Effect of Extraction Type on Bioactive Compounds and Antioxidant Activity of Moringa oleifera Lam. Leaves

Olvera-Aguirre, Gabriel; Mendoza-Taco, Miriam Marleny; Moo-Huchin, Víctor M.; Lee-Rangel, Héctor Aarón; Roque-Jiménez, José Alejandro; Gómez-Vázquez, Armando; Dzib-Cauich, Dany A.; Vargas‐Bello‐Pérez, Einar; Chay-Canúl, Alfonso Juventino

doi:10.3390/agriculture12091462

Cited by 8 publications

(5 citation statements)

References 36 publications

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“…The total phenolic levels found were similar to those obtained by Sokamte et al (2019) in some selected spices from Cameroon (7–20 g GAE/100 g of dry extract). However, the values obtained in this study were higher compared to those obtained by Mendoza‐Taco et al (2022) in Moringa oleifera extracts with 100% distilled water, 50% absolute ethanol, 50% distilled water, and 100% absolute ethanol (2.43, 1.10, and 2.61 g/100 g, respectively). The difference in the total phenolic content may be due to the state of physiological maturity of the plant and the solvent used (Du Toit et al, 2020; Oso & Oladiji, 2018).…”

Section: Resultscontrasting

confidence: 85%

“…It was therefore clear that the aqueous extracts, like BHT, are powerful free radical scavengers. Mendoza‐Taco et al (2022), Oguntona et al (2022), and Óscar et al (2020) also demonstrated that M. oleifera , X. aethiopica , and A. cepa are powerful free radical scavengers. This observed effect could be due to their high phenolic content which, in many studies, has been reported to be related to antioxidant activity through this mechanism of action (Yin et al, 2019).…”

Section: Resultsmentioning

confidence: 98%

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Effect of some local plant extracts on fatty acid composition of fish (Alestes baremoze) during smoking and sun drying in the Far‐North region of Cameroon

Tabanty Zambou,

Tenyang,

Birault

et al. 2023

Food Science & Nutrition

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The objective of this study was to assess the antioxidant activities of three plant extracts (Moringa oleifera leaves, Xylopia aethiopica fruits, and Allium cepa leaves) and to evaluate their effects on the preservation of fish polyunsaturated fatty acids (PUFAs) during smoking and sun‐drying processes. PUFAs are highly prone to oxidation during fish processing. The plant extracts were analyzed for their polyphenol contents and were evaluated for their total antiradical capacity. The polyphenol components of each plant were characterized. The hydroethanolic and aqueous extracts were added to the fish at concentrations of 3, 6, 9, and 12 g/L and 10, 20, 30, and 40 g/L, respectively. Butylated hydroxytoluene (BHT) was used as a positive control at a concentration of 2 g/L to compare the antioxidant effects of the plant extracts. The treated fish was subjected to smoking or sun drying and the fatty acid composition of the fish lipid extract was assessed. The results showed that the total polyphenolic, flavonoid, and tannin contents varied significantly from one plant extract to the other (p < .05). The radical scavenging and FRAP increased significantly with the concentration of the plant extracts (p < .05). An HPLC analysis of the extracts led to the preliminary identification of four hydroxycinnamic acids in M. oleifera and X. aethiopica, one anthocyanin and one flavone glycoside in M. oleifera, and four flavan‐3‐ols in X. aethiopica. Moreover, eight flavonols were preliminarily identified in the three plants. Compared to the control product, these plant extracts significantly protected fish PUFAs from oxidation (p < .05). The aqueous extract of A. cepa at 40 g/L better preserved omega‐3 in fish during smoking and sun drying than the control product. Incorporating the three plant extracts during smoking and sun‐drying processes can effectively preserve the PUFAs in fish. Therefore, these plants are viable sources of natural antioxidants in the preservation of fish products.

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Section: Resultscontrasting

confidence: 85%

Section: Resultsmentioning

confidence: 98%

Effect of some local plant extracts on fatty acid composition of fish (Alestes baremoze) during smoking and sun drying in the Far‐North region of Cameroon

Tabanty Zambou,

Tenyang,

Birault

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

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“…In another study, the extracts from M. oleifera were obtained under constant magnetic stirring for 2 h at 25 °C, using 50% ethanol as solvent. Here, the extraction yield obtained was lower than the one of the present work (26.94%), which may indicate that the use of ultrasounds before mechanical agitation may improve the extraction of bioactive compounds [ 53 ].…”

Section: Resultscontrasting

confidence: 55%

“…In the present study, the phenolic compounds from M. oleifera leaf powder were extracted using 70% ethanol. The extraction yield can be influenced by numerous aspects, such as the extraction method, solvent, time, temperature, and the sample’s mass-to-solvent volume ratio [ 15 , 17 , 19 , 53 ]. In general, higher extraction times generate higher extraction yields.…”

