Fajriyati Mas'Ud, Vilia Darma Paramita, Syahwal Muhajirin Narjamuddin, Muhammad Sayuti
Moringa plants produce seeds that contain oil, which requires further study, particularly regarding its chemical composition, to optimize its industrial applications. To achieve this, an extraction process that minimizes compound degradation is essential. One effective method is enzymatic extraction using bromelain, an enzyme derived from pineapple fruit. The optimal extraction conditions were determined to be a temperature of 46°C, a pH of 6, and an extraction time of 48 hours, yielding a moringa seed oil content of 6.1%. GC-MS analysis of the extracted moringa seed oil revealed that it contains 79.98% 9-Octadecenoic acid (oleic acid), 7.61% n-hexadecanoic acid (palmitic acid), and 6.22% octadecanoic acid (stearic acid). These findings demonstrate the effectiveness of bromelain as an enzymatic agent for moringa oil extraction and highlight the potential applications of moringa seed oil in the food, pharmaceutical, and cosmetic industries. © 2025 Author(s).
Department of Chemical Engineering, Politeknik Negeri Ujung Pandang, Makassar, 90245, Indonesia; Department of Animal Husbandry, Agricultural Faculty, Gorontalo State University, Gorontalo, 96128, Indonesia
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