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dc.contributor.authorGonzález Romero, Jaime
dc.contributor.authorArranz Arranz, Sandra
dc.contributor.authorVerardo, Vito 
dc.contributor.authorGarcía Villanova Ruiz, Belén 
dc.contributor.authorGuerra Hernández, Eduardo Jesús 
dc.date.accessioned2020-11-30T11:07:38Z
dc.date.available2020-11-30T11:07:38Z
dc.date.issued2020
dc.identifier.citationGonzález-Romero, J.; Arranz-Arranz, S.; Verardo, V.; García-Villanova, B.; Guerra-Hernández, E.J. Bioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Salads. Processes 2020, 8, 1297. [https://doi.org/10.3390/pr8101297]es_ES
dc.identifier.urihttp://hdl.handle.net/10481/64548
dc.description.abstractTotal antioxidant capacity (TAC) evaluated by ferric ion reducing antioxidant power (FRAP) assay, ABTS, DPPH, and Oxygen radical absorbance capacity (ORAC) assay, and total polyphenol content (TPC) by Folin–Ciocalteu were determined in Moringa oleifera leaves (MO) grown in Spain, and compared with 28 different vegetable leaves pre-packaged for consumption as a salad. Total carotenoids, flavonoids, and chlorophylls were also determined in the samples with highest TAC. Two different extraction procedures were applied to obtain the methanolic fraction and the lipophilic and hydrophilic fractions. The highest TAC and TPC contents were found in MO. High values were also found in red chicory, “lollo rosso”, and oak lettuce. The lowest TAC and TPC values were obtained in iceberg lettuce. The correlations between the extraction procedures and methods assayed were high and statistically significant. In the light of these results, we suggest the addition of MO to the existing range of fresh-cut salad foods would increase their antioxidant content by up to six times.es_ES
dc.description.sponsorshipSpanish Ministry of Economy and Competitiveness RTI2018-099835-A-I00es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsAtribución 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectMoringa oleiferaes_ES
dc.subjectAntioxidant capacityes_ES
dc.subjectCarotenoidses_ES
dc.subjectChlorophyllses_ES
dc.subjectPhenolic compoundses_ES
dc.subjectSalades_ES
dc.titleBioactive Compounds and Antioxidant Capacity of Moringa Leaves Grown in Spain Versus 28 Leaves Commonly Consumed in Pre-Packaged Saladses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3390/pr8101297


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Atribución 3.0 España
Except where otherwise noted, this item's license is described as Atribución 3.0 España