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DOI	10.1016/j.lwt.2024.115901
	Characterization of partially defatted moringa seed flour obtained at different temperatures
	Ortola, M. D.; Pageo, S.; Garcia-Mares, F. J.; Juan-Borras, M.; Castello, M. L.
发表日期	2024
ISSN	0023-6438
EISSN	1096-1127
起始页码	198
卷号	198
英文摘要	Moringa oleifera is a plant well-adapted to climate change due to its low irrigation requirements and resistance to high temperatures. The moringa seeds are very rich in proteins, oil and carbohydrates. For that reason, the aim of this study was the assessment of defatted moringa seeds (DMS), obtained after extracting oil from moringa seeds at different temperatures (from 70 to 220 degrees C), by analyzing the composition, a w , CIELab* coordinates, water holding capacity, antioxidant capacity and phenolic profile. The results showed that DMS had n50 % proteins, n10 % fats and n29 % carbohydrates, the rest being water (n4 %) and ashes (7 %). The highest temperature applied caused a significant reduction in the b* coordinate (from 17.4 to 9.5) and luminosity (from 55 to 45), giving rise to DMS that were darker brown in color. DMS were rich in polyphenols, which were enhanced at the highest temperature (220 degrees C) such as in the case of gallic acid (from 4.4 to 43 mg/100 g DMS) and rutin (from n4.4 to 53 mg/100 g DMS), as also happened with the total antioxidant capacity. In conclusion, DMS obtained at 70-190 degrees C have similar properties and their rich protein and antioxidant profile may offer up new possible uses in different food matrices for prospective future uses.
英文关键词	Defatted moringa seeds (DMS); Protein; Color; Phenolic profile; antioxidant capacity
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:001219400900001
来源期刊	LWT-FOOD SCIENCE AND TECHNOLOGY
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/295435
作者单位	Universitat Politecnica de Valencia; Universitat Politecnica de Valencia
推荐引用方式 GB/T 7714	Ortola, M. D.,Pageo, S.,Garcia-Mares, F. J.,et al. Characterization of partially defatted moringa seed flour obtained at different temperatures[J],2024,198.
APA	Ortola, M. D.,Pageo, S.,Garcia-Mares, F. J.,Juan-Borras, M.,&Castello, M. L..(2024).Characterization of partially defatted moringa seed flour obtained at different temperatures.LWT-FOOD SCIENCE AND TECHNOLOGY,198.
MLA	Ortola, M. D.,et al."Characterization of partially defatted moringa seed flour obtained at different temperatures".LWT-FOOD SCIENCE AND TECHNOLOGY 198(2024).