Nutritional and Functional Properties of Moringa Leaves From Germplasm, to Plant to Food, to Health

Transcription

1 Nutritional and Functional Properties of Moringa Leaves From Germplasm, to Plant to Food, to Health Moringa and Other Highly Nutritious Plant Resources: Strategies, Standards and Markets for a Better Impact on Nutrition in Africa 16 18, 2006, Accra, Ganna Ray-Yu Yang, Lien-Chung Chang and Virginie Levasseur Nutrition Unit, Plant Breeding Unit, West Africa Office AVRDC The World Vegetable Center

2 Percentage of population Moringa and other highly nutritious plant resources: Strategies, standards and markets for a better Coexist of underweight and overweight: overweight is on the rise Underweight Overweight 0 Global Least developed countries Developing countries Economies in transition Developed market economy countries Source: FAO, focus 2004

3 Per capita fruit and vegetable supply (kg/person/year) Fruits Vegetables Total Total: 146 kg/capita/yr Veg: 73 kg/capita/yr Developing countries in Africa Developed countries Developing countries in Asia Developing countries

4 AVRDC multi-strategies to improved nutrition and health Consumption X Increased vegetable availability and consumption Nutrient/ bioactive compound density Improved nutrient and phytochemical density = Health outcome X Bioavailability Enhanced iron bioavailability Assessing the benefits from the consumption of vegetables on health and overall economic development.

5 AVRDC Vegetable Genetic Resources The most diverse collection of vegetable germplasm in the world. Contains about 55,000 accessions of 334 different species from 151 countries. More than 300,000 seed samples distributed to researchers in 180 countries over 30 years

6 Hidden Treasures in Indigenous Vegetable Garden

7 Nutrient Content Ranges In 100 g FW N Min Max Mean SD Protein, g β-carotene, mg Vit. C, mg Vit. E, mg Folates, µg Ca, mg Fe, mg Zn, mg Total phenol, mg , AOA, TE , Specie no.: ~120

8 Frequency Vegetable distribution for β-carotene <0 <2 <4 <6 <8 <10 <20 <30 b-carotene, mg/100 g fw

9 Vegetable distribution for Iron Frequency <0 <1 <2 <3 <4 <5 <10 <20 <30 Iron content (mg/100 g fw)

10 AVRDC The World Vegetable Center Daily consumption of 200 g vegetables is not enough to achieve sufficient nutrient intake. Must also include nutrient-rich vegetables. Nutrient-rich vegetables are underutilized and merit greater attention. Additional investigations will likely uncover even more nutritional value in these treasures Moringa and other highly nutritious plant resources: Strategies, standards and markets for a better 10

11 Criteria for vegetable selection Criteria Chinese cedar Moringa leaves Sweetpotato leaves Amaranth Vitamin A **** ***** *** *** Iron *** **** **** **** Fresh market *** *** ***** ***** Postharvest handling **** ** **** **** Processing **** **** * * Health promoting factors **** **** **** *** Phytochemicals ***** **** *** *** Low input **** ***** **** **** Tropically grown ** ***** ***** *****

12 Nutritional and Antioxidant Properties of Moringa Leaves from Germplasm to Plant to to Food Health

13 From Germplasm Nutrient and phytochemical contents among four Moringa species

14 Moringa drouhardii Moringa oleifera Moringa stenopetala Moringa peregrina

15 Moringa samples Sample number Species Tree age Part for analyses Groups Origin MO27 oleifera 3 yr Leaf, stem, seed Slender tree India MO28 stenopetala 3 yr Leaf, stem Bottle tree Kenya, Ethiopia MO30 peregrina 3 yr Leaf, stem Slender tree Arabia, red sea area MO31 drouhardii 3 yr Leaf, stem Bottle tree Madagascar

