Spiced moringa mix: Physio-chemical characterization and quantitative analysis

Sajiddin, Shaikh and Mukund, Padmere and Hafeeza, Khanum and Shivaswamy, R. and Sudheer Kumar, Yannam and Babasaheb Baskarrao, Borse (2025) Spiced moringa mix: Physio-chemical characterization and quantitative analysis. Indian Journal of Chemical Technology, 32. pp. 433-440.

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Abstract

Novel Moringa Spice mix, comprising Moringa leaves and spices, with a focus on its biochemical, physical, and sensory attributes with substantial levels of key bioactive compounds, including phenolics (7.05 mg/mL), flavonoids (11.78 mg/mL), carotenoids (15.92 mg/100g), chlorophylls (6.65 μg/g), ascorbic acid (31.7 mg/100g), accompanied by 59.68% inhibition of antioxidant activity indicated potential health-promoting effects. Analyses provided insights into the proximate composition percentage (moisture: 1.43, ash: 14.28, fiber: 18.59, protein: 26.88, fat: 17.36, carbohydrate: 21.46), colour attributes (L*= 38.95, a*= -0.99, b*= 27.44), and aroma profile (E-Nose) of the Moringa spice mix. HPLC analysis identified specific polyphenolic compounds contributing to its bioactivity. Sensory evaluation affirmed the overall acceptability of the Moringa spice mix, with commendable ratings for taste, aroma, texture, and appearance, underscoring its potential as a palatable and nutritious dietary addition. This underpins the multipurpose potential of the Moringa spice mix as a functional food/beverage product.

Item Type:	Article
Uncontrolled Keywords:	Moringa, Bioactivity, Health Benefits, Sensory, Spice mix
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Central Instrumentation Facility Services Lipid Science and Traditional Foods Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	25 Sep 2025 09:39
Last Modified:	25 Sep 2025 09:39
URI:	http://ir.cftri.res.in/id/eprint/19876

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