Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour

Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effe...
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Gespeichert in:

Autor*in:	da S. Alves, A. [verfasserIn] B. Teixeira, E. M. C. Oliveira, G. Arantes-Pereira, L. Oliveira, C. C. L. Costa, L.

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	Antioxidant activity Chlorophyll Chemical characterization Lam

Anmerkung:	© The Author(s) 2017

Übergeordnetes Werk:	Enthalten in: Nutrire - [London] : BioMed Central, 2000, 42(2017), 1 vom: 31. Okt.
Übergeordnetes Werk:	volume:42 ; year:2017 ; number:1 ; day:31 ; month:10

Links:	Volltext

DOI / URN:	10.1186/s41110-017-0058-6

Katalog-ID:	SPR038422808

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520			\|a Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effect of chlorophyll extraction on the physicochemical composition and antioxidant activity of Moringa leaves. Methods Moringa leaves were dried and ground in order to obtain uniform flour. A treatment using chlorophyll extraction (decolorized) was tested versus a control treatment (non-decolorized) for proximate composition, instrumental color, and antioxidant activity using ANOVA followed by Tukey’s test. Results Higher crude fiber, ash, and protein contents were observed for decolorized flour (19.41 and 38.13%, 11.87 and 14.02%, and 28.81 and 31.33%, respectively) when compared to those for the control. Chlorophyll extraction significantly affected (p < 0.05) the instrumental color of the leaves flour. The half maximal effective concentration (EC50) of both decolorized and control flour was 3.74 and 4.30 mg/L, respectively. The equivalent of antioxidant per gram of non-decolorized leaves was higher than that observed for the decolorized leaves (0.36 and 0.32 g/g DPPH, respectively). The antioxidant activity (AA%) of the extract from non-decolorized leaves was higher in the concentrations of 5 and 2.5 mg/0.1 mL, while the decolorized leaves was higher in the extract concentration 5 and 2 mg/0.1 ml. Conclusion The decolorization process affected the chemical composition and color of Moringa oleifera leaves flours however did not improve its antioxidant activity.
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allfields	10.1186/s41110-017-0058-6 doi (DE-627)SPR038422808 (SPR)s41110-017-0058-6-e DE-627 ger DE-627 rakwb eng da S. Alves, A. verfasserin aut Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2017 Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effect of chlorophyll extraction on the physicochemical composition and antioxidant activity of Moringa leaves. Methods Moringa leaves were dried and ground in order to obtain uniform flour. A treatment using chlorophyll extraction (decolorized) was tested versus a control treatment (non-decolorized) for proximate composition, instrumental color, and antioxidant activity using ANOVA followed by Tukey’s test. Results Higher crude fiber, ash, and protein contents were observed for decolorized flour (19.41 and 38.13%, 11.87 and 14.02%, and 28.81 and 31.33%, respectively) when compared to those for the control. Chlorophyll extraction significantly affected (p < 0.05) the instrumental color of the leaves flour. The half maximal effective concentration (EC50) of both decolorized and control flour was 3.74 and 4.30 mg/L, respectively. The equivalent of antioxidant per gram of non-decolorized leaves was higher than that observed for the decolorized leaves (0.36 and 0.32 g/g DPPH, respectively). The antioxidant activity (AA%) of the extract from non-decolorized leaves was higher in the concentrations of 5 and 2.5 mg/0.1 mL, while the decolorized leaves was higher in the extract concentration 5 and 2 mg/0.1 ml. Conclusion The decolorization process affected the chemical composition and color of Moringa oleifera leaves flours however did not improve its antioxidant activity. Antioxidant activity (dpeaa)DE-He213 Chlorophyll (dpeaa)DE-He213 Chemical characterization (dpeaa)DE-He213 Lam (dpeaa)DE-He213 B. Teixeira, E. M. aut C. Oliveira, G. aut Arantes-Pereira, L. aut Oliveira, C. C. aut L. Costa, L. aut Enthalten in Nutrire [London] : BioMed Central, 2000 42(2017), 1 vom: 31. Okt. (DE-627)859794636 (DE-600)2856760-2 2316-7874 nnns volume:42 year:2017 number:1 day:31 month:10 https://dx.doi.org/10.1186/s41110-017-0058-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 42 2017 1 31 10
