A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds

Mune, Martin Alain Mune; Nyobe, Emilienne Carine; Bassogog, Christian Bakwo; Minka, Samuel René

doi:10.1080/23311932.2016.1213618

Cited by 23 publications

(11 citation statements)

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“…In another study, the protein content level in dry leaves varied from 25.0% to 30.99% (Brilhante et al, 2017;Korsor et al, 2017). A considerable number of reports have demonstrated that its leaves are outstandingly protein rich in contrast to other plant leaves, and these are explored for various food applications (Mune et al, 2016). The protein quality is exceptionally high for Moringa, and actually, it relates to the milk and egg (9.8 g protein/100 g of crude leaves, corresponds to approx.…”

Section: Leavesmentioning

confidence: 98%

“…Further, the availability of lysine is considerably higher in leaf flour (3.78 g/16 g N) than seed flour (1.30 g/16 g N). Therefore, it is looked as the minimal cost protein source, particularly for the developing countries considering the low-income group (Mune et al, 2016). Additionally, Moringa leaves have low calorific value and can be utilized in the eating regimen of the obese.…”

Section: Leavesmentioning

confidence: 99%

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Nutritional significance and therapeutic potential ofMoringa oleifera: The wonder plant

Arora

2021

J Food Biochem

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Moringa oleifera is a multi-purpose plant and a comprehensive source of dietary components such as proteins, essential amino acids, vitamins, antioxidants, etc. The plant is also a rich source of other bioactive components, including flavonoids, glucosinolates, isothiocyanates, alkaloids, terpenoids, phenolics, etc. Incorporating M. oleifera in diet can improve the nutritional status of pregnant and nursing mothers and helps to combat malnutrition and iron deficiency anemia (IDA) among children. The phytochemicals and secondary metabolites, especially the polyphenolic compounds from Moringa, have a significant free-radical scavenging effect attributed to this plant's therapeutic potential. Investigations targeting to explore M. oleifera for its nutritional makeup, novel bioactive components, and analysis of their health-promoting attributes have received much attention. This review demonstrates an overview of recent (past ten years) advancements and patenting activity in discovering different parts of M. oleifera plant for providing adequate nutritive and bioactive components.The pharmacological potential and action mechanisms of M. oleifera in many diseases like diabetes mellitus, cancer, hypertension, ulcer, etc., are also discussed. Practical applicationsMoringa oleifera is a vital plant that has a varied set of nutritional and therapeutic properties. The indigenous components of Moringa can treat humankind of its diseases and contribute to overall health. The qualitative and functional characteristics of its components indicate possible commercial exploitation of this high-value plant by utilizing its plant parts in many proprietary medicines and nutraceuticals. In conclusion, the Moringa plant needs to be used commercially. It can lead to tremendous economic development if the industries and researchers exploit its potential for highly nutritional super food and therapeutic application by undertaking further research to corroborate earlier studies.

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Section: Leavesmentioning

confidence: 98%

Section: Leavesmentioning

confidence: 99%

Nutritional significance and therapeutic potential ofMoringa oleifera: The wonder plant

Arora

2021

J Food Biochem

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“…Due to its expressive nutritional potential, M. oleifera has been used in dietary formulations for the enrichment of everyday food, aiming at replacing nutrients in cases of malnutrition and anemia [ 149 , 153 ]. Given the phytochemical composition and nutritional value of M. oleifera demonstrated in vitro and in vivo, the use of this medicinal plant can positively impact the nutritional status in humans [ 16 , 154 ].…”

Section: Current Status Of Knowledgementioning

confidence: 99%

Do Bioactive Food Compound with Avena sativa L., Linum usitatissimum L. and Glycine max L. Supplementation with Moringa oleifera Lam. Have a Role against Nutritional Disorders? An Overview of the In Vitro and In Vivo Evidence

et al. 2021

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Functional clinical nutrition is an integrative science; it uses dietary strategies, functional foods and medicinal plants, as well as combinations thereof. Both functional foods and medicinal plants, whether associated or not, form nutraceuticals, which can bring benefits to health, in addition to being included in the prevention and treatment of diseases. Some functional food effects from Avena sativa L (oats), Linum usitatissimum L. (brown flaxseed), Glycine max L. (soya) and Moringa oleifera have been proposed for nutritional disorders through in vitro and in vivo tests. A formulation called a bioactive food compound (BFC) showed efficiency in the association of oats, flaxseed and soy for dyslipidemia and obesity. In this review, we discuss the effects of BFCs in other nutritional disorders, as well as the beneficial effects of M. oleifera in obesity, cardiovascular disease, diabetes mellitus type 2, metabolic syndrome, intestinal inflammatory diseases/colorectal carcinogenesis and malnutrition. In addition, we hypothesized that a BFC enriched with M. oleifera could present a synergistic effect and play a potential benefit in nutritional disorders. The traditional consumption of M. oleifera preparations can allow associations with other formulations, such as BFCs. These nutraceutical formulations can be easily accepted and can be used in sweet preparations (fruit and/or vegetable juices, fruit and/or vegetable vitamins, porridges, yogurt, cream, mousses or fruit salads, cakes and cookies) or savory (vegetable purees, soups, broths and various sauces), cooked or not. These formulations can be low-cost and easy-to-use. The association of bioactive food substances in dietary formulations can facilitate adherence to consumption and, thus, contribute to the planning of future nutritional interventions for the prevention and adjuvant treatment of the clinical conditions presented in this study. This can be extended to the general population. However, an investigation through clinical studies is needed to prove applicability in humans.

