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Liu Y, Zhang H, Zhao Z, Wang X, Kai Y, Huang D, Liu SQ, Lu Y. Germination Increases the Glucomoringin Content in Moringa Sprouts via Transforming Tyrosine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11278-11291. [PMID: 38708781 DOI: 10.1021/acs.jafc.4c01517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2024]
Abstract
Moringa seeds are an excellent dietary source of phytochemicals (i.e., glucosinolates, GSLs; isothiocyanates, ITCs) with health-beneficial effects. Although numerous studies have been conducted on moringa seeds, the effect of germination on the regulation of GSLs remains scarcely explored. The present study investigated the dynamic changes of GSLs in moringa seeds during germination (at 25, 30, and 35 °C for 6 days in the dark) through an untargeted metabolomics approach and compared the antioxidant capacity of ungerminated and germinated moringa seeds. Our results showed that germination significantly increased the total GSL content from 150 (day 0) to 323 μmol/g (35 °C, day 6) on a dry weight (DW) basis, especially glucomoringin (GMG), the unique glucosinolate in moringa seeds, which was significantly upregulated from 61 (day 0) to 149 μmol/g DW (35 °C, day 4). The upregulation of GMG corresponded to the metabolism of tyrosine, which might be the initial precursor for the formation of GMG. In addition, germination enhanced the total ITC content from 85 (day 0) to 239 μmol SE/g DW (35 °C, day 6), indicating that germination may have also increased the activity of myrosinase. Furthermore, germination remarkably increased the total phenolic content (109-507 mg GAE/100 g DW) and antioxidant capacity of moringa seeds. Our findings suggest that moringa sprouts could be promoted as a novel food and/or ingredient rich in GMG.
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Affiliation(s)
- Yi Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
| | - Haijuan Zhang
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
| | - Zhuoyang Zhao
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
| | - Xingwei Wang
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yi Kai
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China
| | - Yuyun Lu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
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Camilleri E, Blundell R. A comprehensive review of the phytochemicals, health benefits, pharmacological safety and medicinal prospects of Moringaoleifera. Heliyon 2024; 10:e27807. [PMID: 38496871 PMCID: PMC10944276 DOI: 10.1016/j.heliyon.2024.e27807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 02/23/2024] [Accepted: 03/06/2024] [Indexed: 03/19/2024] Open
Abstract
Moringa oleifera has emerged as a subject of increasing interest, drawing attention for its diverse phytochemical composition and potential health benefits. This review delves into Moringa oleifera's phytochemical constituents, including but not limited to flavonoids, alkaloids, and carotenoids. Expanding beyond its chemical intricacies, the spectrum of health advantages attributed to it are explored, encompassing its remarkable anticancer, antioxidant, anti-diabetic, anti-inflammatory, antimicrobial, and cardioprotective effect. Throughout this review, the underlying physiological mechanisms attributed to these properties by its phytochemicals are explored. Concurrently, the review addresses its pharmacological safety, ensuring a nuanced understanding of its applications in medicinal industries. In summary, this literature review presents a comprehensive exploration of Moringa oleifera, focusing on its phytochemical composition, health benefits, physiological mechanisms, pharmacological safety and nutritional importance.
