Moringa Oil Benefits

April 27, 2015

Moringa Oil Benefits

Moringa Oil or Ben oil is obtained by pressing the seeds of the Moringa oilefera tree. The Moringa seeds yield 38–40% edible oil (called ben oil, from the high concentration of behenic acid contained in the oil) that can be used in cooking, cosmetics, and lubrication…

Traditionally used for cooking and in other food preparations. Moringa oil has tremendous cosmetic value and is used in body and hair care as a moisturizer and skin conditioner. It can be used for perfume base as a fuel and for oiling machinery. Moringa oil can also be used to produce soap

Moringa oil is light and spreads easily on the skin. It is best for massage and aromatherapy applications.
Moringa oil is used in the following range of cosmetic products.

Anti aging, wrinkle creams
Hair care products
Soaps and Liquid body wash
Aromatherapy oils
Massage Oil
Face creams
Perfumes and Deoderant

Moringa Oil For Healthier Cooking

Moringa oil is a great alternative in recipes that needs a nutty flavor. It is also a healthier choice to put in stir fry dishes and marinades. You can also use it as dressing for salads and vegetables.

However, even if moringa oil can be used as cooking oil, it is not recommended for daily use because of the high demand and low production.

Moringa oil is one of the most exotic and highly searched for oil’s around the world.

moringa oil

Moringa oil is very long lasting oil with a shelf life of up to 5 years.
moringa oilApparently most Moringa Oil is NOT the real stuff. Therefore buyer beware. Moringa oil is 20 times the cost of vegetable oil so the motivation is definitely there for diluting the oil with something cheaper.

Moringa oil has nourishing and emollient properties giving it benefits for use in skin and hair care products. Moringa oil is useful in lifting dirt out of the hair and is an efficient natural cleanser. By simply wetting the hair, massaging the oil into the scalp and rinsing can effectively clean and moisturize the scalp.

The Moringa oil does not become rancid for several years after it is produced.

moringa oilMoringa oil is a concentrated source of food energy. Small amounts of Moringa oil added to the diet of young children can provide them with a more varied and nutritious diet. Moringa oil is rich in vitamins A and C and unsaturated fatty acids. Moringa oil contains antiseptic and anti-inflammatory properties, which help heal minor skin complaints such as cuts, bruises, burns, insect bites, rashes and scrapes quickly. Its use can be traced back to the ancient Egyptians, who placed vases filled with moringa oil inside their tombs.

Moringa oil is among the most wanted oils to produce skin care products and cosmetics, because of its various antioxidants and skinrejuvenating qualities. These antioxidants do wonders for aging and skins lucking nutrients.

With an great amount of oleic acid content of 72%, Moringa oil penetrates very deep into the skin, bringing the necessary nutrients to the skin and hair, helping it to retain moisture. Moringa oil can be used to increase the health and strength of the hair and scalp.

So one of the greatest advantages of moringa oil, is skin care and rejuvenation, stronger and healthier hair. Although there are new and innovative ways to reduce wrinkles and restore vitality to the skin, the secret to youthful skin lies in keeping a healthy living environment for skin cells to live, and Moringa oil can do this very well.

To enjoy the wonderful benefits of moringa on skin, simply apply moringa oil and lightly massage on skin. Leave it on for several minutes so the skin would be nourished with the vitamins and minerals present in moringa.

Moringa oil can also be applied in the production of expensive and natural perfumes and fragrances.Moringa oil’s high oleic level, combined with its enduring shelf life, make it a popular choice for traditional perfume production.

Perfume makers value moringa oil because it has the ability to absorb and retain even the most volatile scents. It has been used in enfleurage, a process that uses solid, odorless fats to capture the fragrances of delicate plants and flowers. Enfleurage is a traditional method of extracting essential oils from these plants, although it is time-consuming and expensive. Moringa, however, is one of the choice oils for perfume manufacturers that still employ the enfleurage process.

Because Moringa oil contains powerful antioxidants, can also be used and included in soaps, shampoos, body washes and skin scrubs. Moringa oil absorbs rapidly into the skin, making it is a good choice for beauty products that are rinsed off the skin, such as soaps and shampoos.

Moringa oil is one of the most exotic and highly searched for oil’s around the world.

As awareness arises about moringa you are starting to see it listed in high end cosmetics as an ingredient to help slow the signs of aging and moisturize. Before you buy, take a look at the rest of the ingredients and the company itself to determine if the moringa contained within will actually be beneficial to you and good for the planet.

Same story for all moringa products is valid. Before you buy a moringa supplement, make sure you do your due diligence on the manufacturer and where they source their moringa from and any other ingredients.

Seeds (Fig. 10) can be extracted and eaten as “peas” (boiled or fried) when still green. The dry seeds are apparently not used for human consumption, perhaps because the bitter coating becomes hardened.

moringa oilFootsteps for home made Moringa oil extraction process: The mature Moringa seed is about 40% oil. Moringa oil is of excellent quality (73% oleic acid, similar to olive oil) for cooking.

Moringa Seeds from mature pods should be roasted, mashed and placed in boiling water for 5 minutes. After straining and sitting overnight, the moringa oil floats to the surface.

“Moringa seed has a fairly soft kernel, so the oil can be extracted by hand using a screw press (also known as a “spindle” or “bridge” press). The seed is first crushed, 10% by volume of water is added, followed by gentle heating over a low fire for 10-15 minutes, taking care not to burn the seed. One such test yielded 2.6 liters of oil from 11 kg of kernels. Once the best processing conditions are worked out, an extraction efficiency of 65% could probably be expected.”

BIOMASA also researched moringa seed oil extraction. Fuglie states in his report, “Nikolaus Foidl designed a motorized moringa seed de-huller with a built-in blower to separate out the chaff. The de-hulling part of the machine consists of two revolving rubber plates slightly oval in shape. Seed is run through 3 times, with the space between the plates diminished slightly each time (smaller seed not de-hulled the first time will be de-hulled the 2nd or 3rd time).

Foidl suggests that a screw press made of simple iron may be better suited for moringa oil extraction than one made of steel. Chromium and nickel in steel may react with the oil at high temperatures and lower oil quality. Fuglie continues, “Following extraction, moringa oil should be filtered (through cheese cloth or coffee filter). This will remove the protein content upon which bacteria feed. Viscosity of oil can be improved by heating it to 40-50 C before filtering.”

“At Church World Service in Senegal, one oil extraction trial used kernels that had been de-hulled three months earlier. The oil promptly separated into a milky wax and liquid. According to Foidl, this was probably due to the rapid deterioration in the stored kernels of the anti-oxidant tocopheral acetate (vitamin E). A few (1-5) drops per liter of the essential oil of sage, rosemary or mint (or a twig of the latter), [all] excellent antioxidants, can be added to moringa oil to stabilize it. (Trials can be done to determine at what point the taste of the sage or rosemary oil becomes noticeable.)”

The seedcake left over after the oil extraction process has several uses. It can be used as soil fertilizer or in the treatment of turbid water (see below). It is being researched as an animal feed, but has a bitter taste and contains anti-nutritional factors (glucosinolates, haemagglutinins, alkaloids and a saponin). We have read that in order to remove the bitter taste and anti-nutritional factors, you can soak the seedcake in water for 20 to 30 minutes, then sieve it to recover the residue. We do not know of feeding trials that were done in the field to test this method.