scholarly journals The Chemical Composition of Egyptian Moringa Oleifera Grown in Different Agro-Ecological Regions

2018 ◽  
Vol 8 ◽  
pp. 1467-1475
Author(s):  
Samar Rhyem
Keyword(s):  
Chemical Composition ◽  
Sandy Soil ◽  
Moringa Oleifera ◽  
Ph Value ◽  
Chemical Constituents ◽  
Beta Carotene ◽  
Total Phenolic ◽  
Ecological Regions ◽  
Moringa Oleifera Leaves ◽  
Loam Soil

Moringa Oleifera plant is successfully grown in Egypt now their leaves are highly nutritious and can be eaten either fresh or cooked. Aim Evaluate chemical composition of Egyptian Moringa Oleifera leaves grown in different agro-ecological regions. Methods; Same age leaves were collected from private farm in Gharbiya governorate (loam soil) and from western dessert (sandy soil). Leaves were subjected to proximate, vitamin, minerals and antioxidants analysis. Results; soil types widely affect the results depending on the nutrients and ph value. Fresh leaves contain the highest moisture content and the lowest nutrients comparing to dried leaves. Moringa Oleifera grown in sandy soil had the highest content of ash, carbohydrate and minerals including; Ca, Zn, Na, K, Mg and Fe compared to which grown in loam soil. Vitamin C, beta carotene, total phenolic, total flavonoids, and total antioxidant capacity were higher in leaves cultivated from loam soil than sandy soil as  67.93, 1497, 58.9, 90.8 mg/g , 65% and 60.5, 1303.9, 50.4, 80.5mg/g, and 59% respectively. Variability in chemical composition is likely due to differences in soil, climate, and plant age. These relatively diverse chemical constituents may be responsible for the medicinal properties of Moringa Oleifera leaves

scholarly journals The incorporation of Moringa oleifera leaves powder in mutton patties: Influence on nutritional value, technological quality, and sensory acceptability

2021 ◽  
Vol 6 (1) ◽  
pp. 738-748
Author(s):  
Geoffrey Tshifhiwa Khomola ◽  
Kgaogelo Edwin Ramatsetse ◽  
Shonisani Eugenia Ramashia ◽  
Mpho Edward Mashau
Keyword(s):  
Moringa Oleifera ◽  
Ph Value ◽  
Control Sample ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Cooking Properties ◽  
Moringa Oleifera Leaves ◽  
Technological Quality ◽  
Cooking Yield

Abstract Meat is a highly nutritious food rich in protein, fat, vitamins, and minerals. Nevertheless, chemical reactions and microorganisms might affect the quality of nutritional constituent of meat products. This study investigated the influence of adding Moringa oleifera leaves powder (MOLP) on the nutritional, technological properties, and consumer acceptability of mutton patties. Four treatments of mutton patties with 0, 0.3, 0.6, and 0.9% of MOLP were produced. The prepared patties (raw and cooked) were evaluated for quality attributes such as proximate composition, total phenolic content (TPC), cooking properties (cooking yield and cooking loss), physical characteristics (colour and water holding capacity [WHC]), thiobarbituric acid reactive substances (TBARS), pH value, and sensory quality. The incorporation of MOLP into the mutton patties significantly increased (p < 0.05) protein, fat, ash contents, TPC, pH, WHC, and cooking yield. However, moisture content, TBARS, and colour decreased. Most sensory likability scores of patty samples with up to 0.3% of MOLP were comparable to those of the control sample. Evidently, the inclusion of 0.3% of MOLP produces mutton patties with high sensory desirability.

scholarly journals Green Synthesis of Encapsulated Copper Nanoparticles Using a Hydroalcoholic Extract of Moringa oleifera Leaves and Assessment of Their Antioxidant and Antimicrobial Activities

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 555 ◽  
Author(s):  
Prince Edwin Das ◽  
Imad A. Abu-Yousef ◽  
Amin F. Majdalawieh ◽  
Srinivasan Narasimhan ◽  
Palmiro Poltronieri
Keyword(s):  
Electron Microscopy ◽  
Green Synthesis ◽  
Copper Nanoparticles ◽  
Moringa Oleifera ◽  
Metallic Copper ◽  
Total Phenolic ◽  
Copper Sulphate Solution ◽  
Hydroalcoholic Extract ◽  
Moringa Oleifera Leaves ◽  
Anti Fungal

