PRIMING WITH MORINGA (MORINGA OLEIFERA LAM.) LEAF EXTRACT BOOSTS THE GROWTH AND PHYSIO-BIOCHEMICAL ATTRIBUTES OF LEAD-STRESSED FENUGREEK (TRIGONELLA FOENUM-GRAECUM L.) SEEDLINGS

The objective of the study is to evaluate the antihelminthic property of Moringa oleifera aqueous leaf extract by studying the paralysis and mortality time of Tubiflex tubiflex (blood worm). The aqueous extract at 200mg/ml exhibited paralysis time of 1 minute and death time of 2 minutes which was on par with synthetic drug Albendazole at 20mg/ml. Crude condensed tannin paralysed T.tubiflex at 60 seconds with mortality time of 9 minutes at 1mg/ml. T.tubiflex was selected for the study since they share a similar anatomical and physiological aspects with the intestinal round worm. The study indicated that T.tubiflex was inhibited effectively by condensed tannin in Moringa oleifera aqueous leaf extract and perhaps might be more effective on the round worms as well, since it is consumed as vegetable for its nutritive and medicinal values in tropical and subtropical regions.

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Chlorophyll, polyphenol content and antioxidant activity of Moringa Oleifera Lam. leaf extract by microwave-assisted extraction method

IOP Conference Series Materials Science and Engineering ◽

10.1088/1757-899x/1145/1/012032 ◽

2021 ◽

Vol 1145 (1) ◽

pp. 012032

Author(s):

Nguyen Hong Khoi Nguyen ◽

Nguyen Thanh Quynh Chau ◽

Pham Van Thinh ◽

Tran Thanh Truc

Keyword(s):

Antioxidant Activity ◽

Extraction Method ◽

Leaf Extract ◽

Moringa Oleifera ◽

Microwave Assisted Extraction ◽

Polyphenol Content ◽

Microwave Assisted ◽

Assisted Extraction ◽

Moringa Oleifera Lam

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Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature

Czech Journal of Food Sciences ◽

10.17221/366/2012-cjfs ◽

2013 ◽

Vol 31 (No. 4) ◽

pp. 332-339 ◽

Cited By ~ 12

Author(s):

M. Nadeem ◽

M. Abdullah ◽

I. Hussain ◽

S. Inayat ◽

A. Javid ◽

...

Keyword(s):

Peroxide Value ◽

Leaf Extract ◽

Room Temperature ◽

Moringa Oleifera ◽

Storage Stability ◽

Antioxidant Potential ◽

Oven Test ◽

Anisidine Value ◽

Overall Acceptability ◽

Moringa Oleifera Lam

The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) – LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ground and dried leaves with 80% ethanol at room temperature for 48 hours. LEMO was added into butter at three different concentrations, i.e. 400 ppm (T1), 600 ppm (T2), and 800 ppm (T3) and compared with a treatment which was not supplemented with LEMO, i.e. control (T0). The addition of LEMO at all three levels did not have any effect on butter composition. Free fatty acids, peroxide value and p-anisidine value (AnV) of T2 after 90 days of storage were 0.10%, 0.71 meq/kg and 14.85 as compared to the control 0.16%, 1.24 meq/kg and 28.85, respectively. Peroxide value of the control and T2 in Schaal oven test after 5 days in oven was 8.19 and 2.99 meq/kg, respectively. Induction period and overall acceptability score of the control and T2 were 6.35 h, 8.91 h and 7.6, 7.2, respectively. The results of this study suggest that LEMO at 600 ppm may be used for reasonable storage stability of butter at refrigeration temperate with acceptable sensory characteristics.

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