Nutritional potential of Moringa Oleifera- A Review
Abstract
Moringa is a plant that is native to the sub-Himalayan areas of India, Pakistan, Bangladesh, and
Afghanistan. It is also grown in the tropics. The leaves, bark, flowers, fruit, seeds, and root are used
to make medicine. Moringa oleifera is a rich source of various macro and micro nutrients of
importance in human nutrition. The leaves, mucilage, flowers, and fruit contain various nutrients. It
is a typical multipurpose tree of significant economic because of its several and industrial and
medicinal application. Reports indicate that moringa leaves are rich in protein and contain amino
acid composition. Moringa leaves are relatively a good source of vitamin, minerals, essential amino
acid, and vitamin C contents in leaves. Moringa is believed to have many benefits and its range uses
from health to helping prevent and cure diseases. It can treat edema, protect the liver, treat cancer,
make bones healthier and reduce high blood pressure. Flowers of moringa contain flavonoids such as
quercetin, kaempferol, rhamnetin. In addition they are reported to be rich in Calcium, Pottassium,
waxes and alkaloids. The flowers can act as an anticancer agent. The carotenoids of flowers have
been linked with boosting of the immune system. The fruit of the tree is drumstick tree which
contain high levels of vitamin C and moderate levels of vitamin B and dietary minerals. Moringa can
lower cholesterol and may lower blood sugar level and may reduce inflammation. The applications
of moringa oleifera involve the use of seed extract to treat coffee waste water.
KEYWORDS: moringa, vitamin, wastewater, coffee.
1. Introduction
Moringa Oleifera L. (Moringaceae) is a plant high nutritional and medicinal value. Native
to India, it is now distributed throughout tropical and subtropical regions of the world. Its
different part are sources of proteins, vitamins and minerals and present different
pharmacological and biotechnology potential (author, et al., year). Moreover Moringa
oleifera seeds are widely used in water and effluent treatment for their coagulation, their
improving water quality by using organic matter. Reports indicate that moringa leaves are
rich in protein and contain amino acid composition. Moringa leaves are relatively a good
source of vitamin, minerals, essential amino acid, and vitamin C contents in leaves. Moringa
is believed to have many benefits and its range uses from health to helping prevent and cure
diseases. It can treat edema, protect the liver, treat cancer, make bones healthier and reduce
high blood pressure. Flowers of moringa contain flavonoids such as quercetin, kaempferol,
rhamnetin.
Moringa oleifera is the most widely cultivated among the 13 spices of the moringaceae family and it
is exceptionally nutrious with a variety of uses. Almost all the part of this miracle tree have been found
to be very useful, leaves are used as forage , tree trunk for making gums, flower nectar in honey and
powdered seeds for water purification (Fuglie,1999).
Moringa oleifera leaf has been used as an alternative food source to combat malnutrition. Especially
among children and infants (Anwar et al.2007).
Many researchers have focused on the use of Moringa oleifera seeds, leaves and fruits in water
purification and improvement of water quality making it portable for drinking. The seeds of various
species were found to contain cationic polyelectrolytes that are proved to be very effective in the
treatment of water. Chemical modification of the biosorbent was also done to enhance the
efficiency of metal uptake. Moringa oleifera bark was found to adsorb Ni (II) from aqueous
solutions.(Reddy et al 2011) and was found to have maximum biosorption capacity of 30.38 mg/g.
(Oliveira, 1999).
Many plants such as Neem, Garlic, Turmeric and drumstick are reported to have biosorbent
properties that chelate the heavy metals from water sources. Chemically modified biosorbents have
been developed to enhance the heavy metal chelation property. This property has been promising
because of its simplicity, in line with conventional ion-exchange technology, due to its efficiency
and availability of biomass and waste bio-products (Bennet et al).
Flowers and pods are made into vegetable. Seeds are eaten green or used in curries; mature dry
seeds roasted, powdered and steeped for tea.
Moringa oleifera belongs to the group of high -yielding nutritious browse plants with every part
having food value. Over past two decades, many reports have appeared related to nutritional and
medicinal properties of Moringa leaves and pods, however, very little information is available
about the flowers. In north Maharashtra, traditionally, flowers are used to prepare a delicious dish
by mixing with soaked and grinded gram dal.
Present study was aimed to generate information about the nutritional and medicinal value of
Moringa flowers.
2.Commercial Applications:
1. Moringa seeds are used to extract oil called the Ben oil. This oil is rich in oleic acid, tocopherols
and sterols. It can also withstand oxidative rancidity. The oil can be used in cooking as a substitute
for olive oil, as perfumes and also for lubrication .
