Food Analytical Methods

, Volume 3, Issue 3, pp 175–180 | Cite as

Nutritional Quality of Edible Parts of Moringa oleifera

  • Dalia I. Sánchez-Machado
  • José A. Núñez-Gastélum
  • Cuauhtémoc Reyes-Moreno
  • Benjamin Ramírez-Wong
  • Jaime López-Cervantes


This study was carried out in order to compare the biochemical characteristics from three edible parts of the multipurpose tree Moringa oleifera such as the leaves, flowers, and immature pods. On average, the three most abundant amino acids were glutamic acid, arginine, and aspartic acid. The fatty acids present at the highest content were linolenic acid (C18:3ω3), palmitic acid (C16:0), linoleic acid (C18:2ω6), and oleic acid (C18:1ω9). The chemical composition (of dry weight) ranged from 19.34% to 22.42% for protein, 1.28% to 4.96% for lipids, 7.62% to 14.60% for ash, and 30.97% to 46.78% for dietary fiber. M. oleifera is a nonconventional plant with substantial nutritional value.


Moringa oleifera Amino Acids Fatty Acids Chemical Composition 



This research was financed under project no. SON-2004-C03-016 with Mixed Funds of the Government of the State of Sonora and the National Council for Science and Technology (FOMIX-CONACYT). Michael A. Bryan, MBA and Native English Professor, offered suggestions and improvements in the wording of this manuscript.


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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • Dalia I. Sánchez-Machado
    • 1
  • José A. Núñez-Gastélum
    • 1
  • Cuauhtémoc Reyes-Moreno
    • 2
  • Benjamin Ramírez-Wong
    • 3
  • Jaime López-Cervantes
    • 1
  1. 1.Departamento de Biotecnología y Ciencias AlimentariasInstituto Tecnológico de SonoraCd. ObregónMéxico
  2. 2.Facultad de Ciencias Químico-BiológicasUniversidad Autónoma de SinaloaCuliacánMéxico
  3. 3.Departamento de Investigación y Posgrado en AlimentosUniversidad de SonoraHermosilloMéxico

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