Effect of drying type on the physicochemical and phytochemical properties of young and mature Moringa oleifera leaves
1 Laboratory of Food Biochemistry and Transformation of Tropical Products, Université Nangui Abrogoua, Abidjan, Côte d'Ivoire.
2 Food Security and Nutrition, Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, Abidjan, Côte d’Ivoire.
Research Article
World Journal of Advanced Research and Reviews, 2024, 21(02), 1100–1106
Publication history:
Received on 04 January 2024; revised on 13 February 2024; accepted on 14 February 2024
Abstract:
Biochemical differences in response to dehydration methods in Moringa oleifera leaves were studied in moringa young and mature leaves. Sun drying, oven drying and Shade-drying were applied to leaves samples. After drying, leaves were powdered and subjected to physicochemical and phytochemical analyses. The results showed a lower concentration of physicochemical components in shade-dried moringa leaves excepted moisture content. However, shade-dried M. oleifera leaves showed higher phytochemical components than sun and Oven-drying leaves without significant difference (p˂ 0.05) between young and mature leaves. Furthermore, shade-dried drying leaves had better antioxidant activity (IC50 = 0.072 mg / ml for mature leaves and IC50 = 0.049 mg / ml for young leaves) than sun and oven-dried leaves. The shade-dried technique would be therefore the most recommended for preserving physicochemical and phytochemical quality. However, the higher moisture content of shade dried leaves could be a source of micro-organism proliferation when the powders are stored.
Keywords:
Moringa oleifera; Drying; Phytochemicals; Physicochemical; Young Leaves; Mature Leaves.
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