Characterisation of different parts from Moringa oleifera regarding protein, lipid composition and extractable phenolic compounds
Autor: | Bertrand Matthäus, Mohamed Abdelbaset Salama, Mostafa Owon, Mohamed Osman, Awatif Ibrahim |
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Rok vydání: | 2021 |
Předmět: |
chemistry.chemical_classification
amino acids Oils fats and waxes Antioxidant medicine.medical_treatment antioxidant activity Fatty acid moringa oleifera fatty acids Biochemistry Amino acid Moringa Oleic acid chemistry.chemical_compound chemistry Glycine medicine TP670-699 Food science Isoleucine Leucine ß-carotene-linoleic acid assay Agronomy and Crop Science Food Science |
Zdroj: | Oilseeds and fats, crops and lipids, Vol 28, p 45 (2021) |
ISSN: | 2257-6614 2272-6977 |
Popis: | 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. |
Databáze: | OpenAIRE |
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