Moringa oleifera properties

Antioxidant Properties of Moringa Oleifera Plant Extract When Used in Food... 

Anti-Bacteria And -Fungi Properties of Moringa Oleifera... 

In this work, the effects of the presence of anionic surfactants SDS and SDBS on the viscosity properties of the coagulant protein from Moringa oleifera are reported. The results of solution properties of the protein in the presence of SDS are verified by surface tension, circular dichroism, and fluorescence measurements reported earlier [15-18]. 

R. Maikokera and H. M. Kwaambwa, Interfacial properties and fluorescenc e of a coagulating protein extracted from Moringa oleifera seeds and its interaction with sodium dodecyl sulphate, Colloids and Surfaces B, vol. 55, no. 2, pp. 173-178, 2007. 

Table III gives the physical and chemical properties of the M. oleifera oil. Some of the properties of the oil depend on the extraction medium. The M oleifera oil is liquid at room temperature and pale-yellow in colour. Electronic nose analysis shows that it has a flavor similar to that of peanut oil. The melting point estimated by differential scanning calorimetry is 19°C (15). The chemical properties of the oil depicted in Table III below are amongst the most important properties that determines the present condition of the oil. Free fatty acid content is a valuable measure of oil quality. The iodine value is the measure of the degree of unsaturation of the oil. The unsaponifiable matter represents other lipid- associated substances like, sterols, fat soluble vitamins, hydrocarbons and pigments. The density, iodine value, viscosity, smoke point and the colour of Moringa oil depends on the method of extraction, while the refractive index does not. Varietal differences are significant in all physical characteristics apart from refractive index and density (2). The heating profile of the M. oleifera seed oil using the differential scanning calorimetry (DSC) conventional scan rate shows that there is one major peak B and, two small shoulder peaks A and C...

Traditionally, M. oleifera seeds have been used to clarify turbid waters in rural areas of Asia and Africa (29). Of the identified 14 species of the moringaceae family, M. oleifera has gained considerable importance as flocculants in nearly all tropical and subtropical regions (8). Further, the coagulating property of the seed powder of this plant has been used for various aspects of water treatment such as turbidity, alkahnity, total dissolved sohds, and hardness (30, 51,54, 63). The seeds of six more frequent and cultivated species of Moringa have been found to contain flocculant components. Numerous studies so far confirms that M. oleifera seeds possess effective coagulation properties (49,54,63,65). Branches of the M. oleifera when lopped and thrown into turbid and contaminated wells, over an episode of time, the previously dirty water becomes clear. The desiccated M. oleifera seeds are... 

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