Phytochemical Studies and Multipurpose Uses of Moringa Seeds

A study on the diversity of moringa seed oil and its suitability for many purposes including bio-fuel, cosmetics, perfume, medicine and industrial lubricant.

Conclusions:

“The Moringa seed oil is clear and odourless and remarkably the oil does not become rancid for several years after it is produced. Although Moringa oil is viable for use as cooking oil, its high demand and low levels of production do not make it conducive for everyday use as dietary product. Therefore the mass plantation of Moringa trees is required to meet the rising demands. However, a small amount of Moringa oil has been useful in terms of disease treatment and various other applications. Moringa oil has exceptional anti ageing properties due to the antioxidants and nutrients present in it which help to curb the activity of the free radical on the skin. Several medicinal values are assured such as cardiac and circulatory stimulants. Moringa has the potential not only for human food supplements but also has high economic benefits. The key challenge is to overcome the potential to increase the production of Moringa oil both by volume and quality, not only for their low cost but also for former friendly behaviour. Due to its excellent substitute property of petroleum based products, its existing small scale activities need to be significantly expanded on a commercial scale in both the developing and developed nations. Farmers need to comply with the international regulations and standards, to be able to offer high quality and continuous export. Moreover the keys to a successful farm are pruning the trees to obtain bushy leaf-growth and using regular but limited amounts of water and organic manure. By following these recommendations, Moringa plantation can produce leaves in abundance all year-round. Processing is also an accessible activity. Sun drying is an inexpensive, efficient method used to obtain quality results. Moringa leaves can help decreasing the developing countries’ dependence on imported goods, such as vitamin and mineral complexes that ward off nutritional deficiency but are too expensive to be used in a sustainable way. The increase in interest for local foods and culinary traditions is now an important worldwide trend. It is therefore essential to develop the production and consumption of this ‘green super food’.”