Physicochemical characterization, bioactive compounds, and in vitro digestion characteristics of Moringa oleifera seed oil: a comprehensive investigation

Background: Moringa oleifera is a wild plant belonging to the genus Moringa and the family Moringaceae, which possesses valuable nutritional and medicinal properties and is inexpensive. The present study aimed to provide a comprehensive assessment of the potential of M. oleifera seed oil (MoSO) as a food ingredient by investigating its physicochemical properties, bioactivity, and in vitro digestion characteristics.

Results: The results revealed that MoSO exhibited a high oleic acid content, which constituted 72.06 ± 0.17% of the total fatty acid content. The oil consisted of ten primary triacylglycerols, with O-O-O (40.64 ± 0.41%), Do-O-O (17.22 ± 0.17%), O-O-P (14.92 ± 0.15%) and Eo-O-P (10.50 ± 0.10%) being the most abundant. It contained certain bioactive compounds, such as tocopherols (224.04 ± 1.78 mg/kg) and phytosterols (2155.65 ± 23.45 mg/kg). The in vitro digestion behavior of MoSO emulsion was also investigated. The maximum release of free fatty acids in MoSO was 90.14 ± 2.77%, surpassing that observed in soybean oil (85.62 ± 3.01%). Moringa oleifera seed oil also exhibited a substantial release of oleic acid and greater bioaccessibility.

Conclusion: These findings contribute to the current knowledge on MoSO as a promising candidate for a high-quality edible vegetable oil. © 2025 Society of Chemical Industry.