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© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

The aim of this work is the evaluation of the addition of Moringa leaf powder (MLP) in cookies in terms of antioxidant properties, dough processability and sensorial properties of the cookies. The total content of biophenols and flavonoids in MLP was detected and the identification of the bioactive molecules was performed by HPLC-ESI-TOF-MS measurements, before and after oven treatment at 180 °C for 20 min. After a preliminary evaluation of the MLP water soluble fraction (MLPsf) cytotoxicity, its protective effect against an oxidative injury induced in the SH-SY5Y cells was assessed. Data evidence that the bioactive molecules present in MLPsf are effective in preventing ROS production and in protecting neuronal cells against oxidative stress. Prototypes of cookies containing MLP in different concentrations were then produced and evaluated by a consumer panel. Selected doughs containing MLP were analysed to determine the total content of biophenols in the cookies after baking and their enrichment in terms of valuable chemical elements. The influence of MLP on the viscoelastic behaviour and morphology of the doughs was also assessed. Finally, the potential role in counteracting the insurgence of not treatable neurodegenerative pathologies of two main MLP components, glucomoringin and kaempferol derivatives, present also after the thermal treatment, was discussed.

Details

Title
Moringa oleifera Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells
Author
Nuzzo, Domenico 1   VIAFID ORCID Logo  ; Picone, Pasquale 1 ; Jesus Lozano Sanchez 2   VIAFID ORCID Logo  ; Borras-Linares, Isabel 3 ; Guiducci, Alessandro 4 ; Muscolino, Emanuela 5 ; Pier Luigi San Biagio 6   VIAFID ORCID Logo  ; Dispenza, Clelia 7   VIAFID ORCID Logo  ; Bulone, Donatella 6   VIAFID ORCID Logo  ; Giacomazza, Daniela 6   VIAFID ORCID Logo  ; Romano Lapasin 8 

 Istituto Per la Ricerca e L’innovazione Biomedica, Consiglio Nazionale Delle Ricerche, Via U. La Malfa 153, 90146 Palermo, Italy; [email protected] (D.N.); [email protected] (P.P.) 
 Department of Food Science and Nutrition, University of Granada, Campus Universitarios, 18071 Granada, Spain; [email protected]; Center of Research and Development of Functional Food, Health Science Technological Park, Avda. del Conocimientos, 18100 Granada, Spain; [email protected] 
 Center of Research and Development of Functional Food, Health Science Technological Park, Avda. del Conocimientos, 18100 Granada, Spain; [email protected] 
 IEMEST-Istituto Euro-Mediterraneo di Scienza e Tecnologia Via M. Miraglia, 20, 90139 Palermo, Italy; [email protected] 
 Dipartimento di Ingegneria, Università Degli Studi di Palermo, Viale delle Scienze, Bldg 6, 90128 Palermo, Italy; [email protected] 
 Istituto di Biofisica, Consiglio Nazionale Delle Ricerche, Via U. La Malfa 153, 90146 Palermo, Italy; [email protected] (P.L.S.B.); [email protected] (D.B.) 
 Dipartimento di Ingegneria, Università Degli Studi di Palermo, Viale delle Scienze, Bldg 6, 90128 Palermo, Italy; [email protected]; Istituto di Biofisica, Consiglio Nazionale Delle Ricerche, Via U. La Malfa 153, 90146 Palermo, Italy; [email protected] (P.L.S.B.); [email protected] (D.B.) 
 Dipartimento di Ingegneria e Architettura, Università Degli Studi di Trieste, Piazzale Europa, 34127 Trieste, Italy; [email protected] 
First page
9995
Publication year
2021
Publication date
2021
Publisher
MDPI AG
e-ISSN
20763417
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2624251301
Copyright
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.