1. Impact of drying techniques on the composition, physicochemical attributes, antioxidant capacity, antidiabetic potential, and ACE inhibition properties of Moringa oleifera pod pulp powder.
- Author
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Shivanna, Sonu K, Naik N, Laxmana, and Rao, Priyanka Singh
- Subjects
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MORINGA oleifera , *OXIDANT status , *MICROWAVE drying , *HYPOGLYCEMIC agents , *VITAMIN C , *BIOACTIVE compounds , *ALPHA-glucosidases , *MALTODEXTRIN - Abstract
• Drying methods significantly alter Moringa fruit pulp powder's composition, color, and ascorbic acid content. • Freeze-drying maintains maximum moisture, while oven drying minimizes it. • Freeze-dried MPP shows superior whiteness and less browning, ideal for food applications. • Freeze-drying improves water solubility, absorption, total phenol, and flavonoid content in MPP. • Freeze-dried MPP boasts top-notch in vitro antioxidant and antidiabetic activities, promising for functional foods. Moringa oleifera , a medicinal plant of considerable interest, has been extensively studied for its leaves' functional properties, while its pods have received relatively less attention, despite being widely consumed in India and other regions. This study investigates the effect of various drying methods on the crude composition, color, ascorbic acid content, water solubility, water absorption, total phenol content, total flavonoid content, and in vitro antioxidant and antidiabetic activities of Moringa pod pulp powder (MPP). The study reveals significant variations in the proximate composition, color attributes, and bioactive compounds of MPP resulting from freeze drying, microwave drying, oven drying, and sun drying methods. Freeze drying preserves the highest moisture content, while oven drying results in the lowest. Carbohydrate, protein, fat, ash, and crude fiber contents remain consistent across all drying methods, confirming MPP's nutritional value. Furthermore, freeze drying leads to higher ascorbic acid retention, highlighting its effectiveness in preserving this essential vitamin. The study demonstrates that freeze drying enhances water solubility, water absorption, total phenol content, and total flavonoid content in MPP. Notably, freeze dried MPP exhibits the highest in vitro antioxidant activity and antidiabetic potential, with significant α-amylase, α-glucosidase, and ACE inhibition properties. The findings underscore the importance of drying methods in preserving the quality and bioactive compounds of MPP, making it a valuable ingredient for various applications in the food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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