Nutritional and Functional Properties of Moringa

Nutritional and Functional Properties ofNutritional and Functional Properties ofMoringa LeavesMoringa Leaves

−− From Germplasm, to Plant to Food, From Germplasm, to Plant to Food, to Health to Health

Moringa and Other Highly Nutritious Plant Resources: Strategies, Moringa and Other Highly Nutritious Plant Resources: Strategies,Standards and Markets for a Better Impact on Nutrition in AfricaStandards and Markets for a Better Impact on Nutrition in Africa

16 16 −− 18, 2006, Accra, 18, 2006, Accra, GannaGanna

Ray-Yu Yang, Lien-Chung Chang and Ray-Yu Yang, Lien-Chung Chang and Virginie LevasseurVirginie Levasseur

Nutrition Unit, Plant Breeding Unit, West Africa OfficeNutrition Unit, Plant Breeding Unit, West Africa OfficeAVRDC AVRDC −− The World Vegetable Center The World Vegetable Center

Moringa and other highly nutritious plant resources: Strategies, standards and markets for a betterimpact on nutrition in Africa. Accra, Ghana, November 16-18, 2006

Percentage of population

0

5

10

15

20

25

Global Least

developed

countries

Developing

countries

Economies

in transition

Developed

market

economy

countries

Underweight

Overweight

Coexist of underweight and overweight:overweight is on the rise

Source: FAO, focus 2004


Developed countriesDeveloping countries in Africa Developing countries in Asia

Developing countries

Fruits Vegetables Total

Per capita fruit and vegetable supply (kg/person/year)

Total: 146 kg/capita/yrTotal: 146 kg/capita/yr

Veg: 73 kg/capita/yrVeg: 73 kg/capita/yr


AVRDC multi-strategies to improvedAVRDC multi-strategies to improvednutrition and healthnutrition and health

•• IncreasedIncreasedvegetablevegetableavailability andavailability andconsumptionconsumption

Consumption Nutrient/ bioactivecompound density

Bio-availabilityX X

•• Improved nutrientImproved nutrientand phytochemicaland phytochemicaldensitydensity

•• Enhanced ironEnhanced ironbioavailabilitybioavailability

Health outcome

•• Assessing the benefits from theAssessing the benefits from theconsumption of vegetables onconsumption of vegetables onhealth and overall economichealth and overall economicdevelopment.development.

==


AVRDC Vegetable Genetic ResourcesAVRDC Vegetable Genetic Resources

• The most diverse collection of vegetablegermplasm in the world.

• Contains about 55,000 accessions of 334different species from 151 countries.

• More than 300,000 seed samples distributed toresearchers in 180 countries over 30 years


Hidden Treasures inHidden Treasures inIndigenous Vegetable GardenIndigenous Vegetable Garden


82,170

12,070

1.24

26

744

175

71

353

22

10

Max

0.63

17

0.17

0.2

2

2.8

0.0

1.1

0.0

0.2

Min

405190Folates, µg

1383

444

0.49

2.1

121

2.6

70

3.1

3

Mean

5648243AOA, TE

940241Total phenol, mg

0.2427Zn, mg

2.6243Fe, mg

136243Ca, mg

5.6243Vit. E, mg

77243Vit. C, mg

3.3241β-carotene, mg1.6243Protein, g

SDNIn 100 g FW

Nutrient Content RangesNutrient Content Ranges

Specie no.: ~120


Vegetable distribution forVegetable distribution forββ-carotene-carotene

0

115

57

32

14 12 6 10

20

40

60

80

100

120

140

<0 <2 <4 <6 <8 <10 <20 <30

b-Carotene, mg/100 g fw

Fre

quency


Vegetable distribution for IronVegetable distribution for Iron

0

7888

38

11 8 124 1

0

10

20

30

40

50

60

70

80

90

100

<0 <1 <2 <3 <4 <5 <10 <20 <30

Iron content (mg/100 g fw)

Fre

quency


10

The World Vegetable CenterAVRDCAVRDC

•• Daily consumption of 200 g vegetables isDaily consumption of 200 g vegetables isnot enough to achieve sufficient nutrientnot enough to achieve sufficient nutrientintake. Must also include nutrient-richintake. Must also include nutrient-richvegetables.vegetables.

