AComDim, a multivariate tool to highlighting impact of agroclimatic factors on Moringa oleifera Lam. leaf’s composition from their FTIR-ATR profiles

Rébufa, Catherine; Dupuy, Nathalie; Bombarda, Isabelle

doi:10.1016/j.vibspec.2021.103297

Cited by 9 publications

(10 citation statements)

References 43 publications

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“…FTIR analysis was performed on powder of the aqueous extracts obtained from the non‐fermented, semi‐fermented and fermented MOS teas in order to obtain a broad sense of the different components present. The FTIR spectral fingerprints of the three samples is presented in Figure 2, and the major peak pattern was similar to previous reports on M. oleifera leaves [16,31] . The non‐fermented MOS tea extract IR spectrum revealed prominent peaks at 3366.9 cm −1 which can be attributed to the stretching vibrations of O−H and N−H groups as well as intermolecular hydrogen bond interactions.…”

Section: Resultssupporting

confidence: 82%

“…The FTIR spectral fingerprints of the three samples is presented in Figure 2, and the major peak pattern was similar to previous reports on M. oleifera leaves. [16,31] The non-fermented MOS tea extract IR spectrum revealed prominent peaks at 3366.9 cm À 1 which can be attributed to the stretching vibrations of OÀ H and NÀ H groups as well as intermolecular hydrogen bond interactions. Another visible IR band was displayed at 2932.9 cm À 1 , corresponding to CÀ H stretching vibrations.…”

Section: Ftir Analysis Of Mos Tea Extract Samplesmentioning

confidence: 99%

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Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas

Ezekiel Adekoya,

Chika Eze,

Ezechukwu Okpara

et al. 2024

Chemistry & Biodiversity

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This work examined the variation in chemical and biological properties of Moringa oleifera Lam. shoot (MOS) teas prepared under different degrees of fermentation, viz: non‐fermented, semi‐fermented and fermented. The chemical composition was ascertained via FTIR, GC‐MS, total phenolic and total flavonoid content. Also determined were the biological properties, including antioxidant, antimicrobial and alpha‐amylase inhibitory activities. The data confirmed that MOS teas were rich in phenolic and flavonoid compounds, with fermented MOS tea displaying the highest phenolic and flavonoid contents. With respect to antioxidant property, all tea extracts exhibited good radical scavenging activities against DPPH˙, ABTS˙+ and NO˙, and the radical scavenging capacity was in the order of non‐fermented > semi‐fermented > fermented MOS teas. The same trend was also observed for the antimicrobial activities against Staphylococcus aureus and Staphylococcus epidermidis. In contrast, the fermented MOS tea exhibited better α‐amylase inhibitory activity compared to the non‐fermented and semi‐fermented MOS teas.

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Section: Resultssupporting

confidence: 82%

Section: Ftir Analysis Of Mos Tea Extract Samplesmentioning

confidence: 99%

Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas

Ezekiel Adekoya,

Chika Eze,

Ezechukwu Okpara

et al. 2024

Chemistry & Biodiversity

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“…The outputs of the AComDim method indicate whether variations in the data from different values relative to the change between two levels of a factor are significantly greater than the residual variability, and thus meaningful. This method is based on the same concept as ANOVA-PCA (also called APCA), and its description can be found in the papers by Rébufa et al (2021) and Bouveresse et al (2011). The AComDim method decomposes the spectral data matrix into successive matrices (also called mean matrices) containing the average at each level for each factor or interaction.…”

Section: • Anova Common Dimensionmentioning

confidence: 99%

Land use legacy footprint in Mediterranean forest soils: An infrared spectroscopy approach

et al. 2023

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“…Moringa leaf metabolite profiles are determined by genotype, cultivation method (Managa et al 2021), agroclimatic (Rébufa et al 2021), geographic, variety, environmental conditions, and season (Ma et al 2020). The moringa leaf metabolite profile is influenced by cultivation method, harvest time and genotype (Managa et al 2021).…”

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confidence: 99%

“…This plant is used in certain areas experiencing nutritional problems as a nutritional supplement for infants and children (Mahato et al 2022). The nutritional and bioactive content of moringa leaves is influenced by agroclimatic conditions, plant age, and harvest time (Rébufa et al 2021). The moringa plant genotype also affects the bioactive content of moringa leaves (Managa et al 2021).…”

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confidence: 99%

Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review

Ariani¹,

Estiasih²,

Sunarharum³

et al. 2023

Czech J. Food Sci.

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One of the efforts to produce functional foods is using ingredients containing health-beneficial bioactive compounds. Another way to produce functional foods is fermentation generating bioactive compounds or fortification with the bioactive compound extract. An ingredient historically believed to have benefits on health is moringa (Moringa oleifera) leaf powder. Moringa leaf powder is a valuable source of functional ingredients, including protein, vitamins, minerals, and phytonutrients such as carotenoids, tocopherols, polyphenols, flavonoids, alkaloids, and tannins. However, moringa is a plant that is distributed in various tropical countries in the world. Its quality depends on geographical differences, cultivars, environmental conditions, seasons, genotypes, and varieties. This article reviews the bioactive compounds of moringa leaf powder and the characteristics of moringa leaf powder extract. The effect of moringa leaf powder fortification on food product characteristics is also discussed. Moringa leaf powder possesses many pharmacological properties, such as anticancer, anti-inflammatory, hepatoprotective, cardioprotective, and antioxidant ones. The bioactivity of leaf extract is extracting solvent dependent. Therefore, fortification results in nutritional improvement and increasing health benefits of food products. However, the adverse effect is found in sensory. Thus properties, thus the moringa leaf powder fortification level usually is less than 10%. Changes in the functional properties of foods due to moringa leaf powder fortification have been studied to a limited extent. A low level of fortification might not affect the properties of food products. Therefore, moringa leaf powder is potentially used as a functional food ingredient. Some studies reported the toxicological effects of moringa leaf powder and the use of this ingredient, should be below the harmful doses.

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AComDim, a multivariate tool to highlighting impact of agroclimatic factors on Moringa oleifera Lam. leaf’s composition from their FTIR-ATR profiles

Cited by 9 publications

References 43 publications

Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas

Impact of Fermentation on the Phytochemical Content and Biological Properties of Moringa oleifera Lam. Shoot Teas

Land use legacy footprint in Mediterranean forest soils: An infrared spectroscopy approach

Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review

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