The synthesis of metal nanoparticles using plant extracts is a very promising method in green synthesis. The medicinal value of Moringa oleifera leaves and the antimicrobial activity of metallic copper were combined in the present study to synthesize copper nanoparticles having a desirable added-value inorganic material. The use of a hydroalcoholic extract of M. oleifera leaves for the green synthesis of copper nanoparticles is an attractive method as it leads to the production of harmless chemicals and reduces waste. The total phenolic content in the M. oleifera leaves extract was 23.0 ± 0.3 mg gallic acid equivalent/g of dried M. oleifera leaves powder. The M. oleifera leaves extract was treated with a copper sulphate solution. A color change from brown to black indicates the formation of copper nanoparticles. Characterization of the synthesized copper nanoparticles was performed using ultraviolet-visible light (UV-Vis) spectrophotometry, Fourier-transform infrared (FTIR) spectrometry, high-resolution transmission electron microscopy (HRTEM), scanning electron microscopy (SEM), and X-ray diffraction (XRD). The synthesized copper nanoparticles have an amorphous nature and particle size of 35.8-49.2 nm. We demonstrate that the M. oleifera leaves extract and the synthesized copper nanoparticles display considerable antioxidant activity. Moreover, the M. oleifera leaves extract and the synthesized copper nanoparticles exert considerable anti-bacterial activity against Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, and Enterococcus faecalis (MIC values for the extract: 500, 250, 250, and 250 µg/mL; MIC values for the copper nanoparticles: 500, 500, 500, and 250 µg/mL, respectively). Similarly, the M. oleifera leaves extract and the synthesized copper nanoparticles exert relatively stronger anti-fungal activity against Aspergillus niger, Aspergillus flavus, Candida albicans, and Candida glabrata (MIC values for the extract: 62.5, 62.5, 125, and 250 µg/mL; MIC values for the copper nanoparticles: 125, 125, 62.5, and 31.2 µg/mL, respectively). Our study reveals that the green synthesis of copper nanoparticles using a hydroalcoholic extract of M. oleifera leaves was successful. In addition, the synthesized copper nanoparticles can be potentially employed in the treatment of various microbial infections due to their reported antioxidant, anti-bacterial, and anti-fungal activities.

Hypoglycemic and hypolipidemic effects of Moringa oleifera leaves and their functional chemical constituents

2020 ◽  
Vol 333 ◽  
pp. 127478 ◽  
Author(s):  
Gui-Lin Chen ◽  
Yong-Bing Xu ◽  
Jian-Lin Wu ◽  
Na Li ◽  
Ming-Quan Guo
Keyword(s):  
Moringa Oleifera ◽  
Chemical Constituents ◽  
Moringa Oleifera Leaves

scholarly journals Azolla as an Alternative of Mineral Nitrogen for Chamomile Plant (Matricaria chamomilla L.) Fertilization in Sandy Soil

2020 ◽  
pp. 1-13
Author(s):  
Kawthar, A. E. Rabie ◽  
M. H. El-Sherif ◽  
R. M. El-Shahat ◽  
Fatma, S. I. Ali
Keyword(s):  
Antioxidant Activity ◽  
Sandy Soil ◽  
Growth Parameters ◽  
Chemical Constituents ◽  
Foliar Spray ◽  
Maximum Growth ◽  
Volatile Oil ◽  
Mineral Nitrogen ◽  
Total Phenolic ◽  
Nitrate And Nitrite

Two pot experiments were carried out during the two successive seasons of 2010/2011 and 2011/ 2012 to apply mineral nitrogen and/or Azolla at different methods of addition with a reduction of mineral nitrogen fertilizer and its effect on vegetative growth, the yield of inflorescences, total phenolic concentration, antioxidant activity, nitrate and nitrite concentrations and the volatile oil concentrations and composition of chamomile inflorescences in sandy soil. Data indicated that dry Azolla (DA) treatments increased significantly plant height, number of branches/plant, shoot fresh and dry weights and number of inflorescences/plant against the rest treatments. It is clear that DA singly induced maximum growth parameters in both seasons and the reverse was true with fresh Azolla (FA) alone. It is obvious that DA achieved the highest total phenolic concentrations, antioxidant activity and volatile oil (VO) concentrations, and the opposite response was true for nitrate & nitrite concentrations. Addition of 50% ammonium nitrate to 50% FA or 50% Azolla extract as foliar (spray Azolla) SA have positive effect on chemical constituents except nitrate and nitrite concentrations. It is evident that the highest chamazulene and α ̶ bisabolol oxide ̶ B were achieved with DA and the reverse was true for α ̶ bisabolol oxide ̶ A. Dry Azolla treatment alone was the most efficient one in increasing the yield production with increment in active substances of chamomile plant in sandy soil.

