Phenolic composition, antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour

Singh, R.S. Govardhan; Negi, Pradeep Singh; Radha, C.

doi:10.1016/j.jff.2013.09.009

Cited by 201 publications

(77 citation statements)

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“…At 40 o C, the maximum extract was obtained in DW+Aceto with 0.0883 (266.667), then it dropped to 0.0867 (261.834) at 50 o C and ended at 0.0533 g GAE/l (160.966 mg GAE/g). Similarly, when M. oleifera seeds were dried around 50 and 55 o C, extracted with aqueous methanol (their best solvent extractor), total phenols extracts were 49.53 mg GAE/g (Singh, Negib, & Radha, 2013), which were 4.16 times lower than B. aethiopum extracts at 50 o C in DW+Meth (0.0683 g GAE/l, 206.266 mg GAE/g), the worst extractor. Singularly, the 60 o C product line (Figure 4. a), resulting from solvents effect, appeared almost flat.…”

Section: Total Phenolsmentioning

confidence: 98%

Drying Temperature Effect on Total Phenols and Flavonoids Content, and Antioxidant Activity of Borassus aethiopum Mart Ripe Fruits’ Pulp

Tiho¹,

Yao²,

Brou³

et al. 2017

JFR

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We assessed the total phenols content (TPC) by Folin-Ciocalteux method, total flavonoids content (TFC), and antioxidant activity (AOA) using ABTS radical cation of Borassus aethiopum Mart ripe fruits; uniquely its pulp was considered. Fresh and dried at 40, 50, 60, 70 and 80 o C pulps were analyzed, through maceration and decoction, and distilled water (DW), aqueous acetone (DW+Aceto, DW/acetone, 30/70, v/v) and aqueous methanol (DW+Meth) prepared in the same way were used. Though 80 o C product extracted through decoction delivered the highest extracts of TPC with DW, DW+Aceto and DW+Meth, 654.434, 780.066 and 729.934 mg GAE/g respectively; we could not retain it as the best. Very likely, the sugars were caramelizing and the derived product had an intense brown color. Whereas, at 70 o C, TPCs were 447.866, 337.334 and 327.066 mg GAE/g, respectively, by decoction and in the same above solvents order. The best extract obtained with DW was statistically different from that of DW + Aceto and DW + Meth, which were not significantly different from each other, with Duncan least squares means comparison test in a confidence interval of 99%. The corresponding TFCs and AOAs were (59.34, 68.34, and 51.66 mg QE/g) and (0.4404, 0.52088, and 0.6524 µmol TE/g). The flour has a nice chocolate color. Except 60 o C, an increase of the drying temperature leaded to a rising amount of TPC. Taking each factor, the extraction mode and drying temperature were main effects for extracts (p< 0.0001). The overall regression analysis showed significant correlation coefficient between TPC and AOA, with R 2 =0.8394.

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Section: Total Phenolsmentioning

confidence: 98%

Drying Temperature Effect on Total Phenols and Flavonoids Content, and Antioxidant Activity of Borassus aethiopum Mart Ripe Fruits’ Pulp

Tiho¹,

Yao²,

Brou³

et al. 2017

JFR

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“…Several studies have found good antioxidant activity and have isolated phytochemical compounds that, because of their biological properties, can be used as nutraceutical molecules [45,46]. The total phenolic content of M. oleifera seeds has been found to be in the range of 4581–4953 mg/100 g [45,47], similar to leaf amounts [2]. The flavonoids are represented by catechin, epicatechin, quercetin and kaempferol [45,47], present mainly in the bound form [47].…”

Section: Phytochemistry and Medicinal Usesmentioning

confidence: 99%

“…The total phenolic content of M. oleifera seeds has been found to be in the range of 4581–4953 mg/100 g [45,47], similar to leaf amounts [2]. The flavonoids are represented by catechin, epicatechin, quercetin and kaempferol [45,47], present mainly in the bound form [47]. Moreover, several phenolic acids have been identified, gallic acid predominating, followed by ellagic and caffeic acids.…”

