Preprint Article Version 1 This version is not peer-reviewed

Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa Oleifera Leaves

Version 1 : Received: 15 November 2018 / Approved: 16 November 2018 / Online: 16 November 2018 (10:56:56 CET)

A peer-reviewed article of this Preprint also exists.

Aderinola, T.A. Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa oleifera Leaves. Beverages 2018, 4, 104. Aderinola, T.A. Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa oleifera Leaves. Beverages 2018, 4, 104.

Journal reference: Beverages 2018, 4, 104
DOI: 10.3390/beverages4040104

Abstract

This study evaluated the impact of the level of supplementation of Moringa oleifera leaves on the nutritional (proximate, mineral and vitamin content) as well as on the antioxidant capacities of smoothies made from a blend of pineapple, banana and apple. The beverage (smoothies) were supplemented with Moringa oleifera leaves at 1.5, 3.0 and 4.5% levels and evaluated for proximate, antioxidant (ferric reducing antioxidant power, FRAP and 2,2-Diphenyl-1-picryhydrazy, DPPH), mineral, vitamin, physicochemical and quality acceptability. The results showed that the moisture content of the beverage ranged between 49.24 – 78.62%, total ash: 1.01 – 9.71, crude fiber: 5.14 – 9.39%, crude fat: 0.72 – 1.86%, crude protein: 5.47 – 19.37% and carbohydrate: 3.65 – 16.99%. Calcium (12.03 -15.53) and potassium (17.22 -25.38) were the predominant mineral elements when compared to magnesium (1.51 – 3.05) mg/L. The vitamin contents ranged between 2.5 – 10.8 and 0.15 – 0.93 mg/L for vitamin C and E, respectively. Total phenolic contents ranged between 4.68 – 6.18 mg/ml while the total flavonoid contents ranged between 0.01 – 0.14 mg/ml. The radical scavenging abilities (DPPH) of the samples ranged between 16.05 – 88.77% while the ferric reducing antioxidant power (FRAP) ranged between 0.38 – 7.36 mg/ml. The brix values showed high sugar contents (15 – 18%) while the pH results showed that the sample was almost neutral at a range between 6.3 and 6.5. The overall quality (sensory) acceptability of the different quality parameters evaluated indicated that the control sample was more preferred. While supplementation with Moringa oleifera leaves significantly affected the sensory parameters, its addition nevertheless offers a potential avenue to obtain additional nutrients besides its improved antioxidative properties.

Subject Areas

chemical composition; smoothies; fruit blends; antioxidant properties; Moringa oleifera leaf; sensory evaluation

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