Optimisation of temperature and time for the dark germination bioprocess of Moringa oleifera seeds to boost nutritional value, total phenolic content and antioxidant activity
2019
León-López, L. | Bañuelos-Piña, A. M. | Reyes-Moreno, C. | Milán-Carrillo, J. | Contreras-Andrade, I. | Sánchez-Magaña, L. M. | Cuevas-Rodríguez, E. O.
The aim of the present work was to determine the best dark germination conditions to obtain germinated moringa (Moringa oleifera) seeds with increased nutritional and antioxidant properties. Response surface methodology (RSM), based on a central composite rotatable design, was performed to optimise the germination temperature (25-40°C) and germination time (24-360 h) in order to maximise crude protein content (CPC), total phenolic compounds (TPC) and antioxidant activity (AoxA) of moringa seeds. According to regression models, higher values of CPC, TPC and AoxA were observed at 30°C and 336 h of germination. Dark germination of moringa seeds under the abovementioned conditions did not affect CPC (25.05 ± 0.50 g/100 g (dw)) but increased TPC (209.64 to 271.67 mg GAE/100 g (dw)) and AoxA (8759.64 to 10972.19 μmol TE/100 g (dw)), while some antinutritional components significantly decreased when compared with unprocessed moringa seeds. The optimised germinated moringa seeds could be used as a source of natural antioxidants and protein in the formulation of functional foods.
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