Section: Phytochemistry and Medicinal Usesmentioning

confidence: 99%

“…Moreover, several phenolic acids have been identified, gallic acid predominating, followed by ellagic and caffeic acids. Phenolic acids, like p -coumaric, vanillic, protocatechuic, ferulic and cinnamic acids, have also been identified in M. oleifera seeds, but in smaller amounts [45,47]. Interestingly, M. oleifera seed also contains important bioactive compounds including alkaloids, glucosinolates, isothiocyanates and thiocarbamates.…”

Section: Phytochemistry and Medicinal Usesmentioning

confidence: 99%

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Moringa oleifera Seeds and Oil: Characteristics and Uses for Human Health

Leone

Spada

Battezzati

et al. 2016

IJMS

284

166

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Moringa oleifera seeds are a promising resource for food and non-food applications, due to their content of monounsaturated fatty acids with a high monounsaturated/saturated fatty acids (MUFA/SFA) ratio, sterols and tocopherols, as well as proteins rich in sulfated amino acids. The rapid growth of Moringa trees in subtropical and tropical areas, even under conditions of prolonged drought, makes this plant a reliable resource to enhance the nutritional status of local populations and, if rationalized cultivation practices are exploited, their economy, given that a biodiesel fuel could be produced from a source not in competition with human food crops. Despite the relatively diffuse use of Moringa seeds and their oil in traditional medicine, no pharmacological activity study has been conducted on humans. Some encouraging evidence, however, justifies new efforts to obtain clear and definitive information on the benefits to human health arising from seed consumption. A critical review of literature data concerning the composition of Moringa oil has set in motion a plan for future investigations. Such investigations, using the seeds and oil, will focus on cultivation conditions to improve plant production, and will study the health effects on human consumers of Moringa seeds and their oil.

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“…Tender pods and seed and seed oil of M. oleifera is well known for medicinal properties (Coppin et al 2013;Govardhan Singh et al 2013). However, information on the bioavailability of folate from fresh or dehydrated Moringa leaves is not available.…”

Section: Introductionmentioning

confidence: 99%

Relative bioavailability of folate from the traditional food plant Moringa oleifera L. as evaluated in a rat model

et al. 2015

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Moringa oleifera is an affordable and rich source of dietary folate. Quantification of folate by HPLC showed that 5-formyl-5,6,7,8-tetrahydrofolic acid (502.1 μg/100 g DW) and 5,6,7,8-tetrahydrofolic acid (223.9 μg/100 g DW) as the most dominant forms of folate in M. oleifera leaves. The bioavailability of folate and the effects of folate depletion and repletion on biochemical and molecular markers of folate status were investigated in Wistar rats. Folate deficiency was induced by keeping the animals on a folate deficient diet with 1 % succinyl sulfathiazole (w/w). After the depletion period, animals were repleted with different levels of folic acid and M. oleifera leaves as a source of folate. Feeding the animals on a folate deficient diet for 7 weeks caused a significant (3.4-fold) decrease in serum folate content, compared to non-depleted control animals. Relative bioavailability of folate from dehydrated leaves of M. oleifera was 81.9 %. During folate depletion and repletion, no significant changes in liver glycine N-methyl transferase and 5-methyltetrahydrofolatehomocysteine methyltransferase expression were recorded. In RDA calculations, only 50 % of natural folate is assumed to be bioavailable. Therefore, the bioavailability of folate from Moringa is much higher, suggesting that M. oleifera based food can be used as a significant source of folate.

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Phenolic composition, antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour

Cited by 201 publications

References 50 publications

Drying Temperature Effect on Total Phenols and Flavonoids Content, and Antioxidant Activity of Borassus aethiopum Mart Ripe Fruits’ Pulp

Drying Temperature Effect on Total Phenols and Flavonoids Content, and Antioxidant Activity of Borassus aethiopum Mart Ripe Fruits’ Pulp

Moringa oleifera Seeds and Oil: Characteristics and Uses for Human Health

Relative bioavailability of folate from the traditional food plant Moringa oleifera L. as evaluated in a rat model

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