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Moringa oleifera seed oil was extracted using an aqueous enzymatic method following microwave pretreatment of M. oleifera seed power. The antioxidant activity of M. oleifera seed oil was evaluated by its ability to scavenge hydroxyl radical. Single-factor experiments were initially conducted to evaluate the effects of key parameters, raw material particle size, microwave power, and microwave duration. Based on the findings, an orthogonal experimental design was employed to optimize the microwave pretreatment conditions, ultimately determining the most effective pretreatment parameters. The results showed that the optimal microwave pretreatment conditions were raw material crushing particle size of 60 mesh, microwave power of 800 W, and microwave time of 7 min. Under these conditions, the hydroxyl radical (·OH) scavenging rate of the obtained M. oleifera seed oil (at a concentration of 0.5 mg/mL) was 43.98%. Compared to the sample without microwave pretreatment, the antioxidant activity increased by 15.16% (an absolute increase of 5.79%). This demonstrated that microwave pretreatment effectively enhanced the antioxidant capacity of M. oleifera seed oil extracted via the aqueous enzymatic method. The antioxidant activity tests revealed that M. oleifera seed oil extracted using microwave pretreatment combined with the aqueous enzymatic method possessed significant hydroxyl radical (·OH) scavenging ability, with a half inhibitory concentration (IC50) of 0.14 mg/mL. Additionally, the oil showed certain reducing ability toward Fe3+. Furthermore, compared to samples without microwave pretreatment, microwave pretreatment increased the acid value, iodine value, and the levels of polyphenols, total flavonoids, squalene, and phytosterols in Moringa oleifera seed oil extracted via the aqueous enzymatic method. Therefore, microwave pretreatment is a suitable pretreatment method for the enzymatic extraction of M. oleifera seed oil. Compared with the conventional aqueous enzymatic method, it can significantly improve the antioxidant activity of M. oleifera seed oil, increase the concentrations of bioactive compounds such as polyphenols, flavonoids, squalene, and plant sterols. However, it also results in higher acid and iodine values, which may slightly compromise the overall quality of the oil. The results of this study could provide technical insights and references for the comprehensive development and high-value utilization of M. oleifera resources.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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