A Study on Biochemical Properties and Nutritional Screening of Moringa oleifera Seed Oil from Farmed and Wild Provenance of Bangladesh

Background: Moringa oleifera seed oil, renowned for its nutritional and medicinal properties, is a potential alternative for edible oils due to its high oleic acid content and bioactive compounds. Objective: This study aims to investigate the biochemical properties, nutritional composition, and antioxidant activity of Moringa oleifera seed oil from farmed and wild provenances in Bangladesh. Method: Moringa oleifera seeds from farmed and wild sources were collected, dried, and processed. Oil extraction was performed using a Soxhlet apparatus with hexane as the solvent. Nutritional composition, fatty acid profile, antioxidant activity, and biochemical parameters were analyzed using standard methods. Results: The oil yield from wild Moringa seeds was 35.6%, while farmed seeds yielded 30.8%. The wild seed oil exhibited a higher oleic acid content (73.22%) compared to farmed seed oil (65.00%). The tocopherol content was higher in farmed oil (140.5 mg/kg) than in wild oil (128.7 mg/kg). Antioxidant activity measured through the total phenolic content was 160.00 μg/g for farmed oil and 145.00 μg/g for wild oil. The saponification value was 183.20 mg KOH/g for farmed oil and 181.4 mg KOH/g for wild oil, indicating high stability. Conclusions: Moringa oleifera seed oil from both farmed and wild provenances shows excellent potential as a commercial edible oil source due to its high nutritional value and stability.