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Design of an infusion of Moringa oleifera L. (moringa) leaves and Theobroma cacao L. (cocoa) husk

Abstract:

Introduction: Owing to its bioactive compounds, Moringa oleifera L (moringa) has gained popularity both as food and as therapy. Combination with Theobroma cacao L (cocoa) husk could foster its consumption as infusion, with which more people would benefit from its contents of macronutrients, micronutrients and water-soluble metabolites, useful as they are to improve human health. Objectives: Design a formulation combining moringa leaves as the essential ingbkp_redient and cocoa husk to obtain a potentially functional quality drink beneficial to human health. Method: The quality of the moringa dry leaves was determined by their residual humidity, total and acid-insoluble ashes, protein, fiber, fats, minerals, phytochemical screening, total phenols and antioxidant capacity. The formulation designed was standardized according to its pH, relative density, refractive index, degrees Brix, fructose and glucose. Additionally, chemical markers were analyzed by mass spectrometry, total phenolic content by the Folin-Ciocalteu method, and antioxidant activity by DPPH. Results: The parameters evaluated for the dry drugs are within the limits reported in the literature, with a considerably high content of minerals, mainly potassium, calcium, magnesium, iron and manganese. Total phenolic content was 3 521 mg polyphenols EAG / 100 g drug and an antioxidant capacity of 85.74 %. Mass spectrometry analysis of the infusion revealed the presence of glycosylated flavonoids and glucosinolates, whereas polyphenolic content in 200 ml hot water was 43.2 mg (0.22 mg/ml), with a DPPH inhibition capacity of 70.70 %. Conclusions: The infusion designed has the nutritional and antioxidant characteristics required to be considered a drink beneficial to human health as well as pleasant to the senses.