Open AccessOptimization of the extraction and precipitation process of a leaf protein concentrate from Moringa oleifera Lam.
Author(s) -
Byron Patricio Pérez Simba,
Javier Alberto Garrido Espinosa,
Andrea Belén Endara Vargas,
Andrea C. Landázuri,
Lucía Ramírez-Cárdenas
Publication year - 2022
Publication title -
revista facultad nacional de agronomía medellín
Language(s) - English
Resource type - Journals
eISSN - 2248-7026
pISSN - 0304-2847
DOI - 10.15446/rfnam.v75n1.95163
Subject(s) - moringa , extraction (chemistry) , raw material , factorial experiment , precipitation , yield (engineering) , chemistry , completely randomized design , protein purification , horticulture , food science , botany , chromatography , biology , mathematics , materials science , organic chemistry , statistics , physics , meteorology , metallurgy
This study aimed to determine the best extraction and precipitation conditions of Moringa oleifera Lam. leaf protein. The influence of pH (10, 11, 12) and the concentration of NaCl (0, 0.25, 0.5) for the protein extraction process were studied through a Completely Randomized Design (CRD) with factorial arrange 32. The combination of pH 11 and 12 with 0 M NaCl had the best yield (P<0.05). The treatment of pH 11 without NaCl followed a precipitation stage for its purification, and the effect of different levels of pH (4, 4.5, 5) and temperature (40, 60, 80 °C) were evaluated using a CRD with factorial arrange 22 and 6 central points. The temperature did not affect the yield of the process in a significant way and the amount of precipitate was maximized at pH 4 and 4.5. From 100 g of the dry leaf, 7.26±0.19 g of protein was isolated with a recovery of 26.93±0.22 g 100 g-1 from the total protein. Due to their astringency and bitterness, consuming large amounts of Moringa oleifera Lam leaves is not a solution; therefore, obtaining a leaf proteinconcentrate could be useful for diverse applications in nutritional supplements, and as raw material for functional products development.