Potencial do uso do óleo de semente de moringa (Moringa oleifera) como suplemento para peixes

Abstract

Moringa oleifera is a medium-sized species belonging to the family Moringaceae whose parts are composed of leaf, flower, seed, pods, stem and root that are used for several studies that aim to add nutritional value to feed, due to its antioxidant potential, high content of protein and enrichment from fatty acids.Objective with this work evaluate the potential of phenolic compounds, vitamin E and fatty acids of Moringa oleifera oil extracted by different methods: Press, Ultrasound and Soxhlet. In this way, fatty acids and antioxidant profiles (phenolic compounds and vitamin E) were analyzed in oils extracted from the seed by three extraction methods: Press, Ultrasson and Soxhlet. Palmitate (16: 0), palmitoleate (16: 1), oleate (18: 1), linoleate (18: 2), stearate (18: 0) arachidate (20: 0) and behenate 22: 0), besides presenting vitamin E and phenolic compounds characterizing it as an important antioxidant source. Therefore, the Moringa oleifera oil extracted by the Soxhlet method presented a prominence in the nutritional characteristics that add additional potential in the production of rations, since it is rich in fatty acids, vitamin E and phenolic compounds, being an antioxidant potential.