Nutritional and Functional Properties of Moringa PDF

Moringa and other highly nutritious plant resources: Strategies, standards and markets for a better
impact on nutrition in Africa. Accra, Ghana, November 16-18, 2006
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
Coexist of underweight and overweight:

overweight is on the rise
Percentage of population
25
Underweight
Overweight
20
15
10
5
0
Global
Source: FAO, focus 2004
Least
Developing Economies
developed countries in transition
countries
Developed
market
economy
countries
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
AVRDC multi-strategies to improved

nutrition and health
Consumption
Nutrient/ bioactive
compound density
Increased
vegetable
availability and
consumption
Improved nutrient
and phytochemical
density
Bioavailability
Enhanced iron
bioavailability
Health outcome
Assessing the benefits from the

consumption of vegetables on
health and overall economic
development.
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
Hidden Treasures in
Indigenous Vegetable Garden
Nutrient Content Ranges
In 100 g FW
Min
Max
Mean
SD
Protein, g
243
0.2
10
1.6
-carotene, mg
241
0.0
22
3.1
3.3
Vit. C, mg
243
1.1
353
70
77
Vit. E, mg
243
0.0
71
2.6
5.6
Folates, g
90
2.8
175
51
40
Ca, mg
243
744
121
136
Fe, mg
243
0.2
26
2.1
2.6
Zn, mg
27
0.17
1.24
0.49
0.24
Total phenol, mg
241
17
12,070
444
940
AOA, TE
243
0.63
82,170
1383
5648
Specie no.: ~120
Vegetable distribution for

-carotene
Frequency
140
115
120
100
80
60
40
20
0
57
32
0
<0
<2
<4
<6
14
12
<8
<10
<20
<30
b-Carotene, mg/100 g fw
Frequency
Vegetable distribution for Iron

100
90
80
70
60
50
40
30
20
10
0
88
78
38
8
<4
<5 <10 <20 <30
0
<0
<1
<2
<3
12
11
Iron content (mg/100 g fw)
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
10
Criteria for vegetable selection

Criteria
Chinese
cedar
Moringa
leaves
Vitamin A
****
*****
***
***
Iron
***
****
****
****
Fresh market
***
***
*****
*****
Postharvest
handling
****
**
****
****
Processing
****
****
Health promoting
factors
****
****
****
***
Phytochemicals
*****
****
***
***
Low input
****
*****
****
****
**
*****
*****
*****
Tropically grown
Sweetpotato Amaranth
leaves
Nutritional and Antioxidant

Properties of Moringa Leaves
from
to
to
to
Germplasm
Plant
Food
Health
From Germplasm
Nutrient and phytochemical
contents among four Moringa
species
Moringa drouhardii
Moringa oleifera
Moringa stenopetala
Moringa
peregrina
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
Nutrients in four Moringa species

100 g fresh mature leaves
-Car
mg
24
Prot.
g
5.7
stenopetala
24
peregrina
drouhardii
Specie
DM
15
Vit C
mg
459
Vit E
mg
25
Iron
mg
9.2
Ca
mg
638
olerifera
5.8
13
400
18
5.4
711
21
2.9
264
28
5.6
458
29
5.0
11
388
14
8.7
745
No stachyose or raffinose were detected in leaves

Low in oxalate (~25 mg/100g, only 5% of oxalate in
spinach)
Dominant Antioxidants in Moringa leaves
Antioxidant content, _mol/g
(mole/g on dry weight basis)

250
210
200
150
100
25
olerifera
20
stenopetala
15
80
94
100
74
88
65 70
Methods:
drouhardii
10
50
Phenolics
Folin method,
chlorogenic
acid equivalents
peregrina
2.3 2.8
1.6 1.1
Ascorbate
a-Tocopherol
Colorimetric,
HPLC
measuring total
oxidized ascorbate
1.1
0.9 0.4 0.7
b-Carotene
HPLC
Phytochemicals in Moringa oleifera

