Chemical and Technological Studies of Moringa oliefera Lam. Leaves and Its Phenolic Extracts | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 1, Volume 12, Issue 1, June 2015, Page 1-12 PDF (3.1 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.12816/0025352 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Abd el-Nabey; Abou-Tor M; Magda Sharara | ||||
| Dept. of Food Science &Technology, Fac. of Agric. ,Alex. University, 21545, Alex, Egypt | ||||
| Abstract | ||||
| The objective of the present study was to characterize the sun dried and dehydrated Moringa oleifera Lam leaves in terms of their gross chemical composition , mineral content, fatty acid composition , phenolic compounds, antioxidant and antimicrobial activities as well as the possibility of using these leaves in preparing some food products. The results indicated that significant differences were found between the sun dried and dehydrated leaf powder with regard to their content of crude ether extract and carbohydrate. Generally, leaf powder may be considered as a good source of the microelements such as Ca, K, Na and Mg. The most predominant saturated and unsaturated fatty acids were palmitic, oleic, linolenic and linoleic acids, respectively. The data revealed a high content of phenolic compounds, ascorbic acid and antioxidant activity being 38.07-42.02 mg/g, 15.10-20.43 mg/100g and 79.92- 83.4 % for sun dried and dehydrated leaf powder, respectively. Gallic, chlorogenic, ellagic and ferulic acids were identified by HPLC in leaf powder. Furthermore, Moringa oleifera leaf extract has a noticeable antimicrobial effect on growth of Bacillus subtilis, Escherichia coli, Saccharomyces cerevisiae and Aspergillus niger. All products containing either sun dried or dehydrated moringa leaf powder were more acceptable with respect to their organoleptic attributes mainly taste and colour. | ||||
| Keywords | ||||
| Moringa oleifera Lam. gross chemical compositiom; Antioxidant activity; polyphenolic compounds; technological utilization | ||||
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