Variation in the mineral element concentration of Moringa oleifera Lam. and M. stenopetala (Bak. f.) Cuf.: Role in human nutrition

Abstract

BackgroundMoringa oleifera (MO) and M. stenopetala (MS) (family Moringaceae; order Brassicales) are multipurpose tree/shrub species. They thrive under marginal environmental conditions and produce nutritious edible parts. The aim of this study was to determine the mineral composition of different parts of MO and MS growing in their natural environments and their potential role in alleviating human mineral micronutrient deficiencies (MND) in sub-Saharan Africa.MethodsEdible parts of MO (n = 146) and MS (n = 50), co-occurring cereals/vegetables and soils (n = 95) underneath their canopy were sampled from localities in southern Ethiopia and Kenya. The concentrations of seven mineral elements, namely, calcium (Ca), copper (Cu), iodine (I), iron (Fe), magnesium (Mg), selenium (Se), and zinc (Zn) in edible parts and soils were determined using inductively coupled plasma-mass spectrometry.ResultsIn Ethiopian crops, MS leaves contained the highest median concentrations of all elements except Cu and Zn, which were greater in Enset (a.k.a., false banana). In Kenya, Mo flowers and MS leaves had the highest median Se concentration of 1.56 mg kg-1 and 3.96 mg kg-1, respectively. The median concentration of Se in MS leaves was 7-fold, 10-fold, 23-fold, 117-fold and 147-fold more than that in brassica leaves, amaranth leaves, baobab fruits, sorghum grain and maize grain, respectively. The median Se concentration was 78-fold and 98-fold greater in MO seeds than in sorghum and maize grain, respectively. There was a strong relationship between soil total Se and potassium dihydrogen phosphate (KH2PO4)-extractable Se, and Se concentration in the leaves of MO and MS.ConclusionThis study confirms previous studies that Moringa is a good source of several of the measured mineral nutrients, and it includes the first wide assessment of Se and I concentrations in edible parts of MO and MS grown in various localities. Increasing the consumption of MO and MS, especially the leaves as a fresh vegetable or in powdered form, could reduce the prevalence of MNDs, most notably Se deficiency.

Association between vitamin content, plant morphology and geographical origin in a worldwide collection of the orphan crop Gynandropsis gynandra (Cleomaceae)

“…For example, in sub-Saharan Africa, the market of indigenous vegetables is worth billions of USD (Weinberger and Pichop 2009). Unfortunately, most studies that analyse the nutritional value of these species often focus only on local germplasm collections (Kengni et al 2003;Kumssa et al 2017).…”

The Effect of Magnetized Water on the Growth and Physiological Conditions of Moringa Species under Drought Stress

“…oleifera and M. peregrina are the two common species among the family of the Moringaceae. M. oleifera is regarded as a multipurpose tree and shrub species and it is used as a food, fodder, medicine, fencing, gum, and firewood, as well as a coagulant to treat polluted water [27]. M. peregrina is also considered a medicinally important plant due to its antioxidant, antifungal, and antibacterial properties [28].…”

Challenges and opportunities for Moringa growers in southern Ethiopia and Kenya

“…Moringa oleifera (MO) and M . stenopetala (MS) are underutilized tropical tree species that can play an important role in dietary diversification and contribute to alleviation of hidden hunger in less developed tropical and subtropical countries [ 6 – 9 ]. In particular, Moringa can be a rich source of some micronutrients that are commonly deficient in cereal-based diets, e.g.…”

“…In particular, Moringa can be a rich source of some micronutrients that are commonly deficient in cereal-based diets, e.g. selenium [ 6 ].…”

“…Moringa stenopetala leaves are used in a similar way as cabbage and spinach and the tree is nicknamed the ‘cabbage tree’ [ 24 ]. Fresh MO and MS leaves are either boiled or consumed raw as vegetables, and leaf powders are mixed with other staple foods to increase the mineral, amino acid and vitamin density in the diets [ 6 – 8 , 10 , 16 , 18 , 23 – 26 ].…”