The pods can absorb organic pollutants and pesticides.
2. Moringa seeds also have great coagulant properties and can precipitate organics and mineral
particulates out of a solution.
3. Chemical coagulants such as aluminum sulfate (Alum) and ferric sulfate or polymers removes
suspended particles in waste water by neutralizing the electrical charges of particles in the water to
form flocs making particles filterable.
4. Moringa Oleifera seed is a naturalcoagulant, containing a cationic protein that can clarify turbid
water. This property of Moringa Oleifera seeds is attracting much research as other coagulants
such as alum, activated carbon and ferric chloride are expensive and rare. Suhartini et al.
5. developed a two-stage clarifier for the treatment of tapioca starch waste water by placing
Coconut fiber followed by a layer of sand media mixed with powdered Moringa oleifera, this
lead to improvement on physical and chemical characteristics, stabilizing pH value.
Moringa seed extract has the ability to eliminate heavy metals (such as lead, copper, cadmium,
Chromium and arsenic) from water .
6. Moringa oleifera functionalized with magnetic nanoparticles such as iron oxide were found
beneficial in surface water treatment by lowering settling time .Seed extracts have antimicrobial
properties that inhibit bacterial growth.
3. Functional Properties
1. Leaf:
a. Chemical constitutes:
Leaves of moringa oleifera have been reported to flavonoids pigments such as kaempferol,
rhamnatin, isoquercitrin and kaempferitrin. The flowers contain traces for alkaloids ; they also a
contain a wax quercetin and kaempferol ; the ash is rich in potassium and calcium. The roots
contain and active antibiotic principle pterygospermin (C22H18O2N2S2). The rot bark contain
alkaloids viz moringine and moringine. The nutritious tender pods are rich in vitamins and are a
good source of α-linolenic and acid and human diets.
.
b. Nutritive Properties:
Every part of M. oleifera is a storehouse of important nutrients and antinutrients. The leaves of M.
oleifera are rich in minerals like calcium, potassium, zinc, magnesium, iron and copper. Vitamins
like beta-carotene of vitamin A, vitamin B such as folic acid, pyridoxine and nicotinic acid, vitamin
C, D and E also present in M. oleifera . Phytochemicals such as tannins, sterols, terpenoids,
flavonoids, saponins, anthraquinones, alkaloids and reducing sugar present along with anti-
cancerous agents like glucosinolates, isothiocyanates, glycoside compounds and glycerol-1-9-
octadecanoate . Moringa leaves also have a lowcalorific value and can be used in the diet of the
obese. The pods are fibrous and are valuable to treat digestive problems and thwart colon cancer.
A research showsthat immature pods contain around 46.78% fiber and around 20.66% protein
content. Pods have 30% of amino acid content, the leaves have 44% and flowers have 31%. The
immature pods and flowers showed similar amounts of palmitic, linolenic, linoleic and oleic acids.
Moringa has lot of minerals that are essential for growth and development among which, calcium is
considered as one of the important minerals for human growth. While 8 ounces of milk can
provide 300–400 mg, moringa leaves can provide 1000 mg and moringa powder can provide
more than 4000 mg. Moringa powder can be used as a substitute for iron tablets, hence as a
treatment for anemia. Beef has only 2 mg of iron while moringa leaf powder has 28 mg of iron. It
has been reported that moringa contains more iron than spinach . A good dietary intake of zinc is
essential for proper growth of sperm cells and is also necessary for the synthesis of DNA and
RNA. M. oleifera leaves show around 25.5–31.03 mg of zinc/kg, which is the daily requirement of
zinc in the diet. PUFAs are linoleic acid, linolenic acid and oleic acid; these PUFAs have the ability
to control cholesterol. Research show that moringa seed oil contains around 76% PUFA, making
it ideal for use as a substitute for olive oil. A point to note is that the nutrient composition varies
depending on the location. Fuglie revealed that seasons influence the nutrient content. It was shown
that vitamin A was found abundantly in the hot wet season, while vitamin C and iron were more in
the cool-dry season. The difference in results can be attributed to the fact that the location, climate
and the environmental factors significantly influence nutrient content of the tree.
Table 1: Nutritional content of fresh and dried Moringa oleifera leaves (per 100gm).
