Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods

Abstract

Moringa oleifera is a tree cultivated originally in northern India, whose ancient use as a medicine has demonstrated its antioxidant and anti-inflammatory properties. Due to its richness in minerals and macronutrients, the antioxidant capacity and the mineral bioaccesibility were assessed. In addition, the chemical composition, amino acid, fatty acid, and mineral content were also evaluated. The performed analysis reported a high content of proteins and low content of lipids in the chemical composition. Regarding the mineral content, Ca and Fe presented high bioaccessibility; K, S, Ca, and Fe being the most concentrated elements. The obtained values using FRAP, ABTS, and ORAC methods showed high antioxidant capacity, directly related to the increased content of phenolic compounds. In view of the results, Moringa oleifera can be incorporated into the diet as a functional ingredient or as a fortifier of any kind of food. The important source of minerals, phenolics, proteins, unsaturated fats, and folates make it an excellent extract with beneficial properties.

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

“…Nevertheless, a huge variation in the data exists which is related with factors previously discussed [ 40 ]. For example, Peñalver et al [ 49 ], observed an average Mn concentration of 72.1 mg/kg, a value very close to ours, while their Ca levels do not reach 15000 mg/kg. Kumssa et al [ 33 ] measured 18300 mg/kg Ca while our data has an average value of 24000.…”

Enhancement of shelf life of moringa bread using Prosopis juliflora extract and gamma radiation

“…Antioxidant‐rich moringa leaves mainly possess isothiocyanates responsible for the anticarcinogenic, antidiabetic, and antibiotic properties of the leaf. The presence of a balanced level of amino acids, vitamins (Vit A, C), and antioxidants make the moringa leaves a potential ingredient for the formulation of functional foods (Awad et al, 2022; Peñalver et al, 2022; Singh et al, 2015). Phytochemicals or polyphenolic compounds like flavonoids, saponins, alkaloids, sterols, tannins, and reducing sugars are present in moringa together with anticarcinogenic agents such as glucosinolates, glycoside compounds, and isothiocyanates (Gandji et al, 2018).…”

The Oil Formulation Derived from Moringa Oleifera Seeds Ameliorates Behavioral Abnormalities in Water-immersion Restraint Stress Mouse Model

“… 26 Similarly, MO leaves extract seemed to have a potential cognitive enhancer via the decreased oxidative stress and the enhanced cholinergic function. 24 , 25 , 54 , 55 …”

“…26 Similarly, MO leaves extract seemed to have a potential cognitive enhancer via the decreased oxidative stress and the enhanced cholinergic function. 24,25,54,55 In our study, we evaluated the activity of AChE and mRNA expression level of BDNF in hippocampus tissue of the mice. Central cholinergic system particularly in hippocampus plays a significant role in regulation of learning and memory, and it was reported that chronic predictable stress influenced the AChE activity in hippocampus along with the impairment of cognitive function.…”