Assessment of Moringa Oleifera Seed Oil Extract Additive as a Preservative of Avocado Seed Oil, Pumpkin Seed Oil, Sunflower Seed Oil and Groundnuts Oil Extracts

Abstract

This study examined blending vegetable oils (sunflower, groundnut, avocado, soybean, pumpkin) with Moringa oleifera oil to extend shelf life. Optimal blend ratios were sunflower (3:0.1), groundnut (5:0.1), soybean (4:0.1), avocado (6:0.1), and pumpkin (5:0.1). Avocado oil had the highest total fat (91 g/100ml); soybean the lowest (86 g/100ml). Dry frying seeds before cold pressing boosted fat yield without affecting saturated fat. Preservatives (butylated hydroxytoluene (BHT) and Moringa) did not prevent fat degradation or alter fatty acid ratios. Pumpkin oil had the most monounsaturated fats (44%); sunflower oil saw a drop from 44% to 20% during storage. Dry frying reduced peroxide values, indicating less oxidation. Both BHT and Moringa suppressed oxidation, with BHT being more effective, but Moringa is safer. Viscosity stayed stable post-storage. Recommendations: dry fry seeds before extraction and use Moringa as a natural preservative for safer, sustainable oil preservation without compromising quality.

Keywords: Moringa oleifera, Avocado Seed Oil, Pumpkin Seed Oil, Sunflower Seed Oi, Groundnuts Oil