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Affiliation(s)
- Emma Camilleri
- Department of Physiology and Biochemistry, Faculty of Medicine and Surgery, University of Malta, Imsida, MSD2080, Malta
| | - Renald Blundell
- Department of Physiology and Biochemistry, Faculty of Medicine and Surgery, University of Malta, Imsida, MSD2080, Malta
- Centre for Molecular Medicine and Biobanking, University of Malta, MSD2080, Msida, Malta
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Cueto Covarrubias LA, Valdez Solana MA, Avitia Domínguez C, Téllez Valencia A, Meza Velázquez JA, Sierra Campos E. Characterization of Moringa oleifera Seed Oil for the Development of a Biopackage Applied to Maintain the Quality of Turkey Ham. Polymers (Basel) 2023; 16:132. [PMID: 38201797 PMCID: PMC10780569 DOI: 10.3390/polym16010132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 12/26/2023] [Accepted: 12/29/2023] [Indexed: 01/12/2024] Open
Abstract
Moringa oleifera has a high level of active chemicals that are useful in the food industry, and they have antibacterial and food preservation properties. The characterization of M. oleifera seed oil (MOS) may vary due to agronomic and environmental factors. Therefore, it was necessary to know the composition of lipids present in our oil extracted under pressing at 180 °C and thus determine if it is suitable to produce a biopackaging. Within the characterization of the oil, it was obtained that MOS presented high-quality fatty acids (71% oleic acid) with low values of acidity (0.71 mg KOH/g) and peroxide (1.74 meq O2/kg). Furthermore, MOS was not very sensitive to lipoperoxidation by tert-butyl hydroperoxide (tBuOOH) and its phenolic components, oleic acid and tocopherols, allowed MOS to present a recovery of 70% after 30 min of treatment. Subsequently, a biopackaging was developed using a multiple emulsion containing corn starch/carboxymethylcellulose/glycerol/MOS, which presented good mechanical properties (strength and flexibility), transparency, and a barrier that prevents the transfer of UV light by 30% and UV-C by 98%, as well as a flux with the atmosphere of 5.12 × 10-8 g/ m.s. Pa that prevents moisture loss and protects the turkey ham from O2. Hence, the turkey ham suffered less weight loss and less hardness due to its preservation in the biopackaging.
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Affiliation(s)
- Lesly Adamari Cueto Covarrubias
- Facultad de Ciencias Químicas GP, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio 35015, Durango, Mexico
| | - Mónica Andrea Valdez Solana
- Facultad de Ciencias Químicas GP, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio 35015, Durango, Mexico
| | - Claudia Avitia Domínguez
- Facultad de Medicina y Nutrición, Universidad Juárez del Estado de Durango, Av. Universidad y Fanny Anitúa S/N, Durango 34000, Durango, Mexico
| | - Alfredo Téllez Valencia
- Facultad de Medicina y Nutrición, Universidad Juárez del Estado de Durango, Av. Universidad y Fanny Anitúa S/N, Durango 34000, Durango, Mexico
| | - Jorge Armando Meza Velázquez
- Facultad de Ciencias Químicas GP, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio 35015, Durango, Mexico
| | - Erick Sierra Campos
- Facultad de Ciencias Químicas GP, Universidad Juárez del Estado de Durango, Av. Artículo 123 S/N Fracc. Filadelfia, Gómez Palacio 35015, Durango, Mexico
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Peñalver R, Ros G, Nieto G. Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera. Foods 2023; 12:3920. [PMID: 37959040 PMCID: PMC10650811 DOI: 10.3390/foods12213920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber. This research focused on the development of gluten-free functional breads using pseudocereals, psyllium, and gluten-free sourdough to replace commercial yeast, fortifying them with Moringa oleifera. Six different gluten-free breads were made with sourdough: three control breads differentiated by sourdough (quinoa, amaranth, and brown rice) and three breads enriched with moringa leaf differentiated by sourdough. The antioxidant capacity, phenolic compounds, nutritional composition, physicochemical parameters (color, pH, and acidity), folate content, amino acid profile, reducing sugars, mineral composition, mineral bioaccessibility, fatty acid profile, and sensory acceptability were evaluated. A commercial gluten-free (COM) bread was included in these analyses. Compared with COM bread, the reformulated breads were found to have better nutritional properties. Moringa leaf increased the nutritional properties of bread, and highlighted the QM (quinoa/moringa) bread as having increased protein, fiber, sucrose, glucose, maltose, phenylalanine, and cysteine. The AM (amaranth/moringa) bread was also shown to have a higher total folate content, antioxidant capacity, phenolic compounds, 9t,11t-C18:2 (CLA), and 9t-C18:1. Reformulated breads enriched with moringa could meet nutritional requirements and provide health benefits to people with celiac disease.