Intens.
[mAU]
100
50
Glucosinolates
m/z 570
m/z 612
Quercetin-3-O6-malonylglucoside
4-(-Lrhamnopyranosyloxy)benxylglucosinolate
Flavonoids
Kampherol3-glucoside
Quercetin-3glucoside
Kampherol-3O-6-malonylglucoside
350 nm
-50
Monoacetyl 4-(-Lrhamnopyranosyloxy)benxylglucosinolate
isomers
10
20
30
40
50
60
YG-24-05.D: UV Chromatogram, 350.4 nm
YG-24-05.D: EIC 612 All
70
Time [min]
YG-24-05.D: EIC 570 All
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.
To Plants
Nutrient and phytochemical contents in
Moringa leaves as affected by accession,
harvesting season and leaf stage
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)
High density planting and pruning enable

convenient and continuous harvests of
young shoots
Harvesting
Young shoots grows quickly after

the harvest
40
Air temperature
16
35
Rain precip
14
30
12
25
10
20
15
10
0
Apr- May- Jun- Jul- Aug- Sep- Oct- Nov- Dec- Jan- Feb- Mar- Apr04 04 04 04 04 04 04 04 04 05 05 05 05
Rain precip (mm)
Air temperature( _ )
Air temperature and rain fall
Nutritional values of mature moringa leaves

for three harvests
100 g FW
June 2004
(Summer)
January 2005 (Winter)

Mature leaves
April
2005(Spring)
Dry matter, g
23.8 0.9 a
21.4
0.7.b
21.4 1.5 b
Protein, g
7.59 0.35 a
6.59
0.30 b
6.46 0.89 b
Fiber, g
1.83 0.16 b
1.93
0.13 a
1.47 0.11 c
Sugars, g
3.17 0.41 a
3.04
0.22 a
2.59 0.44 b
434 66 b
448
48 b
481 67 a
9.73
1.00 a
4.10 2.35 c
Calcium, mg
Iron, mg
6.24 0.84 b
-carotene
20.1 1.8 a
7.8
0.7 c
13.8 0.9 b
Vitamin C
244 18 b
320
28 a
206 21 c
Vitamin E
18.1 3.6 a
17.4
2.6 a
14.8 2.3 b
AOA, mol TE
4380 862 a
2341
205 b
4166 1211 a
Phenolics, mg
558 70 c
802
54 a
681 51 b
Nutritional values of moringa young shoots

for three harvests
Components.
June 2004 (Summer)
January 2005 (Winter)
April (Spring)
Young shoots
Dry matter, g
17.7
1.5 a
15.4
1.7 b
12.2 1.1 c
Protein, g
5.33
0.46 a
4.03
0.57 b
3.48 0.35 c
Fiber, g
1.59
0.13 a
1.39
0.16 b
1.43 0.17 b
Sugars, g
2.52
0.34 a
2.19
0.28 b
1.88 0.34 c
88
20
84
49
Iron, mg
2.86
1.08 b
4.22
1.36 a
1.40 0.34 c
-carotene
6.96
1.15 a
2.75
1.00 b
2.56 0.58 b
Vitamin C
256
25 b
294
35 a
Vitamin E
6.09
1.76 a
4.08
1.60 b
AOA, mol TE
3381
449 a
2223
381 b
1307 219 c
Phenolics, mg
552
68 b
731
100 a
461 40 c
Calcium, mg
74 9
183 21 c
2.86 0.45 c
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 cooldry.
to Food
Nutrient and phytochemical contents in
Moringa leaves as affected by
processing temperature and
simulated gastrointestinal digestion
Young shoots
for fresh markets
in Taiwan
Mature leaves for commercial products:

Leaf extracts and tea bags sold in Taiwan
50C oven dried

moringa powder for
nutritional analysis
and animal studies
Mild-heat drying maintained most nutrients/

phytochemicals in moringa leaves
Per 100 g DW
Protein, g
Fiber, g
-Carotene, mg
Vitamin C, mg
Tocopherols, mg
Calcium, mg
Iron, mg
Polyphenols, g
Glucosinolates, mmol
AOA, mmol TE
Freeze dry
50C dry
28
8
154
582
169
1760
20
3
8.6
15.4
28
8
110
157
165
1670
21
3
9.9
17.3
Temperature effect on antioxidant activities