•• Nutrient-rich vegetables are underutilizedNutrient-rich vegetables are underutilizedand merit greater attention. Additionaland merit greater attention. Additionalinvestigations will likely uncover eveninvestigations will likely uncover evenmore nutritional value in these treasuresmore nutritional value in these treasures


****************************PostharvestPostharvesthandlinghandling

**********************************Low inputLow input**********************************Tropically grownTropically grown

******************************Vitamin AVitamin A

********************************Fresh marketFresh market

********************ProcessingProcessing

******************************Health promotingHealth promotingfactorsfactors

******************************PhytochemicalsPhytochemicals

******************************IronIron

AmaranthAmaranthSweetpotatoSweetpotatoleavesleaves

MoringaMoringaleavesleaves

ChineseChinesecedarcedar

CriteriaCriteria

Criteria for vegetable selectionCriteria for vegetable selection


Nutritional and AntioxidantNutritional and AntioxidantProperties of Moringa LeavesProperties of Moringa Leaves

from from GermplasmGermplasmto to PlantPlantto to FoodFoodtoto HealthHealth


From GermplasmFrom Germplasm

Nutrient and phytochemicalNutrient and phytochemicalcontents among four Moringacontents among four Moringa

speciesspecies


Moringa stenopetalaMoringa stenopetala

MoringaMoringaperegrinaperegrina

Moringa drouhardiiMoringa drouhardii Moringa oleiferaMoringa oleifera

Moringa samplesMoringa samples

Bottle tree

Slender tree

Bottle tree

Slender tree

Groups

MadagascarLeaf, stem3 yrdrouhardiiMO31

3 yr

3 yr

3 yr

Treeage

Arabia, redsea areaLeaf, stemperegrinaMO30

Kenya,EthiopiaLeaf, stemstenopetalaMO28

Leaf, stem,seedoleiferaMO27 India

OriginPart foranalyses

SpeciesSamplenumber


Nutrients in four Moringa speciesNutrients in four Moringa species

5.05.02.92.95.85.85.75.7

Prot.Prot.gg

7457458.78.7141438838811112929drouhardiidrouhardii4584585.65.62828264264552121peregrinaperegrina7117115.45.4181840040013132424stenopetalastenopetala6386389.29.2252545945915152424oleriferaolerifera

CaCamgmg

IronIronmgmg

VitVit E Emgmg

VitVit C Cmgmg

ββ-Car-Carmgmg

DMDMSpecieSpecie100 g fresh mature leaves

•• No No stachyosestachyose or or raffinoseraffinose were detected in leaves were detected in leaves•• Low in oxalate (~25 mg/100g, only 5% of oxalate inLow in oxalate (~25 mg/100g, only 5% of oxalate in

spinach)spinach)


Dominant Antioxidants in Moringa leavesDominant Antioxidants in Moringa leaves

8010094 88

210

6574 70

0

50

100

150

200

250

Phenolics Ascorbate

An

tio

xid

an

t co

nte

nt,

_m

ol/g

1.6 0.91.1

2.3 1.12.8

0.4 0.7

0

5

10

15

20

25

a-Tocopherol b-Carotene

olerifera

stenopetala

peregrina

drouhardii

((µµmole/g on dry weight basis)mole/g on dry weight basis)

Methods:Methods: HPLCHPLCHPLCHPLCColorimetric,Colorimetric,measuringmeasuring totaltotaloxidized ascorbateoxidized ascorbate

FolinFolin method, method,cchlorogenichlorogenicacid equivalentsacid equivalents


Phytochemicals in Phytochemicals in Moringa oleiferaMoringa oleifera

10 20 30 40 50 60 70 Time [min]

-50

0

50

100

Intens.[mAU]

YG-24-05.D: UV Chromatogram, 350.4 nm YG-24-05.D: EIC 612 ±All YG-24-05.D: EIC 570 ±All

350 nm

Quercetin-3-glucoside

Quercetin-3-O-6”-malonyl-glucoside

Kampherol-3-O-6”-malonyl-glucoside

Kampherol-3-glucoside

Glucosinolates

m/z 570 m/z 612

Monoacetyl 4-(α-L-rhamnopyranosyloxy)-benxylglucosinolateisomers

4-(α-L-rhamnopyranosyloxy)-benxylglucosinolate

FlavonoidsFlavonoids


Conclusion 1Conclusion 1

•• High nutrients, antioxidants andHigh nutrients, antioxidants andglucosinolatesglucosinolates, and low oxalate, and low oxalatecontents are common features of thecontents are common features of thefour M. species.four M. species.

