Publication: Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods
Authors
Lorenzo Rodríguez, J. M. ; Ros Berruezo, Gaspar Francisco ; Nieto Martínez, Gema ; Peñalver, R. ; Martínez Zamora, Lorena
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DOI
doi.org/10.3390/foods11081107
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info:eu-repo/semantics/article
Description
©<2022>. This manuscript version is made available under the CC-BY- 4.0 license http://creativecommons.org/licenses/by/4.0/
This document is the Published Manuscript version of a Published Work that appeared in final form in Foods.
To access the final edited and published work see doi.org/10.3390/foods11081107
Abstract
Moringa oleifera is a tree cultivated originally in northern India, whose ancient use as a medicine has demonstrated its antioxidant and anti-inflammatory properties. Due to its richness in minerals and macronutrients, the antioxidant capacity and the mineral bioaccesibility were assessed. In addition, the chemical composition, amino acid, fatty acid, and mineral content were also evaluated. The performed analysis reported a high content of proteins and low content of lipids in the chemical composition. Regarding the mineral content, Ca and Fe presented high bioaccessibility; K, S, Ca, and Fe being the most concentrated elements. The obtained values using FRAP, ABTS, and ORAC methods showed high antioxidant capacity, directly related to the increased content of phenolic compounds. In view of the results, Moringa oleifera can be incorporated into the diet as a functional ingredient or as a fortifier of any kind of food. The important source of minerals, phenolics, proteins, unsaturated fats, and folates make it an excellent extract with beneficial properties.
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Citation
Foods, nº 11 (8)
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