is 2.01 mg KOH/g, and screw pressing is 4.37 mg KOH/g. The iodine number from soxhletation was 66.62 mg iod/100g, and screw pressing was 60.27 mg iod/100g. The density of the oil from soxhletation and screw pressing is 0.922 mg/mL and 0.934 mg/mL, respectively, with an oil viscosity of 3.298 cP and 3.424 cP. The results of GC-MS analysis show that moringa seed oil from soxhletation has an oleic acid composition of 40.92%, while the screw pressing has an oleic acid composition of 22.50%. This finding demonstrates the influence of extraction methods on the fatty acid profile, particularly the concentration of oleic acid, a key component of moringa seed oil. These results contribute to understanding how specific extraction techniques can optimize the quality of moringa seed oil.
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Author Biographies
Sri Seno Handayani, Universitas Mataram
Erin Ryantin Gunawan, Chemistry Department, Faculty of Mathematics and Natural Sciences, University of Mataram
Dedy Suhendra, Chemistry Department, Faculty of Mathematics and Natural Sciences, University of Mataram
Murniati Murniati, Chemistry Department, Faculty of Mathematics and Natural Sciences, University of Mataram
Rizka Dhia Khalilah Bali, Department of Chemistry, Faculty of Mathematics and Natural Sciences, University of Mataram
Gita Sagita Sari, Department of Chemistry, Faculty of Mathematics and Natural Sciences, University of Mataram
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