Title : Enrichment of a butter with Moringa Oleifera leaf powder of Algerian origin
Moringa oleifera is a tree of the family Moringaceae, native of India, this plant of great nutritional and medicinal interest is currently cultivated in Algeria. In the present work we are interested in the effect of incorporation of M. oleifera leaf powder on the preservation of traditional butter.
After incorporating butter with 0.5, 1, 1.5 and 2% of M. oleifera leaf powder, these samples were monitored for a physicochemical composition, as well as extraction of phenolic compounds (as described by Gutfinger, 1981) and evaluation of the phenolic extracts obtained for their antioxidant activity by the anti-radical test of DPPH (Brand William and al., 1995), ferrous iron chelation (Bourgou and al., 2008), reducing power (Li and al., 2009) and the β-carotene bleaching test coupled with the auto-oxidation of linoleic acid (Miller, 1971).
The results obtained showed a peroxide index which decreases during storage for all the samples tested which reflects a good stability of the prepared butter. The characterization indices of enriched butter (melting point, salt content, moisture content) are in accordance with the pre-established recipe and also with the internal and regulatory standards.
The incorporation of Moringa oleifera powder enriched the butter in soluble phenol, flavonoid and condensed tannin and considerably the value goes from [43.28 mg eg AG / 100g MS to 92.84 mg eg AG / 100g MS] for PTS, and from [0.45 mg eg quercetin / g MS at 1.35 mg eq quercetin / g MS] for flavonoids, and range from [1.35 mg eq cat / 100 g MS to 2.45 mg eq cat / 100g MS] for condensed tannins.
Antioxidant activity (DPPH, ferrous iron chelation, reducing power and β-carotene) improved from (10.37% to 24.62%) for DPPH, and from (22.04% to 37.63%) for ferrous iron chelation, and passed from (0.21% to 0.31%) and (9.28% to 57.80%) for the reducing power and β-carotene bleaching respectively. This improvement can be due to the presence of various phenolic compounds which inhibit the formation of oxidation products in butter.
Dr. Aoudia Hassiba studied Biochemistry at the Bejaia University, Algeria. In 2007: Obtaining a degree in Applied Biochemistry and graduated as MS in 2009 in Applied Biochemistry. I joined the research group lab LMA (Laboratory of Applied Microbiology) and received my PhD degree in 2015 at the same institution. In September 2015, I was recruited from the same institution as teacher researcher. I have published 02 research articles.