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Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility

2020-12-24Journal article Restricted access
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dc.contributor.authorBenhammouche, Tassadit
dc.contributor.authorMelo, Armindo
dc.contributor.authorMartins, Zita
dc.contributor.authorFaria, Miguel A.
dc.contributor.authorPinho, Susana C.M.
dc.contributor.authorFerreira, Isabel M.L.P.V.O.
dc.contributor.authorZaidi, Farid
dc.date.accessioned2021-04-08T11:17:43Z
dc.date.available2021-04-08T11:17:43Z
dc.date.issued2020-12-24
dc.description.abstractThe nutritional value and digestibility of leaf proteins is still a major issue. Therefore, the goal of this work was to optimize the production of a protein concentrate (PC) from Moringa Oleifera defatted leaves (MODL) by enzymatic extraction using Viscozyme L and evaluate its nutritional quality and digestibility. Protein extraction conditions were screened using a factorial design. Enzyme/Substrate ratio and pH had no significant effect, whereas, the significant variables, temperature (°C), enzyme concentration and incubation time (h) were optimized by central composite design (CCD). PC contained 55.7% of proteins with a balanced amino acid profile when compared with MODL and higher content of essential amino acids (EAAs) (488.6-402.9 mg/g of protein respectively). Improvement on protein digestibility was observed for MODL compared to PC (64.75-99.86% respectively) and higher protein digestibility corrected amino acid score (PDCAAS) (62.10-91.41% respectively). PC meets FAO protein quality expectations.pt_PT
dc.description.abstractHighlights: Sustainable extraction of leaf proteins with the low temperatures/incubation times; Moringa protein concentrate has higher essential amino acids index than whole leaves; Protein isolation and concentration enhanced its nutritional value and digestibility.pt_PT
dc.description.sponsorshipThis work received financial support from FEDER funds and National Funds (FCT/MEC, Fundação para a Ciência e Tecnologia and Ministério da Educação e Ciência) project PTDC/OCE-ETA/32567/2017- MOR2020. Tassadit Benhammouche thanks the PhD Grant awarded by the University of Porto under the Erasmus + Program in coordination with University of Bejaia Algeria.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Chem. 2021 Jun 30;348:128858. doi: 10.1016/j.foodchem.2020.128858. Epub 2020 Dec 24.pt_PT
dc.identifier.doi10.1016/j.foodchem.2020.128858pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.18/7671
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationValorization of the protein fraction from Moringa oleifera
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0308814620327205?via%3Dihubpt_PT
dc.subjectAmino Acids, Essentialpt_PT
dc.subjectMoringa oleiferapt_PT
dc.subjectPlant Leavespt_PT
dc.subjectPlant Proteinspt_PT
dc.subjectDigestionpt_PT
dc.subjectNutritive Valuept_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleNutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibilitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleValorization of the protein fraction from Moringa oleifera
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9471 - RIDTI/PTDC%2FOCE-ETA%2F32567%2F2017/PT
oaire.citation.startPage128858pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume348pt_PT
oaire.fundingStream9471 - RIDTI
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication65da8e92-8182-4208-8dde-0e80b32a98e1
relation.isProjectOfPublication.latestForDiscovery65da8e92-8182-4208-8dde-0e80b32a98e1

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