Moringa Oil
Also: Ben oil, Behen oil, Moringa seed oil, Moringa oleifera seed oil.
Published values
| Saponification value | 190.4–191.2 mg KOH/g |
| Used by the calculator | 190.8 mg KOH/g (midpoint) |
| SAP for NaOH | 0.1360 g/g |
| Iodine value | 67.8–68.5 g I₂/100 g |
| INS (SAP − IV) | 123 |
| Melting point | — |
| Unsaponifiable matter | 0.59–0.65 % |
A bar made of 100 % Moringa Oil
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
Fatty-acid profile
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Myristic acid | C14:0 · saturated | 0.09–0.72 | 0.4 |
| Palmitic acid | C16:0 · saturated | 5.8–6.5 | 6.2 |
| Palmitoleic acid | C16:1 | 1.2 | 1.2 |
| Stearic acid | C18:0 · saturated | 3.9–5.42 | 4.7 |
| Oleic acid | C18:1 | 77.3–79.5 | 78.4 |
| Linoleic acid | C18:2 | 0.3–0.54 | 0.4 |
| α-Linolenic acid | C18:3 n-3 | 1.8–3.46 | 2.6 |
| Arachidic acid | C20:0 · saturated | 0.19–2.3 | 1.2 |
| Behenic acid | C22:0 · saturated | 4.5–7.2 | 5.8 |
Where these numbers come from
Physico-chemical table (IV, SAP, unsaponifiable matter, FFA, PV, RI, density) and fatty-acid composition table for CPMSO and HEMSO.
Fatty-acid table by extraction temperature (merged into ranges); SAP 187-219 and IV 124-168 reported but not adopted (see notes).
Primary source (Ogunsina et al., J. Food Sci. Technol. 2014, 51(3):503-510; Indian 'Jaffna' variety seeds from Erode, Tamil Nadu) compared cold-pressed (CPMSO) and hexane-extracted (HEMSO) oil: iodine value 67.8 and 68.5 g I2/100 g, saponification value 190.4 and 191.2 mg KOH/g, unsaponifiable matter 0.59 and 0.65 %, FFA 3.5-4.0 % oleic, PV 1.0-1.02 meq O2/kg, RI 1.47, density 0.90-0.92 g/mL (25 C). Its fatty-acid table (% , CPMSO / HEMSO): myristic 0.24 / 0.72, palmitic 5.8 / 6.1, palmitoleic 1.2 / 1.2, stearic 3.9 / 4.6, oleic 79.5 / 78.7, linoleic ND, linolenic 2.2 / 1.8, arachidic 2.2 / 2.3, gadoleic ND, behenic 5.1 / 4.5. The fatty-acid ranges above merge these with the additional source Cervera-Chiner et al. 2024 (Foods 13:2733; seeds grown in Valencia, Spain, oil pressed at 70-220 C, 3 replicates): myristic 0.089-0.095, palmitic 5.88-6.50, stearic 4.82-5.42, oleic 77.3-77.8, linoleic 0.3-0.536, linolenic 3.215-3.46, arachidic 0.19-0.225, behenic 6.80-7.20 % (no palmitoleic or C20:1 reported). So linoleic 0.3-0.54 is Spanish data only (ND in the Indian oil), palmitoleic 1.2 is Indian data only, and arachidic spans 0.19 (Spain) to 2.3 (India). The Spanish paper's saponification values (219 +/- 3 at 70 C, 187-199 at 100-220 C) and especially its iodine values (124-168 g I2/100 g with SDs up to +/- 43) are far from the Indian values and implausible for an oil with ~78 % oleic acid, so they are reported here but not merged into the field ranges. Melting point: not reported by either source. INCI not verified on CosIng or a producer TDS, so left null.
This record is part of the open ingredient database (ODbL). Found an error or a better primary source? The dataset is on GitHub; corrections with a document link are welcome.