scholarly journals Silage quality, growth performance and haematology of West African dwarf goats fed Moringa oleifera leaves ensiled with cassava peels

2021 ◽  
Vol 48 (2) ◽  
pp. 183-190
Author(s):  
S. M. Odeyinka ◽  
T. O. Abegunde ◽  
M. O. Ofoegbu ◽  
O. J. Apanisile
Keyword(s):  
Chemical Composition ◽  
Blood Cells ◽  
Moringa Oleifera ◽  
White Blood Cells ◽  
Dry Season ◽  
West African ◽  
Daily Weight Gain ◽  
West African Dwarf ◽  
Moringa Oleifera Leaves ◽  
Cassava Peels

Forage scarcity in the dry season is challenging for ruminant production in the tropics. The utilization of browse species, particularly as silage can bridge this gap. In this study, the potentials of Moringa oleifera leaves ensiled with varying levels of cassava peels as dry season feed for West African dwarf (WAD) goats were assessed. Different mixtures of Moringa oleifera leaves and cassava peels were ensiled and designated as follows: T1= 100% Moringa, T2= 60% Moringa + 40% Cassava peels, T3= 40% Moringa + 60% Cassava peels, T4= 50% Moringa + 50% Cassava peels, T5= 100% Cassava peels. Chemical composition and silage characteristics were investigated. Twenty five WAD goats with average body weights of 6.02±0.71 kg were used in the growth study that lasted 12 weeks. Blood samples were collected from the goats through the jugular vein for haematological status at the beginning and end of the experiment. Chemical composition of the silage diets showed that it contained 27.79 – 36.26 % dry matter (DM), 7.45 – 22.25 % crude protein (CP), 8.92 – 16.45 % crude fibre (CF), 2.55 – 7.01 % ether extract (EE), 6.10 – 10.08 % ash content, 42.40 - 68.14 % Nitrogen Free Extract (NFE). Appearance, odour and texture of the silage had acceptable physical attributes with pH values ranging from 3.53 – 5.80. Average daily feed intake (ADFI) and Feed conversion ratio (FCR) were not significantly (P<0.05) affected by diets while Average daily weight gain (ADWG) was significantly improved in T3 (40% M. oleifera + 60% cassava peels) than in others. White blood cells (WBC) ranged from 5.88 x109/L in T2 to 13.77 x109/L in T4. Red blood Cells (RBC) and Packed Cell Volume (PCV %) were not significantly (P<0.05) affected by diets. It was concluded that Moringa oleifera leaves and cassava peels silage with 40% Moringa oleifera as additive elicited the best performance indices in WAD goats fed diets consisting of mixtures of Moringa oleifera leaves and cassava peels ensiled together in graded levels or alone and did not affect animals negatively in terms of their haematological components.     Moringa, T2= 60% Moringa + 40% Pelures de manioc, T3= 40% Moringa + 60% Pelures de manioc, T4= 50% Moringa + 50% Pelures de manioc, T5= 100% Pelures de manioc. Des caractéristiques chimiques de composition et d'ensilage ont été étudiées. Vingt-cinq chèvres 'WAD' avec un poids corporel moyen de 6,02±0,71 kg ont été utilisées dans l'étude de croissance qui a duré 12 semaines. Des échantillons de sang ont été prélevés sur les chèvres par la veine jugulaire pour le statut hématologique au début et à la fin de l'expérience. La composition chimique des régimes d'ensilage a montré qu'elle contenait 27.79 – 36,26 % de matière sèche (DM), 7.45 à 22.25 % de protéines brutes (CP), 8.45 à 22.25 % de protéines brutes (le 'CP'), 8.45 92 – 16.45 % de fibres brutes (le 'CF'), 2.55 à 7.01 % d'extrait d'éther (le 'EE'), 6.10 à 10.08 % de cendres, 42.40 - 68.14 % Extrait sans azote (le 'NFE'). L'apparence, l'odeur et la texture de l'ensilage avaient des attributs physiques acceptables avec des valeurs de pH allant de 3.53 à 5.80. L'apport quotidien moyen en aliments (le 'ADFI') et le ratio de conversion des aliments pour animaux (le 'FCR') n'ont pas été significativement (P<0.05) affectés par les régimes alimentaires, tandis que le gain quotidien moyen de poids (le 'ADWG') a été sensiblement amélioré en T3 (40 % M. oleifera + 60 % de pelures de manioc) que dans d'autres. Les globules blancs (le 'WBC') allaient de 5,88 x109/L en T2 à 13.77 x109/L en T4. Les globules rouges (le 'RBC') et volume de cellules emballées (le 'PCV' %) n'ont pas été significativement (P<0.05) affectés par les régimes. On a conclu que les feuilles de Moringaoleifera et l'ensilage des pelures de manioc avec 40 % de Moringaoleifera comme additif ont obtenu les meilleurs indices de performance chez les chèvres WAD nourries à des régimes composés de mélanges de feuilles de Moringaoleifera et de pelures de manioc ensilées ensemble ou seuls et n'affectaient pas négativement les animaux en termes de composantes hématologiques.

