Benefits and Applications of Moringa oleifera in Food and Pharmaceutical Industries
Benefits and Applications of Moringa oleifera in Food and Pharmaceutical Industries
Zahra Beig-Mohammadi,1,*Forough Hashemi,2
1. Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran. 2. Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran.
Introduction: Moringa oleifera is a plant native to the Arabian and southern Himalayas, Northeastern India, Pakistan, and Afghanistan. But today, it has spread to many tropical and subtropical countries, growing in South America, India, Saudi Arabia, and the Pacific and Caribbean islands. It is known as the miracle tree. This plant Has parts of the root, stem, gum, leaf, fruit (pods), flowers, and Seeds, with Medicinal, nutritional, antibacterial, antioxidant, antidiabetic, anticancer, and health-promoting properties. M.oleifera in different countries as a source of Digestible proteins, calcium, iron, potassium, zinc, magnesium, copper and vitamins such as vitamin A, B, C, D, E, folicAcid, pyridoxine, Nicotinic acid, Bioactive molecules such as β-carotene, α-tocopherol and chemicals such as tannin, sterols, trinoids, flavonoids, saponins, anthraquinones, alkaloids, and sugar reducers along with anticancer agents such as glucosinolate, isothiocyanate, are compounds of Glycoside. The phytochemical composition of each part of the plant is summarized, pods (flavonoids, tannins, terpenoids, and saponins), leaves (flavonoids, phenoli acids, lignans, alkaloids, dietary fibre, proteins) , seed (polyphenols, fatty acids, dietary fibre, proteins), stems (polyphenols, moringa gum, proteins), flowers (flavonoids, glucosinolates, proteins) leaf powder, as an antioxidant enrichment, increases the overall nutritional quality Along with the sensory properties and durability of the product.
Methods: Some researchers have shown that food products can be fortified with M.oleifera to provide Vitamins, minerals, essential amino acids, oils , and to maintain antioxidant capacity to increase their nutritional value. M.oleifera leaf powder or seed has been Used as an additive in a range of cereal and meat products.
Enrichment of wheat-based bread with M.oleifera seeds powder (from to % 20 w/w to standard wheat flour )increased the protein (from 8.5 to 13.5 g/100g dry weight), ash (from 0.6 to 1.8 g/100g dry weight), fat (from 7.3 to 15.8 g/100g dry weight ) and the amount of fiber (from 0.1 to 10.6 g/100g dry weight )and vitamin A, mineral contents. In contrast, moisture and total carbohydrate content decreased. However, only bread produced using %5 of M.oleifera seed powder was Characterized by similar overall acceptability concerning the %100 wheat bread. In particular, the fortification of white wheat bread with M.oleifera leaf powder (from 0 to %10 w/w to standard wheat flour), increased protein (from 13.6 to 14.6 g/100g dry weight), ash (from 1.9 to 2.5 g/100g dry weight), and fiber content (from 13.7to 19.0 g/100g dry weight) of the bread samples.
Results: The most common substitution Level of M.oleifera leaf powder to base flours is from 10 to %15 w/w. The use of M.oleifera in meat and meat products has been prevalent due to its antioxidant and Bioactive compounds since consumers perceive them as safe and Included in the Generally recognized as safe (GRAS)category by Mashau et al. evaluated the Influence of different percentages(i.e., 1.2,3 and %5 of M.oleifera leaf extract on The nutritional profile and shelf life of mutton patties during 15day refrigerated Storage .showing that the inclusion of M.oleifera leaf extract significantly increased The protein( 21.75 %), ash (2.73 %), total phenolic(41.96 mg GAE/g)and total Flavonoids (20.93mg CE/g)contents of the patties. In contrast, moisture and fat Content decreased during storage. Although, to a lesser extent than animal studies, Human studies have also been performed as related to the antidiabetic potential of M.oleifera extracts. In this regard, the research carried out by Fombang and Saa Investigated the antihyperglycemic effect of M.oleifera tea in both rats and Normoglycemic human volunteers using the oral glucose tolerance test. Overall, Both the animals and human volunteers consuming Moringa tea before the glucose Load did not register an increase in blood sugar compared to the control group. Also, the reduction in blood glucose was more evident at the lowest tea strength (200 mL) Than when using the highest one (400 mL).
Conclusion: However, most of the nutritional properties of this plant are related to glucosinolates and Isothiocyanates. M.oleifera seeds are used to remove heavy metals such as arsenic in groundwater Due to their antimicrobial and coagulant properties in water treatment. Moringa has remarkable Potential due to its nutritional, antioxidant, antidiabetic, anticancer properties. Therefore, they can Be used as a natural substance in various food systems. But still technological and sensory aspects For more information about using Moringa-derived ingredients are required for fortified foods.