Comparative analysis of phenolic contents and total antioxidant capacity of Moringa oleifera Lam.

Abstract:

Introduction: Accumulation of reactive species higher than permissible limits in biological systems may lead to various degenerative disorders due to oxidative damage. Materials and Methods: Oxidation is a serious concern faced by the food industry causing deterioration of shelved-food quality. Antioxidant compounds like polyphenolics scavenge such free radicals and thus protect against oxidative stress. Consumption of polyphenol-rich plants as dietary component confers protection against such cellular damage. Present study explores antioxidant capacity, total phenolic content (TPC) and total flavonoid content (TFC) of different extracts prepared from various parts of Moringa oleifera Lam. Results: Higher TPC, TFC and antioxidant activity was shown by methanolic extracts followed by aqueous, petroleum benzene and chloroform extracts. The present study suggests that all the extracts might act as radical scavengers to certain extent possibly due to presence of polyphenolic compounds. Conclusion: M. oleifera exhibits strong antioxidant activity and could serve as prospective source of natural antioxidants to food and health industries.

Key words:  Antioxidant activity, total phenolic content, total flavonoid content, sequential extract, oxidation.