Characterisation of different parts from Moringa oleifera regarding protein, lipid composition and extractable phenolic compounds

Fatty acids, amino acids, as well as total phenolic content and antioxidant activities, were presented from Moringa oleifera different parts (whole seeds, kernels, coats, pods and leaves). The investigated parts were a good source of protein (29.2, 37.8, 11.9, 10.1 and 22.8 g/100 g for whole seeds,...

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Библиографические подробности

Главные авторы:	Owon Mostafa, Osman Mohamed, Ibrahim Awatif, Salama Mohamed Abdelbaset, Matthäus Bertrand
Формат:	Artigo
Язык:	Inglês
Опубликовано:	EDP Sciences 2021-01-01
Серии:	Oilseeds and fats, crops and lipids
Предметы:	amino acids antioxidant activity fatty acids moringa oleifera ß-carotene-linoleic acid assay
Online-ссылка:	https://www.ocl-journal.org/articles/ocl/full_html/2021/01/ocl210029/ocl210029.html
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