•• M. M. peregrinaperegrina was the uppermost forwas the uppermost forantioxidant; antioxidant; M. oleiferaM. oleifera has the has thehighest nutrient values among thehighest nutrient values among thefour.four.


To PlantsTo Plants

Nutrient and phytochemical contents inNutrient and phytochemical contents inMoringa leaves as affected by accession,Moringa leaves as affected by accession,

harvesting season and leaf stageharvesting season and leaf stage


Effects of variety, leaf type and season onEffects of variety, leaf type and season onnutrient and phytochemical contentsnutrient and phytochemical contents

•• Experimental designExperimental design–– RCBDRCBD–– Factors:Factors:

•• Variety:Variety: 10 10 M. oleiferaM. oleifera accessions, 3 field accessions, 3 fieldreplicationsreplications

•• Leaf typeLeaf type: mature, young shoots: mature, young shoots•• Harvesting seasonHarvesting season: hot-wet (June), cool-dry: hot-wet (June), cool-dry

(Jan), spring (April)(Jan), spring (April)•• Analyses:Analyses:

–– Protein, 3 vitamins, 2 minerals, phenolics,Protein, 3 vitamins, 2 minerals, phenolics,antioxidant activity (AOA)antioxidant activity (AOA)


High density planting and pruning enableHigh density planting and pruning enableconvenient and continuous harvests ofconvenient and continuous harvests of

young shootsyoung shoots


HarvestingHarvesting

Young shoots grows quickly afterYoung shoots grows quickly afterthe harvestthe harvest

Air temperature and rain fallAir temperature and rain fall

0

5

10

15

20

25

30

35

40

Apr-

04

May-

04

Jun-

04

Jul-

04

Aug-

04

Sep-

04

Oct-

04

Nov-

04

Dec-

04

Jan-

05

Feb-

05

Mar-

05

Apr-

05

Air tem

pera

ture

(_

)

0

2

4

6

8

10

12

14

16

Rain

pre

cip

(m

m)

Air temperature

Rain precip


Nutritional values of mature Nutritional values of mature moringa moringa leavesleavesfor three harvestsfor three harvests

51 b±68154 a±80270 c±558Phenolics, mg

1211 a±4166205 b±2341862 a±4380AOA, μmol TE

2.3 b±14.82.6 a±17.43.6 a±18.1Vitamin E

21 c±20628 a±32018 b±244Vitamin C

0.9 b±13.80.7 c±7.81.8 a±20.1β-carotene

2.35 c±4.101.00 a±9.730.84 b±6.24Iron, mg

67 a±48148 b±44866 b±434Calcium, mg

0.44 b±2.590.22 a±3.040.41 a±3.17Sugars, g

0.11 c±1.470.13 a±1.930.16 b±1.83Fiber, g

0.89 b±6.460.30 b±6.590.35 a±7.59Protein, g

1.5 b±21.40.7.b±21.40.9 a±23.8Dry matter, g

Mature leaves

April2005(Spring)January 2005 (Winter)June 2004

(Summer)100 g FW


40 c±461100 a±73168 b±552Phenolics, mg

219 c±1307381 b±2223449 a±3381AOA, μmol TE

0.45 c±2.861.60 b±4.081.76 a±6.09Vitamin E

21 c±18335 a±29425 b±256Vitamin C

0.58 b±2.561.00 b±2.751.15 a±6.96β-carotene

0.34 c±1.401.36 a±4.221.08 b±2.86Iron, mg

9±7449±8420±88Calcium, mg

0.34 c±1.880.28 b±2.190.34 a±2.52Sugars, g

0.17 b±1.430.16 b±1.390.13 a±1.59Fiber, g

0.35 c±3.480.57 b±4.030.46 a±5.33Protein, g

1.1 c±12.21.7 b±15.41.5 a±17.7Dry matter, g

Young shoots

April (Spring)January 2005 (Winter)June 2004 (Summer)Components.