Nutrient Fresh leaves Oven dried
Moisture (%) 75.9 6
Energy (Kcal) 92 271.54
Protein (g) 6.7 23.78
Carbohydrates(g) 12.5 28.32
Fat (g) 0.9 7.014
Fibre (g) 0.9 11.8
Vitamin C (mg) 220 56
Beta – carotene (μg) 6780 37800
Iron (mg) 0.85 19
Calcium (mg) 440 3467
Phosphorus (mg) 70 215
Beta carotene (μg) 6780 37800
c. Medicinal Properties:
Moringa oleifera is often referred as a panacea and can be used to cure more than 300 diseases.
Moringa has long been used in herbal medicine by Indians and Africans. The phytochemicals
present, makes it a good medicinal agent. In this section, the effect of moringa on diseases like
diabetes and cancer are reviewed. [food science human wellness]
Medicinal benefits of Moringa oleifera:
Every part of Moringa is used for certain nutritional and/or medicinal propose. Besides being a
good source of protein, vitamins, oils, fatty acids, micro-macro minerals elements and various
phenolics, it is also reported as anti-inflammatory, antimicrobial, antioxidant, anticancer,
cardiovascular, hepatoprotective, anti-ulcer, diuretic, antiurolithiatic, and antihelminti.
d. Traditional Uses:
Moringa Oleifera tree is known as a miracle every part of this tree product useful for humans. The
leaves and pods are eaten. The plant is also reported to medicinally useful. Moringa oleifera tree
are considered to posses medicinal properties and are used in the treatments of ascites, rheumatism
and venomous bites and as a cardiac and circulatory stimulant.
Leaves are also known as haven anti-oxidant properties and are known to a cures hallucinations
dry tumors and asthma.
Root and bark and useful in treatment of heart complaints and heart diseases inflammation
dyspepsia.
The flowers are also known to cure inflammations and muscle diseases. Seed oil is to be useful
treatment of leprous ulcers .
2.Flower:
It contains calcium and potassium and amino acids. They also contain nectar. Moringa flowers
act as hypocholesterolemic, anti-arthritic agents can cure urinary problems and cold. The presence
of nectar makes them viable for use by beekeepers.
3.Mucilage:
Emulsion has been a form of presenting water insoluble substances for a long period of time. Now
a day, it has been a way of presenting various intravenous additives and diagnostic agents in X-ray
examinations. Various substances can be used as emulsifying agent, which can be operationally
defined as a stabilizer of the droplets formed of the internal phase. The gum has got a high LD50 in
mice indicating its safety. The present work was undertaken to find out its use as an emulsifying
agent.
Method of extraction:
Gum from Moringa oleifera was evaluated for its emulsifying properties. Castor oil emulsions 30
percent (o/w), containing 2 to 4% Moringa oleifera gum was prepared. Emulsions containing
equivalent concentration of acacia were also prepared for comparison. All the emulsions prepared
were stored at room temperature and studied for stability at various time intervals for 8 weeks. The
prepared emulsions were evaluated for creaming rate, globule size and rate of coalescence. 23
factorial design was chosen to investigate the effects of centrifugation, pH, temperature changes
and electrolytes on the creaming rate and globule size.
Formulation of emulsion
Determination of creaming rate
Effect of centrifugation
Effect of pH
Effect of temperature
Effect of electrolytes
Data analysis
4.Bioactive properties:
Discovery of novel antimicrobial agents is very important for the control of pathogenic microbes,
especially for the treatment of infections caused by resistant microbes. Medicinal herbs with
antimicrobial activities are considered a potent source of novel antimicrobial function. Stohs et al.
found that aqueous, hydroalcohol or alcohol extracts of Moringa oleifera exhibited various
biological activities including antioxidant, tissue protective, and analgesic properties, whereas the
leaf extracts were shown to be safe to use based on safety studies in animals.
Conclusion:
Moringa oleifera is an excellent source of macro and micro nutrients including antioxidants.
Moringa oleifera leaves are not as popular as other leafy vegetables like spinach, fenugreek
around the world but are used as their substitutes in soups, lentils and other preparation in
Southern and Eastern parts of India. There is a knowledge gap in potential uses of Moringa and its
use in food fortification. Moringa has enormous potential uses but is very less explored. It can be
utilized to make foods that could be a step towards curbing.
PLAN OF WORK
Current plan
Study of various research paper and reviews
Making of review on the basis of various research paper
Future plan
Review of literature
Physico mechanical property of seed
Analysis of chemical composition
a) Ash content
b) Moisture content
c) Macro and micro nutrients
d) Essential amino acid content
e) Anti oxidant content
f) Protein content
g) Engineering property (density, shape & size, etc.)
