Potential of Moringa Oleifera As a Functional Food Ingredient: a Review
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International Journal of Food Science and Nutrition ISSN: 2455-4898 Impact Factor: RJIF 5.14 www.foodsciencejournal.com Volume 2; Issue 5; September 2017; Page No. 31-37 Potential of Moringa oleifera as a functional food ingredient: A review 1 Surbhi Sahay, *2 Upasana Yadav, 3 Sheetal Srinivasamurthy 1, 3 B. Tech. Food Technology, Department of Food & Nutrition, Institute of Home Economics, University of Delhi, Delhi, India 2 Assistant Professor, Department of Food & Nutrition, Institute of Home Economics, University of Delhi, Delhi, India Abstract Nowadays, with continuously changing socio-economic status, people have become more concerned about their health. Utilization of natural products of plant origin having lesser side effects has gained popularity over the years. There is immense scope for foods that can impart health benefits beyond traditional nutrients. Moringa oleifera (Drumstick tree) is one such tree having enormous nutritional and medicinal benefits. It is rich in macro and micro nutrients like protein, carbohydrate, calcium, phosphorus, potassium, iron, vitamins, beta carotene and other bioactive compounds which are important for normal functioning of the body and prevention of certain diseases. Most of the parts of Moringa oleifera including leaves, flowers and seeds are edible and other parts like bark, pods have use in biodiesel production and water purification. Moringa oleifera has tremendous therapeutic properties including anticancer, antiulcer, antimicrobial, antioxidant. Various researches have concluded that Moringa should be used as functional ingredient in food products. This review aims to highlight the use of Moringa oleifera as a potential ingredient in food products as well as in other industries to serve as a background for future research works. Keywords: Moringa oleifera, functional foods, macro and micro nutrients, therapeutic properties, food use 1. Introduction ornamental tree which is native to India. The trees are said to There are several foods or food components that provide have been originated from Agra and Oudh in North Western health benefits. These foods, also known as “functional region of India to South of the Himalayan Mountains. They foods,” provide benefits beyond basic nutrition and may play are cultivated in Asian, African, Middle Eastern and South a role in reducing or minimizing the risk of certain diseases American regions [3]. It propagates relatively easily both by and other health conditions [1]. Functional foods may be sexual and asexual means. It has a low soil nutrient and water whole, fortified, enriched or enhanced. Functional components demand making its production and management easy. They of food include beta carotenes which are known to scavenge are drought resistant, and hence are able to withstand a wide free radicals; calcium reduces the risk of osteoporosis; range of soil and rainfall conditions and are therefore available potassium reduces the risk of high blood pressure; flavonoids, throughout the year [3]. People often call it a “Miracle Tree” as fatty acids known to reduce coronary heart diseases and the drumstick leaves are also available in summers when other dietary fiber supports gastro intestine health etc. vegetables are scarce. With the rapidly changing socio-economic status, consumers There are thirteen species of Moringa. Few species which have become aware and are looking for products that provide include Moringa stenopetala, Moringa drouhardii, Moringa benefits beyond nutrition. Functional food market is the fastest hildebrandtii are known to have fat, protein and other growing segment in the food market all over the world. One nutrients profile comparable to Moringa oleifera to some such natural food source which can be utilized to add extent (Table 1). Out of these thirteen species Moringa functionality to other foods or act as functional food itself is oleifera is the most studied so far. As a source for protein and Moringa oleifera. The tree is claimed to have potential to essential amino acids (EAA), M. oleifera leaves are superior improve nutrition, increase food security, and encourage rural to the leaves of M. hildebrandtii and M. drouhardii [4]. development [2]. The drumstick tree is a small fast growing Table 1: Comparison of nutritional content of leaves of different Moringa species Nutrient Moringa oleifera (Malawi origin) Moringa drouhardii (Madagascar) Moringa hildebrandtii (Gran canary) Crude protein (CP) (g/kg) 277 197 222 Essential Amino acids (%CP) Methionine 1.66 1.67 1.31 Valine 4.69 5.00 4.01 Isoleucine 4.01 4.22 3.24 Leucine 7.65 7.71 6.08 Phenylalanine 6.28 5.16 4.37 Histidine 2.35 2.34 2.25 31 International Journal of Food Science and Nutrition Lysine 5.20 5.26 4.46 Threonine 4.26 4.32 4.05 Tryptophan 2.06 1.93 1.80 Crude Lipid (g/kg) - 37 52 Calcium (g/kg) 22.2 11.9 15.7 Phosphorus (g/kg) 3.70 2.19 4.66 Magnesium (g/kg) 8.79 9.06 