Moringa oleifera leaf powder colour improvement and lipoxygenase inactivation by different pHs and water-blanching times
Year: 2025
Type: article
Abstract: Moringa oleifera (MO) leaf powder (MOLP) is a health-functional food ingredient, but the drawbacks are unpleasant colour and flavour contributed by lipoxygenase activity. This study aimed to evaluate the effect of blanching times and pHs on colour improvement, lipoxygenase activity, and phytochemicals of MOLP. The fresh leaves of MO were blanched for 2, 4, 6 min at pH 4–10. The results showed that the appearance of blanched MOLP was greener and darker than non-blanched powder, indicating by higher -a and L values. Acidic pH-induced chlorophyll degradation and alkaline pHs produced lower pheophytin. The composition of chlorophyll and its derivatives resulted in various colour values. Lipoxygenase activity remained high at pH 7, but it was greatly reduced at acidic pH or alkaline pH of 7–9. The identified phytochemical number was affected by pH. The phytochemicals characterized in MO leaves, moringin, mamuroside A, and mamuroside B were still present after blanching.
Source: CyTA - Journal of Food
Authors: Teti Estiasih, Ridho Hidayat, Risa Novia Putri, Kgs Ahmadi, Dego Yusa Ali, Rosalina Ariesta Laeliocattleya
Institutions: University of Brawijaya, Universitas Tribhuwana Tunggadewi
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,790
Funder: Universitas Brawijaya
OpenAlex ID: W4416098047