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Affiliation(s)
| | | | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Espinardo, 30071 Murcia, Spain; (R.P.); (G.R.)
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Olvera-Aguirre G, Piñeiro-Vázquez ÁT, Sanginés-García JR, Sánchez Zárate A, Ochoa-Flores AA, Segura-Campos MR, Vargas-Bello-Pérez E, Chay-Canul AJ. Using plant-based compounds as preservatives for meat products: A review. Heliyon 2023; 9:e17071. [PMID: 37383206 PMCID: PMC10293679 DOI: 10.1016/j.heliyon.2023.e17071] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 05/11/2023] [Accepted: 06/06/2023] [Indexed: 06/30/2023] Open
Abstract
The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP. These BC include polyphenols, flavonoids, tannins, terpenes, alkaloids, saponins, and coumarins, which have antioxidant and antimicrobial properties. Bioactive compounds can act as preservatives and improve the sensory and physicochemical properties of MP when added under appropriate conditions and concentrations. However, the inappropriate extraction, concentration, or addition of BC can also lead to undesired effects. Nonetheless, BC have not been associated with chronic-degenerative diseases and are considered safe for human consumption. MP auto-oxidation leads to the generation of reactive oxygen species, biogenic amines, malonaldehyde (MDA), and metmyoglobin oxidation products, which are detrimental to human health. The addition of BC at a concentration ranging from 0.025 to 2.5% (w/w in powdered or v/w in oil or liquid extracts) can act as a preservative, improving color, texture, and shelf life. The combination of BC with other techniques, such as encapsulation and the use of intelligent films, can further extend the shelf life of MP. In the future, it will be necessary to examine the phytochemical profile of plants that have been used in traditional medicine and cooking for generations to determine their feasibility in MP preservation.
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Affiliation(s)
| | | | | | | | - Angélica Alejandra Ochoa-Flores
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Km 25. Carretera Villahermosa-Teapa, R/A La Huasteca, CP, 86280, Colonia Centro, Tabasco, Mexico
| | - Maira Rubi Segura-Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatán, Mexico
| | - Einar Vargas-Bello-Pérez
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, P.O. Box 237, Earley Gate, Reading, RG6 6EU, UK
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, 31453, Mexico
| | - Alfonso Juventino Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Km 25. Carretera Villahermosa-Teapa, R/A La Huasteca, CP, 86280, Colonia Centro, Tabasco, Mexico
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Quintieri L, Nitride C, De Angelis E, Lamonaca A, Pilolli R, Russo F, Monaci L. Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues. Nutrients 2023; 15:nu15061509. [PMID: 36986239 PMCID: PMC10054669 DOI: 10.3390/nu15061509] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/16/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023] Open
Abstract
The increasing size of the human population and the shortage of highly valuable proteinaceous ingredients has prompted the international community to scout for new, sustainable, and natural protein resources from invertebrates (e.g., insects) and underutilized legume crops, unexploited terrestrial and aquatic weeds, and fungi. Insect proteins are known for their nutritional value, being rich in proteins with a good balance of essential amino acids and being a valuable source of essential fatty acids and trace elements. Unconventional legume crops were found rich in nutritional, phytochemical, and therapeutic properties, showing excellent abilities to survive extreme environmental conditions. This review evaluates the recent state of underutilized legume crops, aquatic weeds, fungi, and insects intended as alternative protein sources, from ingredient production to their incorporation in food products, including their food formulations and the functional characteristics of alternative plant-based proteins and edible insect proteins as novel foods. Emphasis is also placed on safety issues due to the presence of anti-nutritional factors and allergenic proteins in insects and/or underutilized legumes. The functional and biological activities of protein hydrolysates from different protein sources are reviewed, along with bioactive peptides displaying antihypertensive, antioxidant, antidiabetic, and/or antimicrobial activity. Due to the healthy properties of these foods for the high abundance of bioactive peptides and phytochemicals, more consumers are expected to turn to vegetarianism or veganism in the future, and the increasing demand for such products will be a challenge for the future.
