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

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Relation http://ir.cftri.com/12312/
http://dx.doi.org/10.1016/j.jff.2013.09.009
 
Title Phenolic composition, antioxidant and
antimicrobial activities of free and bound
phenolic extracts of Moringa oleifera seed flour
 
Creator Govardhan Singh, R. S.
Negi, P. S.
Radha, C.
 
Subject 23 Vegetables
32 Antioxidants
 
Description 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.
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12312/1/J%20O%20U%20R%20NA%20L%20O%20F%20FUN%20C%20T%20I%20O%20N%20A%20L%20F%20O%20O%20D%20S%205%20%28%202%200%201%203%20%29%201%208%208%203%20%E2%80%931%208%209%201.pdf
Govardhan Singh, R. S. and Negi, P. S. and Radha, C. (2013) Phenolic composition, antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour. Journal of Functional Foods, 5. 1883 -1891.