Characterization of Partially Defatted Moringa Seed Flour Obtained at Different Temperatures

Abstract

There is more and more interest in the search for new crops, which are well-adapted to climate change due to their low irrigation requirements and resistance to high temperatures. The plant, Moringa oleifera, is native to India and fulfils these characteristics. Moreover, each of its parts (leaves, pods, seeds, roots, flowers…) can be used for fodder, human food or pharmacological formulas due to the high levels in protein and antioxidants, among other components. This study focuses on the assessment of moringa defatted seeds (MDS) obtained after extracting oil from moringa seeds at different temperatures (from 70 to 220 ºC). Therefore, knowledge of their nutritional profile may offer up new possible uses in different food matrices, so contributing to the circular economy. The results showed that MDS had 50% proteins, 10% fats and 29% carbohydrates, the rest being water (4%) and ashes (7%). The highest temperature applied caused a significant reduction in the b* coordinate and luminosity, giving rise to MDS that were darker brown in color. This residue was rich in polyphenols (especially flavonols), which in some cases (p-coumaric acid, gallic acid, p-hydroxybenzoic acid and rutin) were enhanced at the highest temperature (220ºC), as was the total antioxidant capacity.