Elemental composition, total fatty acids, soluble sugar content and essential oils of flowers and leaves of Moringa oleifera cultivated in Southern Portugal

Monteiro, Josélia; Scotti-Campos, Paula; Pais, Isabel P.; Figueiredo, A. Cristina; Viegas, Dulce; Reboredo, Fernando H.

doi:10.1016/j.heliyon.2022.e12647

Cited by 9 publications

(3 citation statements)

References 49 publications

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“…The fructose in Oxalis pes-caprae was higher than those found in other plants such as Calligonum comosum L. or Cynara cardunculus L. [35,36]; however, in the flowers of Moringa oleifera Lam. and Malva sylvestris L., 75.6 and 87.2 g kg −1 , respectively, [32,37] the values were very similar to those found in the current study. The contents of glucose found here were close to those previously reported in Cynara cardunculus L., Moringa oleifera Lam., or Malva sylvestris L., 99.5, 120.7, 73.6 g kg −1 , respectively [32,36,37].…”

Section: Sugars Organic Acids and Ascorbic Acid (Vitamin C)supporting

confidence: 90%

“…and Malva sylvestris L., 75.6 and 87.2 g kg −1 , respectively, [32,37] the values were very similar to those found in the current study. The contents of glucose found here were close to those previously reported in Cynara cardunculus L., Moringa oleifera Lam., or Malva sylvestris L., 99.5, 120.7, 73.6 g kg −1 , respectively [32,36,37]. Finally, it is important to comment that sucrose is the predominant sugar in most WEPs [35,36,38,39]; however, the values of sucrose found in these studies were lower than those reported here for Oxalis pes-caprae.…”

Section: Sugars Organic Acids and Ascorbic Acid (Vitamin C)supporting

confidence: 90%

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Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries

Clemente-Villalba,

Burló,

Hernández

et al. 2024

Foods

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(1) Background: Oxalis pes-caprae L. is a plant considered within the group of so-called Wild Edible Plants (WEPs). The particularity of these plants is that they grow only with the natural resources at their disposal. Unfortunately, these types of plants are undervalued, being regularly uprooted from the fields. (2) Methods: Therefore, this study aimed to valorize the Oxalis pes-caprae plant, analyzing the proximate composition (sugars, organic acids, minerals, amino acids profile, fatty acids content, and volatile profile) of the plant shoots (flower, leaves, and stem) to demonstrate the full potential of this WEP. (3) Results: The results showed that Oxalis pes-caprae can be considered a natural source of minerals; furthermore, 19 essential and non-essential amino acids were found. Regarding the fatty acid profile, flowers are an important source of linoleic acid, and leaves present a high amount of α-linolenic acid. (4) Conclusions: Therefore, this research provides new information that reaffirms the capacity of Oxalis pes-caprae L. (WEP) to be a plant with great future progression due to its nutritional quality since it could be used in the food, nutritional, or pharmaceutical fields. Further research must be conducted to assay the biomass production and the costs of recommending farmers not to destroy this plant in their fields.

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Section: Sugars Organic Acids and Ascorbic Acid (Vitamin C)supporting

confidence: 90%

Section: Sugars Organic Acids and Ascorbic Acid (Vitamin C)supporting

confidence: 90%

Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries

Clemente-Villalba,

Burló,

Hernández

et al. 2024

Foods

View full text Add to dashboard Cite

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“…High boron, calcium, and manganese contents were observed in the AM bread, with the lowest found in the Q bread (p < 0.05). This was mainly due to the high content of these minerals in moringa leaves and amaranth [95,96]. Boron was not detected in the COM bread.…”

Section: Minerals Content and Bioaccessabiltymentioning

confidence: 87%

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Peñalver,

Ros,

Nieto

2023

Foods

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Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber. This research focused on the development of gluten-free functional breads using pseudocereals, psyllium, and gluten-free sourdough to replace commercial yeast, fortifying them with Moringa oleifera. Six different gluten-free breads were made with sourdough: three control breads differentiated by sourdough (quinoa, amaranth, and brown rice) and three breads enriched with moringa leaf differentiated by sourdough. The antioxidant capacity, phenolic compounds, nutritional composition, physicochemical parameters (color, pH, and acidity), folate content, amino acid profile, reducing sugars, mineral composition, mineral bioaccessibility, fatty acid profile, and sensory acceptability were evaluated. A commercial gluten-free (COM) bread was included in these analyses. Compared with COM bread, the reformulated breads were found to have better nutritional properties. Moringa leaf increased the nutritional properties of bread, and highlighted the QM (quinoa/moringa) bread as having increased protein, fiber, sucrose, glucose, maltose, phenylalanine, and cysteine. The AM (amaranth/moringa) bread was also shown to have a higher total folate content, antioxidant capacity, phenolic compounds, 9t,11t-C18:2 (CLA), and 9t-C18:1. Reformulated breads enriched with moringa could meet nutritional requirements and provide health benefits to people with celiac disease.

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Metabolomic profiling of colostrum bar for identification of functional compounds using high resolution mass spectroscopy

Tiwari,

Poonia,

Rao

2024

J Food Sci Technol

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Elemental composition, total fatty acids, soluble sugar content and essential oils of flowers and leaves of Moringa oleifera cultivated in Southern Portugal

Cited by 9 publications

References 49 publications

Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries

Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Metabolomic profiling of colostrum bar for identification of functional compounds using high resolution mass spectroscopy

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