16 Nutrients in four Moringa species 100 g fresh mature leaves Specie olerifera DM 24 Prot. g 5.7 β-car mg 15 Vit C mg 459 Vit E mg 25 Iron mg 9.2 Ca mg 638 stenopetala peregrina drouhardii No stachyose or raffinose were detected in leaves Low in oxalate (~25 mg/100g, only 5% of oxalate in spinach)

17 Dominant Antioxidants in Moringa leaves (µmole/g on dry weight basis) Antioxidant content, _mol/g Methods: Phenolics Folin method, Ascorbate Colorimetric, a-tocopherol HPLC chlorogenic measuring total acid equivalents oxidized ascorbate olerifera stenopetala peregrina drouhardii b-carotene HPLC

18 Intens. [mau] 100 Moringa and other highly nutritious plant resources: Strategies, standards and markets for a better Phytochemicals in Moringa oleifera Glucosinolates m/z 570 m/z 612 Quercetin-3-O- 6 -malonylglucoside Flavonoids 50 4-(α-L- rhamnopyranosyloxy)- benxylglucosinolate Quercetin-3- glucoside Kampherol-3- O-6 -malonylglucoside Kampherol- 3-glucoside nm Monoacetyl 4-(α-L- rhamnopyranosyloxy)- benxylglucosinolate isomers Time [min] YG D: UV Chromatogram, nm YG D: EIC 612 All YG D: EIC 570 All

19 Conclusion 1 High nutrients, antioxidants and glucosinolates,, and low oxalate contents are common features of the four M. species. M. peregrina was the uppermost for antioxidant; M. oleifera has the highest nutrient values among the four.

20 To Plants Nutrient and phytochemical contents in Moringa leaves as affected by accession, harvesting season and leaf stage

21 Effects of variety, leaf type and season on nutrient and phytochemical contents Experimental design RCBD Factors: Variety: 10 M. oleifera accessions, 3 field replications Leaf type: : mature, young shoots Harvesting season: : hot-wet (June), cool-dry (Jan), spring (April) Analyses: Protein, 3 vitamins, 2 minerals, phenolics, antioxidant activity (AOA)

22 High density planting and pruning enable convenient and continuous harvests of young shoots

23 Harvesting

24 Young shoots grows quickly after the harvest

25 Air temperature and rain fall Air temperature( _ ) Air temperature Rain precip Rain precip (mm) 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 0

26 100 g FW Nutritional values of mature moringa leaves for three harvests Dry matter, g Protein, g Fiber, g Sugars, g Calcium, mg Iron, mg β-carotene Vitamin C Vitamin E Moringa and other highly nutritious plant resources: Strategies, standards and markets for a better June 2004 (Summer) a 0.35 a 0.16 b 0.41 a 66 b 0.84 b 1.8 a 18 b 3.6 a January 2005 (Winter) Mature leaves b 0.30 b 0.13 a 0.22 a 48 b 1.00 a 0.7 c 28 a 2.6 a April 2005(Spring) 1.5 b 0.89 b 0.11 c 0.44 b 67 a 2.35 c 0.9 b 21 c 2.3 b AOA, μmol TE a b a Phenolics, mg c a b

27 Nutritional values of moringa young shoots for three harvests Components. Dry matter, g Protein, g Fiber, g Sugars, g Calcium, mg Iron, mg β-carotene Vitamin C Vitamin E June 2004 (Summer) January 2005 (Winter) Young shoots a b a b a b a b b a a b b a a b April (Spring) c c b c c b c c AOA, μmol TE a b c Phenolics, mg b a c

28 Conclusion 2 Variation among 10 M. oleifera accessions for nutrient contents was small so breeding for higher nutrient content not worthwhile. Varietal selection should focus on horticultural traits. Mature leaves were more nutritious than young shoots and could be quickly dried with minimum nutrient loss; however, young shoots exhibited better eating quality and more acceptable for the fresh market. Seasonal effects caused 1.5 3x content variation for vitamin A, iron and antioxidants in moringa leaves; higher vitamin A was obtained in hot-wet season while higher iron and vitamin C were found in cool- dry.

