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Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (10): 2090-2098.DOI: 10.3969/j.issn.1000-2561.2020.10.015

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Nutritional Value and Processing Prospect of Moringa Oleifera

ZHOU Wei1,3,HUANG Zhilian1,2,PENG Shaodan1,3,HUANG Xiaobing1,3,CAO Yupo1,3,LI Jihua1,3,*()   

  1. 1. Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture and Rural Affairs, Zhanjiang, Guangdong 524001, China
    2. College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
    3. Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, China
  • Received:2020-07-08 Revised:2020-08-14 Online:2020-10-25 Published:2020-11-26
  • Contact: LI Jihua


Moringa oleifera is widely planted in tropical and subtropical areas, which can withstand drought, frost and other severe weather, has strong growth resistance. M. oleifera is rich in nutritional value and essential phytochemicals. M. oleifera has better physiological effect of antioxidation and anti-inflammation, which has great potential for development. At present, the researches of M. oleifera were mainly focused on moringa leaves and moringa seeds, and products of M. oleifera were processed by adding moringa leaves powder or moringa seed oil as nutritional supplements. In this paper, the nutritional value of different parts of M. oleifera, the physiological functions of the extract and the processing status of M. oleifera in food and daily chemical products were reviewed, so as to provide research ideas for solving the existing problems of M. oleifera processing, and provide reference for the deep processing of M. oleifera, and promote the development of the M. oleifera industry.

Key words: Moringa oleifera, nutritional value, physiological functions, processing

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