4.90 Potassium (g/kg) 13.5 12.3 19.5 Sodium (g/kg) 0.60 9.78 5.04 1.1 Use of different parts of Moringa Oleifera l-rhamnose in a molar ratio of 1:1:1:1 and Nitriles, an Almost all part of the plant which includes root, bark, seed, isothiocyanate and thiocarbamates [11]. Pods can be boiled flowers, pods, seed oil, leaf, resin have potential food, and eaten like beans. Fibre content in the pod increase agriculture and industrial uses. It has versatile utility as when it grows and hence should be consumed when they medicine, functional food, nutraceutical and water purifying can be easily broken [7]. properties and is thus considered to be world’s most useful 4) Seeds- Around 15,000 to 25,000 seeds are produced from plant [2]. In some part of the world the tree is known as a single tree in a year. The seeds have brownish semi mother’s best friend because its consumption is known to permeable seed hull and are round in shape. Seeds contain increase milk production and can also treat anemia which is average amount of Vitamin A and E. The seed contain common in lactating women [5]. polypeptides, which act as coagulant and are therefore 1) Leaves- Drumstick tree leaves are packed with nutritional used to treat river water with suspended solids and properties and are 100% edible. They are a rich source of groundwater [12] and as a source of oil for biodiesel nutrients like protein, carbohydrate, fiber, Beta carotene, production [13]. Seeds are used commercially to produce vitamin C and minerals like calcium, potassium, iron and oil known as “ben oil”. The sweet smell and potential to phosphorous [6]. The protein content of the dried Moringa absorb and retain volatile substances of oil makes it oleifera leaf powder is equivalent to the protein content of useful in perfume and hair care products. Seeds contain some pulses viz. moth beans, soybeans, kidney beans etc., between 30-42% oil which is brilliant yellow in color and which contain (22 - 24%) protein, thus used in food. the press-cake obtained as a by-product of the oil Leaves contain essential amino acids such as methionine, extraction process contains a very high level of proteins. cysteine, tryptophan and lysine, are thus ideal for regular Physicochemical properties and fatty acid composition of diet [7]. The leaves contain various types of antioxidant Moringa seed oil [4] are presented in Table 2. Seeds also compounds such as ascorbic acid, flavonoids, phenolic have use in waste water treatment as they contain cationic compounds and carotenoids and act as a natural polyelectrolyte which neutralizes the negatively charged antioxidant [8]. colloids present in dirty and muddy water [7]. Seed oil also The nutrient content of the plant varies with soil, climate and possesses antimicrobial activity. The antimicrobial other environmental conditions. Processing and storage adds activities are attributed to the compound 4(α-L- on to the variations. Though Fresh leaves contain nutrients in rhamnosyloxy) benzyl iso-thiocynat [5] whose mode of higher amount, processing of leaves is important to extend the action includes either inhibiting the essential enzymes or shelf life. Moringa oleifera leaves can be dried using various disrupting the cell membrane [14]. methods which include sun drying, shadow drying and oven drying. The most common method used is oven drying. All Table 2: Physicochemical properties and fatty acid composition of Moringa seed oil the drying mechanism follows same preliminary steps which are, procuring leaves sample, washing them under running Properties Value water and, removing excess water by spreading them. These Saponification value 182.9 leaves are accordingly then dried under sun, shadow or a Iodine value 66.4 mechanical drier. Pretreatment like blanching and cutting Density at 20 ˚C (g/ml) 0.89737 decreases the time of moisture removal but at the same time Refractive Index at 20 ˚C 1.4670 these processes darken the color and change the flavor of the Solidification point 6 dehydrated product [9]. Free fatty acids (%) Upto 2.98 2) Flowers- The flowers, which are bisexual and are Fatty acid composition (% crude lipid) Lauric Trace pleasantly fragrant, and 2.5cm wide. They are white or [10] Myristic 0.08 cream colored and the base is yellow doted . Moringa Pentadecenoic Trace flowers are good source of nectar for honey production. Palmitic 5.45 They can be eaten raw with salads, can be used to make Stearic 5.42 tea, can be eaten after blanching etc. Oleic 72.9 3) Pods- The fruits which hang down from the branches are Linoleic 0.76 three lobed pods and are 20-60cm in length when they are Linolenic 0.14 dry open into 3 parts, each pods contains between 12-35 Arachidic 3.39 seeds [10]. Pods contain the polysaccharide d-galactose, 6- Eicosadieroic - O-Me-D-galactose, D-galacturonic acid, l-arabinose, and Other fatty acids 11.86 32 International Journal of Food Science and Nutrition The dry seeds can be dried and made to powder for seasoning which they use as self-defense mechanism also known as purposes.