Nutritional quality and safety of moringa (Moringa oleifera Lam., 1785) leaves as an alternative source of protein and minerals

Jaroszewska, Anna; Biel, Wioletta; Łysoń, Ewelina

doi:10.5601/jelem.2016.21.3.1249

Cited by 4 publications

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“…The growth‐promoting effects of M . oleifera may be explained as moringa is a rich source of both macronutrients, for example proteins, fats and crude fibres (Francis et al, 2001), as well as contains lofty microelements (phosphorus, potassium, sodium, calcium, magnesium, zinc, iron, manganese and copper) (Biel et al, 2017) which are thought to increase fish growth indices. Moringa leaf has a high crude protein content of about 260 g/kg leaf, of which about 87% is a true protein (Makkar & Becker, 1996).…”

Section: Discussionmentioning

confidence: 99%

Investigations on the influence of Moringa oleifera on the growth, haematology, immunity and disease resistance in Oreochromis niloticus with special reference to the analysis of antioxidant activities by PAGE electrophoresis

Elgendy

Awad

Darwish

et al. 2021

Aquaculture Research

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The study aimed to evaluate the effect of dietary inclusions of Moringa oleifera on the growth, haematology, antioxidant activities, immunity, and protection against Aeromonas hydrophila in Oreochromis niloticus. Diets supplemented with 0.5% or 1% of either crude moringa (CM) powder or alcoholic moringa extracts (AME) were used.Weight gain (WG), specific growth rate (SGR), and haematological parameters (RBCs count, Hb content and HCT %) were significantly improved (p < 0.05) with feeding CM than control fish, meanwhile they decreased significantly (p < 0.05) in AME treatments. The feeding of CM significantly improved WBCs and lymphocyte counts (p < 0.05). Cholesterol and triglycerides showed no significant changes (p > 0.05) in CM treatments, but they significantly increased in fish fed 0.5% AME. Liver and kidney functions (ALT, AST, uric acid and creatinine) were not relatively affected by moringa treatments. The non-specific immune responses of fish fed CM showed significant (p < 0.05) improvement, including serum proteins, lysozyme activity, and antiprotease activity. Peroxidase activity (POX) and Cytochrome P450 (CYP) were increased significantly (p ˂ 0.05) with CM and in 0.5% AME treatment. Superoxide dismutase (SOD) and Catalase (CAT) showed insignificant changes (p > 0.05). Antioxidant activities were also analysed by staining on polyacrylamide gel electrophoresis. Challenge experiment indicated higher survivability of fish fed moringa-supplemented diets.The survivability was found the highest (80%) in the group fed with 0.5% CM. These results indicate that dietary supplementation with crude M. oleifera enhances the growth, antioxidant activities, immune competence and potentiates resistance against A. hydrophila in O. niloticus, with the greatest effects of 0.5% crude M. oleifera.

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Section: Discussionmentioning

confidence: 99%

Investigations on the influence of Moringa oleifera on the growth, haematology, immunity and disease resistance in Oreochromis niloticus with special reference to the analysis of antioxidant activities by PAGE electrophoresis

Elgendy

Awad

Darwish

et al. 2021

Aquaculture Research

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Effect of moringa leaf extract on the mineral composition of radish (Raphanus sativus) storage organs and green bean (Phaseolus vulgaris) pods

Bertling¹,

Mabaso²

2021

Acta Hortic.

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Glycemic properties of soursop-based ice cream enriched with moringa leaf powder

Ademosun

2021

Foods and Raw Materials

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Introduction. Diabetes is a common disease all over the world that is often a cause of mortality. Ice cream is popular in many countries. However, sugar and fat in its composition makes ice cream a high-caloric product. Soursop (Annona muricata L.) and moringa (Moringa oleifera L.), African medicinal plants, contain natural sugars and are rich in phytochemicals. We aimed to produce ice cream with these plants and evaluate its remedial properties. Study objects and methods. The study featured ice cream purchased in a local store (control sample) and soursop ice cream with moringa leaf powder (experimental samples). The experimental ice cream samples included ice cream with soursop, ice cream with soursop and 0.1 g of moringa, and ice cream with soursop and 1 g of moringa. The antioxidant properties, glycemic indices, amylose and amylopectin contents, as well as α-amylase and α-glucosidase inhibitory properties of the samples were determined using the standard methods. Results and discussion. Comparing with the other samples, ice cream with 1 g of moringa showed the highest total phenol and flavonoid contents, ABTS scavenging ability, DPPH radical scavenging ability, hydroxyl scavenging ability, ferric reducing antioxidant properties, and lowest glycemic index. Sensory evaluation revealed a lower overall acceptability of the experimental samples compared to the control ice cream. This could be due a peculiar taste of moringa (the formulation did not include sugar). Conclusion. Ice cream based on soursop and moringa can be a good alternative to sugar-sweetened ice cream due to its antioxidant properties, low glycemic index, and acceptable sensory attributes.

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Nutritional quality and safety of moringa (Moringa oleifera Lam., 1785) leaves as an alternative source of protein and minerals

Cited by 4 publications

References 0 publications

Investigations on the influence of Moringa oleifera on the growth, haematology, immunity and disease resistance in Oreochromis niloticus with special reference to the analysis of antioxidant activities by PAGE electrophoresis

Investigations on the influence of Moringa oleifera on the growth, haematology, immunity and disease resistance in Oreochromis niloticus with special reference to the analysis of antioxidant activities by PAGE electrophoresis

Effect of moringa leaf extract on the mineral composition of radish (Raphanus sativus) storage organs and green bean (Phaseolus vulgaris) pods

Glycemic properties of soursop-based ice cream enriched with moringa leaf powder

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