Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume 41, Issue 1, Pages -Publisher
WILEY
DOI: 10.1111/jfbc.12322
Keywords
amino acid; fatty acid; moringa; sterol; tocopherol
Funding
- International Scientific Partnership Program ISPP at King Saud University [0015]
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Some physicochemical properties of the oil, crude protein, sugars, and amino acids of the leaves and seed meals of two Moringa species were determined and compared using Student's T-test. The oil properties and fatty acid composition were significantly (at either p <= .01 or p <= .05) varied between the two species. The sterols and tocopherols contents of the species oil differed significantly. Most of the sterols were not detected in Moringa oleifera oil. The sugars contents were significantly different between the two species. The protein contents of M. oleifera leaves and seed meals were significantly higher than those of Moringa peregrina. Compared with M. peregrina, the M. oleifera leaves and seed meals had significantly higher amounts of amino acids. The most concentrated amino acids in the M. oleifera leaves and seed meals were glutamic acid, aspartic acid and leucine whereas those in M. peregrina were threonine, serine, and proline.
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