Effect of optimal germination conditions on antioxidant activity, phenolic content and fatty acids and amino acids profiles of Moringa oleifera seeds

Abstract

The object of the present research was to study the effect of the optimal germination conditions on antioxidant activity, phenolic content, and fatty acids and amino acids profiles of Moringa oleifera seeds. Response surface methodology was applied to identify the optimal germination conditions of moringa seeds that would result in a functional flour with maximum values of protein content (PC), antioxidant activity (AoxA) and total phenolic content (TPC), and a minimum lipid content (LC) of 20%. A central composite rotatable (CCR) experimental design with two factors [Germination temperature (GT, 25-40°C)/Germination time (Gt, 25-360 h)] in 5 levels (13 treatments) was used. The prediction models developed for each response variable showed high coeffcients of determination, demonstrating their adequacy to explain the variations in experimental data. The germination bioprocess at optimal conditions increased PC, AoxA, and TPC, polyunsaturated fatty acids, and amino acids content, and decreased LC concerning the entire seed. Therefore, the germination under optimized conditions is an effective strategy to improve the nutritional, antioxidant, and functional value of Moringa oleifera seeds.