Abstract:

In recent years, the nutritional components of plants have been the subject of many studies due to their effects on health. In this study, mineral and fatty acid content of Moringa oleifera leaf powder was determined. Samples were digested with HNO3 and HCl in a microwave oven for element analysis. In samples, mineral concentrations were determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The mineral content was determined as magnesium 6393 μg g-1, iron 927 μg g-1, zinc 138 μg g-1, and cupper 6 μg g-1 by Inductively Coupled Plasma Mass Spectrometry in samples. After fatty acid extraction, fatty acid and ester profiles were verified using Gas Chromatography Flame Ionization Detection (GC-FID). The main components of fatty acids in Moringa oleifera leaf were determined as lauric acid (C12:0), tridecanoic acid (C13:0), myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid. (C18:1), linoleic acid (C18:2), gamma-linolenic acid (C18:3).

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