FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (21): 25-30.doi: 10.7506/spkx1002-6630-201821004

• Basic Research • Previous Articles     Next Articles

Preparation of Moringa oleifera Leaf Extracts and Their Antioxidant Activities

ZHAO Mouming, LI Qiaolin, LIN Lianzhu*, YANG Yanqing   

  1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
  • Online:2018-11-15 Published:2018-11-21

Abstract: Active components were extracted from Moringa oleifera leaves using 16 different methods. The effects of different extraction methods on the yields of proteins, saccharides, phenolics and antioxidants were investigated. In the case of ethyl acetate extraction, the effect of the interaction among proteins (protein hydrolysates) and saccharides in the aqueous phase and phenolics in the ethyl acetate phase on the antioxidant activity of Moringa oleifera leaf extracts was evaluated. An extract with high contents of proteins, saccharides and phenolics and strong antioxidant activity was obtained by enzymatic extraction or enzyme-assisted ethanol extraction. Ns37071 protease and pancreatin, respectively gave the highest yield of proteins, saccharides and phenolics and strongest antioxidant activity. Proteins (protein hydrolysates) and saccharides made greater contribution to the antioxidant activity of Moringa oleifera leaf extract that did phenolics. Furthermore, there were synergistic or antagonistic effects among proteins, saccharides and phenolics in the extract.

Key words: Moringa oleifera leaf, extraction methods, phenolics, saccharides, proteins (protein hydrolysates), antioxidant activity

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