Moringa-enriched sunflower oil: A novel approach to enhancing nutritional quality and oxidative stability

Abstract

Sunflower oil extraction typically involves mechanical pressing and refining, which degrades essential nutrients such as tocopherols and carotenoids. This study explores the use of dried Moringa oleifera Lam leaves as a pressing aid to enhance yield, nutritional value, and oxidative stability. Dehulled sunflower seeds were blended with Moringa oleifera Lam leaves at varying ratios (97:03, 95:05, 92:08, 86:14, 78:22, and 70:30 (w/w) before mechanical pressing to obtain oil samples (MSO₁−MSO₆). Results showed that dehulling improved oil quality and reduced pressing efficiency due to lower fibre content. Nutritional analysis revealed a significant increase (p < 0.05) in β-carotene content, raising from 28.69 ± 0.01 mg/kg in MSO₁ to 30.47 ± 0.16 mg/kg in MSO₆, whereas α-tocopherol concentration decreased with increasing Moringa oleifera Lam proportions. Fatty acid profiling indicated an increase in monounsaturated fatty acids (MUFAs) accompanied by a corresponding decrease in polyunsaturated fatty acids (PUFAs) across all samples. Physicochemical properties, including peroxide, iodine, and acid values, remained within acceptable limits, with oxidative stability improving across the formulations. These findings indicate that incorporating Moringa oleifera Lam leaves during pressing enhances both the nutritional value and functional properties of sunflower oil. The study highlights the potential of Moringa oleifera Lam-enriched sunflower oil as a functional food ingredient, offering improved stability and nutrient retention.