Nutritional Characterization of Leaves and Herbal Tea of Moringa oleifera Cultivated in Greece

Abstract

Moringa oleifera tree was cultivated for the first time in the mild temperate climate of Greece. Moringa oleifera leaf protein and amino acid content, total phenols and flavonols, lipids, fatty acids, ash and minerals, dietary fiber and carbohydrates, carotenoids, and vitamins C and E were determined. Leaves were high in protein content (26.3%), including all the essential amino acids. They also contained 4512.2 mg GAE.100 g–1 DM of total phenols and were rich in flavonols (myricetin, quercetin, and kaempherol at 649.8, 77.2, and 37.2 mg.100 g–1 DM, respectively). Their lipid content was 5.6% (saturated fatty acids 28.33%, mono-unsaturated fatty acids 8.54%, and polyunsaturated fatty acids 61.27%). Leaves were rich in Ca, K, Mg, and P (1712.6, 1002.9, 460.4, and 194.2mg.100 g–1 DM, respectively), while other minerals (Mn, Na, Fe, Zn, Cu, and Se) were found in lower concentrations. The dietary fiber content of dried leaves was 34.1%, while the nonstructural carbohydrate content was 22.0%. They also had high carotenoid content (lutein, zeaxanthin, and β-carotene at 10.03, 1.52, and 2.02 mg.100 g–1 DM, respectively). The vitamins C and E concentrations were 203.1 and 104 mg.100 g–1 DM, respectively. The herbal tea was high in total phenols (736.9 mg GAE.L–1) and flavonols (myricetin, quercetin, and kaempherol at 203.7, 17.4, and 10.6 mg.L–1, respectively), and had antioxidant activity (protection factor: 4.2). © 2017 Taylor & Francis Group, LLC.