Mohammad Afzal HOSSAIN, Nadia Khan DISHA, Jahid Hasan SHOUROVE, Pappu DEY

Determination of Antioxidant Activity and Total Tannin from Drumstick (Moringa oleifera Lam.) Leaves Using Different Solvent Extraction Methods

This study was undertaken to estimate the antioxidant activity and total tannin content of Moringa olifera Lam. (Moringa) leaves and find a suitable extraction condition for maximum yield. Two types of solvent and three different extraction times and temperatures were experimented for extraction. Moringa leaves were oven-dried and powdered to determine the antioxidant activity in terms of total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and DPPH radical scavenging activity and total tannin content. The maximum TPC value noted in methanol extract, and it ranges from 6.46 ± 0.34 g to 3.91±0.19 g gallic acid equivalent (GAE)/100g dry sample (DM). The FRAP values varied from 211.6 ± 3.75 to 344.13 ± 3.26 mg ascorbic acid equivalent (AAE)/100g DM and 166.67 ± 2.90 to 224.93 ± 1.94 mg AAE/100g DM, for methanol and ethanol extract, respectively. The DPPH radical scavenging activity ranged from 46.32 ± 1.07 to 58.09 ± 0.92% for methanol extract and 56.76 ± 1.48% to 69.72 ± 1.15% for ethanol extract. The total tannin content varied from 6.84 ± 0.05 to 10.22 ± 1.11 mg GAE/100 g dry sample and 6.77 ± 0.08 to 9.23 ± 0.51 mg GAE/ 100g DMfor methanol and ethanol extract, respectively. The highest antioxidant yield for methanol and ethanol extract of Moringa leaves differed for various conditions. Overall, Moringa leaves showed excellent antioxidant properties that can be commercially and domestically used

PDF

___

Abdulkadir AR, Zawawi DD, Jahan MS. 2015. DPPH antioxidant activity, total phenolic and total flavonoid content of different part of Drumstic tree (Moringa oleifera Lam.). Journal of Chemical and Pharmaceutical Research, 7(4):1423-28.

Ademiluyi AO, Aladeselu OH, Oboh G, Boligon AA. 2018. Drying alters the phenolic constituents, antioxidant properties, α‐amylase, and α‐glucosidase inhibitory properties of Moringa (Moringa oleifera) leaf. Food Science & Nutrition, 6(8):2123-33. doi: 10.1002/fsn3.770

Ahmad I, Das TT, Yasin M, Hossain MA. 2016. Study on Biochemical Compounds, Antioxidant Activity and Organoleptic Taste of Some Spice Tea. Agriculture and Food Sciences Research, 3(2): 53-58. DOI: https://doi.org/ 10.20448/journal.512/2016.3.2/512.2.53.58

Altemimi A, Lakhssassi N, Baharlouei A, Watson DG, Lightfoot DA. 2017. Phytochemicals: Extraction, isolation, and identification of bioactive compounds from plant extracts. Plants, 6(4):42. DOI: https://doi.org/10.3390/plants6040042

Amorim EL, Nascimento JE, Monteiro JM, Peixoto Sobrinho TJ, Araújo TA, Albuquerque UP. 2008. A simple and accurate procedure for the determination of tannin and flavonoid levels and some applications in ethnobotany and ethnopharmacology. Functional Ecosystems and Communities, 2(1): 88-94.

Brand-Williams W, Cuvelier ME, Berset CL. Use of a free radical method to evaluate antioxidant activity. 1995. LWT-Food science and Technology, 28(1):25-30. DOI: https://doi.org/ 10.1016/S0023-6438(95)80008-5

Dorta E, Lobo MG, Gonzalez M. 2012. Reutilization of mango byproducts: study of the effect of extraction solvent and temperature on their antioxidant properties. Journal of Food Science, 77(1):C80-88. DOI: 10.1111/j.1750-3841.2011. 02477.x

Ghafar MF, Prasad KN, Weng KK, Ismail A. 2010. Flavonoid, hesperidine, total phenolic contents and antioxidant activities from Citrus species. African Journal of Biotechnology, 9(3): 326-330. DOI: https://doi.org/10.5897/AJB09.1229

Hossain MA, Evan MS, Moazzem MS, Roy M, Zzaman W. 2020. Response Surface Optimization for Antioxidant Extraction from Jackfruit (Artocarpus heterophyllus Lam.) Seed and Pulp. Journal of Scientific Research, 12(3):397-409. DOI: https://doi.org/10.3329/jsr.v12i3.44459

Hossain MA, Mitra S, Belal M, Zzaman W. 2021. Effect of foaming agent concentration and drying temperature on biochemical properties of foam mat dried Tomato powder. Food Research. 5(2), (In press).

Iqbal S, Bhanger MI. 2006. Effect of season and production location on antioxidant activity of Moringa oleifera leaves grown in Pakistan. Journal of food Composition and Analysis, 19(6-7):544-51. DOI: https://doi.org/10.1016/ j.jfca.2005.05.001

Jahan IA, Hossain MH, Ahmed KS, Sultana Z, Biswas PK, Nada K. 2018. Antioxidant activity of Moringa oleifera seed extracts. Oriental Pharmacy and Experimental Medicine, 18(4):299-307. DOI: https://doi.org/10.1007/s13596-018- 0333-y

Jomova K, Baros S, Valko M. 2012. Redox active metal-induced oxidative stress in biological systems. Transition Metal Chemistry, 37(2):127-34. DOI: https://doi.org/10.1007/ s11243-012-9583-6

Kaur N, Arora DS, Kalia N, Kaur M. 2020. Antibiofilm, antiproliferative, antioxidant and antimutagenic activities of an endophytic fungus Aspergillus fumigatus from Moringa oleifera. Molecular biology reports, 47(4):2901-11. DOI: https://doi.org/10.1007/s11033-020-05394-7

