Effect of germination and roasting on oil profile of Moringa oleifera and Moringa peregrina seeds

Roasting and germination effect on fatty acids, tocopherols and triacylglycerols of Moringa oleifera and by Moringa peregrina seeds oils were investigated. Significant differences were indicated between both species. Oil content and oleic acid were higher in Moringa peregrina (51.22 and 70.76%) than Moringa oleifera (36.90 and 65.78%), while Moringa oleifera had higher tocopherols content than Moringa peregrina (28.8 and 11.45 mg/100 g), respectively. Triolein was the most abundant triacylglycerol in Moringa oleifera and Moringa peregrina seeds oils accounting for 38.28 and 34.32%, respectively. An increase had occurred in total unsaturated fatty acids and oil content, while total saturated fatty acids decreased in both species after germination. Triolein increased and α, β, γ and δ-tocopherols amounts decreased after germination in Moringa oleifera seed oil, while in Moringa peregrina seed oil no significant differences were reported. Roasting led to an increase in behenic, stearic and arachidic, while palmitic acid decreased in both species. The best treatment in roasting was 150 oC for 20 min which reported the highest amount of oleic acid (66.92 and 72.54%) and the lowest content of elaidic acid (0.10 and 0.13%) in Moringa oleifera and Moringa peregrina seeds oils, respectively.