Elaboración de una formulación tipo té, a partir de hojas de moringa como ingrediente activo esencial y cascarilla de cacao.

Abstract

The moringa oleifera (Moringa), known as the "miracle tree" for its many benefits, is a plant that is in high demand for its nutritional, antioxidants and medicinal values. This study aimed to design a formulation type tea using leaves moringa as essential active ingredient, cultivated in the Academic Unit of Agricultural Sciences of the Technical University of Machala and Theobroma cacao (Cocoa husk) powder; taking advantage, in both cases, nutritional and bioactive components of plant raw materials, to achieve a functional food beneficial to human health and to comply with current regulations in terms of safety, quality and efficacy. To begin the study collection, washing, drying and selection was made of plant drug, essential procedures for the conservation of the metabolites present in the feedstock. Subsequently, sand he performed the quality control of the raw drug, resulting in a loss on drying of 7.09%; 8.65% total ash; 0.12% HCl insoluble ash, 21.56% protein; 6.41% crude fiber and 5,6% fat. mineral content (mg / kg dry drug) was determined by highlighting the presence of potassium (2670), magnesium (2300), calcium (920), iron (78.5) and manganese (49.0) and the arsenic (0,56) and lead (<0.09), the latter below the acceptance limits established for heavy metals.