Chemical and nutritional evaluation of neem oil

Abstract

In view of the edible oil shortage in India, nutritional and toxicological evaluations of unconventional oils of high potential are needed to assess them for safe edibility. Seed of Azadaracta indica, popularly known as neem, has 45% oil and is a minor oil seed of considerable potential. Neem oil is usually bitter and non-edible. A new process has been developed recently to produce a colourless, odourless and non-bitter oil. Chemical and nutritional evaluation of this oil is therefore undertaken. The oil has 50% oleic and 15% linoleic acid and no unusual fatty acids. The physico-chemical parameters are within the range of other edible oils. Nutritional studies, carried out for 14 weeks in weanling rats, feeding at the 10% level of the oil in 20% protein diet adequate in all nutrients, showed good growth performance and food intake comparable with groundnut oil. Cholesterol and triglycerides in serum and liver were comparable in both the neem oil and groundnut oil groups. Absorption of neem oil is comparable with groundnut oil in rats fed these diets. Retentions of nitrogen, calcium and phosphorus are also comparable in both groups. Nutritional studies indicate that debitterized neem oil has a chemical and nutritional quality comparable to other edible oils. © 1987.