Nutritional characterization of Moringa oleifera leaves, seeds, husks and flowers from two regions of Mexico

Abstract

Moringa oleifera (MO) is a native tree species found in the south of the Himalayas, India, Bangladesh, Afghanistan and Pakistan that is used commercially to produce tea, animal fodder and herbal medicines. The aim of the present study was to determine the nutritional characteristics of different parts of the MO plant from two regions of Mexico (States of Guerrero and Sonora). The proximal composition analyses (protein, lipids, ashes and fiber) were carried out according to the methods of the Association of Official Analytical Chemists (AOAC), and the antioxidant capacity and phenolic compounds were determined by spectrophotometric methods. Protein (38.5%) and lipid contents (42.2%) were higher in MO seeds compared to other plant parts. These results were similar between the two regions of Mexico that were evaluated. MO flowers from Guerrero showed the highest content of phenols and tannins (1908.71 mg Gallic Acid Equivalents (GAE) 100 g-1, 220.27 mg Catechin Equivalents (CE) 100 g-1, respectively) while MO leaves from Sonora showed the highest flavonoid content (2859 mg GAE 100 g-1). The Trolox Equivalent Antioxidant Capacity (TEAC) analysis showed that MO husks obtained from Guerrero had the highest antioxidant capacity (224.45 μmol Trolox Equivalents (TE) g-1). The Oxygen Radical Absorbance Capacity (ORAC) test showed that MO flowers from Guerrero had the high- est antioxidant capacity (382 μmol (TE) g-1). The differences between MO from the two different regions reported in this attributed to factors such as soil type, climatic conditions and the growing region.

Structural, thermal, techno‐functional and chemical characterization using Fourier Transform Infrared Spectroscopy, Gas‐Chromatography‐Mass Spectrophotometry, Thermogravimetric Analyser, Field Emission Scanning Electron Microscopy and Energy‐Dispersive X‐Ray Spectrometer of Moringa Oleifera flower powder

“…The results indicated that Moringa oleifera flower powder is a good source of fibre, proteins and carbohydrates. These results were compared with the results reported by Guzmán-Maldonado et al (2020), in which the protein content of Moringa oleifera flowers was 14.94%, the ash content was 8.86% and the carbohydrate content was 57.88%. Proximate analysis of Moringa oleifera flower powder done by Arise et al (2014) showed significant differences in protein, fat, fibre, ash and carbohydrate contents of the flower powder such as protein (25.16%), fat (1.57%), fibre (7.55%), ash (6.01%) and carbohydrates (53.67%).…”

“…These results were compared with the results reported by Guzmán‐Maldonado et al . (2020), in which the protein content of Moringa oleifera flowers was 14.94%, the ash content was 8.86% and the carbohydrate content was 57.88%. Proximate analysis of Moringa oleifera flower powder done by Arise et al .…”

“…Proximate analysis of Moringa oleifera flower powder done by Arise et al (2014) showed significant differences in protein, fat, fibre, ash and carbohydrate contents of the flower powder such as protein (25.16%), fat (1.57%), fibre (7.55%), ash (6.01%) and carbohydrates (53.67%). This difference could be because of climatic differences, soil type, genetic factors or the plant's age (Guzmán-Maldonado et al, 2020).…”

Human consumption, nutritional value and health benefits of Moringa (Moringa oleifera Lam.): a review

“…These values are even higher than the ones observed in leaves, which are currently the most commercialized part of the plant. 23 Leaves contained more than two times as much protein (29-36%) compared to pods (11-15%). Similarly, nutrients including calcium and iron are significantly higher in leaves (2314-3487 ppm and 276-418 ppm, respectively) than in pods (2017-2032 ppm and 61-68 ppm, respectively).…”

Effect of harvest timing and plant parts on the nutritional and chemical profile of five potential fodder plants found in eastern coast of United Arab Emirates

“…The findings of 19 showed that the leaves of Chenopodium quinoa had more important protein than the grains, as well as inorganic nutrients. Corroborating observations were addressed by 21 in the leaves, flowers, and seeds of Moringa oleifera.…”