Kumari P, Khatkar BS. 2016. Assessment of total polyphenols, antioxidants and antimicrobial properties of aonla varieties. Journal of food science and technology, 53(7):3093-103. DOI: https://doi.org/10.1007/s13197-016-2282-0

Kunyanga CN, Imungi JK, Okoth MW, Biesalski HK, Vadivel V. 2012. Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients. LWT-Food Science and Technology, 45(2):269-76. DOI: https://doi.org/ 10.1016/j.lwt.2011.08.006

Mohammed FS, Daştan T, Sevindik M, Selamoglu Z. 2019. Antioxidant, antimicrobial activity and therapeutic profile of Satureja hortensis from Erzincan Province. Cumhuriyet Tıp Dergisi, 41(3): 558-562.

Mohammed FS, Şabik AE, Sevindik E, Pehlivan M, Sevindik M. 2020. Determination of Antioxidant and Oxidant Potentials of Thymbra spicata Collected from Duhok-Iraq. Turkish Journal of Agriculture-Food Science and Technology, 8(5): 1171-1173.

Mokrani A, Madani K. 2016. Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit. Separation and Purification Technology, 162:68-76. DOI: https://doi.org/10.1016/j.seppur.2016.01.043

Nobossé P, Fombang EN, Mbofung CM. 2018. Effects of age and extraction solvent on phytochemical content and antioxidant activity of fresh Moringa oleifera L. leaves. Food Science &

Nutrition, 6(8):2188-98. DOI: https://doi.org/10.1002/fsn3.783 Olabode ZA, Akanbi CT, Olunlade B, Adeola AA. 2015. Effects of drying temperature on the nutrients of Moringa (Moringa oleifera) leaves and sensory attributes of dried leaves infusion. Direct Research Journal of Agriculture and Food Science, 3(5):177-22.

Rahman MM, Khan FE, Das R, Hossain MA. 2016. Antioxidant activity and total phenolic content of some indigenous fruits of Bangladesh. International Food Research Journal, 23(6):2399-2404

Saini RK, Sivanesan I, Keum YS. 2016. Phytochemicals of Moringa oleifera: a review of their nutritional, therapeutic and industrial significance. 3 Biotech, 6(2):203. DOI: https://dx.doi.org/10.1007%2Fs13205-016-0526-3

Sarkar A, and Ghosh U. 2017. Effect of extraction temperature and technique on phenolic compounds and antioxidant activity of Tamarindus indica seeds. Research Journal of Recent sciences, 6(2): 10-15.

Sevindik M, Akgul H, Pehlivan M, Selamoglu Z. 2017. Determination of therapeutic potential of Mentha longifolia ssp. longifolia. Fresen Environ Bull, 26(7): 4757-4763.

Sevindik M. 2019. Wild Edible Mushroom Cantharellus cibarius as a Natural Antioxidant Food. Turkish Journal of Agriculture-Food Science and Technology, 7(9): 1377-1381.

Sevindik M. 2020. Antioxidant and antimicrobial capacity of Lactifluus rugatus and its antiproliferative activity on A549 cells. Indian Journal of Traditional Knowledge (IJTK), 19(2): 423-427.

Shourove JH, Zzaman W, Chowdhury RS, Hoque MM. 2020. Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice. Asian Food Science Journal, 14(3):41-53. DOI: https://doi.org/10.9734/afsj/2020/ v14i330133

Singh JP, Kaur A, Shevkani K, Singh N. 2016. Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables. Journal of food science and technology, 53(11):4056-66. doi: 10.1007/s13197-016-2412-8.

Sodvadiya M, Patel H, Mishra A, Nair S. 2020. Emerging Insights into Anticancer Chemopreventive Activities of Nutraceutical Moringa oleifera: Molecular Mechanisms, Signal Transduction and In Vivo Efficacy. Current Pharmacology Reports, 6(2): 38-51. DOI: https://doi.org/10.1007/s40495- 020-00210-z

Sreelatha S, Padma PR. 2009. Antioxidant activity and total phenolic content of Moringa oleifera leaves in two stages of maturity. Plant foods for human nutrition, 64(4):303. DOI: https://doi.org/10.1007/s11130-009-0141-0

Tebeka T, Libsu S. 2014. Assessment of antioxidant potential of Moringa stenopetala leaf extract. Ethiopian Journal of Science and Technology, 7(2):93-104. DOI: 10.4314/ ejst.v7i2.3

Vats S, Gupta T. 2017. Evaluation of bioactive compounds and antioxidant potential of hydroethanolic extract of Moringa oleifera Lam. from Rajasthan, India. Physiology and molecular biology of plants, 23(1):239-48. DOI: https://doi.org/10.1007/s12298-016-0407-6

Vongsak B, Sithisarn P, Mangmool S, Thongpraditchote S, Wongkrajang Y, Gritsanapan W. 2013. Maximizing total phenolics, total flavonoids contents and antioxidant activity of Moringa oleifera leaf extract by the appropriate extraction method. Industrial crops and products, 44:566-71. DOI: https://doi.org/10.1016/j.indcrop.2012.09.021

Zzaman W, Bhat R, Yang TA. 2014. Effect of superheated steam roasting on the phenolic antioxidant properties of cocoa beans. Journal of food processing and preservation, 38(4):1932-38. DOI: https://doi.org/10.1111/jfpp.12166

Zzaman W, Biswas R, and Hossain MA. 2021. Application of Immersion Pre-treatments and Drying Temperatures to Improve the Comprehensive Quality of Pineapple (Ananas comosus) Slices. Heliyon: Food Science and Nutrition. (Accepted for publication).