Browse > Article
http://dx.doi.org/10.11002/kjfp.2014.21.6.831

Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents  

Kwon, Yu-Ri (Department of Food Science and Technology, Catholic University of Daegu)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.21, no.6, 2014 , pp. 831-837 More about this Journal
Abstract
This study was conducted to investigate the antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracted with three different solvents (water, ethanol, and methanol). The extraction yield from water, methanol, and ethanol were 13.17, 9.54, and 7.48%, respectively. The highest total polyphenol content (58.04 mg/100 g) and total flavonoid contents (12.36 mg/100 g) were observed in water extract. The DPPH radical scavenging activity was the highest in the water extract (79.18%) at the 500 mg% level, similar to BHT (77.18%). Additionally the same tendency was observed with DPPH, ABTS radical scavenging ability, and ferreous ion chelating ability. The water extract showed relatively high antioxidant activities. The angiotensin I-converting enzyme (ACE) and the HMG-CoA reductase inhibitory activity of water extract at a concentration of 500 mg% were somewhat higher than those of the other extracts. Additionally, the HMG-CoA reductase inhibitory activity of the water extract was significantly slightly lower than that of the positive control (cholorogenic acid). These results suggest that Moringa leaves extracted with water will be useful as antioxidant-rich and functional natural foods.
Keywords
Moringa (Moringa oleifera Lam.) leaves; antioxidant activity; physiological fuctionalities; extraction solvent;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
연도 인용수 순위
1 Boo HO, Hwang SJ, Bae CS, Park SH, Song WS (2011) Antioxidant activity according each kind of natural plant pigments. Korean J Plant Res, 24, 105-112   과학기술학회마을   DOI
2 Hong JH (2013) Physiological activities of leaf and twig extracts from Lindera obtusiloba blume. Korean J Food Cookery Sci, 29, 573-580   과학기술학회마을   DOI
3 Bharali R, Tabassum J, Azad MR (2003) Chemomodulatory effect of Moringa oleifera, Lam, on hepatic carcinogen metabolising enzymes, antioxidant parameters and shin papillomagenesis in mice. Asian Pac J Cancer Prev, 4, 131-139
4 Kim JH, Choi SK, Yu YS, Yoon KS, Seo JS (2012) Physiologically active components and antioxidant capacity of grapevine leaves at growth stages. Korean J Food Sci Technol, 44, 772-778   과학기술학회마을   DOI
5 Branen AL (1975) Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J Am Oil Chem Soc, 52, 59-63   DOI   ScienceOn
6 Kim SM, Cho YS, Sung SK (2001) The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Technol, 33, 626-632   과학기술학회마을
7 Mahajan SG, Mehta AA (2008) Effect of Moringa oleifera Lam seed extract on ovalbumin-induced airway inflammation in guinea pigs. Inhal Toxicol, 20, 897-909   DOI
8 Anwar F, Latif S, Ashraf M, Gilarni AH (2007) Moringa oleifera : a food plant with multiple medicinal uses. Phytother Res, 21, 17-25   DOI   ScienceOn
9 Hamza AA (2010) Ameliorative effects of Moringa oleifera Lam seed extract on liver fibrosis in rats. Food Chem Toxicol, 48, 345-355   DOI
10 Sreelatha S, Jeyachitra A, Padma PR (2011) Antiproliferation and induction of apoptosis by Moringa oleifera leaf extract on human cancer cells. Food Chem Toxicol, 6, 1270-1275
11 Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50, 3010-3014   DOI   ScienceOn
12 Saleh ES, Hameed A (2008) Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples. Food Chem, 114, 1271-1277
13 Yen GC, Duh PD, Tsai HL (2002) Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid. Food Chem, 79, 307-313   DOI   ScienceOn
14 Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1199-1200
15 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radial cation decolorization assay. Free Radic Biol Med, 26, 1231-1237   DOI   ScienceOn
