Determination of the Dependence of Thermal Diffusivity with Moringa Concentration by Thermal Lens as a Sensitive Experimental Technique

Carbajal-Valdéz, R.; Jiménez-Pérez, J. L.; Gamboa-López, G.; Correa‐Pacheco, Zormy Nacary; Hernández-Aguilar, C.; Pérez-González, M.; García-Vidal, U. O.; Netzahual-Lopantzi, Ángel

doi:10.1007/s10765-020-02685-w

Cited by 11 publications

(3 citation statements)

References 29 publications

(34 reference statements)

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“…A study by Carbajal‐Valdéz et al . (2020) reported that the EDS analysis of Moringa oleifera leaf extract showed the presence of various elements such as potassium, calcium, sulphur, phosphorus, titanium, iron and copper.…”

Section: Resultsmentioning

confidence: 99%

“…Cl and Zn were present in 5% and 4.98%, respectively, whereas Fe, Mg and Ti were present in trace amounts. A study by Carbajal-Valdéz et al (2020) reported that the EDS analysis of Moringa oleifera leaf extract showed the presence of various elements such as potassium, calcium, sulphur, phosphorus, titanium, iron and copper.…”

Section: Fesem (Field Emission Scanning Electron Microscopy)mentioning

confidence: 99%

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Structural, thermal, techno‐functional and chemical characterization using Fourier Transform Infrared Spectroscopy, Gas‐Chromatography‐Mass Spectrophotometry, Thermogravimetric Analyser, Field Emission Scanning Electron Microscopy and Energy‐Dispersive X‐Ray Spectrometer of Moringa Oleifera flower powder

Jaglan,

Kaushik,

Kumar

et al. 2023

Int J of Food Sci Tech

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SummaryThe aim of this research is to characterise the physicochemical and techno‐functional properties of the Moringa oleifera flower powder, and various techniques were used in this regard, such as FTIR, GC–MS, TGA, FESEM, and EDS. The bulk and tapped density of the Moringa oleifera flower powder were found to be 0.44 ± 0.03 (g/cm3) and 0.51 ± 0.01 (g/cm3), respectively. The water absorption index and water solubility index were 10.60 ± 0.10 (g/g) and 8.70 ± 0.20 (%), respectively. The foaming capacity was found to be 15.20 ± 0.20 (%), and the foaming stability was 56.34 ± 0.10 (%). The total phenolic content of the Moringa oleifera flower extract was 15.97 ± 0.223 mg GAE/g, whereas the flavonoid content was 12.38 ± 0.321 mg QE/g. The antioxidant activity of the flower extract was measured by DPPH assay and was found to be 59.65%. The flower extract showed 11 mm and 8 mm of the zone of inhibition against Escherichia coli and Staphylococcus aureus, respectively, whereas, with antibiotic streptomycin, the zones of inhibition were found to be 20 and 18 mm, respectively. Based on the research findings, Moringa oleifera flower powder and extract can be used as food fortification, antioxidant, and antibacterial agents.

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Section: Resultsmentioning

confidence: 99%

Section: Fesem (Field Emission Scanning Electron Microscopy)mentioning

confidence: 99%

Structural, thermal, techno‐functional and chemical characterization using Fourier Transform Infrared Spectroscopy, Gas‐Chromatography‐Mass Spectrophotometry, Thermogravimetric Analyser, Field Emission Scanning Electron Microscopy and Energy‐Dispersive X‐Ray Spectrometer of Moringa Oleifera flower powder

Jaglan,

Kaushik,

Kumar

et al. 2023

Int J of Food Sci Tech

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“…UV-VIS spectroscopy has also been used to obtain absorbance spectra in other nutritional supplements as moringa, the bread additive used in this research. Carbajal et al (2020) obtained optical absorption spectra of moringa extracts at different concentrations (1.56, 3.12, 6.25 and 12.5 mg mL − 1). In the reported optical absorption spectra, from 200 nm to 400 nm wavelength, phenolic acids are found.…”

Section: Introductionmentioning

confidence: 99%

Photoacoustic characterization of wheat bread mixed with Moringa oleifera.

Hernández-Aguilar

Domínguez-Pacheco

Valderrama-Bravo

et al. 2021

Current Research in Food Science

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Photoacoustic spectroscopy is applied to evaluate the impact of Moringa at different concentrations (0, 1.25, 2.5, 5 and 10%) on the elaboration, sanity, texture, and color of wheat bread. It was found that: i) Photoacoustic signal amplitude values of bread significantly increase from 37 to 90% when moringa powder concentration raises from 1.25% to 10%, at 300 nm wavelength. ii) Comparing the photoacoustic signal values at 300, 330, and 370 nm wavelengths, produced by the different bread types, there were statistically significant differences. iii) The sanitary quality of bread mixed with a 2.5% of moringa is relatively higher than the ones obtained for other concentrations, such that the number of fungal colonies were reduced by 99% in comparison with the control bread without moringa, after six days of storage. Moringa at 2.5% of concentration could thus improve the sanitary quality of wheat bread. iv) The addition of moringa for making bread slows down its textural changes (hardness, elasticity, cohesiveness, resilience, and chewiness) during storage. v) Finally, the highest correlation between the photoacoustic amplitude and the moringa concentration occurs at the wavelengths of 300 and 330 nm, which could be related to significant changes in the content of flavonoids and phenolic acids.

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Determination of the Dependence of Thermal Diffusivity with Moringa Concentration by Thermal Lens as a Sensitive Experimental Technique

et al. 2020

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The use of photothermal techniques has become of special importance due to their versatile application in the thermal characterization of materials. Therefore, the thermal lens technique in the mismatched dual-beam mode is an alternative, sensitive and non-evasive tool that was used in this research to determine the thermal diffusivity of Moringa oleifera. The dual arrangement of the thermal lens technique is based on the use of an Ar + Xe excitation laser (422 nm) and a He-Ne laser (632 nm) test laser. Moringa solutions were prepared by green synthesis with different concentrations ranging from 1.56 mg•mL −1 , 3.12 mg•mL −1 , 6.25 mg•mL −1 to 12.50 mg•mL −1. Different optical techniques (UV-vis, FTIR, XPS and EDS) were used to characterize the Moringa leaf powders. Results showed that the increase of thermal diffusivity could be related to the presence of functional groups and metallic elements in Moringa elemental composition. In this work, it was found that the thermal diffusivity of Moringa increases with increasing concentration. This study will be useful for application in heat transport and drug release.

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Determination of the Dependence of Thermal Diffusivity with Moringa Concentration by Thermal Lens as a Sensitive Experimental Technique

Cited by 11 publications

References 29 publications

Photoacoustic characterization of wheat bread mixed with Moringa oleifera.

Determination of the Dependence of Thermal Diffusivity with Moringa Concentration by Thermal Lens as a Sensitive Experimental Technique

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