Moringa Oleifera Flour Protein Fractions as Food Ingredients With Antioxidant Properties

Abstract

Moringa oleifera meal proteins were extracted by using salt, water and alkaline precipitation to obtain globulins (GLO), albumins (ALB), and iso-electric precipitated (ISO) isolates. All the samples were tested for antioxidant properties using 2, 2diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical scavenging activity (HRSA), ferric reducing antioxidant power (FRAP) and inhibition of metal ion chelation assays. The amino acid compositions of the samples, though fairly comparable, the albumin fraction in particular showed considerable inhibitory potentials against the DPPH (53.02%) and hydroxyl radical (44.21%). None of the samples however had any significant metal chelating ability since the only sample (globulin) with activity had less than 5% metal chelation activity. With the results obtained in the study, it was concluded that the albumin and the flour possess some level of inhibitory potentials against free radicals which could present them as useful antioxidant agents.

Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolyzate

“…[35,36] The results are similar to a previous report showing stronger DRSA of Moringa seed ALB when compared to the GLO. [37] However, the Moringa seed flour and protein isolate had weaker DRSA, which is in contrast to the results obtained in the present work. The differences in activities may be due to variations in the level and type of antioxidant molecules in the sesame seed and Moringa seed flours.…”

“…[30] The metal chelating activity of the globulin fraction (18.94%) in this study is greater than the 4.12% reported for Moringa seed globulin fraction. [37] The overall results indicate that pepsin-pancreatin hydrolyzate of sesame protein has a good potential for use as ferric ion chelator in food systems. Oxidation in living systems has evolved through a multifaceted free radical mechanism, which has necessitated the use of different approaches to halt the effect of free radicals.…”

Bioactive Compounds in Moringa oleifera: Mechanisms of Action, Focus on Their Anti-Inflammatory Properties

“…Furthermore, proteins and peptide fractions with a high nutritional profile have been studied as promising components in Moringa [ 22 ].…”

“…Except for the roots and seeds, the most common flavonoids found in various parts of the Moringa tree are kaempferol glycosides [glucosides (11), malonyl glucosides (12), and rutinosides (13)] and quercetin (14) [53]; other flavonols found in lower amounts include myricetin (15), epicatechin (16), and rutin (17). Among the abundant phenolic acids in the Moringa tree are caffeic acid (18), chlorogenic acid (19), coumaric acid (20), gallic acid (21), and ellagic acid (22) [53]. Leaves of Moringa were also reported to contain an important amount of tannins whose concentration can vary, with the highest being reported in dried leaves.…”

“…Lupeol acetate (39), α-amyrin (40), and β-amyrin (41) are terpenes isolated from a n-hexane fraction of the ethanol extract of Moringa peregrina aerial parts [47]. Furthermore, proteins and peptide fractions with a high nutritional profile have been studied as promising components in Moringa [22].…”