Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24282 |
Resumo: | Moringa oleifera Lam. is a nutraceutical edible plant used to fight malnutrition in developing countries. This investigation describes the nutritional, chemical and bioactive assets of wild and commercially acquired M. oleifera leaves from Guinea-Bissau. Both samples presented significant differences in the contents of almost all the analysed parameters. Carbohydrates and proteins were the major constituents of the leaves, which also showed an interesting profile of tocopherols, organic acids, unsaturated fatty acids, and phenolic compounds. The infused extract of the commercial leaf sample was more effective than other preparations against lipid peroxidation and oxidative haemolysis. In turn, higher antibacterial activity was achieved with hydroethanolic and infused extracts of the wild sample, which extracts also displayed superior antifungal activity. Overall, the commercially acquired M. oleifera leaves stand out with better quality profiles than the wild collected, which aroused interest in studying the processing methods used locally to process this functional food. |
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Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-BissauAntioxidant/antimicrobialFunctional foodsMoringa oleifera leavesNutritional compositionPhenolic compoundsQuality parametersMoringa oleifera Lam. is a nutraceutical edible plant used to fight malnutrition in developing countries. This investigation describes the nutritional, chemical and bioactive assets of wild and commercially acquired M. oleifera leaves from Guinea-Bissau. Both samples presented significant differences in the contents of almost all the analysed parameters. Carbohydrates and proteins were the major constituents of the leaves, which also showed an interesting profile of tocopherols, organic acids, unsaturated fatty acids, and phenolic compounds. The infused extract of the commercial leaf sample was more effective than other preparations against lipid peroxidation and oxidative haemolysis. In turn, higher antibacterial activity was achieved with hydroethanolic and infused extracts of the wild sample, which extracts also displayed superior antifungal activity. Overall, the commercially acquired M. oleifera leaves stand out with better quality profiles than the wild collected, which aroused interest in studying the processing methods used locally to process this functional food.The authors are thankful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to the Centre for Ecology, Evolution and Environmental Changes (cE3c) (UIDB/00329/2020). National funding by FCT, P.I., through the institutional scientific employment program-contract for the contracts of A. Fernandes and L. Barros, and through the individual scientific employment programcontract for the contract of J. Pinela (CEECIND/01011/2018). To the grants of A. Liberal (through the INTERNOVAMARKET-FOOD project) and A. Bancessi (SFRH/BD/135356/2017). This work was funded by FEDER-Interreg España-Portugal programme through the projects 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P, and also by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007).Biblioteca Digital do IPBFernandes, ÂngelaLiberal, ÂngelaPinela, JoséFinimundy, Tiane C.Bancessi, AducabeĆirić, AnaSoković, MarinaCatarino, LuísFerreira, Isabel C.F.R.Barros, Lillian2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24282engFernandes, Ângela; Liberal, Ângela; Pinela, José; Finimundy, Tiane C.; Bancessi, Aducabe; Ćirić, Ana; Soković, Marina; Catarino, Luís; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau. Food Bioscience. ISSN 2212-4292. 43, p. 1-102212-429210.1016/j.fbio.2021.101300info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:17Zoai:bibliotecadigital.ipb.pt:10198/24282Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:07.775799Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau |
title |
Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau |
spellingShingle |
Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau Fernandes, Ângela Antioxidant/antimicrobial Functional foods Moringa oleifera leaves Nutritional composition Phenolic compounds Quality parameters |
title_short |
Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau |
title_full |
Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau |
title_fullStr |
Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau |
title_full_unstemmed |
Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau |
title_sort |
Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau |
author |
Fernandes, Ângela |
author_facet |
Fernandes, Ângela Liberal, Ângela Pinela, José Finimundy, Tiane C. Bancessi, Aducabe Ćirić, Ana Soković, Marina Catarino, Luís Ferreira, Isabel C.F.R. Barros, Lillian |
author_role |
author |
author2 |
Liberal, Ângela Pinela, José Finimundy, Tiane C. Bancessi, Aducabe Ćirić, Ana Soković, Marina Catarino, Luís Ferreira, Isabel C.F.R. Barros, Lillian |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Fernandes, Ângela Liberal, Ângela Pinela, José Finimundy, Tiane C. Bancessi, Aducabe Ćirić, Ana Soković, Marina Catarino, Luís Ferreira, Isabel C.F.R. Barros, Lillian |
dc.subject.por.fl_str_mv |
Antioxidant/antimicrobial Functional foods Moringa oleifera leaves Nutritional composition Phenolic compounds Quality parameters |
topic |
Antioxidant/antimicrobial Functional foods Moringa oleifera leaves Nutritional composition Phenolic compounds Quality parameters |
description |
Moringa oleifera Lam. is a nutraceutical edible plant used to fight malnutrition in developing countries. This investigation describes the nutritional, chemical and bioactive assets of wild and commercially acquired M. oleifera leaves from Guinea-Bissau. Both samples presented significant differences in the contents of almost all the analysed parameters. Carbohydrates and proteins were the major constituents of the leaves, which also showed an interesting profile of tocopherols, organic acids, unsaturated fatty acids, and phenolic compounds. The infused extract of the commercial leaf sample was more effective than other preparations against lipid peroxidation and oxidative haemolysis. In turn, higher antibacterial activity was achieved with hydroethanolic and infused extracts of the wild sample, which extracts also displayed superior antifungal activity. Overall, the commercially acquired M. oleifera leaves stand out with better quality profiles than the wild collected, which aroused interest in studying the processing methods used locally to process this functional food. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24282 |
url |
http://hdl.handle.net/10198/24282 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fernandes, Ângela; Liberal, Ângela; Pinela, José; Finimundy, Tiane C.; Bancessi, Aducabe; Ćirić, Ana; Soković, Marina; Catarino, Luís; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Compositional features and biological activities of wild and commercial Moringa oleifera leaves from Guinea-Bissau. Food Bioscience. ISSN 2212-4292. 43, p. 1-10 2212-4292 10.1016/j.fbio.2021.101300 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135432847392768 |