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“…Chaya leaves showed higher protein content (32.09 ± 0.48 %) compared with chaya (Cnidoscolus aconitifolius) leaves at different ages of regrowth (~27 %), [25] and other leafy vegetables like lettuce, spinach, and moringa (19 %, 23 %, and 18 % respectively). [26,27] Ash content, which represents mineral content, was slightly lower than Cnidoscolus aconitifolius (~10 %). Both ash and fiber content were similar to the reported values for Eruca vesicaria leaves (9.3 % of ash content and 6 % of fiber); however, the chemical composition is different in other leafy vegetables, for example, amaranth (Amaranthus cruentus) and spinach (Spinacia oleracea) have approximately 16 -18 % of ash content and 14 -16 % of fiber, considerably higher than the results found in chaya leaves.…”

Section: Proximate Analysismentioning

confidence: 99%

Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption

Rodrigues

Metri-Ojeda

Díaz³

et al. 2021

J. Mex. Chem. Soc.

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Abstract. Chaya (Cnidoscolus chayamansa) is an edible leafy vegetable consumed in the southeast region of México and Central America; it is mainly appreciated for its protein content and bioactive compounds, such as polyphenols. In this work, chaya leaves were nutritionally characterized and used for the production of protein concentrates. The nutritional quality (amino acids, protein efficiency, and bioavailability) and structure by SDS-PAGE, Fourier Transform Infrared Spectroscopy (FTIR), and Differential Scanning Calorimetry (DSC) of protein were analyzed. Additionally, the amount of some polyphenolic compounds were identified by LC-MS/MS. Electrophoretic bands from RuBisCO protein subunits at 10 kDa and 50 kDa were observed. FTIR identified the typical protein footprint of secondary structure and DSC measurements showed a denaturation temperature ~57 °C. Protein concentrates with a purity of 63.52 ± 0.69 % showed higher bioavailability than the control diet, and the essential amino acids met the FAO requirements without limiting amino acids. From the total polyphenol content, 14.8 % corresponded to anthocyanidins, 61.0 % hydroxycinnamic acids, 6.9 % hydroxybenzoic acids, and 17.2 % flavonols. Chaya leaves are a potential low-cost underutilized alternative source for the production of nutritional compounds for functional food product development for human nutrition. Resumen. La chaya (Cnidoscolus chayamansa), es una hoja comestible que se consume en las regiones del sureste de México y Centroamérica, es apreciada principalmente por su contenido de proteínas y compuestos bioactivos, tales como los polifenoles. En este trabajo, las hojas de chaya fueron caracterizadas nutricionalmente y utilizadas para la producción de concentrados proteicos. Se estudió la calidad nutrimental de la proteína (aminoácidos, eficiencia proteica y biodisponibilidad) y algunas características estructurales mediante técnicas analíticas como SDS-gel electroforesis, espectroscopía de infrarrojo por la transformada de Fourier (FTIR) y calorimetría diferencial de barrido (DSC). Asimismo, se determinó la cantidad total de polifenoles y se identificó el perfil de polifenoles mediante LC-MS/MS. Se observaron las bandas electroforéticas correspondientes a las subunidades de la proteína RuBisCO a 10 kDa y 50 kDa. En el FTIR se identificó el espectro típico de la estructura secundaria de la proteína y DSC mostró una temperatura de desnaturalización ~57 °C. Los concentrados de proteína con pureza ~63.52 ± 0.69 % mostraron mayor biodisponibilidad que el control y la cantidad de aminoácidos esenciales cumplieron con los requerimientos de la FAO sin aminoácidos limitantes. Del total del contenido de polifenoles, 14.8 % correspondieron a las antocianidinas, 61.0 % a ácidos hidroxicinámicos, 6.9 % a ácidos hidroxibenzoicos y 17.2 % a flavonoles. Las hojas de chaya pueden ser una fuente potencial alternativa para la producción de compuestos nutrimentales para el desarrollo de productos alimentarios funcionales para la nutrición humana.

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A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds

Cited by 23 publications

References 22 publications

Nutritional significance and therapeutic potential ofMoringa oleifera: The wonder plant

Nutritional significance and therapeutic potential ofMoringa oleifera: The wonder plant

Do Bioactive Food Compound with Avena sativa L., Linum usitatissimum L. and Glycine max L. Supplementation with Moringa oleifera Lam. Have a Role against Nutritional Disorders? An Overview of the In Vitro and In Vivo Evidence

Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption

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