Phenolic composition, antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour

2013 ◽  
Vol 5 (4) ◽  
pp. 1883-1891 ◽  
Author(s):  
R.S. Govardhan Singh ◽  
Pradeep S. Negi ◽  
C. Radha
Keyword(s):  
Moringa Oleifera ◽  
Antimicrobial Activities ◽  
Phenolic Composition ◽  
Seed Flour ◽  
Moringa Oleifera Seed ◽  
Antioxidant And Antimicrobial Activities ◽  
Phenolic Extracts

Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour

2020 ◽  
Vol 15 (3) ◽  
pp. 15-23
Author(s):  
J.B. Hussein ◽  
J.O.Y. Ilesanmi ◽  
H.M Aliyu ◽  
V. Akogwu
Keyword(s):  
Sensory Evaluation ◽  
Moringa Oleifera ◽  
Positive Influence ◽  
Sensory Properties ◽  
Standard Methods ◽  
Moisture Contents ◽  
Seed Flour ◽  
Sensory Analyses ◽  
Cowpea Flour ◽  
Moringa Oleifera Seed

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively. Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

Evaluation of antioxidant and antimicrobial activities of the phenolic composition of Algerian Arbutus unedo L. roots

2013 ◽  
Vol 5 (6) ◽  
pp. 275-280 ◽  
Author(s):  
Nassim Djabou ◽  
Mohamed El Amine Dib ◽  
Hocine Allali ◽  
Andreas Benderb ◽  
Mohammad A. Kamal ◽  
...  
Keyword(s):  
Antimicrobial Activities ◽  
Phenolic Composition ◽  
Arbutus Unedo ◽  
Antioxidant And Antimicrobial Activities

scholarly journals A Novel Herbal Hydrogel Formulation of Moringa oleifera for Wound Healing

Plants ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 25
Author(s):  
Aaliya Ali ◽  
Prakrati Garg ◽  
Rohit Goyal ◽  
Gurjot Kaur ◽  
Xiangkai Li ◽  
...  
Keyword(s):  
Wound Healing ◽  
Side Effects ◽  
Moringa Oleifera ◽  
Antimicrobial Activities ◽  
Hexane Extract ◽  
Hydrogel Formulation ◽  
Incision Wound ◽  
Antioxidant And Antimicrobial Activities

Treatment of wounds is essential as the wound can also be lethal at some point in time if not healed properly. Ethnomedicinal plants can treat wounds as they have no side effects, whereas, in the case of chemical drugs, the side effects are on the rise. In this study, seeds of Moringa oleifera which is the essential ethnomedicinal plant, were studied for wound healing efficacy. The study was planned for the assessment of in vitro (antioxidant and antimicrobial activities) and in vivo (excision and incision wound healing models) wound healing efficacy of n-hexane extract and hydrogels of Moringa oleifera seeds. The antioxidant and antimicrobial activities were assessed by DPPH free radical scavenging assay and Agar well diffusion method, respectively. In excision and incision wound models, Swiss albino mice were used for wound healing efficacy of hydrogels, i.e., 5% and 10% hexane extracts of Moringa oleifera seeds. The n-hexane extract showed antioxidant as well as antibacterial activities. Moreover, the hydrogels formulated using n-hexane extract of Moringa oleifera seeds showed significant wound healing activity compared to both control and standard until the end of the protocol in both the models. Furthermore, the histopathological investigation confirmed the findings of accelerated regeneration of tissue accompanied by a decrease in inflammatory cells and increased vascularity of the immediate skin. The results (both in vitro and in vivo) claimed conclusively that our n-hexane hydrogel formulation of Moringa oleifera seeds might serve as an alternative therapy in skin restoration during wound healing.

Effects of bound phenolic from defatted Moringa oleifera seed flour on diet-induced hypercholesterolemic mice

2018 ◽  
Vol 42 (5) ◽  
pp. e12553 ◽  
Author(s):  
Swetha M. Pandu ◽  
Radha Cherupanalli ◽  
Serva P. Muthukumar
Keyword(s):  
Moringa Oleifera ◽  
Seed Flour ◽  
Moringa Oleifera Seed

Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers

2015 ◽  
Vol 14 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Fahad Al-Juhaimi ◽  
Kashif Ghafoor ◽  
Majed D. Hawashin ◽  
Omer N. Alsawmahi ◽  
Elfadil E. Babiker
Keyword(s):  
Moringa Oleifera ◽  
Quality Attributes ◽  
Seed Flour ◽  
Beef Burgers ◽  
Moringa Oleifera Seed ◽  
Different Levels

scholarly journals Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1157 ◽  
Author(s):  
Faten Dhawi ◽  
Hossam S. El-Beltagi ◽  
Esmat Aly ◽  
Ahmed M. Hamed
Keyword(s):  
Antibacterial Activity ◽  
Moringa Oleifera ◽  
Antibacterial Activities ◽  
Total Phenolic ◽  
Salmonella Spp ◽  
E Coli ◽  
Seed Flour ◽  
Zones Of Inhibition ◽  
Increasing Demand ◽  
Moringa Oleifera Seed

Recently, there is an increasing demand for functional yoghurts by consumer, especially those produced through the incorporation of food of plant origin or its bioactive components. The current research was devoted to formulating functional buffalo yoghurt through the addition of 0.1 and 0.2% of fenugreek (Trigonella foenum-graecum) seed flour (F1 and F2) and Moringa oleifera seed flour (M1 and M2). The effects of fortification were evaluated on physicochemical, total phenolic content (TPC), antioxidant activity (AOA), the viability of yoghurt starter, and sensory acceptability of yoghurts during cold storage. Moringa oleifera seed flour had higher contents of TPC (140.12 mg GAE/g) and AOA (31.30%) as compared to fenugreek seed flour (47.4 mg GAE/g and 19.1%, respectively). Values of TPC and AOA significantly increased in fortified yoghurts, and M2 treatment had the highest values of TPC (31.61, 27.29, and 25.69 mg GAE/g) and AOA (89.32, 83.5, and 80.35%) at 1, 7, and 14 days of storage, respectively. M2 showed significantly higher antibacterial activity against E. coli, S. aureus, L. monocytogenes, and Salmonella spp. and the zones of inhibition were 12.65, 13.14, 17.23 and 14.49 mm, respectively. On the other hand, control yoghurt showed the lowest antibacterial activity and the zones of inhibition were (4.12, 5.21, 8.55, and 8.39 mm against E. coli, S. aureus, L. monocytogenes, and Salmonella spp., respectively). Incorporation of 0.1% and 0.2% of moringa seed flour (M1 and M2) led to a higher content of Ca, P, K, and Fe and lower content of Mg and Zn as compared to F1 and F2, respectively. Thus, it could be concluded that fenugreek and Moringa oleifera seed flour can be exploited in the preparation of functional novel yoghurt.

scholarly journals Identifying Antioxidant and Antimicrobial Activities of the Phenolic Extracts and Mineral Contents of Virgin Olive Oils (Olea europaeaL. cv. Edincik Su) from Different Regions in Turkey

2016 ◽  
Vol 2016 ◽  
pp. 1-11 ◽  
Author(s):  
Ayhan Dağdelen
Keyword(s):  
Antimicrobial Effect ◽  
Antimicrobial Activities ◽  
Emission Spectrometry ◽  
Diffusion Method ◽  
Total Phenolic ◽  
Mineral Contents ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Antioxidant And Antimicrobial Activities ◽  
Phenolic Extracts

The objective of this study was to identify the antioxidant and antimicrobial activities of the phenolic extracts and mineral contents of virgin olive oils (Olea europaeaL. cv. Edincik Su) obtained from three different locations, Edincik, Gomec, and Izmir, in Turkey. Antioxidant activity was analysed spectrometrically, antimicrobial effect was evaluated by disc diffusion method, and mineral contents were determined by using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES). Total phenolic contents and free radical scavenging activities of Edincik Su olive cultivar were found between 159.99 and 189.64 mg gallic acid equivalent/kg and 21.76 and 31.79% inhibition of DPPH•radical values, respectively. Phenolic composition was also varied according to location and hydroxytyrosol and tyrosol were determined as major phenolic compounds. Fourteen pathogenic bacteria and two fungal strains were used to determine the antimicrobial activity. Phenolic extracts showed antimicrobial effect against a wide range of microorganisms and the descending rank of the antimicrobial activities was Gomec, Izmir, and Edincik samples. The highest antimicrobial activities were determined againstClostridium perfringensATCC 13124 andCampylobacter jejuniATCC  33291 in all samples. Sixteen elements were used as standards (eleven of them were heavy metals) to identify mineral contents. Fe, Mg, Sn, K, and Ca were determined in Gomec samples and Mg and K were detected in Edincik samples while no mineral content was detected in Izmir sample.

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