ABSTRACT

In this study, Moringa olifera oil was extracted from its seed using a soxhlet extractor with n-hexane as organic solvent after which it was characterized.

The physico-chemical properties of the oil were determined using AOAC standards. The acid, iodine, saponification and peroxide values were determined to be 17.54mgKOH/g, 48.22 gI₂/100g, 257.36mgKOH/g and 6.00meq/kg respectively. The acid value of the oil (17.54mgKOH/g) implies that it has a large number of fatty acids. The iodine value of the oil (48.22 gI₂/100g) which is relatively low (the standard for edible oils being less than or equal to 80.00I₂/100g) implies that the degree of unsturation is low hence the oil will be resistant to oxidation. The peroxide value of the oil (6.00meq/kg) implies that the oxygen content in the oil is very low. The saponification value of the oil (257.36mgKOH/g) implies that the oil contains medium and long chain fatty acids and is a potential oil for soap making. The specific gravity of the oil is 0.89 implying that it is less dense than water.

For the thermal stability test, the oil samples were heated at 50⁰C, 70⁰C and 90⁰C for eight (8) hours and the acid value, peroxide value and iodine value were measured at one hour interval. Gradual increment in the acid value as well as the peroxide value of the oil was observed with increasing time and temperature. The iodine value was observed to decrease with increasing time and temperature.