29 to Food Nutrient and phytochemical contents in Moringa leaves as affected by processing temperature and simulated gastrointestinal digestion

30 Young shoots for fresh markets in Taiwan

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

32 50 C oven dried moringa powder for nutritional analysis and animal studies

33 Mild-heat drying maintained most nutrients/ phytochemicals in moringa leaves Per 100 g DW Protein, g Fiber, g β-carotene, mg Vitamin C, mg Tocopherols, mg Calcium, mg Iron, mg Polyphenols, g Glucosinolates, mmol AOA, mmol TE Freeze dry C dry

34 Temperature effect on antioxidant activities (AOA) of Moringa oleifera leaves Methanol soluble AOA 250 Moringa and other highly nutritious plant resources: Strategies, standards and markets for a better 250 Water soluble AOA 150 Water soluble super oxide scavenging ABTSm, TE/g dry ABTSw, TE/g dry Treatments SODE, 100 unit/g dry Freezing Fresh Mild heat Boiling -20 C C / 4hr RT, 25 C 50 C/10 min 100 C/10 min

35 AOA (TE, _mol/flask) AOA changes before and after simulated digestion AOA of dialysate AOA of remainder Fresh Digested Fresh Digested ILP assay ABTS assay

36 In Vitro Iron bioavailability of Moringa leaves Dialyzable iron, ppm Fresh leaves Raw Cooked 50_ oven dried

37 Effect of Selected Vegetables on In Vitro Iron Bioavailability of Mungbean Dialyzable iron, ug mungbean and moringa were boiled together fro 10 min 0 Cabbage MB MB+Cab (MB +Cab) MB (MB+Tom) Tomato MB +Tom Moringa MB MB+DL (MB +DL) MB (MB+Kale) MB +Kale Sweet MB P MB+SP (MB +SP) MB: mung bean, Cab: cabbage, Tom: tomato, DL: drumstick leaves (Moringa), SP: sweet pepper

38 Conclusion 3 Boiling Moringa leaves in water enhanced aqueous AOA, and the AOA was maintained after simulated digestion Cooking Moringa leaves increased available iron and raised total available iron of mixtures with mungbean. Mild-heat drying maintained most nutrients/ phytochemicals in Moringa leaves and provides a way for long term preservation and continuous nutrient/antioxidant supply

39 to Health As dietary micronutrients and antioxidants for human use Added to fodder for livestock production

40 Moringa leaves: as a micronutrients and antioxidants in diets for human use added to fodder as a potential bioceutical agent to substitute for antibiotics in livestock (broiler chicken) production

41 Immuno-modulation activity of dried morinag powder in diet for human use Intervention with a diet containing 5% moringa powder was investigated using a rat model and compared to a 5% common cabbage diet, and a nutrient-sufficient diet without vegetable. The preliminary results after 3 weeks indicated that the moringa diet reduced blood triglycerides, enhanced immune response due to increased peripheral and splenocyte T-cell proliferations.

42 Conclusion 4 The study implies the consumption of moringa enhances the immune response of nutrient sufficient subjects. In addition, consumption of nutrient and phytochemical-rich vegetables, like moringa,, leads to a better immune response compared to consumption of vegetables that are rich in fiber but lower in nutrient or phytochemical content, like common cabbage. Moringa should be promoted for greater consumption to improve nutrition and strengthen immune functions.

43 Moringa dishes

44 Acknowledgments AVRDC-The World Veg Center National Chiayi University, Taiwan National Chug-Hsin University, Taiwan Rutgers, the State University of New Jersey Nutrition Unit Plant Breeding Unit Genetic Resource and Seed Unit Applied Microbiology Animal Science Food Science Dep. and Adv Food Technology Center Lab staff Mr. LC Chang Dr. L Engle Prof. B. C. Weng Prof. JC Hsu Prof. TC Lee