spelling	10.1186/s41110-017-0058-6 doi (DE-627)SPR038422808 (SPR)s41110-017-0058-6-e DE-627 ger DE-627 rakwb eng da S. Alves, A. verfasserin aut Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2017 Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effect of chlorophyll extraction on the physicochemical composition and antioxidant activity of Moringa leaves. Methods Moringa leaves were dried and ground in order to obtain uniform flour. A treatment using chlorophyll extraction (decolorized) was tested versus a control treatment (non-decolorized) for proximate composition, instrumental color, and antioxidant activity using ANOVA followed by Tukey’s test. Results Higher crude fiber, ash, and protein contents were observed for decolorized flour (19.41 and 38.13%, 11.87 and 14.02%, and 28.81 and 31.33%, respectively) when compared to those for the control. Chlorophyll extraction significantly affected (p < 0.05) the instrumental color of the leaves flour. The half maximal effective concentration (EC50) of both decolorized and control flour was 3.74 and 4.30 mg/L, respectively. The equivalent of antioxidant per gram of non-decolorized leaves was higher than that observed for the decolorized leaves (0.36 and 0.32 g/g DPPH, respectively). The antioxidant activity (AA%) of the extract from non-decolorized leaves was higher in the concentrations of 5 and 2.5 mg/0.1 mL, while the decolorized leaves was higher in the extract concentration 5 and 2 mg/0.1 ml. Conclusion The decolorization process affected the chemical composition and color of Moringa oleifera leaves flours however did not improve its antioxidant activity. Antioxidant activity (dpeaa)DE-He213 Chlorophyll (dpeaa)DE-He213 Chemical characterization (dpeaa)DE-He213 Lam (dpeaa)DE-He213 B. Teixeira, E. M. aut C. Oliveira, G. aut Arantes-Pereira, L. aut Oliveira, C. C. aut L. Costa, L. aut Enthalten in Nutrire [London] : BioMed Central, 2000 42(2017), 1 vom: 31. Okt. (DE-627)859794636 (DE-600)2856760-2 2316-7874 nnns volume:42 year:2017 number:1 day:31 month:10 https://dx.doi.org/10.1186/s41110-017-0058-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 42 2017 1 31 10
allfields_unstemmed	10.1186/s41110-017-0058-6 doi (DE-627)SPR038422808 (SPR)s41110-017-0058-6-e DE-627 ger DE-627 rakwb eng da S. Alves, A. verfasserin aut Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2017 Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effect of chlorophyll extraction on the physicochemical composition and antioxidant activity of Moringa leaves. Methods Moringa leaves were dried and ground in order to obtain uniform flour. A treatment using chlorophyll extraction (decolorized) was tested versus a control treatment (non-decolorized) for proximate composition, instrumental color, and antioxidant activity using ANOVA followed by Tukey’s test. Results Higher crude fiber, ash, and protein contents were observed for decolorized flour (19.41 and 38.13%, 11.87 and 14.02%, and 28.81 and 31.33%, respectively) when compared to those for the control. Chlorophyll extraction significantly affected (p < 0.05) the instrumental color of the leaves flour. The half maximal effective concentration (EC50) of both decolorized and control flour was 3.74 and 4.30 mg/L, respectively. The equivalent of antioxidant per gram of non-decolorized leaves was higher than that observed for the decolorized leaves (0.36 and 0.32 g/g DPPH, respectively). The antioxidant activity (AA%) of the extract from non-decolorized leaves was higher in the concentrations of 5 and 2.5 mg/0.1 mL, while the decolorized leaves was higher in the extract concentration 5 and 2 mg/0.1 ml. Conclusion The decolorization process affected the chemical composition and color of Moringa oleifera leaves flours however did not improve its antioxidant activity. Antioxidant activity (dpeaa)DE-He213 Chlorophyll (dpeaa)DE-He213 Chemical characterization (dpeaa)DE-He213 Lam (dpeaa)DE-He213 B. Teixeira, E. M. aut C. Oliveira, G. aut Arantes-Pereira, L. aut Oliveira, C. C. aut L. Costa, L. aut Enthalten in Nutrire [London] : BioMed Central, 2000 42(2017), 1 vom: 31. Okt. (DE-627)859794636 (DE-600)2856760-2 2316-7874 nnns volume:42 year:2017 number:1 day:31 month:10 https://dx.doi.org/10.1186/s41110-017-0058-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 42 2017 1 31 10
