Antioxidant Activity of Ethanol extract from Moringa oleifera Leaves
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To optimize the extraction conditions of antioxidant components from Moringa oleifera leaves and evaluate the antioxidant activity. Based on the results of univariate experiments, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate was used as the evaluation index. Effects of ethanol concentration, extraction temperature, the ratio of liquid to material and extraction time on the antioxidant activity of the antioxidant components from Moringa oleifera leaves were studied by orthogonal test. The results showed that the optimal parameters of extraction were as follows: extraction temperature of 90 ℃, the ratio of liquid and material of 1:30, ethanol concentration of 60% and extraction time of 1.5 h. Under these conditions, the flavonoids and polyphenol content were 69.36±0.58 mg/g and 53.72±0.48 mg/g, respectively, and the clearance of DPPH free radical was 57.83±0.14%. The crude extracts obtained from Moringa oleifera leaves had strong scavenging capacity on DPPH, 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and hydroxyl radical (·OH) free radical in a dose-dependent manner, but its reducing power was weak. The EC50 values of crude extracts were 86, 31 and 140 μg/mL, respectively. The scavenging impact of the three radicals accounts for 98.26%, 99.04% and 96.63% of butylated hydroxytoluene (BHT), respectively.
