Comprehensive characterization of nutritional, phytochemical, optical, and electrical properties of Moringa oleifera Lam. parts from Ecuador

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-29 DOI:10.1016/j.lwt.2025.118108

Paola Wilcaso , Andrea C. Landázuri , María Luisa Castelló , María Dolores Ortolá

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引用次数: 0

Abstract

Moringa oleifera Lam. is renowned for its nutritional and medicinal properties. This study characterizes parts of this plant grown in Ecuador: roots, stems, flowers, leaves, cotyledons, seed husks, and seedless pods. Seeds had the highest protein (≈41 %) and fat content (≈32 %), while leaves and flowers also showed substantial protein levels (30 % and 23 % respectively). Leaves showed the most significant antioxidant activity and the highest polyphenol content (≈26 mg EqAG/g), flavonoids (≈12 mg EqQ/g), and flavonols (≈6 mg EqQ/g). Seed husks showed superior fiber content (65 %). Pods were the richest in calcium (4394 mg/100 gdm), flowers in potassium (197 mg/100 g dm) and iron (40 mg/100 g dm), and leaves in magnesium (783 mg/100 g dm). Powders’ hue ranged from 80° (roots) to 130° (leaves). Electrical results demonstrated the dielectric and insulating capacity of moringa parts. This research provides valuable information for potential uses in the food, nutraceutical, electronics, and biomaterial sectors.

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辣木营养、植物化学、光学和电学性质的综合表征。厄瓜多尔部分地区

辣木。以其营养和药用价值而闻名。本研究描述了这种植物在厄瓜多尔生长的部分：根、茎、花、叶、子叶、种皮和无籽豆荚。种子的蛋白质含量最高（≈41%），脂肪含量最高（≈32%），叶片和花的蛋白质含量也很高（分别为30%和23%）。叶片抗氧化活性最高，多酚含量（≈26 mg EqAG/g）、黄酮含量（≈12 mg EqQ/g）和黄酮醇含量（≈6 mg EqQ/g）最高。种子皮纤维含量较高，达65%。豆荚中钙含量最高（4394 mg/100 gdm），花中钾含量最高（197 mg/100 gdm），铁含量最高（40 mg/100 gdm），叶片中镁含量最高（783 mg/100 gdm）。粉末的色调范围从80°（根）到130°（叶）。电学结果证明了辣木部分的介电和绝缘能力。本研究为食品、营养品、电子和生物材料领域的潜在应用提供了有价值的信息。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.