Improvement of the content in bioaccessible lipophilic micronutrients in raw and processed drumstick leaves (Moringa oleifera Lam.)

Our objective was to evaluate the influence of cooking (boiling, steaming, frying) and processing (freezing, freeze-drying, sun drying, oven drying, sterilization or powdering) on the micronutrient profile of drumstick leaves (β-carotene, lutein, α-tocopherol) and the bioaccessibility of the latter after in vitro digestion.