logo4logo4logo4logo4
  • الرئيسية
  • من نحن
  • مزرعة المروعي
  • منتجاتنا
  • ابحاث وتقارير ومقالات
  • تواصل معنا
  • المتجر الالكتروني
Direct and Indirect Antioxidant Activity of Polyphenol- and Isothiocyanate-Enriched Fractions from Moringa oleifera
مارس 15, 2017
4(α-l-rhamnosyloxy)-benzyl isothiocyanate, a bioactive phytochemical that attenuates secondary damage in an experimental model of spinal cord injury
مارس 26, 2017

Development of pressurised hot water extraction (PHWE) for essential compounds from Moringa oleifera leaf extracts

مارس 26, 2017
Categories
  • ابحاث وتقارير ( انجليزي )
Tags

 

MORINGA-4

Food Chemistry

Volume 172, 1 April 2015, Pages 423–427

Authors:

Matshediso PG1, Cukrowska E1, Chimuka L2.

1Molecular Sciences Institute, School of Chemistry, University of the Witwatersrand, Private Bag 3, Johannesburg, South Africa.

2Molecular Sciences Institute, School of Chemistry, University of the Witwatersrand, Private Bag 3, Johannesburg, South Africa. Electronic address: luke.chimuka@wits.ac.za.

Received 29 July 2013, Revised 20 June 2014, Accepted 10 September 2014, Available online 17 September 2014

Abstract

Pressurised hot water extraction (PHWE) is a “green” technology which can be used for the extraction of essential components in Moringa oleifera leaf extracts. The behaviour of three flavonols (myricetin, quercetin and kaempferol) and total phenolic content (TPC) in Moringa leaf powder were investigated at various temperatures using PHWE. The TPC of extracts from PHWE were investigated using two indicators. These are reducing activity and the radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH). Flavonols content in the PHWE extracts were analysed on high performance liquid chromatography with ultra violet (HPLC-UV) detection. The concentration of kaempferol and myricetin started decreasing at 150 °C while that of quercetin remained steady with extraction temperature. Optimum extraction temperature for flavonols and DPPH radical scavenging activity was found to be 100 °C. The TPC increased with temperature until 150 °C and then decreased while the reducing activity increased.

Copyright © 2014 Elsevier Ltd. All rights reserved.

KEYWORDS:

DPPH; Flavonols; Moringa oleifera; PHWE; Total phenolic content

Resource: https://www.ncbi.nlm.nih.gov/pubmed/25442573

 

مشاركة
0

مقالات مشابهة

يوليو 18, 2020

Moringa Tea Benefits


قراءة المزيد
مارس 26, 2017

4(α-l-rhamnosyloxy)-benzyl isothiocyanate, a bioactive phytochemical that attenuates secondary damage in an experimental model of spinal cord injury


قراءة المزيد
مارس 15, 2017

Direct and Indirect Antioxidant Activity of Polyphenol- and Isothiocyanate-Enriched Fractions from Moringa oleifera


قراءة المزيد

اترك تعليقاً إلغاء الرد

لن يتم نشر عنوان بريدك الإلكتروني. الحقول الإلزامية مشار إليها بـ *

الرئيسية

من نحن

مزرعة المروعي

منتجاتنا

ابحاث وتقارير ومقالات 

تواصل معنا

المتجرالإلكتروني

تابعونا

© Nadawy 2020. All Rights Reserved. Designed & Developed by Yemen Sight
  • No translations available for this page