Moringa oleifera potential as a functional food and a natural food additive: a biochemical approach

Enhancing the Biological Properties of White Chocolate: Moringa oleifera Leaf Extract as a Natural Functional Ingredient

Moringa oleifera tree is recognised for its high content of bioactive compounds. This work explored the potential of incorporating its leaves or respective extracts into white chocolate to enhance its biological and sensory properties as white chocolate lacks the beneficial compounds found in cocoa. In this study, a phenolic-rich extract was obtained from Moringa oleifera leaf powder, and its biological properties and phenolic composition were characterised. The extract displayed good antioxidant capacity, especially against ABTS radical (IC50 = 162.0 mg/L). Additionally, it exhibited strong inhibitory potential against α-amylase and β-glucosidase, achieving average inhibition rates of 79.9% and 98.0%, respectively. The main phenolic compounds identified included catechin (0.211 mgcompound/gextract), caffeic acid (0.056 mgcompound/gextract), and quercetin (0.031 mgcompound/gextract). White chocolate samples were fortified with 1% and 3% M. oleifera leaf extract, resulting in increased antioxidant properties and oxidative stability. All formulations were microbiologically safe, and the sample containing 3% extract showed the highest DPPH inhibition after 15 days of storage and a higher delay in the autoxidation of lipids over time. The fortification of white chocolate with M. oleifera leaf extract has the potential to transform it into a functional product rich in antioxidants, providing health benefits and increased value.

Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties

Background

Food processing offers various benefits that contribute to food nutrition, food security and convenience. This study investigated the effect of three different processes (fermentation, malting and ultrasonication) on the nutritional, techno-functional and health-promoting properties of sorghum, mopane worm and Moringa oleifera.

Methods

The fermented and malted flours were prepared at 35°C for 48 h, and for ultrasonication, samples were subjected to 10 min at 4°C with amplitudes of 40-70 Hz. The biochemical, nutritional quality and techno-functional properties of the obtained flours were analysed using standard procedures.

Results

Fermentation resulted in significantly lower pH and higher titratable acidity in sorghum and mopane worm (4.32 and 4.76; 0.24 and 0.69% lactic acid, respectively), and malting resulted in higher total phenolic content and total flavonoid content in sorghum (3.23 mg GAE/g and 3.05 mg QE/g). Ultrasonication resulted in higher protein and fibre in raw sorghum flour (13.38 and 4.53%) and mopane worm (56.24 and 11.74%) while raw moringa had the highest protein (30.68%). Biomodification by fermentation in sorghum led to higher water and oil holding capacity and increased dispersibility in the ultrasonicated samples. Ultrasonication of mopane worms led to higher water holding capacity, oil holding capacity and dispersibility. Lightness was found to be significantly higher in the fermented samples in sorghum and mopane worm. Raw moringa had the greatest lightness compared to the ultrasonicated moringa. Moringa had the most redness and browning index among all samples.

Conclusion

In this study, all the investigated processes were found to have caused variations in flours' biochemical, nutritional and techno-functional properties. Ultrasonication process was noteworthy to be the most efficient to preserve the nutritional value in sorghum, mopane worm and M. oleifera flours.

Supplementation with Moringa oleifera Lam leaf and seed flour during the pregnancy and lactation period of Wistar rats: Maternal evaluation of initial and adult neurobehavioral development of the rat progeny

ETHNOPHARMACOLOGICAL RELEVANCE

Moringa oleifera Lam. (M. oleifera) is a tree species of Indian origin popularly known as the "tree of life". In various cultures, it is used by pregnant women to increase milk production, yet studies on its effects during pregnancy and lactation are lacking.

AIM OF THE STUDY

To evaluate the nutraceutical aspects of flours produced from the leaves and seeds of M. oleifera, and to evaluate the effect of supplementation of pregnant Wistar rats during the gestation and lactation period, with the aim of studying the weight gain and neonatal parameters of the pregnant rats, as well as effects on the neurobehavioral development and memory in their offspring.

MATERIALS AND METHODS

The flour supplementation was conducted at a concentration of 100 mg per kg of animal body weight. For the memory tests, the Open Field Habituation test was performed and repeated after seven days. The Object Recognition test was conducted with the animal exposed to the open field in short and long familiarization sessions. The data obtained were analyzed using Kruskal-Wallis tests for non-parametric data and one-way and two-way ANOVA for parametric data.

RESULTS

Flour produced from both the leaf and seed of M. oleifera was found to contain significant amounts of nutrients (protein, fibre, carbohydrates, etc.), making them suitable for supplementation. The exposure of pregnant rats to M. oleifera leaf and seed flours did not affect weight gain, did not have harmful effects on the birth of offspring, and did not result in abortions or mutations in the offspring. Regarding the supplemented group's offspring, early maturation of the senses in the offspring compared to the control group was observed in all tests were conducted; indicating that supplementation positively impacted cognitive development. Further, the offspring of the supplemented rats presented reduced locomotion and greater exploration of new objects compared to the control group offspring, indicating positive effects on learning.

CONCLUSION

This study describes for the first time the beneficial effects on pregnant Wistar rats and their offspring of maternal supplementation with flour products from the leaves and seeds of M. oleifera.

