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Open AccessArticle

Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa oleifera Leaves

Department of Food Science and Technology, The Federal University of Technology, Akure PMB 704, Nigeria
Beverages 2018, 4(4), 104; https://doi.org/10.3390/beverages4040104
Received: 15 November 2018 / Revised: 7 December 2018 / Accepted: 10 December 2018 / Published: 16 December 2018
This study evaluated the impact of the level of supplementation (1.5, 3.0 and 4.5%) of Moringa oleifera leaves on the nutritional (proximate, mineral and vitamin contents) and antioxidant capacities of smoothies made from a blend of pineapple, banana and apple. The results obtained were moisture (49.24–78.62%), total ash (1.01–9.71), crude fiber (5.14–9.39%), crude fat (0.72–1.86%), crude protein (5.47–19.37%) and carbohydrate (3.65–16.99%). Calcium (12.03–15.53) and potassium (17.22–25.38) were the predominant mineral elements when compared to magnesium (1.51–3.05) mg/L. The vitamin contents were in the ranges 2.5–10.8 and 0.15–0.93 mg/L for vitamins C and E, respectively. Total phenolic and flavonoid contents were in the ranges 4.68–6.18 mg/mL and 0.01–0.14 mg/mL, respectively. The radical scavenging abilities (DPPH) of the samples ranged between 16.05% and 88.77%, while the ferric reducing antioxidant power (FRAP) ranged between 0.38 and 7.36 mg/mL. The brix values showed high sugar contents (15–18%) while the pH results showed that the sample was almost neutral at a range between 6.3 and 6.5. The overall quality (sensory) acceptability of the different quality parameters evaluated indicated that the control sample was more preferred. While supplementation with M. oleifera leaves significantly affected the sensory parameters, its addition nevertheless offers a potential avenue to obtain additional nutrients besides its improved antioxidative properties. View Full-Text
Keywords: chemical composition; smoothies; fruit blends; antioxidant properties; Moringa oleifera leaf; sensory evaluation chemical composition; smoothies; fruit blends; antioxidant properties; Moringa oleifera leaf; sensory evaluation
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Aderinola, T.A. Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa oleifera Leaves. Beverages 2018, 4, 104.

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