Analysis of Moringa Leaf Extract : Process Technology, Antioxidants, Polysaccharides and Effects on Food Products : A systematic review Lulus Mualimin*, Teti Estiasih
Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
Veteran Street Malang, East Java, Indonesia
*ali01lulus[at]gmail.com
Abstract
As a functional food product with strong antioxidant activity, the Moringa plant offers amazing health advantages. It contains a variety of bioactive substances, including phenolics, flavonoids, tannins, saponins, sterols, tocopherols, carotenoids, and chlorophyll. In addition to being a culinary ingredient, moringa is widely used in the biodiesel, cosmetic, pharmaceutical, and agricultural industries. Nearly all sections of the moringa plant can be used because it is said to have high levels of nutrients, including protein, minerals, vitamins, and fibre, but the leaves will be the focus of this article. Applying the proper process technology is essential for producing a high yield without compromising the compounds that make up those yields. Numerous pharmacological activities of moringa leaf extract include anticancer, anti-inflammatory, hepatoprotective, cardioprotective, and antidiabetic effects. The amount of carbohydrates in moringa leaf extract is 38.2% (38.2 g/100 g), of which 18.1% to 21.1% are dietary fibres that promote intestinal health, lower cholesterol, and lower blood pressure by inhibiting -amylase and -glycosylase. Moringa contains the polysaccharides cellulose, hemicellulose, pectin, galactomannan, and arabinan. Depending on elements including soil quality, plant variety, and processing method, moringa^s polysaccharide content and type may change. The flavour, texture, colour, and perfume of processed foods will change as a result of the usage of moringa leaf extract.
