Characterization of partially defatted moringa seed flour obtained at different temperatures

Abstract

Moringa oleifera is a plant well-adapted to climate change due to its low irrigation requirements and resistance to high temperatures. The moringa seeds are very rich in proteins, oil and carbohydrates. For that reason, the aim of this study was the assessment of defatted moringa seeds (DMS), obtained after extracting oil from moringa seeds at different temperatures (from 70 to 220 °C), by analyzing the composition, aw, CIEL*a*b* coordinates, water holding capacity, antioxidant capacity and phenolic profile. The results showed that DMS had ≈50 % proteins, ≈10 % fats and ≈29 % carbohydrates, the rest being water (≈4 %) and ashes (7 %). The highest temperature applied caused a significant reduction in the b* coordinate (from 17.4 to 9.5) and luminosity (from 55 to 45), giving rise to DMS that were darker brown in color. DMS were rich in polyphenols, which were enhanced at the highest temperature (220 °C) such as in the case of gallic acid (from 4.4 to 43 mg/100 g DMS) and rutin (from ≈4.4 to 53 mg/100 g DMS), as also happened with the total antioxidant capacity. In conclusion, DMS obtained at 70-190 °C have similar properties and their rich protein and antioxidant profile may offer up new possible uses in different food matrices for prospective future uses.