Qualitative and Quantitative Phytochemical Analysis of Moringa oleifera (Lam) Pods

Fahal, Elzein M.; Rani, Alka; Aklakur, M.D.; Chanu, Thongam Ibemcha; Saharan, Neelam

doi:10.20546/ijcmas.2018.705.080

Cited by 16 publications

(13 citation statements)

References 15 publications

(10 reference statements)

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“…The anti-venom ability of M. oleifera and ability to neutralize various toxicities induced by N. haje venom could be due to various compounds present in extract partitions. Although this study did not focus on profiling of the phytochemicals in M. oleifera, the presence of flavonoids, tannins and alkaloids has been confirmed by Fahal et al [ 56 ]. Studies have suggested that compounds present in plant extracts could bind to divalent metal ions in the venom which are required for the hydrolytic activities of PLA2 thereby rendering it inactive, as metal ions are co-factors which are very crucial for enzymes stability and functionality [ 58 ].…”

Section: Discussionsupporting

confidence: 53%

“…High dose of ethyl acetate partition of M. oleifera showed the strongest anti-haemolytic activity however, the observed effect of M. oleifera is in tandem with previous study against cobra venom [ 18 ]. In addition, N. haje venom exhibited haemorrhagic effects as it contains snake venom metalloproteinases (SVMPs), and haemorrhagic enzymes which damage blood vessels wall resulting in systemic bleeding [ 56 ]. Although, extract partitions of M. oleifera countered the haemorrhagic activity of the venom as high dose (600 mg/kg) of ethanol partition recorded above 70% inhibition but total inhibition was not achieved.…”

Section: Discussionmentioning

confidence: 99%

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Moringa oleifera leaf fractions attenuated Naje haje venom-induced cellular dysfunctions via modulation of Nrf2 and inflammatory signalling pathways in rats

Adeyi

Ajisebiola

Adeyi

et al. 2021

Biochemistry and Biophysics Reports

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Section: Discussionsupporting

confidence: 53%

Section: Discussionmentioning

confidence: 99%

Moringa oleifera leaf fractions attenuated Naje haje venom-induced cellular dysfunctions via modulation of Nrf2 and inflammatory signalling pathways in rats

Adeyi

Ajisebiola

Adeyi

et al. 2021

Biochemistry and Biophysics Reports

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“…Alkaloids and saponins were quantified by the gravimetric method as reported Fahal EM et al [17,18]. For phytate determination, 0.2g of the sample was weighed into 250mL conical flask.…”

Section: Determination Of Antinutrientsmentioning

confidence: 99%

Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production

Bukuni

Ikya

Ahure

et al. 2022

AFSJ

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The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 90/5/5, 85/10/5, 75/20/5, 70/25/5 and 65/30/5 labelled as samples A, B, C, D, E and F respectively. Standard methods were used to evaluate the composite flours and the control for functional properties, and chemical properties. Analysis showed an increase in the moisture content, proteins (19.28% in sample A to 23.81 % in sample F), lipids, carbohydrate. Crude fibre content ranged from 2.97% in Sample F to 1.91% in Sample A. Ash content generally increased from 1,62% in sample A to 2.58% in sample F. Phosphorus, Calcium and Potassium showed an increasing trend as follows; (154 mg/100 g in sample A to 186.86 mg/100 g in sample F), (392.67 mg/100 gin sample a to 399.94 mg/100 g in sample F), (183.56 mg/100 g in Sample A to 192.02 mg/100 g in Sample F) respectively. Provitamin A and ascorbate showed significant increase in the composite flours than the control. All anti-nutrient compositions in the samples were within tolerable levels There was no significant difference in the swelling indices of the different flour blends; the highest water absorption capacities were seen in sample F (1.36 g/ml) while the lowest was seen in the control sample A (1.15 g/ml). Water absorption capacity therefore showed an increasing trend with increasing substitution of maize flour with BG flour and mango powder. Results showed that supplementing Yellow maize flour with Bambara groundnut flour and mango powder considerably improved the protein content of the flour, hence they can find useful application for ogi production.

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“…Using diluted ammonium hydroxide, the precipitate was washed and filtered. The alkaloid residue obtained was dried and weighed [15].…”

Section: Estimation Of Alkaloidsmentioning

confidence: 99%

Physicochemical, phytochemical, and GC–MS analysis of leaf and fruit of Pouteria campechiana (Kunth) Baehni

Pai¹,

Shenoy²

2020

J Appl Biol Biotech

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Medicinal plants have been used to treat various illnesses for decades. The present study supports the physicochemical, phytochemical, and gas chromatography-mass spectrometry (GC-MS) analysis of the methanolic extract of Pouteria campechiana leaves and fruits, in order to propose that the bona fide plant material is suitably for traditional use. The physicochemical evaluations and fluorescence analysis were determined according to standard protocols. The phytochemical constituents were carried out by both qualitative and quantitative methods. The GC-MS analysis was carried out to identify the compounds present. The physicochemical parameters revealed that the total ash content of P. campechiana leaves is more than the fruit. The water-soluble ash value of P. campechiana leaves is less than the acid-soluble ash value of the leaf, but the water-soluble ash value of P. campechiana fruit is greater than the acid-soluble ash value of the fruit. The water-extractive value of P. campechiana leaves and fruit is better when compared to the alcohol-extractive value. Moisture content, swelling index, and foaming index were found to be greater in the leaves than the fruit. Preliminary phytochemical screening showed the presence of various phytoconstituents. Quantitative analysis revealed that the leaf extract consists of high phenolic compounds followed by total flavonoids and total tannin than the fruit extract. The total alkaloid was found to be higher in the fruit extract than the leaf extract. Energy dispersive X-ray spectrometer analysis of the leaves showed the presence of elements such as N, O, Cl, K, Ca, and C and fruits showed the presence of N, O, K, and C. The GC-MS analysis of P. campechiana leaf and fruit reveals the presence of 9 and 12 compounds, respectively. The results of the present study provide apparent information of the plant and also serve as an analytical tool for appropriate identification. Hence, this plant exhibits rich phytopharmaceutical importance.

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Qualitative and Quantitative Phytochemical Analysis of Moringa oleifera (Lam) Pods

Cited by 16 publications

References 15 publications

Moringa oleifera leaf fractions attenuated Naje haje venom-induced cellular dysfunctions via modulation of Nrf2 and inflammatory signalling pathways in rats

Moringa oleifera leaf fractions attenuated Naje haje venom-induced cellular dysfunctions via modulation of Nrf2 and inflammatory signalling pathways in rats

Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production

Physicochemical, phytochemical, and GC–MS analysis of leaf and fruit of Pouteria campechiana (Kunth) Baehni

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