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Affiliation(s)
- Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Chiara Nitride
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Elisabetta De Angelis
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Antonella Lamonaca
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Rosa Pilolli
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
| | - Francesco Russo
- Functional Gastrointestinal Disorders Research Group, National Institute of Gastroenterology IRCCS "Saverio de Bellis", 70013 Castellana Grotte, Italy
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy
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Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review. CZECH JOURNAL OF FOOD SCIENCES 2023. [DOI: 10.17221/221/2022-cjfs] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread. J FOOD QUALITY 2023. [DOI: 10.1155/2023/4473000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
Moringa (Moringa oleifera) has excellent nutritional significance as well as medicinal and therapeutic benefits, such as antidiabetic, anticancer, antimicrobial, and antioxidant activities. Whole wheat flour (WWF) is associated with a reduced risk of cancer (colon cancer), constipation, obesity, cardiovascular diseases, and type 2 diabetes. In this regard, the objective of the study is to determine the chemical composition, nutritional value, and antioxidant activity of moringa leaves and their MLP containing snack food (bread) to make a strong recommendation for their consumption in a balanced diet. The present study was aimed at assessing the effects of dehydrated moringa leaf powder (MLP) supplementation at 0–10% MLP levels on proximate, antioxidant, mineral, and sensory quality attributes of WWF leavened bread. Further, these quality attributes for MLP and WWF were also analyzed individually. As compared to WWF, MLP exhibited significantly higher (
) antioxidant activities, such as DPPH activity (10.38 ± 0.25 μmol TE/g DW), FRAP activity (21.43 ± 0.08 μmol TE/g DW), and total phenolic content (2.33 ± 0.04 mg GAE/100 g DW). MLP-supplemented bread exhibited significantly improved proximate, antioxidant, and mineral profile. It was evident from the proximate and sensory analysis that there was significant improvement in the nutritional composition of MLP-supplemented leavened bread; however, the overall acceptability scores of WWF leavened bread showed gradually decreasing tendency with corresponding rises in the addition levels of MLP. Based on results, it was implied that maximum acceptability was exhibited by the sample T2 supplemented at MLP addition level of 5%. Moreover, the nutritional, mineral profile, and antioxidant profile of the supplemented bread were significantly improved owing to MLP addition, and it may be implied that MLP could be exploited for improving the nutritional status of people in underdeveloped and developing countries.
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Pop OL, Kerezsi AD, Ciont (Nagy) C. A Comprehensive Review of Moringa oleifera Bioactive Compounds-Cytotoxicity Evaluation and Their Encapsulation. Foods 2022; 11:foods11233787. [PMID: 36496595 PMCID: PMC9737119 DOI: 10.3390/foods11233787] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/15/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022] Open
Abstract
Moringa oleifera Lam. has gained a lot of attention due to its potential use as a functional food not only for human health but also for animal health. Its bioactive molecules include carbohydrates, phenolic compounds, carotenoids, fatty acids, essential amino acids, and functional peptides. Despite significant efforts to isolate and characterize bioactive metabolites with health functions, few effective metabolites are accessible. The current review aims to describe the main processes for extracting and encapsulating bioactive compounds from Moringa oleifera for potential impact on food science and public health. Researchers have shown that different extraction techniques significantly impact the Moringa polysaccharides' molecular structure and biological activity. Encapsulation has been proposed to reduce oxidative stability and entrap active agents within a carrier material to deliver bioactive molecules into foods. Currently, polysaccharides and proteins, followed by lipids, are used for material encapsulation. Recent techniques include spray drying, cross-linking gelation, freeze-drying, nanoencapsulation, electrospinning, and electrospraying. Moreover, these encapsulations can overlap concerns regarding the Moringa oleifera compounds' cytotoxicity. Future studies should prioritize the effect of new encapsulation materials on Moringa extract and develop new techniques that consider both encapsulation cost and efficiency.
