Moringa plants: Bioactive compounds and promising applications in food products

被引：105
|
作者：
Saucedo-Pompa, S. [1 ,2 ]
Torres-Castillo, J. A. [3 ]
Castro-Lopez, C. [1 ]
Rojas, R. [1 ]
Sanchez-Alejo, E. J. [1 ]
Ngangyo-Heya, M. [4 ]
Martinez-Avila, G. C. G. [1 ]
机构：
[1] Autonomous Univ Nuevo Leon, Sch Agron, Chem & Biochem Lab, Gen Escobedo 66050, Nuevo Leon, Mexico
[2] Autonomous Univ Coahuila, Sch Chem, Food Sci & Technol Dept, Saltillo 25280, Coahuila, Mexico
[3] Autonomous Univ Tamaulipas, Inst Appl Ecol, Gulf Div 356, Ciudad Victoria 87019, Tamaulipas, Mexico
[4] Autonomous Univ Nuevo Leon, Sch Biol Sci, Dept Bot, San Nicolas De Los Garza 66055, Nuevo Leon, Mexico
来源：
FOOD RESEARCH INTERNATIONAL | 2018年 / 111卷
关键词：
Bioactive compounds; Moringa plants; Functional applications; Extraction methods; OLEIFERA SEED OIL; CHITIN-BINDING PROTEIN; PHYSICOCHEMICAL CHARACTERIZATION; ANTIOXIDANT CAPACITY; ASSISTED EXTRACTION; MULTIPURPOSE TREE; FLAVONOID CONTENT; PEREGRINA; LEAVES; LAM;
D O I：
10.1016/j.foodres.2018.05.062
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Moringa plants have an extensive range of bioactive compounds that can be obtained from different vegetative structures, such as leaves, seeds, stems and pod husks. These bioactive molecules include carbohydrates, phenolic compounds, oils and fatty acids, proteins and functional peptides and have great potential to be used in several formulations of food products. This report collects recent information concerning bioactive molecules in other species of the Moringaceae family, different from Moringa oleifera. Thus, this document aims to describe these bioactive compounds and their functional properties on foodstuffs. In addition, more suitable methodologies applied for their extraction and characterization are reviewed. Finally, an overview of patents required to protect Moringa-derived products and processes is provided.
引用
收藏
页码：438 / 450
页数：13
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