Enhancing the Biological Properties of White Chocolate: Moringa oleifera Leaf Extract as a Natural Functional Ingredient.

Moringa oleifera tree is recognised for its high content of bioactive compounds. This work explored the potential of incorporating its leaves or respective extracts into white chocolate to enhance its biological and sensory properties as white chocolate lacks the beneficial compounds found in cocoa. In this study, a phenolic-rich extract was obtained from Moringa oleifera leaf powder, and its biological properties and phenolic composition were characterised. The extract displayed good antioxidant capacity, especially against ABTS radical (IC(50) = 162.0 mg/L). Additionally, it exhibited strong inhibitory potential against α-amylase and β-glucosidase, achieving average inhibition rates of 79.9% and 98.0%, respectively. The main phenolic compounds identified included catechin (0.211 mg(compound)/g(extract)), caffeic acid (0.056 mg(compound)/g(extract)), and quercetin (0.031 mg(compound)/g(extract)). White chocolate samples were fortified with 1% and 3% M. oleifera leaf extract, resulting in increased antioxidant properties and oxidative stability. All formulations were microbiologically safe, and the sample containing 3% extract showed the highest DPPH inhibition after 15 days of storage and a higher delay in the autoxidation of lipids over time. The fortification of white chocolate with M. oleifera leaf extract has the potential to transform it into a functional product rich in antioxidants, providing health benefits and increased value.