Exploring the Functional Properties of Leaves of <i>Moringa oleifera</i> Lam. Cultivated in Sicily Using Precision Agriculture Technologies for Potential Use as a Food Ingredient
This study aimed to evaluate the microbiological quality and functional properties of <i>Moringa oleifera</i> Lam. leaves from plants cultivated in Sicily, with the objective of exploring their potential use in functional food production. Precision agriculture techniques, including unman...
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| Main Authors: | , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/14/7/799 |
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| Summary: | This study aimed to evaluate the microbiological quality and functional properties of <i>Moringa oleifera</i> Lam. leaves from plants cultivated in Sicily, with the objective of exploring their potential use in functional food production. Precision agriculture techniques, including unmanned aerial vehicle-based multispectral remote sensing, were used to determine the optimal harvesting time for <i>M. oleifera</i>. After harvesting, leaves were dried using a smart solar dryer system based on a wireless sensor network and milled with a laboratory centrifugal mill to produce powdered <i>M. oleifera</i> leaves (PMOLs). Plate counts showed no colonies of undesired microorganisms in PMOLs. The MiSeq Illumina analysis revealed that the class Alphaproteobacteria was dominant (83.20% of Relative Abundance) among bacterial groups found in PMOLs. The hydroalcoholic extract from PMOLs exhibited strong redox-active properties in solution assays and provided antioxidant protection in a cell-based lipid peroxidation model (CAA<sub>50</sub>: 5.42 μg/mL). Additionally, it showed antiproliferative activity against three human tumour epithelial cell lines (HepG2, Caco-2, and MCF-7), with GI<sub>50</sub> values ranging from 121.03 to 237.75 μg/mL. The aromatic profile of PMOLs includes seven phytochemical groups: alcohols, aldehydes, ketones, esters, acids, terpenes, and hydrocarbons. The most representative compounds were terpenes (27.5%), ketones (25.3%), and alcohols (14.5%). Results suggest that PMOLs can serve as a natural additive for functional foods. |
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| ISSN: | 2076-3921 |