5 Questions
What is the coefficient of variation for TPC and browning pigment formation of M. oleifera leaves during drying at 50°C?
4.76-13.82%
How much protein is contained in 100g of dry matter of Moringa leaves?
29±6g
How much vitamin A is present in 100g of dry matter of Moringa leaves?
15,620±6,475 IU
How does the protein content of Moringa leaves compare to milk and egg?
At least twice the protein in milk and half the protein in egg
How does the vitamin C content of Moringa leaves compare to oranges?
Seven times the vitamin C of oranges
Test your knowledge of the correlation coefficients between total phenolic content (TPC), browning pigment formation, and antioxidant activities of Moringa oleifera leaves during hot-air oven drying at 50°C and 100°C. Explore the impact of drying conditions on TPC, browning pigment formation, and antioxidant activities using FRAP, DPPH, and ABTS assays.
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