allfieldsGer	10.1186/s41110-017-0058-6 doi (DE-627)SPR038422808 (SPR)s41110-017-0058-6-e DE-627 ger DE-627 rakwb eng da S. Alves, A. verfasserin aut Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2017 Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effect of chlorophyll extraction on the physicochemical composition and antioxidant activity of Moringa leaves. Methods Moringa leaves were dried and ground in order to obtain uniform flour. A treatment using chlorophyll extraction (decolorized) was tested versus a control treatment (non-decolorized) for proximate composition, instrumental color, and antioxidant activity using ANOVA followed by Tukey’s test. Results Higher crude fiber, ash, and protein contents were observed for decolorized flour (19.41 and 38.13%, 11.87 and 14.02%, and 28.81 and 31.33%, respectively) when compared to those for the control. Chlorophyll extraction significantly affected (p < 0.05) the instrumental color of the leaves flour. The half maximal effective concentration (EC50) of both decolorized and control flour was 3.74 and 4.30 mg/L, respectively. The equivalent of antioxidant per gram of non-decolorized leaves was higher than that observed for the decolorized leaves (0.36 and 0.32 g/g DPPH, respectively). The antioxidant activity (AA%) of the extract from non-decolorized leaves was higher in the concentrations of 5 and 2.5 mg/0.1 mL, while the decolorized leaves was higher in the extract concentration 5 and 2 mg/0.1 ml. Conclusion The decolorization process affected the chemical composition and color of Moringa oleifera leaves flours however did not improve its antioxidant activity. Antioxidant activity (dpeaa)DE-He213 Chlorophyll (dpeaa)DE-He213 Chemical characterization (dpeaa)DE-He213 Lam (dpeaa)DE-He213 B. Teixeira, E. M. aut C. Oliveira, G. aut Arantes-Pereira, L. aut Oliveira, C. C. aut L. Costa, L. aut Enthalten in Nutrire [London] : BioMed Central, 2000 42(2017), 1 vom: 31. Okt. (DE-627)859794636 (DE-600)2856760-2 2316-7874 nnns volume:42 year:2017 number:1 day:31 month:10 https://dx.doi.org/10.1186/s41110-017-0058-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 42 2017 1 31 10
allfieldsSound	10.1186/s41110-017-0058-6 doi (DE-627)SPR038422808 (SPR)s41110-017-0058-6-e DE-627 ger DE-627 rakwb eng da S. Alves, A. verfasserin aut Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2017 Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effect of chlorophyll extraction on the physicochemical composition and antioxidant activity of Moringa leaves. Methods Moringa leaves were dried and ground in order to obtain uniform flour. A treatment using chlorophyll extraction (decolorized) was tested versus a control treatment (non-decolorized) for proximate composition, instrumental color, and antioxidant activity using ANOVA followed by Tukey’s test. Results Higher crude fiber, ash, and protein contents were observed for decolorized flour (19.41 and 38.13%, 11.87 and 14.02%, and 28.81 and 31.33%, respectively) when compared to those for the control. Chlorophyll extraction significantly affected (p < 0.05) the instrumental color of the leaves flour. The half maximal effective concentration (EC50) of both decolorized and control flour was 3.74 and 4.30 mg/L, respectively. The equivalent of antioxidant per gram of non-decolorized leaves was higher than that observed for the decolorized leaves (0.36 and 0.32 g/g DPPH, respectively). The antioxidant activity (AA%) of the extract from non-decolorized leaves was higher in the concentrations of 5 and 2.5 mg/0.1 mL, while the decolorized leaves was higher in the extract concentration 5 and 2 mg/0.1 ml. Conclusion The decolorization process affected the chemical composition and color of Moringa oleifera leaves flours however did not improve its antioxidant activity. Antioxidant activity (dpeaa)DE-He213 Chlorophyll (dpeaa)DE-He213 Chemical characterization (dpeaa)DE-He213 Lam (dpeaa)DE-He213 B. Teixeira, E. M. aut C. Oliveira, G. aut Arantes-Pereira, L. aut Oliveira, C. C. aut L. Costa, L. aut Enthalten in Nutrire [London] : BioMed Central, 2000 42(2017), 1 vom: 31. Okt. (DE-627)859794636 (DE-600)2856760-2 2316-7874 nnns volume:42 year:2017 number:1 day:31 month:10 https://dx.doi.org/10.1186/s41110-017-0058-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 42 2017 1 31 10
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Alves, A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s) 2017</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effect of chlorophyll extraction on the physicochemical composition and antioxidant activity of Moringa leaves. Methods Moringa leaves were dried and ground in order to obtain uniform flour. A treatment using chlorophyll extraction (decolorized) was tested versus a control treatment (non-decolorized) for proximate composition, instrumental color, and antioxidant activity using ANOVA followed by Tukey’s test. Results Higher crude fiber, ash, and protein contents were observed for decolorized flour (19.41 and 38.13%, 11.87 and 14.02%, and 28.81 and 31.33%, respectively) when compared to those for the control. Chlorophyll extraction significantly affected (p < 0.05) the instrumental color of the leaves flour. The half maximal effective concentration (EC50) of both decolorized and control flour was 3.74 and 4.30 mg/L, respectively. The equivalent of antioxidant per gram of non-decolorized leaves was higher than that observed for the decolorized leaves (0.36 and 0.32 g/g DPPH, respectively). The antioxidant activity (AA%) of the extract from non-decolorized leaves was higher in the concentrations of 5 and 2.5 mg/0.1 mL, while the decolorized leaves was higher in the extract concentration 5 and 2 mg/0.1 ml. Conclusion The decolorization process affected the chemical composition and color of Moringa oleifera leaves flours however did not improve its antioxidant activity.