@misc{10481/71231,
year = {2021},
url = {http://hdl.handle.net/10481/71231},
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.},
publisher = {MDPI},
keywords = {Moringa leaf powder},
keywords = {HPLC-ESI-TOF-MS identifications},
keywords = {Cytotoxicity},
keywords = {Antioxidant effects},
keywords = {Rheology},
keywords = {SEM},
title = {Moringa oleifera Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells},
doi = {10.3390/app11219995},
author = {Nuzzo, Domenico and Lozano Sánchez, Jesús and Borras Linares, María Isabel},
}