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  • Pangan Fungsional Khairilla Aulia Rahma

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    Moringa oleifera has potential as a functional food ingredient due to its high nutritional value. The leaves are rich in proteins, carbohydrates, fiber, vitamins, and minerals. They contain antioxidants like ascorbic acid, flavonoids, phenolic compounds, and carotenoids. The leaves also contain essential amino acids. Extracts from Moringa oleifera have been shown to have anti-inflammatory, anti-ulcer, blood pressure regulating, and antioxidant properties. Due to these nutritional and medical benefits, Moringa oleifera can be potentially used as an ingredient in foods, as well as for agricultural and economic purposes.

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    Moringa Oleifera

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    Moringa oleifera has potential as a functional food ingredient due to its high nutritional value. The leaves are rich in proteins, carbohydrates, fiber, vitamins, and minerals. They contain antioxidants like ascorbic acid, flavonoids, phenolic compounds, and carotenoids. The leaves also contain essential amino acids. Extracts from Moringa oleifera have been shown to have anti-inflammatory, anti-ulcer, blood pressure regulating, and antioxidant properties. Due to these nutritional and medical benefits, Moringa oleifera can be potentially used as an ingredient in foods, as well as for agricultural and economic purposes.

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    16 views8 pages

    Pangan Fungsional Khairilla Aulia Rahma

    Uploaded by

    Khairilla Aulia Rahma
    Moringa oleifera has potential as a functional food ingredient due to its high nutritional value. The leaves are rich in proteins, carbohydrates, fiber, vitamins, and minerals. They contain antioxidants like ascorbic acid, flavonoids, phenolic compounds, and carotenoids. The leaves also contain essential amino acids. Extracts from Moringa oleifera have been shown to have anti-inflammatory, anti-ulcer, blood pressure regulating, and antioxidant properties. Due to these nutritional and medical benefits, Moringa oleifera can be potentially used as an ingredient in foods, as well as for agricultural and economic purposes.

    Copyright:

    © All Rights Reserved
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    of 8

    PANGAN FUNGSIONAL

    Khairilla Aulia Rahma

    PANGAN FUNGSIONAL
    Potential of Moringa
    oleifera as a
    functional food
    ingredient: A review
    International Journal of Food Science and
    Nutrition
    ISSN: 2455-4898
    Impact Factor: RJIF 5.14
    www.foodsciencejournal.com
    Volume 2; Issue 5; September 2017; Page
    No. 31-37
    1 INTRODUCTION

    Daun : kaya akan nutrisi seperti protein,


    karbohidrat, fiber, beta karoten, vitamin C dan
    mineral (Ca, K, Fe, P). Mengandung berbagai
    jenis senyawa antioksidan (asam askorbat,
    flavonoid, senyawa fenolik dan karotenoid).
    Mengandung asam amino esensial (Metionin,
    Sistein, Triptofan, Lysine.
    Bunga : Sumber nectar untuk produksi madu.
    Pods (Polong) : polysaccharide d-galactose, 6-
    O-Me-D-galactose, D-galacturonic acid, l-
    arabinose, and l-rhamnose
    Biji : Banyak mengandung vitamin A dan E.
    Nutritional constituents of Moringa oleifera
    2
    Nutritional content of fresh and dried Moringa oleifera
    leaves (per 100gm)
    Efek Penyembuhan
    4
    Phytochemicals present in Moringa oleifera
    leaves
    Medicinal uses dan
    Biological activities
    Antibiotics, anti-inflammatory,
    for skin treatment, blood
    pressure regulation, antiulcer,
    anemia treatment and
    diabetes. Antitumor,
    anticancer, prevention of
    cardiovascular diseases and
    antioxidant
    Applications of Moringa oleifera
    3

    Agriculture Economic Consumptio


    n
    Potential food
    application
    of Moringa oleifera leaves
    Thank You!
    Any Questions?

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