Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Salads
Total antioxidant capacity (TAC) evaluated by ferric ion reducing antioxidant power (FRAP) assay, ABTS, DPPH, and Oxygen radical absorbance capacity (ORAC) assay, and total polyphenol content (TPC) by Folin–Ciocalteu were determined in <i>Moringa oleifera</i> leaves (MO) grown in Spain,...
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doaj-e8857a11e8d842a0966000127d9c92ce2020-11-25T03:08:13ZengMDPI AGProcesses2227-97172020-10-0181297129710.3390/pr8101297Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged SaladsJaime González-Romero0Sandra Arranz-Arranz1Vito Verardo2Belén García-Villanova3Eduardo J. Guerra-Hernández4Department of Nutrition and Food Science, University of Granada, 18071 Granada, SpainDepartment of Nutrition and Food Science, University of Granada, 18071 Granada, SpainDepartment of Nutrition and Food Science, University of Granada, 18071 Granada, SpainDepartment of Nutrition and Food Science, University of Granada, 18071 Granada, SpainDepartment of Nutrition and Food Science, University of Granada, 18071 Granada, SpainTotal antioxidant capacity (TAC) evaluated by ferric ion reducing antioxidant power (FRAP) assay, ABTS, DPPH, and Oxygen radical absorbance capacity (ORAC) assay, and total polyphenol content (TPC) by Folin–Ciocalteu were determined in <i>Moringa oleifera</i> leaves (MO) grown in Spain, and compared with 28 different vegetable leaves pre-packaged for consumption as a salad. Total carotenoids, flavonoids, and chlorophylls were also determined in the samples with highest TAC. Two different extraction procedures were applied to obtain the methanolic fraction and the lipophilic and hydrophilic fractions. The highest TAC and TPC contents were found in MO. High values were also found in red chicory, “lollo rosso”, and oak lettuce. The lowest TAC and TPC values were obtained in iceberg lettuce. The correlations between the extraction procedures and methods assayed were high and statistically significant. In the light of these results, we suggest the addition of MO to the existing range of fresh-cut salad foods would increase their antioxidant content by up to six times.https://www.mdpi.com/2227-9717/8/10/1297<i>moringa oleifera</i>antioxidant capacitycarotenoidschlorophyllsphenolic compoundssalad |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Jaime González-Romero Sandra Arranz-Arranz Vito Verardo Belén García-Villanova Eduardo J. Guerra-Hernández |
spellingShingle |
Jaime González-Romero Sandra Arranz-Arranz Vito Verardo Belén García-Villanova Eduardo J. Guerra-Hernández Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Salads Processes <i>moringa oleifera</i> antioxidant capacity carotenoids chlorophylls phenolic compounds salad |
author_facet |
Jaime González-Romero Sandra Arranz-Arranz Vito Verardo Belén García-Villanova Eduardo J. Guerra-Hernández |
author_sort |
Jaime González-Romero |
title |
Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Salads |
title_short |
Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Salads |
title_full |
Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Salads |
title_fullStr |
Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Salads |
title_full_unstemmed |
Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Salads |
title_sort |
bioactive compounds and antioxidant capacity of moringa leaves grown in spain versus 28 leaves commonly consumed in pre-packaged salads |
publisher |
MDPI AG |
series |
Processes |
issn |
2227-9717 |
publishDate |
2020-10-01 |
description |
Total antioxidant capacity (TAC) evaluated by ferric ion reducing antioxidant power (FRAP) assay, ABTS, DPPH, and Oxygen radical absorbance capacity (ORAC) assay, and total polyphenol content (TPC) by Folin–Ciocalteu were determined in <i>Moringa oleifera</i> leaves (MO) grown in Spain, and compared with 28 different vegetable leaves pre-packaged for consumption as a salad. Total carotenoids, flavonoids, and chlorophylls were also determined in the samples with highest TAC. Two different extraction procedures were applied to obtain the methanolic fraction and the lipophilic and hydrophilic fractions. The highest TAC and TPC contents were found in MO. High values were also found in red chicory, “lollo rosso”, and oak lettuce. The lowest TAC and TPC values were obtained in iceberg lettuce. The correlations between the extraction procedures and methods assayed were high and statistically significant. In the light of these results, we suggest the addition of MO to the existing range of fresh-cut salad foods would increase their antioxidant content by up to six times. |
topic |
<i>moringa oleifera</i> antioxidant capacity carotenoids chlorophylls phenolic compounds salad |
url |
https://www.mdpi.com/2227-9717/8/10/1297 |
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