EXTRACTION OF OIL FROM MALUNGGAY (Moringa oliefera L.)SEEDS THROUGH MANUAL PRESSING AND SEDIMENTATION

The study was conducted to extract and determine the oil yield, oil recovery, and physical properties of moringa oil by manual pressing, sedimentation, and decantation. The samples were subjected to different time intervals (Tı-3hrs, T2-6hrs, T3-9hrs, T4-12hrs, and Ts-15hrs), measuring the height of impurities in each time interval to determine the time sedimentation completes and the time with greater oil yield. The study was analyzed using a completely randomized design analysis of variance. In this study, the density of moringa oil is 0.90g/cc with an average melting point of 12.13°C. From an initial weight of 100g of seeds, the average oil yield was 18.24% and the average oil recovery was 45.59%. The results for sedimentation revealed that at 12hrs, impurities had completely settled at the bottom. Results also showed that there is a highly significant difference in the height of impurities, oil yield, and oil recovery at different sedimentation times. In the sensory evaluation of the samples, there was a significant difference in the aroma acceptability and general acceptability. As time passes, the oil becomes rancid due to lipid oxidation caused by the reaction of fats and oils with oxygen leading to off-odor or off-flavor. In conclusion, it is possible to extract oil with manual kneading since it requires little to no effort in achieving edible oil. The optimum sedimentation time for the given volume of oil pressed is 9hrs, this could result in a greater oil yield and oil recovery and enough time to let impurities rest a little bit more. This timeframe is also less rancid in terms of aroma and can be typically accepted by the majority of people. The researcher recommends measuring more properties for further study.