Characterisation of different parts fromMoringa oleiferaregarding protein, lipid composition and extractable phenolic compounds

Abstract

Fatty acids, amino acids, as well as total phenolic content and antioxidant activities, were presented from Moringa oleifera different parts (whole seeds, kernels, coats, pods and leaves). The investigated parts were a good source of protein (29.2, 37.8, 11.9, 10.1 and 22.8 g/100 g for whole seeds, kernels, coats, pods and leaves, respectively) with isoleucine, leucine, arginine, glycine, glutamine and tyrosine as amino acids in sufficient amount to meet the nutritional needs. Moringa seeds are also rich in oil. Oleic acid was the most abundant fatty acid in moringa seeds (66.2 and 65.8% for whole seeds and kernels, respectively). Leaves were rich in minerals such as P, K, Mg and Fe with the highest amount of total phenolic content. 70% ethanol, 80% methanol or water showed the highest yield with of total phenolic content from leaves reaching 11.8, 11.3 and 8.9 mg GAE/g, respectively. The lowest ED50 values were reported for extracts of leaves obtained by 70% ethanol and 80% methanol (0.51 and 0.54 mg), respectively, indicating more antioxidant activity than for the other solvents. For the ß-carotene-linoleic acid assay, leaves extract showed also the strongest effect for delaying the oxidation followed by extracts from pods and coats in a comparison with the control without antioxidants. From this comprehensive investigation of the different parts of MO, an assessment of the raw materials regarding their application as food is possible.

Chemical composition of twelve accessions of Moringa oleifera Lam. grown in Mexico.

“…Although some accessions exceeded 20% protein, they were lower than the 24.90-30.36% of Pérez-Ángel et al (2020), 25.29% of Shih et al (2011), 26.9% of Díaz-Fuentes, (2019 and 32.06% of Mbailao et al (2014). Fejér et al (2019) and Owon et al (2021) reported 22.8% protein in dried moringa leaves. They identified amino acids such as tryptophan, valine, threonine, isoleucine, lysine, methionine, phenylalanine, histidine, leucine, arginine, glycine, alanine, serine, aspartic, glutamine, tyrosine, cysteine and proline which are necessary for the proper functioning of the organism.…”

“…Higher than 10.74 and 11.48% (Valdez-Solana et al, 2015) and similar to 22.05% of Chan-Matú et al (2020), 22.42% of Sánchez-Machado et al (2010 and 22.8% Owon et al (2021). Although some accessions exceeded 20% protein, they were lower than the 24.90-30.36% of Pérez-Ángel et al (2020), 25.29% of Shih et al (2011), 26.9% of Díaz-Fuentes, (2019 and 32.06% of Mbailao et al (2014).…”

“…Moringa oleifera Lam. is a fast-growing, drought-resistant tree distributed in tropical, subtropical, arid, and semi-arid zones (Owon et al, 2021). This plant species thrive under medium rainfall conditions, 20 to 30 °C, medium and low fertility soils, and good drainage (Mendieta-Araica et al 2013).…”

Role of Moringa oleifera seeds and food supplement on some biochemical parameters in male rats

“…The extract solution is filtered by filter paper and then removed (70% ethanol) by using rotary evaporation at 45oC; after that, the dry extracted seeds are stored in the refrigerator for further analyses. Finally, all the chemicals used are obtained from chemistry department-Faculty of Science (Koya University, Kurdistan, Iraq) (Kwon et al, 2019, Araújo et al, 2020, Owon et al, 2021.…”

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

“…M. oleifera leaves were also found to contain substantial amounts of total phenol, protein, calcium, potassium, magnesium, iron, manganese and copper (Owon et al 2021). M. oleifera leaves are also a good source of phytonutrients such as carotenoids, tocopherols and ascorbic acid (Mahato et al 2021).…”