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antioxidant activity</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chlorophyll</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemical characterization</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Lam</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">B. Teixeira, E. M.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">C. 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spellingShingle	da S. Alves, A. misc Antioxidant activity misc Chlorophyll misc Chemical characterization misc Lam Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour
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topic_title	Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour Antioxidant activity (dpeaa)DE-He213 Chlorophyll (dpeaa)DE-He213 Chemical characterization (dpeaa)DE-He213 Lam (dpeaa)DE-He213
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title	Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour
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title_full	Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour
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author_browse	da S. Alves, A. B. Teixeira, E. M. C. Oliveira, G. Arantes-Pereira, L. Oliveira, C. C. L. Costa, L.
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title_sort	physicochemical characterization and antioxidant activity of decolorized moringa oleifera lam leaf flour
title_auth	Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour
abstract	Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effect of chlorophyll extraction on the physicochemical composition and antioxidant activity of Moringa leaves. Methods Moringa leaves were dried and ground in order to obtain uniform flour. A treatment using chlorophyll extraction (decolorized) was tested versus a control treatment (non-decolorized) for proximate composition, instrumental color, and antioxidant activity using ANOVA followed by Tukey’s test. Results Higher crude fiber, ash, and protein contents were observed for decolorized flour (19.41 and 38.13%, 11.87 and 14.02%, and 28.81 and 31.33%, respectively) when compared to those for the control. Chlorophyll extraction significantly affected (p < 0.05) the instrumental color of the leaves flour. The half maximal effective concentration (EC50) of both decolorized and control flour was 3.74 and 4.30 mg/L, respectively. The equivalent of antioxidant per gram of non-decolorized leaves was higher than that observed for the decolorized leaves (0.36 and 0.32 g/g DPPH, respectively). The antioxidant activity (AA%) of the extract from non-decolorized leaves was higher in the concentrations of 5 and 2.5 mg/0.1 mL, while the decolorized leaves was higher in the extract concentration 5 and 2 mg/0.1 ml. Conclusion The decolorization process affected the chemical composition and color of Moringa oleifera leaves flours however did not improve its antioxidant activity. © The Author(s) 2017
abstractGer	Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effect of chlorophyll extraction on the physicochemical composition and antioxidant activity of Moringa leaves. Methods Moringa leaves were dried and ground in order to obtain uniform flour. A treatment using chlorophyll extraction (decolorized) was tested versus a control treatment (non-decolorized) for proximate composition, instrumental color, and antioxidant activity using ANOVA followed by Tukey’s test. Results Higher crude fiber, ash, and protein contents were observed for decolorized flour (19.41 and 38.13%, 11.87 and 14.02%, and 28.81 and 31.33%, respectively) when compared to those for the control. Chlorophyll extraction significantly affected (p < 0.05) the instrumental color of the leaves flour. The half maximal effective concentration (EC50) of both decolorized and control flour was 3.74 and 4.30 mg/L, respectively. The equivalent of antioxidant per gram of non-decolorized leaves was higher than that observed for the decolorized leaves (0.36 and 0.32 g/g DPPH, respectively). The antioxidant activity (AA%) of the extract from non-decolorized leaves was higher in the concentrations of 5 and 2.5 mg/0.1 mL, while the decolorized leaves was higher in the extract concentration 5 and 2 mg/0.1 ml. Conclusion The decolorization process affected the chemical composition and color of Moringa oleifera leaves flours however did not improve its antioxidant activity. © The Author(s) 2017
