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Recordnumber PH9710500Titles

Utilization of malunggay (Moringa oleifera Lam.) leaves in rice (Oryzasativa L.) flat noodle production

PersonalAuthorsAbilgos, R.G.CorporateAuthorsPhilippines Univ. Los Banos, College, Laguna (Philippines)Publisher PlaceCollege, Laguna (Philippines)PublicationDateOct 1996AGRIS Subj.Cat.Food processing and preservationAGROVOCTermsMORINGA OLEIFERA, FEUILLE, TECHNOLOGIE ALIMENTAIRE, PATEALIMENTAIRE, PRODUCTION ALIMENTAIRE, ANALYSEORGANOLEPTIQUE, COMPOSITION CHIMIQUE, ORYZA SATIVA,MORINGA OLEIFERA, HOJAS, TECNOLOGIA DE LOS ALIMENTOS,PASTAS ALIMENTICIAS, PRODUCCION ALIMENTARIA, ANALISISORGANOLEPTICO, COMPOSICION QUIMICA, ORYZA SATIVAOther subjectsANATOMIE VEGETALE, GRAMINEAE, MORINGA, MORINGACEAE,ORGANE VEGETATIF DES PLANTES, ORYZA, PRODUCTION, PRODUITCEREALIER, PRODUIT TRANSFORME, PRODUIT VEGETALTRANSFORME, TECHNIQUE ANALYTIQUE, ANATOMIA DE LA PLANTA,GRAMINEAE, MORINGA, MORINGACEAE, ORGANOS VEGETATIVOSDE LAS PLANTAS, ORYZA, PRODUCCION, PRODUCTOS DERIVADOSDE CEREALES, PRODUCTOS PROCESADOS, PRODUCTOSVEGETALES PROCESADOS, TECNICAS ANALITICASLanguageEnNotesSummary (En), 1 ill.; 1 chart; 24 tables. Bibliography (70 ref.). Appendices.Received Mar 1997EnglishAbstractSensory evaluation showed that the flat noodle production with 5 percentlevel of supplementation had the most comparable quality to the control onunsupplemented one, in terms of odor, texture and flavor. The 5 percentmalunggay leaves substituted pasta (MSP) also got the highestacceptability score among the substituted products followed by the flatnoodle substituted at 10 percent level. Addition of sauce, sauteing andcooking in soup of flat noodles generally improved the sensory attributesand acceptability of all the treatments. The flat noodle was preferred to be(1) light green in color, (2) odorless, (3) with a characteristic bland or flatflavor and (4) chewy and firm in texture. The test revealed that each level of malunggay leaves substitution affected the odor, color, texture, flavor, over-all quality and acceptability of the flat noodle products. Chemical analysesindicated an increase in nutrients of flat noodles, among others. Calcium,iron, and Beta carotene content increased as the level of substitution wasincreased from 5 percent to 15 percent. Crude protein level was likewise

significantly increased from 10.33 percent for the control to 11.18 percentfor the flat noodle at 15 percent level of substitution. Calcium was almostdoubled (15.0 mg) at 5 percent msp and a significant increase of about 10mg at 10 percent and 15 percent levels of substitution respectively, wasobserved. The significant increase in iron content of flat noodles wasobserved at 10 percent and 15 percent MSP. The beta carotene increasedsignificantly as malunggay leaves substitution increased. Nutritionalcontribution of 5 percent and 10 percent substituted flat noodles for protein,iron and Vitamin A, which was completed as percent RDA [recommendeddaily allowance], was found to be significantTypeThesis or Dissertation, Bibliography, Summary, Non-ConventionalCollation74 leavesAvailabilityUPLB/PH (Philippines)Availabilitynumber 9710500For document availability, please contact:UPLB/PH (Philippines)College, Laguna 4031, Philippines

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agris_phils@yahoo.com.phRecordnumber PH1998010416Titles

Anti-inflammatory and antitumor activities of seed extracts of malunggay, Moringa oleifera L. (Moringaceae)

PersonalAuthorsGuevara, A.P.; Vargas, C.; Uy, M. (Philippines Univ. Diliman, Diliman,Quezon City (Philippines). Inst. of Chemistry)PublicationDate(Jul-Sep 1996)AGRIS Subj.Cat.Plant physiology and biochemistryAGROVOCTermsMORINGA OLEIFERA, SEEDS, PLANT EXTRACTS,ANTIINFLAMMATORY AGENTS, MEDICINAL PROPERTIES, MORINGAOLEIFERA, GRAINE, EXTRAIT D'ORIGINE VEGETALE,ANTIINFLAMMATOIRE, PROPRIETE PHARMACOLOGIQUE, MORINGAOLEIFERA, SEMILLA, EXTRACTOS VEGETALES, ANTINFLAMATORIOS,PROPIEDADES MEDICINALESOther subjectsDEVELOPMENTAL STAGES, DRUGS, EXTRACTS, MORINGA,MORINGACEAE, PLANT ANATOMY, PLANT DEVELOPMENTAL STAGES,PLANT REPRODUCTIVE ORGANS, PROCESSED PLANT PRODUCTS,PROCESSED PRODUCTS, ANATOMIE VEGETALE, EXTRAIT,MEDICAMENT, MORINGA, MORINGACEAE, ORGANEREPRODUCTEUR VEGETAL, PRODUIT TRANSFORME, PRODUITVEGETAL TRANSFORME, STADE DE DEVELOPPEMENT, STADE DE

DEVELOPPEMENT VEGETAL, ANATOMIA DE LA PLANTA, ETAPAS DEDESARROLLO, ETAPAS DE DESARROLLO DE LA PLANTA,EXTRACTOS, MEDICAMENTOS, MORINGA, MORINGACEAE,ORGANOS REPRODUCTORES VEGETALES, PRODUCTOSPROCESADOS, PRODUCTOS VEGETALES PROCESADOSLanguageEnNotesSummary (En), 1 ill.; 2 graphs; 2 tables; 11 ref.EnglishAbstractThe seeds of malunggay, Moringa oleifera were extracted with distilledethanol and concentrated under reduced pressure at 40 deg C. Theresulting extract was partitioned between hexane, ethylacetate, butanol andwater. The solvent fractions were likewise concentrated under reducedpressure. The crude ethanol extract of dried seeds inhibited thecarrageenan-induced inflammation in the hind paw of mice by 85 percent ata dosage of 3 mg/g body weight while the mature green seeds by 77percent. The hexane fraction of the crude ethanol extract of the dried seedsalso inhibited inflammation by 77 percent at the same dosage while bothbutanol and water fractions inhibited inflammation by only 34 percent.These results indicate the strong anti-inflammatory activities of the crudeethanol extract and the hexane fraction. On the other hand, the ethylacetatefraction caused a 267 percent increase in inflammation and exhibitedtoxicity. The mice died after oral administration of the fraction. The crudeethanol extract also inhibited the formation of Epstein-Barr virus-earlyantigen (EBV-EA) induced by 12-0 tetradecanoylphorbol-13-acetate (TPA).At a dosage of 100 (ug/ml) the extract inhibited EBV-EA formation by 100percent suggesting its antitumor-promoting activityTypeSummaryAvailabilityUPLB/PH (Philippines)Availabilitynumber 1998010416Serial TitlePhilippine Journal of Science (Philippines)Serial ID -ISSN0031-7683Serialnumber v. 125(3) p. 175-184Serial Date(Jul-Sep 1996)For document availability, please contact:UPLB/PH (Philippines)College, Laguna 4031, Philippines