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Affiliation(s)
- Oana Lelia Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Correspondence: (O.L.P.); (C.C.)
| | - Andreea Diana Kerezsi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Gembloux Agro-Bio Tech, Department of Food Science and Formulation, University of Liège, B-5030 Gembloux, Belgium
| | - Călina Ciont (Nagy)
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Correspondence: (O.L.P.); (C.C.)
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González-Eras GE, Vargas-González ON, Sánchez-Quinche ÁR. Use of Moringa oleifera in chickens and its effect on Productive and Economic parameters. REVISTA CIENTÍFICA DE LA FACULTAD DE CIENCIAS VETERINARIAS 2022. [DOI: 10.52973/rcfcv-e32185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This research was carried out at the Santa Inés farm (Faculty of Agricultural Sciences, Universidad Técnica de Machala), El Oro Province, Ecuador. The main objective was to evaluate the effect of Moringa oleifera leaf meal on the productive and economic parameters of Cobb 500 chickens. For the biosecurity and well-being of the birds, a pre-established managemet for open-shed systems in the area was used, applying a basic vaccination schedule to the chickens. For the experiment, a Completely Random Design (CRD) was applied, using 200 Cobb 500, newborn mixed chickens (male and female), distributed in 5 treatments and evaluated for 35 days, each treatment had 4 experimental units of 10 chickens. The disposition of the groups was as follows: control (T1) to which only the basal diet; T2, T3, T4 and T5 in which 1, 2, 3, 4% of M. oleifera leaf meal was administered in the feed, respectively. The variables evaluated were: live body weight, feed consumption and accumulated water, feed conversion ratio, mortality, productive efficiency factor, kilograms of meat per square meters (m2) and economic expenses. To determine the possible differences, the statistical software Statgraphics Centurion XV.I.®, was used. A parametric analysis of one factor (ANOVA), prior to the assumptions of normality and homogeneity was used. In order to discriminate among the means, the Bonferroni multiple comparison procedure was applied with a confidence level of 95%. The results showed that there is an effect on live weight and feed intake, because diets with an inclusion greater than 3% were negatively influenced in the first 3 weeks of life of the animal, while the rest of the variables were not affected.
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Affiliation(s)
- Gloria Estefanía González-Eras
- Universidad Técnica de Machala, Faculty of Agricultural Sciences, School of Veterinary Medicine and Zootechnics, Research hotbed in Animal Production (SIPA). Machala, El Oro, Ecuador
| | - Oliverio Napoleón Vargas-González
- Universidad Técnica de Machala, Faculty of Agricultural Sciences, School of Veterinary Medicine and Zootechnics, Research Group on Food Production and Animal Health (GIPASA). Machala, El Oro, Ecuador
| | - Ángel Roberto Sánchez-Quinche
- Universidad Técnica de Machala, Faculty of Agricultural Sciences, School of Veterinary Medicine and Zootechnics, Research hotbed in Animal Production (SIPA). Machala, El Oro, Ecuador - Universidad Técnica de Machala, Faculty of Agricultural Sciences, School of Veterinary Medicine and Zootechnics, Research Group on Food Production and Animal Health (GIPASA). Machala, El Oro, Ecuador
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11
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Roy S, Sarkar T, Chakraborty R. Vegetable seeds: A new perspective in future food development. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sarita Roy
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
| | - Tanmay Sarkar
- Malda Polytechnic West Bengal State Council of Technical Education, Govt. of West Bengal Malda India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
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12
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Mezhoudi M, Salem A, Abdelhedi O, Fakhfakh N, Debeaufort F, Jridi M, Zouari N. Edible films from triggerfish gelatin and Moringa oleifera extract: Physical properties and application in wrapping ricotta cheese. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01472-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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13
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The First Optimization Process from Cultivation to Flavonoid-Rich Extract from Moringa oleifera Lam. Leaves in Brazil. Foods 2022; 11:foods11101452. [PMID: 35627022 PMCID: PMC9140588 DOI: 10.3390/foods11101452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/29/2022] [Accepted: 05/05/2022] [Indexed: 12/25/2022] Open
Abstract
Flavonoids are significant antioxidant and anti-inflammatory agents and have multiple potential health applications. Moringa oleifera is globally recognized for its nutritional and pharmacological properties, correlated to the high flavonoid content in its leaves. However, the bioactive compounds found in plants may vary according to the cultivation, origin, season, and extraction process used, making it difficult to extract reliable raw material. Hence, this study aimed to standardize the best cultivation and harvest season in Brazil and the best extraction process conditions to obtain a flavonoid-rich extract from M. oleifera as a final product. Firstly, ultrasound-assisted extraction (UAE) was optimized to reach the highest flavonoid content by three-level factorial planning and response surface methodology (RSM). The optimal cultivation condition was mineral soil fertilizer in the drought season, and the optimized extraction was with 80% ethanol and 13.4 min of extraction time. The flavonoid-rich extract was safe and significantly decreased reactive oxygen species (ROS) and nitric oxide (NO) in LPS-treated RAW 264.7 cells. Lastly, the major flavonoids characterized by HPLC-ESI-QTRAP-MS/MS were compounds derived from apigenin, quercetin, and kaempferol glycosides. The results confirmed that it was possible to standardize the flavonoid-rich extract leading to a standardized and reliable raw material extracted from M. oleifera leaves.