abstract_unstemmed	Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effect of chlorophyll extraction on the physicochemical composition and antioxidant activity of Moringa leaves. Methods Moringa leaves were dried and ground in order to obtain uniform flour. A treatment using chlorophyll extraction (decolorized) was tested versus a control treatment (non-decolorized) for proximate composition, instrumental color, and antioxidant activity using ANOVA followed by Tukey’s test. Results Higher crude fiber, ash, and protein contents were observed for decolorized flour (19.41 and 38.13%, 11.87 and 14.02%, and 28.81 and 31.33%, respectively) when compared to those for the control. Chlorophyll extraction significantly affected (p < 0.05) the instrumental color of the leaves flour. The half maximal effective concentration (EC50) of both decolorized and control flour was 3.74 and 4.30 mg/L, respectively. The equivalent of antioxidant per gram of non-decolorized leaves was higher than that observed for the decolorized leaves (0.36 and 0.32 g/g DPPH, respectively). The antioxidant activity (AA%) of the extract from non-decolorized leaves was higher in the concentrations of 5 and 2.5 mg/0.1 mL, while the decolorized leaves was higher in the extract concentration 5 and 2 mg/0.1 ml. Conclusion The decolorization process affected the chemical composition and color of Moringa oleifera leaves flours however did not improve its antioxidant activity. © The Author(s) 2017
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title_short	Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour
url	https://dx.doi.org/10.1186/s41110-017-0058-6
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author2	B. Teixeira, E. M. C. Oliveira, G. Arantes-Pereira, L. Oliveira, C. C. L. Costa, L.
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up_date	2024-07-03T18:00:59.719Z
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Alves, A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s) 2017</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Background Maringa oleifera leaves are rich in antioxidant substances; however, when lyophilized leaves were used in flour form in meat products, they presented no antioxidant effect and even accelerated the oxidation process of the product. Thus, the objective of this study was to evaluate the effect of chlorophyll extraction on the physicochemical composition and antioxidant activity of Moringa leaves. Methods Moringa leaves were dried and ground in order to obtain uniform flour. A treatment using chlorophyll extraction (decolorized) was tested versus a control treatment (non-decolorized) for proximate composition, instrumental color, and antioxidant activity using ANOVA followed by Tukey’s test. Results Higher crude fiber, ash, and protein contents were observed for decolorized flour (19.41 and 38.13%, 11.87 and 14.02%, and 28.81 and 31.33%, respectively) when compared to those for the control. Chlorophyll extraction significantly affected (p < 0.05) the instrumental color of the leaves flour. The half maximal effective concentration (EC50) of both decolorized and control flour was 3.74 and 4.30 mg/L, respectively. The equivalent of antioxidant per gram of non-decolorized leaves was higher than that observed for the decolorized leaves (0.36 and 0.32 g/g DPPH, respectively). The antioxidant activity (AA%) of the extract from non-decolorized leaves was higher in the concentrations of 5 and 2.5 mg/0.1 mL, while the decolorized leaves was higher in the extract concentration 5 and 2 mg/0.1 ml. Conclusion The decolorization process affected the chemical composition and color of Moringa oleifera leaves flours however did not improve its antioxidant activity.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antioxidant activity</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chlorophyll</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemical characterization</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Lam</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">B. Teixeira, E. M.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">C. 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Physicochemical characterization and antioxidant activity of decolorized Moringa oleifera Lam leaf flour

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