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Article

Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.)

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Escuela Superior Politécnica del Litoral, ESPOL Polytechnic University, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo Km 30.5 Vía Perimetral, P.O. Box 09-01-5863 Guayaquil, Ecuador
2
Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain
3
Group of Genetics, Breeding and Biochemistry of Brassicas, Biological Mission of Galicia (CSIC), P.O. Box 28, E-36080 Pontevedra, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(11), 1639; https://doi.org/10.3390/foods9111639
Received: 2 October 2020 / Revised: 27 October 2020 / Accepted: 5 November 2020 / Published: 10 November 2020
Moringa oleifera L. is greatly appreciated for its high content of phytochemicals. Although most parts of moringa tree have been widely studied, seeds remained scarcely explored. The first goal of this study was to investigate the effectiveness of germination to improve the nutritional composition (proximate composition and levels of vitamins B1 and B2), content of bioactive compounds (glucosinolates, phenolics and γ-aminobutyric acid, GABA) and antioxidant activity of moringa seed. Germination improved protein, fat, fiber, riboflavin, phenolics, some individual glucosinolates (GLS) and GABA contents, as well as the antioxidant potential in moringa sprouts, but the extent of the improvement depended on germination conditions. The second objective of this work was to identify the optimal germination conditions to maximize nutritional and bioactive quality of moringa by applying multi-response optimization (response surface methodology, RSM). RSM models indicated that 28 °C and 24 h were the optimal conditions to enhance the accumulation of riboflavin, phenolics and antioxidant activity of sprouts, while the highest GABA and total GLS contents were observed at 36 °C for 96 h and thiamine achieved the maximum content at 36 °C for 24 h. These results show that moringa sprouts are promising functional foods that might be also used as ingredients for the elaboration of novel foodstuffs. View Full-Text
Keywords: moringa; germination; thiamine; riboflavin; phenolic compounds; gamma-aminobutyric acid; glucosinolates; antioxidant activity moringa; germination; thiamine; riboflavin; phenolic compounds; gamma-aminobutyric acid; glucosinolates; antioxidant activity
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MDPI and ACS Style

Coello, K.E.; Frias, J.; Martínez-Villaluenga, C.; Cartea, M.E.; Abilleira, R.; Peñas, E. Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.). Foods 2020, 9, 1639. https://doi.org/10.3390/foods9111639

AMA Style

Coello KE, Frias J, Martínez-Villaluenga C, Cartea ME, Abilleira R, Peñas E. Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.). Foods. 2020; 9(11):1639. https://doi.org/10.3390/foods9111639

Chicago/Turabian Style

Coello, Karín E., Juana Frias, Cristina Martínez-Villaluenga, María Elena Cartea, Rosaura Abilleira, and Elena Peñas. 2020. "Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.)" Foods 9, no. 11: 1639. https://doi.org/10.3390/foods9111639

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