Nutritional values of Nutritional values of moringamoringa young shoots young shootsfor three harvestsfor three harvests


Conclusion 2Conclusion 2•• Variation among 10 Variation among 10 M. oleiferaM. oleifera accessions for accessions for

nutrient contents was small so breeding for highernutrient contents was small so breeding for highernutrient content not worthwhile. Varietal selectionnutrient content not worthwhile. Varietal selectionshould focus on horticultural traits.should focus on horticultural traits.

•• Mature leaves were more nutritious than youngMature leaves were more nutritious than youngshoots and could be quickly dried with minimumshoots and could be quickly dried with minimumnutrient loss; however, young shoots exhibited betternutrient loss; however, young shoots exhibited bettereating quality and more acceptable for the fresheating quality and more acceptable for the freshmarket.market.

•• Seasonal effects caused 1.5 Seasonal effects caused 1.5 –– 3x content variation for 3x content variation forvitamin A, iron and antioxidants in vitamin A, iron and antioxidants in moringa moringa leaves;leaves;higher vitamin A was obtained in hot-wet seasonhigher vitamin A was obtained in hot-wet seasonwhile higher iron and vitamin C were found in cool-while higher iron and vitamin C were found in cool-dry.dry.


to Foodto Food

Nutrient and phytochemical contents inNutrient and phytochemical contents inMoringa leaves as affected byMoringa leaves as affected byprocessing temperature andprocessing temperature and

simulated gastrointestinal digestionsimulated gastrointestinal digestion


Young shootsYoung shootsfor fresh marketsfor fresh marketsin Taiwanin Taiwan

Mature leaves for commercial products:Mature leaves for commercial products:Leaf extracts and tea bags sold in TaiwanLeaf extracts and tea bags sold in Taiwan

50°C oven dried50°C oven driedmoringa moringa powder forpowder fornutritional analysisnutritional analysisand animal studiesand animal studies

17.315.4AOA, mmol TE9.98.6Glucosinolates, mmol

33Polyphenols, g2120Iron, mg

16701760Calcium, mg165169Tocopherols, mg157582Vitamin C, mg110154β-Carotene, mg

88Fiber, g2828Protein, g

50°°C dryFreeze dryPer 100 g DW

Mild-heat drying maintained most nutrients/Mild-heat drying maintained most nutrients/phytochemicals in phytochemicals in moringamoringa leaves leaves


Temperature effect on antioxidant activitiesTemperature effect on antioxidant activities(AOA) of (AOA) of Moringa oleiferaMoringa oleifera leaves leaves

Water solublesuper oxidescavenging

Methanol soluble AOA Water soluble AOA

0

30

60

90

120

150

-20 25 50 100

SO

DE

, 1

00

un

it/g

dry

0

50

100

150

200

250

-20 25 50 100

AB

TS

w, T

E/g

dry

0

50

100

150

200

250

-20 25 50 100

AB

TS

m,

TE

/g d

ry

TreatmentsTreatments

100100°C/10 min°C/10 min5050°C/10 min°C/10 minRT, 25RT, 25°C°C-20-20°°C / 4hrC / 4hrBoilingBoilingMild heatMild heatFreshFreshFreezingFreezing


AOA changes before and afterAOA changes before and aftersimulated digestionsimulated digestion

40

8021

30

8774

0

20

40

60

80

100

120

Fresh Digested Fresh Digested

AO

A (

TE

, _

mo

l/fla

sk)

AOA of dialysate

AOA of remainder

ILP assay ABTS assay


In Vitro Iron bioavailability ofIn Vitro Iron bioavailability ofMoringa leavesMoringa leaves

0.0

0.2

0.4

0.6

0.8

1.0

1.2

1.4

1.6

Fresh leaves 50_ oven dried

Dia

lyzable

iro

n, ppm

Raw

Cooked


0

5

10

15

20

25

MB

(MB

+C

ab)

Tom

ato

MB

+T

om

MB

(MB

+D

L)

Ka

le

MB

+K

ale

MB

(MB

+S

P)

Dia

lyzab

le iro

n, u

g

Ca

bb

ag

e

MB

+C

ab

MB

( MB

+T

om

)

Mo

ring

a

MB

+D

L

MB

(MB

+K

ale

)

