Ethanolic extracts of Moringa oleifera Lam.

Nascimento, Jaqueline A.; Araújo, Kassandra L. G. V.; Epaminondas, Poliana S.; Souza, Alline; Magnani, Marciane; Souza, A. L.; Soledade, L. E. B.; Queiroz, Neide; Souza, A. G.

doi:10.1007/s10973-013-3045-z

Cited by 15 publications

(4 citation statements)

References 23 publications

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“…The quantitative estimations of the polyphenols have shown that the Lombardia samples contained a higher amount of chlorogenic acid (479.53 ± 16.24 g/g), rutin (845.25 ± 18.83 g/g), and luteolin (94.27 ± 7.6 g/g), whereas the San Pedro samples had higher amounts of apigenin (24.41 ± 2.16 g/g). Our results are consistent with those from previous studies, which strongly suggest that M. oleifera may be an important source of natural antioxidants [67,68]. Previous phytochemical investigations have identified five flavonols in M. oleifera, including gallic acid, chlorogenic acid, rutin, ellagic acid, ferulic acid, quercetin, and kaempferol [13,36]; however, only quercetin, kaempferol, gallic acid, and chlorogenic acid were found in all the studies.…”

Section: Discussionsupporting

confidence: 93%

Nutritional Content and Elemental and Phytochemical Analyses ofMoringa oleiferaGrown in Mexico

Valdez-Solana

Mejía-García

Téllez‐Valencia

et al. 2015

Journal of Chemistry

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Moringa oleiferais a tree distributed in Mexican semiarid and coastal regions.M. oleiferais used in practice in the treatment of various diseases and is available without a medical prescription, often in the form of an herbal infusion for everyday use. The aim of the present study was to evaluate the chemical composition and nutritional values of driedM. oleiferaleaf powder collected from two different regions in Mexico. All samples ofM. oleiferaexhibited moisture levels varying from 3.06 to 3.34%, lipids from 10.21 to 10.31%, fiber from 7.29 to 9.46%, ashes from 10.71 to 11.18%, crude protein from 10.74 to 11.48%, and carbohydrates from 54.61 to 57.61%. The predominant mineral elements in the leaf powder according to ICP-MS were Ca (2016.5–2620.5 mg/100 g), K (1817–1845 mg/100 g), and Mg (322.5–340.6 mg/100 g). The HPLC analysis indicated the presence of phenolic acids (gallic and chlorogenic acids) and flavonoids (rutin, luteolin, quercetin, apigenin, and kaempferol). We concluded that LombardiaM. oleiferasamples could be employed in edible and commercial applications. Our results showed that the highest mean value of As from the San Pedro samples exceeds the recommended level and may constitute a health hazard to consumers.

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Section: Discussionsupporting

confidence: 93%

Nutritional Content and Elemental and Phytochemical Analyses ofMoringa oleiferaGrown in Mexico

Valdez-Solana

Mejía-García

Téllez‐Valencia

et al. 2015

Journal of Chemistry

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“…Thermal processing of food produces reactions, such as Maillard, caramelization, or hydrolysis, which can affect the color in extruded products. Melanoidins are represented by dark color pigments [38][39][40]. Until now, the effect of the extrusion process on the color of fibrous materials, such as the shell, has not been researched.…”

Section: Physical Characterizationmentioning

confidence: 99%

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

et al. 2019

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The pecan (Carya illinoinensis) nut shell is an important byproduct of the food processing industry that has not been previously explored as an antioxidant compound. This work aims to study the effect of the extrusion temperature and screw speed on the moisture content, water and oil absorption index, water solubility index, color, phenolic compounds, condensed tannin compounds, and antioxidant activity of pecan nut shell extrudates. Extrusion variables were adjusted using a response surface methodology. Extrusion, performed at 70 °C and 150 rpm, almost doubled the concentration of polyphenols in the non-extruded shell and significantly increased radical scavenging activity. Compounds in extrudates, performed at 70 °C and 150 rpm, were quantified by high-performance liquid chromatography (HPLC) with a diode-array detector (DAD) and identified by liquid chromatography coupled with time-of-flight mass spectrometry (LC-MSD-TOF). Extrusion significantly increased most phenolic acid compounds, including gallic acid, ellagic acid pentose, ellagic acid, dimethyl ellagic acid rhamnoside, and dimethyl ellagic acid. The soluble fiber in extrudates was more than three-fold higher than in the control. Therefore, extrusion at 70 °C and 150 rpm increased the concentration of phenolic compounds, antioxidant activity, and total dietary and soluble fiber. Our findings support the notion that extruded pecan nut shell can be used in clean-label products and improve their nutraceutical value.

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“…In this regard, results obtained in the Rancimat or oxidative stability test, where a longer period of induction of oxidation was observed in the Moringa leaves analysed, suggest they have a high protection factor against oxidation. Nascimento et al [38], also studied the oxidative stability of the different parts of Moringa (leaves, flowers and seeds), obtaining the greatest stability for leaves due to their higher content of phenolic compounds, justifying their greater antioxidant capacity. However, supplemented diets were not as protective as Moringa, possibly due to the doses used.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Activity in Gilthead Seabream (Sparus aurata L.) Fed with Diet Supplemented with Moringa

et al. 2021

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Gilthead seabream is bred mainly in fish farms in the Mediterranean Sea. One important factor responsible for the deterioration of fish quality is lipid oxidation. Moringa oleifera leaves have been described as having high antioxidant content. This work investigates the effect of dietary supplementation with Moringa leaves on the antioxidant activity of seabream. Gilthead seabream specimens were divided into four groups, the control group (fed a commercial diet) and three other groups fed diets enriched with Moringa (5%, 10% and 15%). The antioxidant capacity was measured by assays of free radical scavenging (OH·, H2O2, lipoperoxyl and ABTS), Rancimat test and linoleic acid system in muscle and skin of gilthead seabream, commercial diet, enriched diet and Moringa. Finally, the polyphenol content of Moringa and the fatty acid composition of seabream fed diets with and without Moringa were determined. Results showed an increase in antioxidant activity in gilthead seabream fed with diets enriched with a higher percentage of Moringa; therefore, Moringa could be considered a functional ingredient in diets for fish bred in fish farms and. The antioxidant potential of Moringa leaves could be mainly attributed to the presence of polyphenolic compounds.

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Ethanolic extracts of Moringa oleifera Lam.

Cited by 15 publications

References 23 publications

Nutritional Content and Elemental and Phytochemical Analyses ofMoringa oleiferaGrown in Mexico

Nutritional Content and Elemental and Phytochemical Analyses ofMoringa oleiferaGrown in Mexico

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

Antioxidant Activity in Gilthead Seabream (Sparus aurata L.) Fed with Diet Supplemented with Moringa

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