Bioactive Compounds in Moringa oleifera: Mechanisms of Action, Focus on Their Anti-Inflammatory Properties

Moringa oleifera (M. oleifera) is a tropical tree native to Pakistan, India, Bangladesh, and Afghanistan; it is cultivated for its nutritious leaves, pods, and seeds. This scientific study was conducted to outline the anti-inflammatory properties and mechanisms of action of bioactive compounds from M. oleifera. The existing research has found that the plant is used in traditional medicine due to its bioactive compounds, including phytochemicals: flavonoids and polyphenols. The compounds are thought to exert their anti-inflammatory effects due to: (1) inhibition of pro-inflammatory enzymes: quercetin and kaempferol inhibit the pro-inflammatory enzymes (cyclooxygenase and lipoxygenase); (2) regulation of cytokine production: isothiocyanates modulate signaling pathways involved in inflammation, such as the nuclear factor-kappa B (NF-kappa B) pathway; isothiocyanates inhibit the production of pro-inflammatory cytokines such as TNF-α (tumor necrosis factor α) and IL-1β (interleukin-1β); and (3) antioxidant activity: M. oleifera contains flavonoids, polyphenols, known to reduce oxidative stress and inflammation. The review includes M. oleifera's effects on cardiovascular protection, anti-hypertensive activities, type 2 diabetes, inflammatory bowel disease, and non-alcoholic fatty liver disease (NAFLD). This research could prove valuable for exploring the pharmacological potential of M. oleifera and contributing to the prospects of developing effective medicines for the benefit of human health.

Elevating Cereal-Based Nutrition: Moringa oleifera Supplemented Bread and Biscuits

Enhancing the nutritional value of commonly consumed, cost-effective staple foods, such as bread and biscuits, by fortifying them with Moringa oleifera leaf powder (MOLP) and its phenolic-rich extract holds substantial potential for addressing malnutrition. This study evaluated the phenolic extract from MOLP obtained through Soxhlet extraction, focusing on its antioxidant, antibacterial, and antidiabetic properties. The resulting extract exhibited a total phenolic content (TPC) of 138.2 mg of gallic acid equivalents/g. The ABTS and DPPH assays presented IC50 values of 115.2 mg/L and 544.0 mg/L, respectively. Furthermore, the extract displayed notable α-amylase inhibition and no cytotoxicity towards human fibroblasts. The primary phenolic compounds identified were catechin, epicatechin, and caffeic acid. Subsequently, MOLP and its extract were incorporated into bread and biscuits, replacing 5% of wheat flour, resulting in fortified functional foods. The fortified products exhibited improved TPC and antioxidant activity compared to the non-fortified foods. Furthermore, they displayed the ability to inhibit microbial growth, leading to an extended shelf life. Sensory analysis indicated that the products incorporated with the extract were preferred over those with MOLP. These results have demonstrated the viability of using MOLP and its phenolic-rich extract as an environmentally sustainable strategy for enhancing the quality of cereal-based products.

Underutilized green leafy vegetables: frontier in fortified food development and nutrition

From the ancient period, Green leafy vegetables (GLV) are part of the daily diet and were believed to have several health beneficial properties. Later it has been proved that GLV has outstanding nutritional value and can be used for medicinal benefits. GLV is particularly rich in minerals like iron, calcium, and zinc. These are also rich in vitamins like beta carotene, vitamin E, K, B and vitamin C. In addition, some anti-nutritional elements in GLV can be reduced if it is grown properly and processed properly before consumption. Tropical countries have a wide variety of these green plants such as Red Spinach, Amaranth, Malabar Spinach, Taro Leaf, Fenugreek leaf, Bengal Gram Leaves, Radish Leaves, Mustard Leaves, and many more. This review focuses on listing this wide range of GLVs (in total 54 underutilized GLVs) and their compositions in a comparative manner. GLV also possesses medicinal activities due to its rich bioactive and nutritional potential. Different processing techniques may alter the nutritional and bioactive potential of the GLVs significantly. The GLVs have been considered a food fortification agent, though not explored widely. All of these findings suggest that increasing GLV consumption could provide nutritional requirements necessary for proper growth as well as adequate protection against diseases caused by malnutrition.

Pulp from Colored Potatoes (Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies

Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies. The findings revealed that colored potato pulp is an outstanding additive for fortifying cookies with polyphenols, flavonoids, anthocyanins, and flavonols (even two to four times in comparison to control). Cookies containing pulp exhibited even two times higher fiber and protein content (up to 17% more), while the fat and ash content remained unchanged compared to control cookies. Furthermore, they contained 30% less HMF and 40% more acrylamide. These cookies also exhibited good physical properties in the final products. The study demonstrated that pulp from the "Magenta Love" potato variety was significantly more effective in enriching cookies with health-promoting compounds and nutrition value compared to pulp from Marleta Blue.

Exogenous miRNAs from Moringa oleifera Lam. recover a dysregulated lipid metabolism

A balanced diet is critical for human health, and edible plants play an important role in providing essential micronutrients as well as specific microRNAs (miRNAs) that can regulate human gene expression. Here we present the effects of Moringa oleifera (MO) miRNAs (mol-miRs) on lipid metabolism. Through in silico studies we identified the potential genes involved in lipid metabolism targeted by mol-miRs. To this end, we tested the efficacy of an aqueous extract of MO seeds (MOES), as suggested in traditional African ethnomedicine, or its purified miRNAs. The biological properties of MO preparations were investigated using a human derived hepatoma cell line (HepG2) as a model. MOES treatment decreased intracellular lipid accumulation and induced apoptosis in HepG2. In the same cell line, transfection with mol-miRs showed similar effects to MOES. Moreover, the effect of the mol-miR pool was investigated in a pre-obese mouse model, in which treatment with mol-miRs was able to prevent dysregulation of lipid metabolism.