Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods

Lorenzo Rodríguez, J. M.; Ros Berruezo, Gaspar Francisco; Nieto Martínez, Gema; Peñalver, R.; Martínez Zamora, Lorena

Publication:
Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods

dc.contributor.author	Lorenzo Rodríguez, J. M.
dc.contributor.author	Ros Berruezo, Gaspar Francisco
dc.contributor.author	Nieto Martínez, Gema
dc.contributor.author	Peñalver, R.
dc.contributor.author	Martínez Zamora, Lorena
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2022-04-30T22:11:10Z
dc.date.available	2022-04-30T22:11:10Z
dc.date.issued	2022-04-12
dc.description	©<2022>. This manuscript version is made available under the CC-BY- 4.0 license http://creativecommons.org/licenses/by/4.0/ This document is the Published Manuscript version of a Published Work that appeared in final form in Foods. To access the final edited and published work see doi.org/10.3390/foods11081107
dc.description.abstract	Moringa oleifera is a tree cultivated originally in northern India, whose ancient use as a medicine has demonstrated its antioxidant and anti-inflammatory properties. Due to its richness in minerals and macronutrients, the antioxidant capacity and the mineral bioaccesibility were assessed. In addition, the chemical composition, amino acid, fatty acid, and mineral content were also evaluated. The performed analysis reported a high content of proteins and low content of lipids in the chemical composition. Regarding the mineral content, Ca and Fe presented high bioaccessibility; K, S, Ca, and Fe being the most concentrated elements. The obtained values using FRAP, ABTS, and ORAC methods showed high antioxidant capacity, directly related to the increased content of phenolic compounds. In view of the results, Moringa oleifera can be incorporated into the diet as a functional ingredient or as a fortifier of any kind of food. The important source of minerals, phenolics, proteins, unsaturated fats, and folates make it an excellent extract with beneficial properties.
dc.format	application/pdf	es
dc.identifier.citation	Foods, nº 11 (8)
dc.identifier.doi	doi.org/10.3390/foods11081107
dc.identifier.issn	2304-8158
dc.identifier.uri	http://hdl.handle.net/10201/119403
dc.language	eng	es
dc.relation.isreferencedby	ED_IDENTRADA=1042
dc.relation.publisherversion	https://www.mdpi.com/journal/foods/indexing
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	Atribución 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	*
dc.subject	functional food	es
dc.subject	health and nutrition	es
dc.subject	mineral bioaccesibility	es
dc.subject	moringa	es
dc.title	Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es
relation.isAuthorOfPublication	915e727f-2125-4247-9a6c-6297208d5183
relation.isAuthorOfPublication.latestForDiscovery	915e727f-2125-4247-9a6c-6297208d5183