Phytochemical and antioxidant evaluation
Phytochemical and antioxidant evaluation of Moringa . oleifera stability of high-oleic Moringa oleifera seed oil in . Chemical composition and energetic value of whole (unextracted) and
Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to produce a complementary food, which was then fortified. While the unfortified food product (sample A) served as control, the other three formulations were fortified with 5%, 10% and
Investigation on some physico-chemical
Investigation on some physico-chemical antioxidant and toxicological properties of Moringa oleifera seed oil. Hence, it is used as dietary supplements in the tropics as a nutrient source where
Moringaoleifera is a tree distributed in Ethiopian semiarid and coastal regions. M. oleifera is used in practice in the treatment of various diseases and is available without a medical prescription, often in the form of an herbal infusion for everyday use. The aim of the present study was to evaluate the chemical composition and nutritional values of dried M. oleifera leaf powder collected
Comparative study on nutrient composition,
Comparative study on nutrient composition, phytochemical, and functional especially among infants and nursing mothers. The Romans, Greeks, and Egyptians extracted edible oil from the seeds and used it for perfume and as a skin lotion. People in the Indian subcontinent have long used Moringa pods for food. Fermented M. oleifera seed
Moringa oil is extracted from the seeds of Moringa oleifera, also known as the Drumstick tree. Moringa oil has got a special name, it is Ben oil. It is called so because it has high amounts of behenic acid. Moringa oil has been mentioned as a very useful oil in the medicinal books of Greece []
Experimental Assessment of Moringa oleifera Leaf
We have investigated effect of Moringa oleifera leaf and fruit extracts on markers of oxidative stress, its toxicity evaluation, and correlation with antioxidant properties using in vitro and in vitro assays. The aqueous extract of leaf was able to increase the GSH and reduce MDA level in a concentration-dependent manner.
Water, aqueous methanol, and aqueous ethanol extracts of freeze-dried leaves of Moringa oleifera Lam. from different agroclimatic regions were examined for radical scavenging capacities and antioxidant activities. All leaf extracts were capable of scavenging peroxyl and superoxyl radicals. Similar scavenging activities for different solvent extracts of each collection were found for the stable
Camellia Oil ( Tea Seed Oil ) Uses, Health Benefits
Camellia oil, also known as tea seed oil is the actual green tea oil. It comes from the seeds of Camellia sinensis, the plant from which all the tea is made. Tea seed oil is a wonderfully healthy in more ways than one. It is great for cooking, and from nutritional point of view. Tea []
To study the nutritional composition of Indian Moringa oleifera seed and the antioxidant activity of M. oleifera seed polypeptide, Indian M. oleifera seed was used as raw material for composition analysis and content determination. After extraction of the seed protein, enzymatic hydrolysis with flavourzyme, dispase, papain, pepsin, and alcalase
- Does peanut oil contain fatty acids?
- Fatty acid composition plays a main role in nutritional and storage qualities of peanuts (Shasidhar et al., 2017). Peanut oil contains both saturated (SFA) and unsaturated (UFA) fatty acids (Andersen and Gorbet, 2002). The amount of SFA and UFA fatty acids in peanut oil varies from about 11 to 17% and from 81 to 94%, respectively.
- How does oxidation affect the viscosity of peanut oil?
- Fig. 5. Dynamic viscosity at 20 C as a function of oleic acid content (A), linoleic acid content (B) and O/L ratio (C). During oxidation, in addition to off-flavor development, seed oil physical properties are also expected to change; however, there is very little data of this type published specifically for peanut oil.
- Does peanut oil contain linoleic acid?
- Peanut oil contains both saturated (SFA) and unsaturated (UFA) fatty acids (Andersen and Gorbet, 2002). The amount of SFA and UFA fatty acids in peanut oil varies from about 11 to 17% and from 81 to 94%, respectively. Oleic acid (C18:1) content in peanut genotypes can vary from 21 to 85% and linoleic acid (C18:2) from 2 to 43%.
- Are peanut seeds a good source of oil?
- Peanut seeds are a rich source of oil content (50.45 to 52.12 1 g 100 g dry weight DW). The physicochemical properties of extracted oil were investigated in this “ ” study. The obtained data showed that the ratios of saturated fatty acids ranged from 14.24 to 17.23%, and the amounts of unsaturated fatty acids ranged from 82.77 to 85.76%.
- Does genotype affect saturated fatty acids in peanut oil?
- Statistically signi cant variances among fi peanut varieties were observed for saturated fatty acids in all peanut varieties under study. The saturated fatty acid percent in peanut oil was strongly affected for determined by the genotype (Isleib et al., 2008; Castro and Leite, 2018).
- What percentage of oleic acid is found in Peanuts?
- In this investigation, a variation among the peanut species was for oleic acid (C18:1) and linoleic acid (C18:2) percent. Andersen and Gorbet (2002) illustrated that oleic acid (C18:1) percent in peanut genotypes ranged from 21 to 85% and from 2 to 43% in linoleic acid (C18:2).
