Extração do óleo da semente de Moringa oleífera. LAM. a base de água em variados tempos de ebulição

Abstract

Moringa oleifera is a hardy tree grown mainly in the Brazilian Northeast, where it easily adapts to climate and soil conditions. Used in the pharmaceutical and cosmetic industries, in human and animal food, and also for environmental purposes, this plant has been studied for its benefits contained in all its parts. The moringa seed contains approximately 40% oil in its composition, a substance that can bring several benefits to the agroindustry and other branches of science. However, its extraction is still restricted to expensive and difficult methods. Therefore, this study aimed to evaluate the extraction of oil from the Moringa oleifera seed using water at different boiling times. The experiment was carried out in the municipality of Uruçuí, Piauí. The experimental design used was completely randomized (DIC) consisting of five treatments (10, 15, 20, 25 and 30 minutes of boiling), with five replicates. The seed was harvested, removed from the shell, crushed, transforming the entire seed into powder. 200 grams of the powder were used in a pre-heated container and the temperature (85°C) was measured on a common stove for the times described in the design. The weight of the oil, the yield of the oil and the density of the oil were evaluated. The data were subjected to analysis of variance and regression. The density of the oil showed an average of 0.82 g cm-3. The yield and mass of moringa oil increased with the increase in boiling time, with the maximum percentage (22%) obtained in the time of 30 minutes.