The application of ultrasound and microwave to increase oil extraction from Moringa oleifera seeds

Abstract Microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) are novel methods, which can reduce the extraction time. However, little information is known regarding the effect of UAE and MAE on the oil extraction from Moringa oleifera seeds as well as oil quality. This study aimed to evaluate the influence of MAE and UAE on oxidative stability and physicochemical properties of oil from Moringa oleifera seeds. The UAE and MAE showed higher oil recoveries ranged 91%–94% in short extraction duration as compared with conventional extraction (CE) which gave 90%. There were no significant differences in fatty acid composition, acylglycerol profile and thermal properties of oils among the extraction techniques (UAE, MAE, and CE). Furthermore, the UAE and MAE did not greatly lower the oxidative stability of the oils during the whole 70 days of storage time at 25 °C. Therefore, the UAE and MAE could reduce extraction time without greatly affecting oil quality. This study provides important information about developing UAE and MAE techniques for producing high yield, short extraction duration, desirable physicochemical properties and acceptable stability of Moringa oil.