Chemical Composition and Antioxidative Properties of Seeds of Moringa oleifera and Pulps of Parkia biglobosa and Adansonia digitata Commonly used in Food Fortification in Burkina Faso

摘要

This study aimed to identify the nutrient composition and antioxidant properties of seeds of Moringa oleifera and pulps of Adansonia digitata and Parkia biglobosa. Crude proteins, carbohydrates, lipids, crude fibers, ashes and mineral elements were determined. Total phenols, flavonoids, proanthocyanidins of seeds and pulps were reported. The seeds of Moringa oleifera are particularly rich in proteins (35.37±0.07 g/100 g), lipids (43.56±0.03 g/100 g), and minerals (Mg2+ and Zn2+). Pulps of Adansonia digitata and Parkia biglobosa have a relatively high carbohydrates content (67.8±0.05 g/100 g and 67.66±0.05 g/100 g, respectively). Glucose, fructose and sucrose were the main carbohydrates of seeds of Moringa oleifera and pulps of Adansonia digitata and Parkia biglobosa. Seeds of Moringa oleifera have the highest proanthocyanidin and flavonoid content whereas pulps of Adansonia digitata and Parkia biglobosa were characterized by the highest total phenol content. Seeds of Moringa oleifera had the strongest MBTH radicals scavenging activity (99.74%) compared to the pulps of Adansonia digitata and Parkia biglobosa 94.98 and 79.40%, respectively. This study indicated that these pulps and seeds have a good potential in macro and micronutrients content and for its valorization they can be effectively used to fortify staple food particularly for children and contribute to eradicate malnutrition due to micronutrients deficiencies.