16 Kleinsek DA, Ranganathan S, Porter JW (1977) Purification of 3-hydroxy-3- methylglutaryl-coenzyme A reductase from rat liver. Proc Natl Acad Sci, 74, 1401-1435
17 Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F (1987) Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem, 51, 1333-1338   DOI
18 Kim KY, Nam KA, Kurihara H, Kim SM (2008) Potent ${\alpha}$-Glucosidase inhibitors purified from the red alga Grateloupia elliptica. Phytochem, 69, 2820-2825.   DOI   ScienceOn
19 Cushman DW, Cheung HS (1971) Spectrophotometric assay and properties of the angiotensin- converting enzyme of rabbit lung. Biochem Pharmacol, 20, 1637-1648.   DOI   ScienceOn
20 Yang YR, Park YK (2011) Comparison of antioxidant activities of black onion extracts. Korean J Food Preserv, 18, 954-960   과학기술학회마을   DOI   ScienceOn
21 Kwon YS, Jeon IS, Hwang JH, Lim DM, Kang YS, Chung HJ (2009) Biological activities of Maca (Lepidium meyenii) extracts. J Korean Soc Food Sci Nutr, 38, 817-823   과학기술학회마을   DOI
22 Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS (2008) Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J Food Sci Technol, 40, 166-170   과학기술학회마을
23 Dong S, Jung SH, Moon JS, Rhee SK, Son JY (2004) Antioxidant activies of clove by extraction solvent. J Korean Soc Food Sci Nutr 33, 609-613   DOI
24 Takashi Y, Yamamoto M, Tamura A (1978) Studies on the formation of nitrosamines (VII); the effects of some polyphenols on nitrosation of diethylamine. J Food Hyg Soc Japan, 19, 224-229   DOI
25 Gulcin I, Berashvili D, Gepdiremen A (2005) Antiradical and antioxidant activity of total anthocyanins from Perilla pankinensis decne. J Ethmopharmacol, 101, 287-293   DOI   ScienceOn
26 Choi SS, Yim DS, Lee SK (2009) Radical sca,venging activities and protective effects against oxidative damage to DNA of extracts from medicinal plants with known osteoprotective effects. Korean J Pharmacogn, 40, 143-149   과학기술학회마을
27 Naczk M, Shahidi F (2004) Extraction and analysis of phenolics in food. J Chromatogr A, 1054, 95-111   DOI   ScienceOn
28 Seo YH, Kim IJ, Yie AS, Min HK (1999) Electron donating ability and contents of phenolic compounds, tocopherols and carotenoids in waxy corn (Zea mays L.). Korean J Food Sci Technol, 31, 581-585   과학기술학회마을
29 Chung HJ (2012) Physiological activity of Acaiberry (Euterpe oleracea Mart.) extracted with different solvents. Korean J Food Culture, 27, 75-81   DOI
30 Kim HY, Lim SH, Park YH, Ham HJ, Lee KJ, Park DS, Kim KH, Kim S (2011) Screening of ${\alpha}$-amylase, ${\alpha}$-glucosidase and lipase inhibitory activity with Gangwon-do wild plants extracts. J Korean Soc Food Sci Nutr, 40, 308-315   과학기술학회마을   DOI   ScienceOn
31 Xu ML, Wang L, Kim HS, Jin CW, Cho DH (2010) Antioxidant and anti-diabetes activity of extracts from Machilus thunbergii S. et Z. Korean J Medicinal Crop Sci, 18, 34-39   과학기술학회마을
32 Manjusri D, Richard LS (1975) The toxicology of nitrate, nitrite and N-nitroso compounds. J Sci Food Agic, 26, 1761-1765   DOI
33 Ghasi S, Nwobodo E, Ofli OJ (2000) Hypocholesterolemic effects of crude extract of leaf of Moringa oleifera Lam in high-fat diet fed wistar rats. Ethnopharmacol, 69, 21-25   DOI   ScienceOn
34 An BJ, Lee JT (1999) Isolation and characerization of angiotensin converting enzyme inhibitors from Camellia sinensis L. and their chemical structure determination. Food Sci Biotechnol, 8, 285-289
35 Kim KM, Sych HJ, Chung SH, Cho WD, Ma SJ (1999) Chemical structure of angiotensin converting enzyme inhibitor isolated from onion flesh. Food Sci Biotechnol, 8, 329-332
36 Lee SG, Kim HJ, Yu MH, Lee EJ, Lee SP, Lee IS (2010) Cholesterol improvement synergistic effects of fermented soybean grits caused by added with Mung bean in vitro. J Korean Soc Food Sci Nutr, 39, 947-952   과학기술학회마을   DOI