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Phenolic composition, antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour
- Source :
- Journal of Functional Foods, Vol 5, Iss 4, Pp 1883-1891 (2013)
- Publication Year :
- 2013
- Publisher :
- Elsevier, 2013.
-
Abstract
- Phenolic compounds, antioxidant and antibacterial activities of defatted Moringa oleifera seed flour (DMF) were investigated. The total phenolic and flavonoid contents were measured using colorimetric methods. Free phenolic acid and flavonoid profiles were analyzed by high performance liquid chromatography, while antioxidant capacities were evaluated using scavenging assays of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), ferric reducing antioxidant power and total antioxidant capacity. The results showed that extractability of phenolic compounds was significantly higher (p < 0.05) in bound phenolic extract (4173.00 ± 32.22 mg gallic acid equivalents (GAE)/100 g) than in free phenolic extract (780.00 ± 14.2 mg GAE/100 g) and it showed higher antioxidant and antimicrobial activities. The IC50 value for DPPH radical scavenging activity was 0.9 ± 0.05 and 14.9 ± 0.07 mg/mL for bound phenolic and free phenolic extracts, respectively. Bound phenolic extract was more effective (minimum inhibitory concentration (MIC), 0.06–0.157%) than free phenolic extract (MIC, 0.117–0.191%) against tested bacteria. Ten phenolic compounds (gallic acid, p-coumaric acid, ferulic acid, caffeic acid, protocatechuic acid, cinnamic acid, catechin, epicatechin, vanillin and quercetin) were identified and quantified in both extracts. These natural plant phenolics from Moringa seeds could be a good source of antioxidants and antibacterials for food and pharmaceutical industries.
- Subjects :
- chemistry.chemical_classification
Nutrition and Dietetics
Free phenolics
Chemistry
DPPH
Nutrition. Foods and food supply
Vanillin
Flavonoid
Moringa oleifera seed
Medicine (miscellaneous)
Phenolic acid
Protocatechuic acid
Ferulic acid
DPPH scavenging activity
chemistry.chemical_compound
Antioxidant activity
Caffeic acid
Organic chemistry
TX341-641
Gallic acid
Food science
Antibacterial activity
Bound phenolics
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 17564646
- Volume :
- 5
- Issue :
- 4
- Database :
- OpenAIRE
- Journal :
- Journal of Functional Foods
- Accession number :
- edsair.doi.dedup.....95cc47d215cd3d4912286c061f580e04