The aim of this work was to evaluate the oil extracted from Moringa oleifera (fam. Moringaceae) seeds from the nutritional standpoint. Nutritional evaluation of crude or degummed moringa oil or soybean oil (as a control) involved the determination of the Food Efficiency (FE) in male Fisher rats and the fatty acid composition of the moringa oil. Hepatic and renal functions were assessed by measuring serum transaminases activity and urea and creatinine concentrations, respectively. Serum cholesterol and triglycerides, alkaline phosphatase, total proteins and albumine were also measured. Results showed that FE was slightly increased by the crude moringa oil while no differences were found between the soybean and degummed moringa oil regarding this parameter. Renal or hepatic injures as well as major alterations in serum proteins were not induced by the tested oils. These results suggested that degummed M. oleifera oil possessed adequate biological quality as compared to the crude oil.

Com o aumento da necessidade de diminuir ao máximo qualquer tipo de poluição, inúmeras técnicas, métodos e materiais para a retenção de óleos são desenvolvidos. Entre os materiais podem se destacar minerais com a capacidade de adsorver compostos apolares. Nesse caso, especificamente, damos relevância à vermiculita hidrofobizada. Nesse trabalho, a vermiculita hidrofobizada e a vermiculita somente expandida de diferentes granulometrias e de diferentes origens foram testadas quanto à adsorção de um ácido graxo específico: ácido oléico.

With the increasing need to maximally reduce any type of pollution, countless techniques, methods and materials for oil retention are being developed. Among the materials that stand out are minerals which have a capacity to adsorb non-polar composites. In this case study, relevance is specifically given to hydrofobized vermiculite. The hydrofobized vermiculite and the vermiculite, including different sized particles and different origins, were tested for their adsorption capacity of a fatty acid: specifically, oleic acid.