<i>Moringa oleifera</i> Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells

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...

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Autores principales:	Domenico Nuzzo, Pasquale Picone, Jesus Lozano Sanchez, Isabel Borras-Linares, Alessandro Guiducci, Emanuela Muscolino, Pier Luigi San Biagio, Clelia Dispenza, Donatella Bulone, Daniela Giacomazza, Romano Lapasin
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	moringa leaf powder HPLC-ESI-TOF-MS identifications cytotoxicity antioxidant effects rheology SEM Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/46e80baccfe34d12b0932091fe07bb11
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spelling	oai:doaj.org-article:46e80baccfe34d12b0932091fe07bb112021-11-11T15:04:57Z<i>Moringa oleifera</i> Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells10.3390/app112199952076-3417https://doaj.org/article/46e80baccfe34d12b0932091fe07bb112021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/21/9995https://doaj.org/toc/2076-3417The 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.Domenico NuzzoPasquale PiconeJesus Lozano SanchezIsabel Borras-LinaresAlessandro GuiducciEmanuela MuscolinoPier Luigi San BiagioClelia DispenzaDonatella BuloneDaniela GiacomazzaRomano LapasinMDPI AGarticlemoringa leaf powderHPLC-ESI-TOF-MS identificationscytotoxicityantioxidant effectsrheologySEMTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 9995, p 9995 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	moringa leaf powder HPLC-ESI-TOF-MS identifications cytotoxicity antioxidant effects rheology SEM Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	moringa leaf powder HPLC-ESI-TOF-MS identifications cytotoxicity antioxidant effects rheology SEM Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Domenico Nuzzo Pasquale Picone Jesus Lozano Sanchez Isabel Borras-Linares Alessandro Guiducci Emanuela Muscolino Pier Luigi San Biagio Clelia Dispenza Donatella Bulone Daniela Giacomazza Romano Lapasin <i>Moringa oleifera</i> Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells
description	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.
format	article
author	Domenico Nuzzo Pasquale Picone Jesus Lozano Sanchez Isabel Borras-Linares Alessandro Guiducci Emanuela Muscolino Pier Luigi San Biagio Clelia Dispenza Donatella Bulone Daniela Giacomazza Romano Lapasin
author_facet	Domenico Nuzzo Pasquale Picone Jesus Lozano Sanchez Isabel Borras-Linares Alessandro Guiducci Emanuela Muscolino Pier Luigi San Biagio Clelia Dispenza Donatella Bulone Daniela Giacomazza Romano Lapasin
author_sort	Domenico Nuzzo
title	<i>Moringa oleifera</i> Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells
title_short	<i>Moringa oleifera</i> Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells
title_full	<i>Moringa oleifera</i> Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells
title_fullStr	<i>Moringa oleifera</i> Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells
title_full_unstemmed	<i>Moringa oleifera</i> Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells
title_sort	<i>moringa oleifera</i> leaf powder as functional additive in cookies to protect sh-sy5y cells
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/46e80baccfe34d12b0932091fe07bb11
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<i>Moringa oleifera</i> Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells

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