Abstract
Moringa oleiferais a plant that has high nutritional content. Post-harvest treatment take effect in improving product quality. This study was carried out to evaluate nutrient and antioxidant activity of steam blanched moringa oleifera leaves. Sample of moringa oleifera were prepared where the temperature 80°C in ±5 minutes for the steam blanched. The freshM. oleiferaand steam blanchedM. oleiferaleaves dried at 60°C were analyzed for their proximate, mineral, total phenol, total flavonoid, and antioxidant activity contents. The analysis revealed that steam blanched leaves contained more dry matter, crude protein, crude fat, phenolic total, and flavonoid than unblanched leaves. Therefore, its less fibre and mineral. This study showed steam blanching can serve as alternative post-harvest treatment to increase nutritional value of moringa oleifera leaves.
Highlights
Moringa oleifera currently receive attention because of its benefits and good nutritional content
High biomass production effect of fast growing from M. oleifera tree [9]
M. oleifera leaves have been analyzed to be high source of β-carotene, vitamin especially vitamin C, protein, and mineral act as source of natural antioxidant
Summary
Moringa oleifera currently receive attention because of its benefits and good nutritional content. Parts of moringa oleifera such as leaves, stems, flowers, and roots have good nutritional content and can be used as medicine [2,3,4]. M. oleifera leaves have been analyzed to be high source of β-carotene, vitamin especially vitamin C, protein, and mineral act as source of natural antioxidant. As high source of mineral it contains high concentration of zinc, magnesium, calcium, potassium, phosphor, iron, manganese, and copper [7]. It is reported as a good source of dietary fibers; proteins; vitamins; minerals; lipids; and water [11]. The M. oleifera leaves extract contain high active compounds such as polyphenol and flavonoid antioxidant capacity [14,15]. Antioxidant activity on M. oleifera leaves have potential against free radicals and protect from oxidative damage [17]
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