Analysis of antimicrobial property
Analysis of nutraceutical property
Reference:
1. Gassenschmidt U, Jany KD, Tauscher B and Niebergall H. Isolation and characterization of a
flocculating protein from Moringa oleifera Lam. Biochimica Biophysica Acta, 1995; 1243:
2. Duke A J. Moringaceae – Handbook of energy
crops.1998.http://www/hort.purdue/edu./newcrop/duke_energy/moringa.htm.Accessed on
4/5/2008.
3. Kshirsagar PP. Doumentationa and evaluation of food value of some wild plant species of North
Maharashtra. Thesis, Sant Gadge Baba Amravati University Amravati, 2010.
4. Mehta ,Anita, Agrawal, Babita.(2008) Anti asthamatic activity of moringa oleifera Indian journal
pharmacology. 40:28:31] L.J. Fuglie, The Moringa Tree: A local solution to malnutrition Church
World Service in Senegal, 2005.
5. C. Sutalangka, J. Wattanathorn, S. Muchimapura, W. Thukham-mee, Moringa oleifera mitigates
memory impairment and neurodegeneration in animal model of age-related dementia, Oxid. Med.
Cell. Longev. 2013 (2013)
6. M. Mbikay, Therapeutic potential of Moringa oleifera leaves in chronic hyperglycemia and
dyslipidemia: a review, Front. Pharmacol. 3 (2012).
7. L.Berkovich, G. Earon,I.Ron, A.Rimmon, A. Vexler, S. Lev-Ari, Moringa oleifera aqueous leaf
extract down-regulates nuclear factor-kappaB and increases cytotoxic effect of chemotherapy in
pancreatic cancer cells, BMC Complement. Altern. Med. 13 (2013).
8. I. Oduro, W.O. Ellis, D. Owusu, Nutriional potential of two leafy vegetables: Moringa oleifera and
Ipomoea batatas leaves, Sci. Res. Essays 3(2008)
9. D.I. Sánchez-Machado, J.A. Núnez-Gastélum, ˜ C. Reyes-Moreno, B. Ramírez-Wong, J. López-
Cervantes, Nutritional quality of edible parts of Moringa oleifera, Food Anal. Methods 3 (2010).
10. L.J. Fuglie, The Moringa Tree: A local solution to malnutrition Church World Service in Senegal,
2005.
11. J.T. Barminas, M. Charles, D. Emmanuel, Mineral composition of nonconventional leafy
vegetables, Plant Foods Hum. Nutr. 53 (1998)
12. S. Lalas, J. Tsaknis, Characterization of Moringa oleifera seed oil variety Periyakulam-1, J. Food
Compos. Anal. 15 (2002)
13. R. Yang, L. Chang, J. Hsu, B.B.C. Weng, C. Palada, M.L. Chadha, V. Levasseur, Nutritional and
functional properties of moringa leaves from germplasm, to plant, to food, to health, Am. Chem.
Soc. (2006)
14. B. Moyo, P. Masika, A. Hugo, V. Muchenje, Nutritional characterization of Moringa (Moringa
oleifera Lam.) leaves, African J. Biotechnol. 10 (2011)
15. J. Fahey, Moringa oleifera: A Review of the Medical Evidence for Its Nutritional,
Therapeutic, and Prophylactic Properties, Trees Life J. 1 (2005)
16. S. Suhartini, N. Hidayat, E. Rosaliana, Influence of powdered Moringa oleifera seeds
and natural filter media on the characteristics of tapioca starch wastewater, Int J Recycl Org
Waste Agricult., 2 (2013)
17. M. Lurling, W. Beekman, Anticyanobacterial activity of moringa oleifera seeds, J
Appl Phycol. 23 (2010)
18. T.R. Santos, M.F. Silva, L. Nishi, A.M. Vieira, M.R. Klein, M.B. Andrade, M.F. Vieira, R.
Bergamasco, Development of a magnetic coagulant based on Moringa oleifera seed extract for water
treatment. Environmental Science and Pollution Research. (2016)
19. M.E. Sengupta, B. Keraita, A. Olsen, O. K. Boateng, S.M. Thamsborg, G.R. Pálsdóttir, A.
Dalsgaard, Use of Moringa oleifera seed extracts to reduce helminth egg numbers and turbidity in
irrigation water. Water research. (2012)
20. Stohs SJ, Hartman MJ (2015) Review of the Safety and Efficacy of Moringa oleifera. Phytother Res
29: 796-804.
