Moringa oleifera Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells

Abstract

The aim of this work is the evaluation of the addition of Moringa leaf powder (MLP) in cookies in terms of antioxidant properties, dough processability and sensorial properties of the cookies. The total content of biophenols and flavonoids in MLP was detected and the identification of the bioactive molecules was performed by HPLC-ESI-TOF-MS measurements, before and after oven treatment at 180 °C for 20 min. After a preliminary evaluation of the MLP water soluble fraction (MLPsf) cytotoxicity, its protective effect against an oxidative injury induced in the SH-SY5Y cells was assessed. Data evidence that the bioactive molecules present in MLPsf are effective in preventing ROS production and in protecting neuronal cells against oxidative stress. Prototypes of cookies containing MLP in different concentrations were then produced and evaluated by a consumer panel. Selected doughs containing MLP were analysed to determine the total content of biophenols in the cookies after baking and their enrichment in terms of valuable chemical elements. The influence of MLP on the viscoelastic behaviour and morphology of the doughs was also assessed. Finally, the potential role in counteracting the insurgence of not treatable neurodegenerative pathologies of two main MLP components, glucomoringin and kaempferol derivatives, present also after the thermal treatment, was discussed.

Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder

“…This might be owing to the chlorophyll pigment’s green color and the bitter leafy flavor imparted by moringin, a bioactive chemical found in Moringa leaves (Kiranawati et al , 2021). Similar findings have been published by other scientists (Nuzzo et al , 2021; Boateng et al , 2019), who reported that reducing the amount of non-wheat flour in baked products decreased the score for organoleptic qualities.…”

“…One such compound is Moringa oleifera Lam known as the “Tree of Life” enriched with phytochemicals, vitamins, minerals, amino acids and other health benefits such as treatment of inflammatory conditions (Chhikara et al , 2021). Several researchers have experimented with incorporating it in baked products – breads, biscuits, cakes and brownies (Boateng et al , 2019; Giuberti et al , 2021; Nuzzo et al , 2021). The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products (Milla et al , 2021).…”

Acceptability of malunggay (Moringa oleifera) and squash (Cucurbita moschata) cookies

“…Malunggay (Moringa oleifera) and Squash (Cucurbita moschata) have been chosen to enhance the nutritional content of the cookies due to their affordability, accessibility, and ingredient richness. Also, a study by Nuzzo et al (2021) shows that adding Moringa leaf powder to cookies has potential benefits for children at risk of malnutrition. Dried leaf powder of M. oleifera contains more excellent nutritional value and, in some instances, up to ten times more specific nutrients when compared to fresh M. oleifera leaves (Islam et al, 2021).…”