Section: Resultsmentioning

confidence: 99%

Incorporation of Moringa oleifera Leaf Extract in Yoghurts to Mitigate Children’s Malnutrition in Developing Countries

et al. 2023

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Moringa oleifera, which is rich in bioactive compounds, has numerous biological activities and is a powerful source of antioxidants and nutrients. Therefore, M. oleifera can be incorporated into food to mitigate children’s malnutrition. In this work, the bioactive compounds were extracted from M. oleifera leaf powder by ultrasound-assisted solid-liquid extraction. The antioxidant and antimicrobial activities and the phenolic composition of the extract were evaluated. The extract presented a total phenolic content of 54.5 ± 16.8 mg gallic acid equivalents/g and IC50 values of 133.4 ± 12.3 mg/L for DPPH and 60.0 ± 9.9 mg/L for ABTS. Catechin, chlorogenic acid, and epicatechin were the main phenolics identified by HPLC-DAD. The obtained extract and M. oleifera leaf powder were incorporated into yoghurts and their physicochemical and biological properties were studied. The incorporation of M. oleifera did not impair the yoghurts’ stability over eight weeks when compared to both negative and positive controls. The extract presented higher stability regarding syneresis but lower stability regarding TPC compared to the powder. Also, the fortified yoghurts presented higher antioxidant properties than the negative control. These findings highlight the potential use of M. oleifera powder and extract as natural additives to produce fortified foods that can be used in the mitigation of malnutrition.

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“…Flavonoids are one of the main biologically active components of Moringa oleifera. Various solvents such as water [3], methanol/water [4,5], methanol [6,7], ethanol [7,8], ethanol/water [9,11], n-hexane [12,13], ethyl acetate [6,12], and chloroform fraction [13] combined with assisted extraction methods (homogenizer [4], ultrasound [14,15], microwave [14] and supercritical fluid extraction [16], etc.) have been used for extracting flavonoids from Moringa oleifera leaves.…”

Section: Introductionmentioning

confidence: 99%

Efficient extraction, excellent activity, and microencapsulation of flavonoids from Moringa oleifera leaves extracted by deep eutectic solvent

Wei

Zhang

Wang

et al. 2023

Biomass Conv. Bioref.

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A deep eutectic solvent (choline chloride (ChCl)-urea) was chosen to extract flavonoids from Moringa oleifera leaves (F MO L), the condition of extraction was tailor-made, under the optimal extraction conditions (material-to-liquid ratio of 1:60 g/mL, extraction time of 80 min, extraction temperature of 80 °C), the highest extraction efficiency reached 63.2 ± 0.3 mg R/g DW, and nine flavonoids were identified. Then, the biological activities including antioxidant activities, antibacterial activities, and anti-tumor activities were systematically studied. F MO L was superior to positive drugs in terms of antioxidant activity. As to DPPH investigation, the IC 50 of F MO L and Vc were 64.1 ± 0.7 and 176.1 ± 2.0 µ g/mL; for the ABTS, the IC 50 of F MO L and Vc were 9.5 ± 0.3 and 38.2 ± 1.2 µ g/mL, the FRAP value of F MO L and Vc were 15.5 ± 0.6 and 10.2 ± 0.4 mg TE/g, and ORAC value of F MO L and Vc were 4687.2 ± 102.8 and 3881.6 ± 98.6 µ mol TE/g. The bacteriostatic (MICs were ≤ 1.25 mg/mL) activities of F MO L were much better than propyl p-hydroxybenzoate. Meanwhile, F MO L had comparable inhibitory activity with genistein on tumor cells, IC50 was 307.8 µ g/mL, and could effectively induce apoptosis in HCT116. Microcapsules were prepared with xylose-modified soybean protein isolate and gelatin as wall materials; after that, the intestinal release of modified F MO L microcapsules was 86 times of free F MO L. Therefore, this study confirmed that F MO L extracted with ChCl/urea has rich bioactive components, and microencapsulated F MO L has potential application in food industry. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13399-023-03877-8.

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Effect of Extraction Type on Bioactive Compounds and Antioxidant Activity of Moringa oleifera Lam. Leaves

Cited by 8 publications

References 36 publications

Effect of some local plant extracts on fatty acid composition of fish (Alestes baremoze) during smoking and sun drying in the Far‐North region of Cameroon

Effect of some local plant extracts on fatty acid composition of fish (Alestes baremoze) during smoking and sun drying in the Far‐North region of Cameroon

Incorporation of Moringa oleifera Leaf Extract in Yoghurts to Mitigate Children’s Malnutrition in Developing Countries

Efficient extraction, excellent activity, and microencapsulation of flavonoids from Moringa oleifera leaves extracted by deep eutectic solvent

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