Preparing New Beverage from Moringa oleifera Leaves

Consumption of phenolic-rich beverages were widely spread nowdays, this could be due to their effect against different diseases, medical and nutritional values. So, this work was carried to prepare new beverage from Moringa Oleifera leaves. Chemical composition, sensory evaluation and bioactive phenolic compounds were determined. Results of chemical composition showed that M.Oleifera leaves considered as a rich source of protein, fibers and minerals which reached to 21.40, 7.46 and 5.33 % respectively. Fractionation and identification of  bioactive phenolic compounds using HPLC indicated that M.Oleifera leaves powder contained nearly about 24 phenolic compounds, the predominant one was e-vanillic being  2022.38 ppm followed by syringic acid 1011.28 ppm. Sensory evaluation of sixteen formula from M.Oleifera leaves and other common beverages, namely (green tea, peppermint, anise and cinnamon) at different ratios were prepared. Results of sensory evaluation indicated that Moringa beveragerecorded the highest consumer acceptability followed by the formula containing (1.25 Moringa: 0.75 Green tea) then (1.25 Moringa : 0.75 Anise) respectively. Also results showed formula containing (1.25 Moringa : 0.75 Green tea) had a high contont of total phenolic compound compared with Moringa beverage and formula containing (1.25 Moringa: 0.75 Anise). Results of Antioxidant activity (DPPH%) for prepared beverages showed that Moringa beverage recorded 92.58% followed by formula containing (1.25 Moringa: 0.75 Green tea) which was 89.13% . Obtained results of mineral contents showed a gradual increase in Ca, K and Fe in Moringa beverage in compared with formula containing (1.25 Moringa: 0.75 Green tea) and the formula containing (1.25 Moringa: 0.75 Anise). So, from this study it could be concluded that the possibility of using M.Oleifera leaves as a daily beverage alone or combined with other commercial beverages.