Nutritional Quality Of Edible Parts Of Moringa Oleifera

Food Anal. Methods (2010) 3:175–180 DOI 10.1007/s12161-009-9106-z

Nutritional Quality of Edible Parts of Moringa oleifera
Dalia I. Sánchez-Machado & José A. Núñez-Gastélum & Cuauhtémoc Reyes-Moreno & Benjamin Ramírez-Wong & Jaime López-Cervantes

Received: 6 June 2009 / Accepted: 20 August 2009 / Published online: 16 September 2009 # Springer Science + Business Media, LLC 2009

AbstractThis study was carried out in order to compare the biochemical characteristics from three edible parts of the multipurpose tree Moringa oleifera such as the leaves, flowers, and immature pods. On average, the three most abundant amino acids were glutamic acid, arginine, and aspartic acid. The fatty acids present at the highest content were linolenic acid (C18:3ω3), palmitic acid (C16:0), linoleicacid (C18:2ω6), and oleic acid (C18:1ω9). The chemical composition (of dry weight) ranged from 19.34% to 22.42% for protein, 1.28% to 4.96% for lipids, 7.62% to 14.60% for ash, and 30.97% to 46.78% for dietary fiber. M. oleifera is a nonconventional plant with substantial nutritional value. Keywords Moringa oleifera . Amino Acids . Fatty Acids . Chemical Composition

Introduction The Moringaceaefamily consists of 12–14 species which belong to a single genus called Moringa. All of the species are native of North India, where they have been introduced to all warm regions of the world. Fast growing and not very demanding as to climate and soil quality, Moringa oleifera is the most common species cultivated throughout the tropical regions of the world (Tsaknis et al. 1999; Vlahov et al.2002; Manzoor et al. 2007; Muluvi et al. 1999). The leaves, flowers, immature pods (which are called long green pods), and roots are edible. Due to the flavor of its root, it is known as the horseradish tree. When the fruit is ripe, it turns brown and contains 10–12 seeds that, when fried, have a peanut flavor. The tender pods, chopped or cooked, can be used in different and delicious dishes. Theleaves and green seeds have a similar flavor to that of asparagus. In some parts of the world, these parts are eaten as fresh vegetables and can be frozen or canned. Combined with curries, the parts of the plant are commonly prepared with chicken or sea food as a soup (Anwar and Bhanger 2003). In many reports, the M. oleifera is described as an ornamental plant with medicinal, therapeutic, or healingproperties. The leaves are used for fever, indigestion, or eyes treatments. The anti fungi activity of the extract has been investigated and possesses a protective action to the toxic effects of arsenic. This plant has been recommended as a feedstuff for milk-producing cattle or for Nile tilapia, and as a supplementary feed for goats and lambs. The oil from the seed is useful as vegetable oil andfor the production of soap and cosmetics. In addition, this seed oil possesses resistance to oxidative degradation and fuel properties. The protein press cake obtained after oil extraction has one of the best natural coagulants that is effectively utilized for treatment and purification of highly

D. I. Sánchez-Machado : J. A. Núñez-Gastélum : J. López-Cervantes (*) Departamento de Biotecnologíay Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, CP 85000 Cd. Obregón, Sonora, México e-mail: jlopezc@itson.mx C. Reyes-Moreno Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, CP 80000 Culiacán, Sinaloa, México B. Ramírez-Wong Departamento de Investigación y Posgrado en Alimentos,Universidad de Sonora, CP 83142 Hermosillo, Sonora, México

176

Food Anal. Methods (2010) 3:175–180

turbid water (Makkar and Becker 1996; Chuang et al. 2007; Gupta et al. 2007; Reyes et al. 2006; Richter et al. 2003; Ndemanisho et al. 2006; Rashid et al. 2008; Ben Salem and Makkar 2009; Kwaambwa and Maikokera 2007). Most of the research on the chemical characteristics of this plant and...