article · OCL
Analysis of different Moringa oleifera parts, including whole seeds, kernels, seed coats, pods, and leaves, reveals notable nutritional and biochemical variations. Protein levels vary across the plant, reaching the highest concentration in kernels, followed by whole seeds and leaves, with amino acid profiles adequate to meet dietary requirements. Seed fractions contain substantial oil, primarily composed of oleic acid. Leaves possess high amounts of essential minerals such as phosphorus, potassium, magnesium, and iron, alongside the greatest total phenolic content. Solvents such as aqueous ethanol and methanol extract the highest phenolic yields from leaves, correlating with strong antioxidant performance and the most effective delay of lipid oxidation compared to pods and coats. These compositional profiles enable the assessment of these raw materials for prospective use as food ingredients.
Moringa oleifera offers a valuable plant-based source of proteins, healthy fats, and natural antioxidants. Understanding the exact nutritional and chemical breakdown of distinct plant parts helps identify how specific fractions, from protein-rich kernels to antioxidant-dense leaves, can be harnessed to address dietary deficiencies and provide natural alternatives to synthetic food additives.
The findings suggest applications in the food industry, including protein supplementation, edible oil production, and natural preservative extracts to extend shelf life. Food manufacturers and ingredient processors are the primary end users. Based on the abstract, this work represents early-stage laboratory characterisation, meaning substantial product formulation, safety evaluation, and pilot testing are needed before commercial use.
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Fatty acids, amino acids, as well as total phenolic content and antioxidant activities, were presented from Moringa oleifera different parts (whole seeds, kernels, coats, pods and leaves). The investigated parts were a good source of protein (29.2, 37.8, 11.9, 10.1 and 22.8 g/100 g for whole seeds, kernels, coats, pods and leaves, respectively) with isoleucine, leucine, arginine, glycine, glutamine and tyrosine as amino acids in sufficient amount to meet the nutritional needs. Moringa seeds are also rich in oil. Oleic acid was the most abundant fatty acid in moringa seeds (66.2 and 65.8% for whole seeds and kernels, respectively). Leaves were rich in minerals such as P, K, Mg and Fe with the highest amount of total phenolic content. 70% ethanol, 80% methanol or water showed the highest yield with of total phenolic content from leaves reaching 11.8, 11.3 and 8.9 mg GAE/g, respectively. The lowest ED50 values were reported for extracts of leaves obtained by 70% ethanol and 80% methanol (0.51 and 0.54 mg), respectively, indicating more antioxidant activity than for the other solvents. For the ß-carotene-linoleic acid assay, leaves extract showed also the strongest effect for delaying the oxidation followed by extracts from pods and coats in a comparison with the control without antioxidants. From this comprehensive investigation of the different parts of MO, an assessment of the raw materials regarding their application as food is possible.
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DOI: 10.1051/ocl/2021035
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