El-Shabrawy, H., Hassan, R., Abo Talb, S. (2021). Antioxidant and Antimicrobial Activities of Moringa Oleifera Leaves. Journal of Agricultural Chemistry and Biotechnology, 12(9), 165-170. doi: 10.21608/jacb.2021.200396
Heba H. El-Shabrawy; R. A. Hassan; S. T. Abo Talb. "Antioxidant and Antimicrobial Activities of Moringa Oleifera Leaves". Journal of Agricultural Chemistry and Biotechnology, 12, 9, 2021, 165-170. doi: 10.21608/jacb.2021.200396
El-Shabrawy, H., Hassan, R., Abo Talb, S. (2021). 'Antioxidant and Antimicrobial Activities of Moringa Oleifera Leaves', Journal of Agricultural Chemistry and Biotechnology, 12(9), pp. 165-170. doi: 10.21608/jacb.2021.200396
El-Shabrawy, H., Hassan, R., Abo Talb, S. Antioxidant and Antimicrobial Activities of Moringa Oleifera Leaves. Journal of Agricultural Chemistry and Biotechnology, 2021; 12(9): 165-170. doi: 10.21608/jacb.2021.200396
Antioxidant and Antimicrobial Activities of Moringa Oleifera Leaves
Dept. of Agricultural Chemistry, Faculty of Agriculture, Mansoura University
Abstract
M. oleifera plant have high nutritional and medicinal values. Different parts of this plant such as flowers, leaves, immature pods and fruit have been found to be very useful and used in many countries as a highly nutritive vegetable. The plant belongs to Moringaceae family that is a monogenetic family and consists of about thirty three species. It is cultivated in many aereas mainly in India, Srilanka, Africa, Pakistan, South America and Mexico in recent time. The importance of Moringa species is gained because of their numerous uses. It is used traditionally to treat inflammation, diarrhea, skin infection, cough, diabetes, headache and fever. The most used part in the plant is leaves as these are enriched with protein, carotenoids, ascorbic acid, antioxidant and phenolic. In this research crude protein, crude fat, total ash and carbohydrates were determined in the dry leaves powder beside mineral content which also was determined. Total polyphenols and flavonoids content of the plant leaves under investigation were estimated spectrophotometry. Phenolic and flavonoid compounds were fractionated using HPLC technique.
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