Moringa plants: Bioactive compounds and promising applications in food products

Moringa plants have an extensive range of bioactive compounds that can be obtained from different vegetative structures, such as leaves, seeds, stems and pod husks. These bioactive molecules include carbohydrates, phenolic compounds, oils and fatty acids, proteins and functional peptides and have gr...

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Bibliographic Details
Published in:Food research international 2018-09, Vol.111, p.438-450
Main Authors: Saucedo-Pompa, S., Torres-Castillo, J.A., Castro-López, C., Rojas, R., Sánchez-Alejo, E.J., Ngangyo-Heya, M., Martínez-Ávila, G.C.G.
Format: Article
Language:English
Subjects:
Bioactive compounds
Extraction methods
Functional applications
Moringa plants
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Summary:Moringa plants have an extensive range of bioactive compounds that can be obtained from different vegetative structures, such as leaves, seeds, stems and pod husks. These bioactive molecules include carbohydrates, phenolic compounds, oils and fatty acids, proteins and functional peptides and have great potential to be used in several formulations of food products. This report collects recent information concerning bioactive molecules in other species of the Moringaceae family, different from Moringa oleifera. Thus, this document aims to describe these bioactive compounds and their functional properties on foodstuffs. In addition, more suitable methodologies applied for their extraction and characterization are reviewed. Finally, an overview of patents required to protect Moringa-derived products and processes is provided. [Display omitted] •Moringa is a source of bioactive compounds with relevance for food industry.•Carbohydrates reported in M. oleifera are reviewed by the first time.•Bioactive compounds from Moringaceae family different to M. oleifera are reviewed.•LC and GC–MS are the most suitable methods for identification of bioactive molecules.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2018.05.062