Abstract
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 Moringa oleifera 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.
Highlights
Moringa oleifera (MO) is a tree from the sub-Himalayan regions (India, Pakistan, Bangladesh, and Afghanistan) and is widely present in eastern, western and central Africa, Arabia, south-easternAsia, the Pacific, the Caribbean, and South America [1]
The leaves of Moringa oleifera leaves (MO) and of a wide range of other plants commonly consumed in pre-packaged salads in Spain were analyzed to determine Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC), using two extraction procedures, four antioxidant assays and the Folin–Ciocalteu method
In view of the high Trolox equivalent antioxidant capacity (TEAC) and TPC values obtained for MO, its use as a fortifier of fourth-range salads might contribute significantly to the antioxidant capacity of the Spanish diet
Summary
The Pacific, the Caribbean, and South America [1]. Many parts of this tree (leaves, flowers, fruits, and immature pods) are used in traditional food formulations and medicines and for industrial purposes. The bioactive composition of these plants depends on several factors such as their physiological stage, pedoclimatic conditions, and geographic origin [3,4,5]. Epidemiological studies have shown that foods rich in antioxidants provide protection against degenerative diseases including cancer, coronary heart disease, and Alzheimer’s [7,8]. It is Processes 2020, 8, 1297; doi:10.3390/pr8101297 www.mdpi.com/journal/processes
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