2022
DOI: 10.3390/foods11233762
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Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains

Abstract: Solid-state fermentation (SSF) is widely recognised as a technique to increase the bioactive potential and nutritional value of plant materials. However, the effect of this biotreatment differs for individual substrates. This study aimed to evaluate the impact of SSF with filamentous fungi (Rhizopus, Aspergillus, and Neurospora) on a moringa leaf phenolic profile, antioxidant activity, and amino acid composition. A total of 43 phenolic compounds were determined in the dried leaves analysed by HPLC-ESI-TOF-MS. … Show more

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Cited by 3 publications
(2 citation statements)
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“…The amino acid composition was determined following the method described by Starzyńska-Janiszewska et al [ 18 ]. The samples were placed in a 6 mol/L hydrochloric acid solution containing 0.5% phenol and incubated at 110 °C in an oven for 24 h. The resulting hydrolyzed products were dissolved in a sodium citrate buffer solution.…”
Section: Methodsmentioning
confidence: 99%
“…The amino acid composition was determined following the method described by Starzyńska-Janiszewska et al [ 18 ]. The samples were placed in a 6 mol/L hydrochloric acid solution containing 0.5% phenol and incubated at 110 °C in an oven for 24 h. The resulting hydrolyzed products were dissolved in a sodium citrate buffer solution.…”
Section: Methodsmentioning
confidence: 99%
“…Moringa oleifera is richer in vitamin C than some fruits and plants [7]. According to related studies, 17 amino acids can be detected in the dried leaves of M. oleifera [8]. M. oleifera can thrive in tropical regions and has a wide range of adaptations to different ecological conditions, even drought and frost [9].…”
Section: Introductionmentioning
confidence: 99%