Nutritional and Antioxidant Properties of <i>Moringa oleifera</i> Leaves in Functional Foods
<i>Moringa oleifera</i> 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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/8/1107 |
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| author | Rocío Peñalver Lorena Martínez-Zamora José Manuel Lorenzo Gaspar Ros Gema Nieto |
| author_facet | Rocío Peñalver Lorena Martínez-Zamora José Manuel Lorenzo Gaspar Ros Gema Nieto |
| author_sort | Rocío Peñalver |
| collection | DOAJ |
| description | <i>Moringa oleifera</i> 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, <i>Moringa oleifera</i> 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. |
| first_indexed | 2024-03-09T10:36:12Z |
| format | Article |
| id | doaj.art-65c8447d4434442294cd51790c7e9347 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:36:12Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-65c8447d4434442294cd51790c7e93472023-12-01T20:53:42ZengMDPI AGFoods2304-81582022-04-01118110710.3390/foods11081107Nutritional and Antioxidant Properties of <i>Moringa oleifera</i> Leaves in Functional FoodsRocío Peñalver0Lorena Martínez-Zamora1José Manuel Lorenzo2Gaspar Ros3Gema Nieto4Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30071 Espinardo, SpainDepartment of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30071 Espinardo, SpainCentro Tecnológico de la Carne de Galicia, Parque Tecnolóxico de Galicia, 32900 Ourense, SpainDepartment of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30071 Espinardo, SpainDepartment of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30071 Espinardo, Spain<i>Moringa oleifera</i> 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, <i>Moringa oleifera</i> 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.https://www.mdpi.com/2304-8158/11/8/1107moringamineralhealthnutritionchemical compositionbioaccessibility |
| spellingShingle | Rocío Peñalver Lorena Martínez-Zamora José Manuel Lorenzo Gaspar Ros Gema Nieto Nutritional and Antioxidant Properties of <i>Moringa oleifera</i> Leaves in Functional Foods Foods moringa mineral health nutrition chemical composition bioaccessibility |
| title | Nutritional and Antioxidant Properties of <i>Moringa oleifera</i> Leaves in Functional Foods |
| title_full | Nutritional and Antioxidant Properties of <i>Moringa oleifera</i> Leaves in Functional Foods |
| title_fullStr | Nutritional and Antioxidant Properties of <i>Moringa oleifera</i> Leaves in Functional Foods |
| title_full_unstemmed | Nutritional and Antioxidant Properties of <i>Moringa oleifera</i> Leaves in Functional Foods |
| title_short | Nutritional and Antioxidant Properties of <i>Moringa oleifera</i> Leaves in Functional Foods |
| title_sort | nutritional and antioxidant properties of i moringa oleifera i leaves in functional foods |
| topic | moringa mineral health nutrition chemical composition bioaccessibility |
| url | https://www.mdpi.com/2304-8158/11/8/1107 |
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