Determination of Chemical Composition and Nutritional Values of Moringa oleifera Leaves

2011 ◽  
Vol 10 (3) ◽  
pp. 264-268 ◽  
Author(s):  
Charles Windepagnagd Yameogo ◽  
Marcel Daba Bengaly ◽  
Aly Savadogo ◽  
Philippe Augustin Nikiema ◽  
Sabadenedyo Alfred Traore
Keyword(s):  
Chemical Composition ◽  
Moringa Oleifera ◽  
Nutritional Values ◽  
Moringa Oleifera Leaves

scholarly journals Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Yasara W. H. Wickramasinghe ◽  
Indira Wickramasinghe ◽  
Isuru Wijesekara
Keyword(s):  
Moringa Oleifera ◽  
Total Phenolic ◽  
Sri Lankan ◽  
Herbal Tea ◽  
Nutritional Properties ◽  
Phenolic Contents ◽  
Trained Panel ◽  
Two Samples ◽  
Moringa Oleifera Leaves ◽  
Dpph Scavenging

The core purpose of the current study is to explore the use of Moringa oleifera leaves, to produce a herbal tea with acceptable sensory properties and nutritional properties by utilizing the steam blanching technique, different dehydration temperatures and time, which can be accepted in the Sri Lankan market. Six sets of samples were prepared where temperature and time combinations were 55°C—6 h, 60°C—4.30 h, 65°C—3 h for the unblanched samples & 55°C—6 h, 60°C—5.30 h & 65°C—4 h for the steam blanched samples. These samples were evaluated, employing a trained panel of 5 tea tasters and a semi trained panel of 35 members. The sample code 706 (steam blanched, 65°C—4 h) was selected as the sample with best sensory attributes. The blanched and unblanched samples dried at 65°C were tested for their proximate, mineral, vitamin, antioxidant and phytochemical contents. The effects of steam blanching on these two samples were evaluated & compared. This study highlights that steam blanching significantly increased the carbohydrates, fat, Mn, Fe, vitamin A, vitamin E and the DPPH scavenging activity whereas steam blanching significantly reduced the protein, fiber, Na, K, Ca, Total phenolic contents and flavonoids content but vitamin C, Zn, Cu and Mg contents were unaffected by steam blanching.

scholarly journals Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage

2021 ◽  
Vol 11 (7) ◽  
pp. 2944
Author(s):  
Mpho Edward Mashau ◽  
Kgaogelo Edwin Ramatsetse ◽  
Shonisani Eugenia Ramashia
Keyword(s):  
Lipid Oxidation ◽  
Cold Storage ◽  
Moringa Oleifera ◽  
Microbial Growth ◽  
Ground Beef ◽  
Total Phenolic ◽  
Microbial Composition ◽  
Nutritional Properties ◽  
Cooking Properties ◽  
Moringa Oleifera Leaves

The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation.

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