(AOA) of Moringa oleifera leaves
Water soluble AOA
250
200
200
150
100
50
0
-20
25
50
100
150
SODE, 100 unit/g dry
250
ABTSw, TE/g dry
ABTSm, TE/g dry
Methanol soluble AOA
150
100
50
Water soluble
super oxide
scavenging
120
90
60
30
0
0
-20
25
50
100
-20
25
50
Treatments
Freezing
Fresh
Mild heat
Boiling
-20C / 4hr
RT, 25C
50C/10 min
100C/10 min
100
AOA changes before and after

simulated digestion
AOA (TE, _mol/flask)
120
100
AOA of dialysate
30
AOA of remainder
80
60
40
21
74
87
80
Fresh
Digested
40
20
0
Fresh
Digested
ILP assay
ABTS assay
In Vitro Iron bioavailability of

Moringa leaves
1.6
Raw
Dialyzable iron, ppm
1.4
Cooked
1.2
1.0
0.8
0.6
0.4
0.2
0.0
Fresh leaves
50 _ oven dried
Effect
Effect of
of Selected
Selected Vegetables
Vegetables on
on In
In Vitro
Vitro
Iron
Iron Bioavailability
Bioavailability of
of Mungbean
Mungbean
Dialyzable iron, ug
25
mungbean and
moringa were boiled
together fro 10 min
20
15
10
5
MB: mung bean, Cab: cabbage, Tom: tomato, DL: drumstick leaves
(Moringa), SP: sweet pepper
MB+SP
(MB +SP)
Sweet
MB P
MB +Kale
(MB+Kale)
Kale
MB
MB+DL
(MB +DL)
Moringa
MB
MB +Tom
(MB+Tom)
Tomato
MB
MB+Cab
(MB +Cab)
MB
Cabbage
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
to Health
As dietary micronutrients and
antioxidants for human use
Added to fodder for livestock production
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
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.
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.
Moringa dishes
Acknowledgments
AVRDC-The World Veg Nutrition Unit
Center
Plant Breeding Unit
Lab staff
Mr. LC Chang
Genetic Resource
and Seed Unit
Dr. L Engle
National Chiayi
University, Taiwan
Applied
Microbiology
Prof. B. C. Weng
National Chug-Hsin
University, Taiwan
Animal Science
Prof. JC Hsu
Rutgers, the State

University of New
Jersey
Food Science Dep.

and Adv Food
Technology Center
Prof. TC Lee
Moringa Oleifera Tree

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Moringa and other highly nutritious plant resources: Strategies, standards and markets for a better

impact on nutrition in Africa. Accra, Ghana, November 16-18, 2006

Nutritional and Functional Properties of

Ray-Yu Yang, Lien-Chung Chang and Virginie Levasseur

Coexist of underweight and overweight:

Source: FAO, focus 2004

Per capita fruit and vegetable supply (kg/person/year)

Total: 146 kg/capita/yr

Developing countries in Africa

Developing countries in Asia

AVRDC multi-strategies to improved

Assessing the benefits from the

AVRDC Vegetable Genetic Resources

The most diverse collection of vegetable

Nutrient Content Ranges

Specie no.: ~120

Vegetable distribution for

Vegetable distribution for Iron

<5 <10 <20 <30

Iron content (mg/100 g fw)

Daily consumption of 200 g vegetables is

Criteria for vegetable selection

Nutritional and Antioxidant

Slender tree India

Nutrients in four Moringa species

No stachyose or raffinose were detected in leaves

Dominant Antioxidants in Moringa leaves

Antioxidant content, _mol/g

(mole/g on dry weight basis)

Phytochemicals in Moringa oleifera

Effects of variety, leaf type and season on

High density planting and pruning enable

Young shoots grows quickly after

Rain precip (mm)

Air temperature and rain fall

Nutritional values of mature moringa leaves

January 2005 (Winter)

Nutritional values of moringa young shoots

June 2004 (Summer)

January 2005 (Winter)

Mature leaves for commercial products:

50C oven dried

Mild-heat drying maintained most nutrients/

Temperature effect on antioxidant activities

ABTSm, TE/g dry

Methanol soluble AOA

AOA changes before and after

In Vitro Iron bioavailability of

Dialyzable iron, ppm

Immuno-modulation activity of dried

Rutgers, the State

Food Science Dep.

Moringa Oleifera Tree

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