Structural and functional properties of Moringa stenopetala seed meal protein isolates obtained from solvent-assisted protein extraction
< 0.05) total phenolic content of 1.45 mg gallic acid equivalent (GAE)/g, while WMSPI (0.86 mg GAE/mg) had the lowest value. These findings highlight the significant influence of solvent extraction methods, with AMSPI and 7EMSPI emerging as optimal choices for food applications requiring high solubility, stability, and foaming properties.
Authors
- Alphonsus Utioh
- Debebe Worku Dadi (ORCID: https://orcid.org/0000-0001-6027-1388)
- Anteneh Tesfaye Tefera (ORCID: https://orcid.org/0000-0002-2337-844X)
- Rotimi Emmanuel Aluko
- Abisoye Dorcas Olukitibi
- Mulualem Tamiru Kassa
Institutions
- Shared Health (CA)
- Manitoba Beekeepers' Association (CA)
- University of Manitoba (CA)
Publication Details
- Journal
- Food Production Processing and Nutrition
- Published
- 2026-04-01
- DOI
- https://doi.org/10.1186/s43014-026-00365-0
- Primary Topic
- Moringa oleifera research and applications
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Canada Research Chairs
- Natural Sciences and Engineering Research Council of Canada