Abstract
The present study was conducted to compare the effect of partial shade (PS) and direct sun (DS) drying on the nutritional quality of young shoots and leaves of Moringa oleifera and Moringa peregrina as non-conventional fodder. The chemical composition, total energy, total and individual phenolics, ascorbic acid, carotenoids, antioxidant activity, amino acid and minerals composition of the leaves and young shoots of both species dried by either PS or DS were determined. The Student’s t test was used to compare the parameters obtained for the two drying methods. The results revealed that the effect on chemical composition varied between the two drying methods for both Moringa species. PS dried parts of both species showed significantly lower amount of total phenolics, but higher ascorbic acid and β-carotene. The antioxidant activity of sun dried parts was significantly (p ≤ 0.01) higher than those dried under partial shade. With few exceptions, for both species, PS drying resulted in higher amino acid and minerals contents. It could be concluded that drying method has a great impact on the studied parameters.
Similar content being viewed by others
References
Aaby K, Wrolstad RE, Ekeberg D, Skrede G (2007) Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage. J Agric Food Chem 53:4032–4040
Amaglo NK, Bennett RN, Lo Curto RB, Rosa EA, Lo Turco V, Giuffrida A, Timpo GM (2010) Profiling selected phytochemicals and nutrients in different tissues of the multipurpose tree Moringa oleifera L., grown in Ghana. Food Chem 122(4):1047–1054
AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington, DC
AOAC (2006) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Arlington
Bhargava A, Shukla S, Ohri D (2006) Chenopodium quinoa—an Indian perspective. Ind Crops Prod 23(1):73–87
Caixeta AT, Moreira R, Castell-Perez ME (2002) Impingement drying of potato chips. J Food Process Eng 25:63–90
Capecka E, Mareczek A, Leja M (2005) Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chem 93(2):223–226
Chen JP, Tai CY, Chen BH (2007) Effects of different drying treatments on the stability of carotenoids in Taiwanese mango (Mangifera indica L.). Food Chem 100(3):1005–1010
Del-Caro A, Piga A, Pinna I, Fenu PM, Agabbio M (2004) Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes. J Agric Food Chem 52(15):4780–4784
Demir V, Gunhan T, Yagcioglu AK, Degirmencioglu A (2004) Mathematical modelling and the determination of some quality parameters of air-dried bay leaves. Biosyst Eng 88(3):325–335
Demiray E, Tulek Y, Yilmaz Y (2013) Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. LWT Food Sci Technol 50:172–176
Ferreira D, Guyot S, Marnet N, Delgadillo I, Renard CMGC, Coimbra MA (2002) Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. Var. S. Bartolomeu) and changes after sun-drying. J Agric Food Chem 50:4537–4544
Hegazy AK, Hammouda O, Lovett-Doust J, Gomaa NH (2008) Population dynamics of Moringa peregrina along altitudinal gradient in the northwestern sector of the Red Sea. J Arid Environ 72(9):1537–1551
Karadeniz F, Durst RW, Wrolstad RE (2000) Polyphenolic composition of raisins. J Agric Food Chem 48:5343–5350
Larrauri JA, Rupérez P, Saura-Calixto F (1997) Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. J Agric Food Chem 45:1390–1393
Lin TM, Durance TD, Scaman CH (1998) Characterization of vacuum microwave, air and freeze dried carrot slices. Food Res Int 31(2):111–117
Mahanom H, Azizah AH, Dzulkifly MH (1999) Effect of different drying methods on concentrations of several phytochemicals in herbal preparation of 8 medicinal plants leaves. Malays J Nutr 5:47–54
Maillard MN, Berset C (1995) Evolution of antioxidant activity during kilning: role of insoluble bound phenolic acids of barley and malt. J Agric Food Chem 43:1789–1793
Mendieta-Araica B, Sporndly R, Reyes-Sanchez N, Sporndly E (2011) Moringa (Moringa oleifera) leaf meal as a source of protein in locally produced concentrates for dairy cows fed low protein diets in tropical areas. Livestock Sci 137(1–3):10–17
Miranda M, Maureira H, Rodriguez K, Vega-Galvez A (2009) Influence of temperatureon the drying kinetic, physicochemical properties, and antioxidant capacity of Aloe vera (Aloe barbadensis Miller) gel. J Food Eng 91:297–304
Miranda M, Vega-Gálvez A, López J, Parada G, Sanders M, Aranda M, Di Scala K (2010) Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds Chenopodium quinoa Willd.). Ind Crops Prod 32(3):258–263
