Proximate Composition, Amino and Fatty Acid Profiles and Element Compositions of Four Different Moringa Species

Abstract

Several species of trees belong to the genus Moringa, but only one, Moringa oleifera (Lam.), has been intensively studied. No data has been published so far on the nutritional properties of M. stenopetala, M. drouhardii or M. hildebrandtii. In this study, kernels and leaves of M. oleifera, M. stenopetala, M. drouhardii and M. hildebrandtii have been analysed for their protein, fat, amino acid, fatty acid and macro-and microelements and discussed in relation to the known nutritional requirements of a young child. This study suggests that Moringa leaves, especially those of M. oleifera, are a suitable source of amino acids, vitamins and several elements but not for lipids and fatty acids. Moringa kernels are less suited as vegetable but are a suitable source for oils with M. oleifera seeds showing the best kernel to shell ratio.

The Potential of Some Moringa Species for Seed Oil Production

“…oleifera is the unique species for which cultivation practices have been developed and reported in the literature [27,37]. Cultivation and propagation information on the other Moringa species are very restricted [38]. Therefore, in the absence of cultivation practices of other species, and with the growing demands by local populations, wild-harvest and over-browsing is decimating natural tree resources [27].…”

“…Moringa is widely known as the "Never Die" plant because of its large-scale adaptability to climate, soil and other environmental variations [39]. M. oleifera grows in almost all types of soils, except stiff, heavy clays, and it does not tolerate stagnant water or frequent flooding [38]. It grows well in sandy or loamy soils with a slightly acidic to highly alkaline pH, a rainfall range of 250-3000 mm and a temperature range of 25-35 • C [40].…”

Biological, nutritional, and therapeutic significance of Moringa oleifera Lam

“…MO leaves are rich source of essential amino acids, higher than adequate with the standards of WHO, FAO, and UNO recommendations for small children and approximately equal to soyabean seeds in terms of digestibility score (Fuglie, ). As per the study conducted by Al‐Juhaimi, Ghafoor, Mohamed Ahmed, et al (), amino acids profile in leaves and seeds (g/100 g, respectively) of MO is glumatic acid (2.660 ± 0.13; 3.724 ± 0.18), aspartic acid (2.185 ± 0.06; 3.059 ± 0.02), leucine (2.070 ± 0.15; 2.898 ± 0.22), arginine (1.820 ± 0.06; 2.548 ± 0.08), alanine (1.605 ± 0.33; 2.247 ± 0.46), phenylalanine (1.595 ± 0.06; 2.233 ± 0.09), lysine (1.540 ± 0.14; 2.156 ± 0.20), glycine (1.450 ± 0.11; 2.030 ± 0.16), valine (1.345 ± 0.12; 1.883 ± 0.17), proline (1.280 ± 0.11; 1.792 ± 0.16), threonine (1.265 ± 0.13; 1.771 ± 0.19), isoleucine (1.155 ± 0.03; 1.617 ± 0.05), serine (1.060 ± 0.04; 1.484 ± 0.06), tyrosine (0.915 ± 0.08; 1.281 ± 0.11), histidine (0.730 ± 0.03; 1.022 ± 0.04), hydroxylysine (0.690 ± 0.04; 0.966 ± 0.06), methionine (0.560 ± 0.08; 0.784 ± 0.12), tryptophan (0.510 ± 0.03; 0.714 ± 0.04), cysteine (0.280 ± 0.04; 0.392 ± 0.06), taurine (0.105 ± 0.02; 0.147 ± 0.03), hydroxyproline (0.100 ± 0.01; 0.140 ± 0.02), and ornithine (0.060 ± 0.01; 0.084 ± 0.02), whereas glutamic acid, aspartic acid, argentine, proline, and glycien are major amino acids in seed kernel (Stadtlander & Becker, ). A very recent study (Pasha et al, ) carried out for quantification of the important molecules in different parts of the tree and an understanding of the protein chain reaction that leads to creation of such molecules.…”

“…They reported higher crude protein and essential amino acid content in seeds than leaves. Unsatuarted fatty acids shared 73.1% of MO seed oil (Stadtlander & Becker, ), and 28 minerals were reported in seed kernel. Aja et al () isolated five main constituents, that is, oleic acid (84%), L‐(+)‐ascorbic acid‐ 2,6‐dihexadecanoate (9.80%), 9‐octadecenoic acid (1.88%), methyl ester‐hexadecanoic acid (1.31%), and 9‐octadecenamide (0.78%) from methanolic extract of seeds.…”

“…Out of 13 species, M . oleifera is well known for high amount of nutrients such as proteins with a quality equal to that of meat, milk, and eggs (Fuglie, ), fat, fiber, carbohydrate, vitamins, and essential amino acids (Stadtlander & Becker, ). Due to less lipid content, MO leaves can be used in diet routine of the obese (Berkovich et al, ).…”