Sw

eet P

MB

+S

P

Effect of Selected Vegetables on In Vitro

Iron Bioavailability of Mungbean

Effect of Selected Vegetables on In Vitro

Iron Bioavailability of Mungbean

MB: MB: mung mung bean, Cab: cabbage, Tom: tomato, DL: drumstick leavesbean, Cab: cabbage, Tom: tomato, DL: drumstick leaves(Moringa), SP: sweet pepper(Moringa), SP: sweet pepper

mungbean andmungbean andmoringamoringa were boiled were boiledtogether fro 10 mintogether fro 10 min

Conclusion 3Conclusion 3

•• Boiling Moringa leaves in water enhancedBoiling Moringa leaves in water enhancedaqueous AOA, and the AOA was maintainedaqueous AOA, and the AOA was maintainedafter simulated digestionafter simulated digestion

•• Cooking Moringa leaves increased availableCooking Moringa leaves increased availableiron and raised total available iron of mixturesiron and raised total available iron of mixtureswith mungbean.with mungbean.

•• Mild-heat drying maintained most nutrients/Mild-heat drying maintained most nutrients/phytochemicals in Moringa leaves andphytochemicals in Moringa leaves andprovides a way for long term preservation andprovides a way for long term preservation andcontinuous nutrient/antioxidant supplycontinuous nutrient/antioxidant supply


to Healthto Health

•• As dietary micronutrients and As dietary micronutrients andantioxidants for human useantioxidants for human use

•• Added to fodder for livestock production Added to fodder for livestock production


Moringa leaves:Moringa leaves:

•• as a micronutrients and antioxidants in dietsas a micronutrients and antioxidants in dietsfor human usefor human use

•• added to fodder as a potential bioceuticaladded to fodder as a potential bioceuticalagent to substitute for antibiotics in livestockagent to substitute for antibiotics in livestock(broiler chicken) production(broiler chicken) production


Immuno-modulation Immuno-modulation activity of driedactivity of driedmorinag morinag powder in diet for human usepowder in diet for human use

•• Intervention with a diet containing 5%Intervention with a diet containing 5%moringamoringa powder was investigated using a rat powder was investigated using a ratmodel and compared to a 5% commonmodel and compared to a 5% commoncabbage diet, and a nutrient-sufficient dietcabbage diet, and a nutrient-sufficient dietwithout without vegetable.vegetable.

•• The preliminary results after 3 weeksThe preliminary results after 3 weeksindicated that the indicated that the moringamoringa diet reduced diet reducedblood triglycerides, enhanced immuneblood triglycerides, enhanced immuneresponse due to increased peripheral andresponse due to increased peripheral andsplenocytesplenocyte T-cell proliferations. T-cell proliferations.


Conclusion 4Conclusion 4•• The study implies the consumption of The study implies the consumption of moringamoringa

enhances the immune response of nutrient sufficientenhances the immune response of nutrient sufficientsubjects.subjects.

•• In addition, consumption of nutrient andIn addition, consumption of nutrient andphytochemical-rich vegetables, like phytochemical-rich vegetables, like moringamoringa, leads, leadsto a better immune response compared toto a better immune response compared toconsumption of vegetables that are rich in fiber butconsumption of vegetables that are rich in fiber butlower in nutrient or phytochemical content, likelower in nutrient or phytochemical content, likecommon cabbage.common cabbage.

•• Moringa should be promoted for greaterMoringa should be promoted for greaterconsumption to improve nutrition and strengthenconsumption to improve nutrition and strengthenimmune functions.immune functions.


Moringa dishesMoringa dishes

AcknowledgmentsAcknowledgments

Food Science Dep.and Adv FoodTechnology Center

Animal Science

AppliedMicrobiology

Genetic Resourceand Seed Unit

Plant Breeding UnitNutrition Unit

Prof. B. C. WengNational ChiayiUniversity, Taiwan

Prof. TC LeeRutgers, the StateRutgers, the StateUniversity of NewUniversity of NewJerseyJersey

Prof. JC HsuNational Chug-HsinUniversity, Taiwan

Dr. L EngleMr. LC ChangLab staffAVRDC-The World Veg

Center


Nutritional and Functional Properties of Moringa

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avrdc multistrategies

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