ABSTRACT
Moringa oleifera Lam. is a leguminous plant, originally from Asia, which is cultivated in Brazil because of its low production cost. Although some people have used this plant as food, there is little information about its chemical and nutritional characteristics. The objective of this study was to characterise the leaves of M. oleifera in terms of their chemical composition, protein fractions obtained by solubility in different systems and also to assess their nutritional quality and presence of bioactive substances. The whole leaf flour contained 28.7% crude protein, 7.1% fat, 10.9% ashes, 44.4% carbohydrate and 3.0mg 100g(-1) calcium and 103.1mg 100g(-1) iron. The protein profile revealed levels of 3.1% albumin, 0.3% globulins, 2.2% prolamin, 3.5% glutelin and 70.1% insoluble proteins. The hydrolysis of the protein from leaf flour employing sodium dodecyl sulfate (SDS) and 2-mercaptoethanol (ME) resulted in 39.5% and 29.5%, respectively. The total protein showed low in vitro digestibility (31.8%). The antinutritional substances tested were tannins (20.7 mg g(-1)), trypsin inhibitor (1.45TIU mg g(-1)), nitrate (17 mg g(-1)) and oxalic acid (10.5 mg g(-1)), besides the absence of cyanogenic compounds. ß-Carotene and lutein stood out as major carotenoids, with concentrations of 161.0 and 47.0 µg g(-1) leaf, respectively. Although M. oleifera leaves contain considerable amount of crude protein, this is mostly insoluble and has low in vitro digestibility, even after heat treatment and chemical attack. In vivo studies are needed to better assess the use of this leaf as a protein source in human feed.
Subject(s)
Moringa oleifera/chemistry , Plant Leaves/chemistry , Plant Proteins/chemistry , Plant Proteins/isolation & purification , Brazil , Chemical Fractionation , Digestion , Humans , Nutritive ValueABSTRACT
The aim of this study was to determine the antioxidant activity of Moringa (Moringa oleifera Lam.) leaves flour in beef burger during storage for 120 days. Six hamburger formulations were processed: one control (without the use of additives), four with addition of Moringa leaves flour (0.10, 0.15, 0.20, and 0.25 g/100 g aggregate), and one with addition of synthetic antioxidant Propyl Gallate (0.01 g/100 g aggregate). The products were analyzed for their chemical composition with determinations of moisture, protein, dietary fiber, lipids, ash, carbohydrate, and caloric value after preparation. Microbiological and acceptance testing were performed at the beginning and after 120 days of storage. Determination of pH, instrumental color and lipid oxidation (TBARS) were performed at 1, 30, 60, 90 and 120 days of storage. All samples showed physical-chemical and microbiological tests in accordance with the Brazilian legislation. pH measurements were between 5.48 and 5.90; however, the intensity of red has changed according to the treatments and storage periods. The addition of Moringa leaves flour had no antioxidant effect on burgers, but its inclusion not only contributed to the improvement of nutritional quality, but also did not harm product acceptance.
El objetivo de este trabajo fue verificar la acción antioxidante de una harina de hojas de Moringa (Moringa oleífera Lam.) en carne de hamburguesa bovina durante su almacenamiento por 120 días. Se procesaron seis formulaciones de hamburguesa: una de control, sin uso de aditivos, cuatro adicionadas con harina de hojas de Moringa (0,10; 0,15; 0,20 y 0,25 g/100 g de masa) y una adicionada con antioxidante sintético Propil Galato (0,01 g/100 g de masa). Los productos se analizaron, en cuanto a su composición química, con determinaciones de humedad, proteína, fibra alimentaria, lípidos, cenizas, carbohidratos y valor calórico, y, tras la preparación, análisis microbiológicos y pruebas de aceptación, realizados tanto al inicio como al cabo de 120 días de almacenamiento. También se analizaron, con determinación de pH, Color instrumental y oxidación lipídica (TBARS), a los 1, 30, 60, 90 y 120 días de almacenamiento, respectivamente. Todas las muestras presentaron características físico-químicas y microbiológicas de acuerdo con la legislación nacional vigente. Los valores de pH oscilaron entre 5,48 y 5,90 y solamente la intensidad del rojo sufrió modificaciones debido a los tratamientos y periodos de almacenamiento. La adición de harina de hojas de Moringa no ejerció efecto antioxidante en las hamburguesas, sin embargo su inclusión contribuyó para mejorar la calidad nutricional y no perjudicó la aceptación del producto.
O objetivo deste trabalho foi verificar a ação antioxidante de uma farinha de folhas de Moringa (Moringa oleífera Lam.) em produto hambúrguer bovino durante estocagem por 120 dias. Foram processadas seis formulações de hambúrguer, sendo uma controle, sem o uso de aditivos, quatro adicionadas de farinha de folhas de Moringa (0,10; 0,15; 0,20 e 0,25 g/100 g de massa) e uma com adição de antioxidante sintético Propil Galato (0,01 g/100 g de massa). Os produtos foram analisados quanto à composição química, com determinações de umidade, pro¬teína, fibra alimentar, lipídeos, cinzas, carboidratos e valor calórico após o preparo, além de análises microbiológicas e teste de aceitação realizados no início e aos 120 dias de armazenamento, e determinação de pH, cor instrumental e oxidação lipídica (TBARS), realizadas com: 1, 30, 60, 90 e 120 dias de armazenamento. Todas as amostras apresentaram características físico-químicas e microbiológicas de acordo com a legislação nacional vigente. As medidas de pH ficaram compreendidas entre 5,48 e 5,90, e somente a intensidade de vermelho sofreu alterações de acordo com os tratamentos e períodos de estocagem. A adição de farinha das folhas de Moringa não exerceu efeito antioxidante nos hambúrgueres, porém sua inclusão contribuiu para a melhoria da qualidade nutricional e não prejudicou a aceitação do produto.
