Physicochemical and Nutritional Characterization of Paraguayan Organic <i>Moringa oleifera</i> Leaves as a Food Ingredient

Knowledge of the physicochemical characteristics of organic moringa leaves, such as the color, the moisture control and water activity (aw) for biological control, as its basic composition, provides valuable starting data for its improvement and quality control through the selection of key parameters for the conservation of its multiple nutritional and antioxidant qualities in organic production systems adapted to local conditions. Objective: Describe the physicochemical characteristics and composition of macro- and micronutrients of <i>Moringa oleifera</i> leaves from a vivarium under controlled conditions and evaluate the antioxidant potential of dried moringa leaves from organic production in Paraguay under experimental conditions. A systematic sampling of moringa leaves from a vivarium was carried out. For color analysis, the CIEL*a*b* coordinates were determined. For physicochemical characteristics’ analysis and macro- and micronutrient composition, official methods were used, while Total Phenolics Compounds (TPC) were determined by the Folin Ciocalteau method, and the Total Antioxidant Capacity (TAC) was determined by the antioxidant inhibition test (Radical ABTS+). Under experimental conditions, the dried moringa leaves under experimental conditions presented a light green color and low levels of humidity (8.1 ± 0.4%) and a_w (0.59), with high protein levels (27%), micronutrients such as minerals (Ca, Mg, P, Fe, Zn), vitamins B1, B2, Vit. C, TPC (5051 ± 168 g GAE/100 g) and antioxidants (468 ± 109 mMTEAC/g). Moringa leaves from Paraguay represent a source of micronutrients in the diet, and can be applied as ingredients in different culinary preparations within the framework of a healthy and sustainable diet, in accordance with the Sustainable Development Goals (SDGs).