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Sultanbawa Y, Sivakumar D. Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables and legumes. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100853] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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15
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Leuconostoc mesenteroides and Pediococcus pentosaceus Non-Alcoholic Pearl Millet Beverage Enriched with Moringa oleifera Leaf Powder: Nutritional and Sensory Characteristics. Processes (Basel) 2021. [DOI: 10.3390/pr9122125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Non-alcoholic cereal beverages (NACB) are usually produced through uncontrolled fermentation driven by a cocktail of bacteria resulting in final product variability. Hence, to commercialise fermented traditional cereal beverages bioburden microbial cultures are required. This investigation aimed to evaluate the physicochemical, nutritional, and sensory characteristics of NACB produced using pure cultures of Leuconostoc mesenteroides and Pediococcus pentosaceus. Pearl millet extract (PME) pasteurised at 85 °C for 15 min and cooled to 40 °C was inoculated with Leuconostoc mesenteroides and Pediococcus pentosaceus at 0.050% and 0.025% (1:0.5), respectively, and fermented at 37 °C for 18 h, referred to as plain non-alcoholic pearl millet beverage (PNAPMB). Moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced following the same method as PNAPMB but a 4% moringa leaf extract powder was added before hydration of the pearl millet powder. The traditional non-alcoholic pearl millet beverage (TNAPMB) was prepared by mixing water and pearl millet flour (1:1.25; PMF:Water) and hydrated for 3 h at 25 °C. The mixture was divided into ¼ slurry which was mixed with sprouted rice flour (SRF) and ¾ portion that was gelatinised with 1 L of boiling water and cooled to 40 °C. The two portions were mixed and fermented at 37 °C for 18 h, followed by sieving, dilution with water (1:0.5, filtrate:water), and pasteurization for 15 min at 85 °C. The growth of lactic acid bacteria, pH, total titratable acidity (TTA), and sugar in PNAPMB and MSNAPMB were determined at 3 h intervals during fermentation. The final beverages were also analysed for proximate, colour and metabolites. The lactic acid bacteria were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log CFU/mL (pH 4.14) and 3.58 to 8.38 log CFU/mL (pH 3.65) for PNAPMB and MSNAPMB, respectively. The total titratable acidity significantly (p < 0.05) increased from 0.14 to 0.22% and from 0.17 to 0.38% in PNAPMB and MSNAPMB, respectively. The protein, total fat, moisture total sugar, and carbohydrates differed significantly (p < 0.05) among the samples. PNAPMB was preferred by a consumer panel followed by MSNAPMB and TNAPMB. Volatile compounds with beneficial anti-inflammatory and anti-pathogenic properties were identified in the beverages. Innovative fermentation of pearl millet extract using purified bioburden cultures was possible and the added Moringa oleifera leaf powder improved the nutritional quality of the resulting beverage.
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