Moore S, Stain WH (1963) Chromatographic amino acids determination by the use of automatic recording equipment methods. Enzymology 63:819–831
Moyo B, Oyedemi S, Masika PJ, Muchenje V (2012) Polyphenolic content and antioxidant properties of Moringa oleifera leaf extracts and enzymatic activity of liver from goats supplemented with Moringa oleifera leaves/sunflower seed cake. Meat Sci 91(4):441–447
Mueller-Harvey I (2001) Analysis of hydrolysable tannins. Anim Feed Sci Technol 91(1):3–20
Oboh G, Akindahunsi AA (2004) Change in the ascorbic acid, total phenol and antioxidant activity of sun-dried commonly consumed green leafy vegetables in Nigeria. Nutr Health 18(1):29–36
Olson ME, Fahey JW (2011) Moringa oleifera: a multipurpose tree for the dry tropics. Rev Mex Biodivers 82(4):1071–1082
Osborne DR, Voogt P (1978) The analysis of nutrients in foods. Academic Press, London
Özkan IA, Akbudak B, Akbudak N (2007) Microwave drying characteristics of spinach. J Food Eng 78:577–583
Perera CO (2005) Selected quality attributes of dried foods. Drying Technol 23:717–730
Pinter-Szakacs M, Molnar-Perl I (1990) Determination of tryptophan in unhydrolyzed food and feedstuffs by the acid ninhydrin method. J Agric Food Chem 38(3):720–726
Reyes Sánchez N, Spörndly E, Ledin I (2006) Effect of feeding different levels of foliage of Moringa oleifera to creole dairy cows on intake, digestibility, milk production and composition. Livestock Sci 101(1):24–31
Rodriguez-Arcos RC, Smith AC, Waldron KW (2002) Effect of storage on wall-bound phenolics in green asparagus. J Agric Food Chem 50:3197–3203
Sanchez NR, Sporndly E, Ledin I (2006) Effect of feeding different levels of foliage of Moringa oleifera to creole dairy cows on intake, digestibility, milk production and composition. Livestock Sci 101(1–3):24–31
Sánchez-Moreno C, Plaza L, De Ancos B, Cano MP (2003) Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage. J Agric Food Chem 51:647–653
Shahidi F, Naczk M (2004) Phenolics in food and nutraceuticals. CRC Press, Boca Raton
Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16(3):144–158
Soliva CR, Kreuzer M, Foidl N, Foidl G, Machmüller A, Hess HD (2005) Feeding value of whole and extracted Moringa oleifera leaves for ruminants and their effects on ruminal fermentation in vitro. Anim Feed Sci Technol 118(1):47–62
Steinitz B, Tabib Y, Gaba V, Gefen T, Vaknin Y (2009) Vegetative micro-cloning to sustain biodiversity of threatened Moringa species. In Vitro Cell Dev Biol 45(1):65–71
Talcott ST, Howard LR (1999) Phenolic autoxidation is responsible for color degradation in processed carrot puree. J Agric Food Chem 47:2109–2115
Thayer SS, Björkman O (1990) Leaf xanthophyll content and composition in sun and shade determined by HPLC. Photosynth Res 23(3):331–343
Toor RK, Savage GP (2006) Effect of semi-drying on the antioxidant components of tomatoes. Food Chem 94:90–97
Turkmen N, Sari F, Velioglu YS (2005) The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 93(4):713–718
Yang RY, Chang LC, Hsu JC, Weng BB, Palada MC, Chadha ML, Levasseur V (2006) Nutritional and functional properties of Moringa leaves—from germplasm, to plant, to food, to health. Moringa leaves: strategies, standards and markets for a better impact on nutrition in Africa. Moringanews, CDE, CTA, GFU, Paris
Yanishlieva-Maslarova NV, Heinonen IM (2001) Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas. In: Pokorny J, Yanishlieva N, Gordon M (eds) Antioxidants in food, practical applications. CRC Press, Cambridge, pp 210–263
Zaghloul MS, Abd El-Wahab RH, Moustafa AA (2010) Ecological assessment and phenotypic and fitness variation of Sinai’s remnant populations of Moringa peregrina. Appl Ecol Environ Res 8(4):351–366
Acknowledgements
This Project was funded by the National Plan for Science, Technology and Innovation (MAARIFAH), King Abdulaziz City for Science and Technology, Kingdom of Saudi Arabia, Award Number (12-AGR2860-02).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Babiker, E.E., Juhaimi, F.A.L., Ghafoor, K. et al. Effect of drying methods on nutritional quality of young shoots and leaves of two Moringa species as non-conventional fodders. Agroforest Syst 92, 717–729 (2018). https://doi.org/10.1007/s10457-016-0043-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10457-016-0043-8