Ferric reducing antioxidant power and free radical scavenging activity of Moringa oleifera: Relevance in oxidative stress

Moringa oleifera of family Moringaceae, commonly known as Horseradish-tree or the Ben-oil tree is an exceptionally nutritious vegetable tree with a variety of medicinal uses, distributed in tropical and subtropical regions of the world. The tree's bark, roots, fruit (pod), flowers, leaves, seeds and gum are used as an antiseptic, anticancer, anti-inflammatory, hepatoprotective and in treating rheumatism, venomous bites and other conditions. The immature green pods, called ‘drumsticks’ are probably the most valued and widely used part of the tree for water purification (e.g. desalination of ocean salt water). The leaves are highly nutritious, being a significant source of beta-carotene, vitamin C, protein, iron and potassium used in soups and sauces. The present study focuses on concentration-dependent ferric reducing antioxidant power (FRAP), free radical scavenging (DPPH), total phenolics (TP), total antioxidant capacity (TAC) and reducing power (RP) of moringa leaf and fruit (pod) extract compared with standard antioxidant. A strong positive co-relation was observed between FRAP, DPPH, TP and RP activity. Comparatively, the antioxidant potential of fruit extract was more pronounced than the leaf extract and ethanolic extract showed better activity than aqueous. On the basis of our observations, we hypothesize that moringa fruit (pod) and leaves can be a potential source of natural antioxidants due to their marked antioxidant activity

AKTIVITAS ANTIOKSIDAN DAN SIFAT FISIKOKIMIA MINUMAN SEDUH HERBAL DAUN KELOR DENGAN PENAMBAHAN DAUN ALPUKAT DAN LEMON

Moringa leaf herbal drink is a functional drink that is beneficial for the body. Moringa leaves, avocado leaves and lemons are ingredients that have active compounds that are good for the body, especially in warding off free radicals. An innovative Moringa leaf herbal drink was created with the addition of avocado and lemon leaves. The study aims to find out the effects of the addition of avocado and lemon leaves on herbaceous beverages in terms of the content of antioxidant activity and physical chemical properties such as total phenol, total flavonoids, pH, color intensity, total soluble density (TPT) and organoleptic tests. The test results were analyzed using Analysis of Variance (ANOVA) on SPSS applications with a significance of 5% when significant after the Duncan Multiple Range Test. (DMRT). The results of the study showed that the addition of avocado and lemon leaves to herbaceous soft drinks had no effect on antioxidant activity, total phenol, total flavonoids, pH, and organoleptic tests, and did not affect the total soluble density and color intensity

Efektifitas Biji Kelor (Moringa Oleifera Lamk) sebagai Koagulan Besi (Fe) dan Kalsium (Ca)

Research about coagulation of iron and calcium have been conducted using moringa (moringa oleifera Lamk) seed coagulant through the variation of the concentration of moringa seed and depositional time. Moringa seeds were used in this research that moringa seeds are old and dry. Compounds of moringa seeds that play role in the coagulation process of iron and calcium are proteins. This research was conducted to determine the optimum concentration of moringa seed and optimum deposition time on the process of coagulation using moringa seed coagulant in order to obtain the percentage decrease in the levels of iron and calcium. Variations in the concentration of moringa seeds were used in this research are 100, 200, 300, 400 and 500 ppm and the settling time is 30, 60, 90, 120 and 150 minutes. The results showed that the concentration of moringa seed and deposition time influenced in the process of coagulation of iron and calcium. In iron coagulation, obtained optimum concentration of 400 ppm moringa seeds and optimum settling time is 90 minutes. In these conditions the iron content decreased by 68.00 ppm or 66.95% from its initial level of 99.8 ppm. While the calcium coagulation, moringa seeds obtained optimum concentration of 500 ppm and optimum settling time of 120 minutes, which in this condition calcium levels decreased by 241 ppm or 49.00% of the initial concentration is 492 ppm

Acute toxicity of synyhetic resin effluent to African Catfish, Clarias gariepinus [BURCHELL, 1822].

Aquatic pollution as a field has gained a lot of attention over the decades majorly because of the vital role the aquatic environment plays in the human lifecycle. Indusrial wastewaters are often generated and discharged into the environment without treatment. Toxicity of effluents from Synythetic Resin production plant were evaluated in this study. Acute toxicity (96-h LC50) was evaluated using 0.23, 0.31, 0.35 and 0.39 mg/L of the effluent in a renewal bioassay procedure. Physicochemical parameters of the effluent were also evaluated, the values obtained for lead, cyanide, total suspened solid, total hadness, total dissolved solids and alkalinity were higher than the Federal Environmental Protection Agency standard specification for effluent discharge into aquatic environment and as such contributed to the effluent's toxicity. Mortality increased as the concentrations of the effluent increases and 0.355mg/L was obtained as LC50. The research eventually revealed that the synthetic resin effluent has a high level of toxicity to catfish. Deleterious effects such as biomagnification and other abberations may occur in man if exposed to substantial concentration of the effluent

Seasonal Variation in Leaf Growth and Antioxidant Content of Moringa oleifera Cultivated at Buenos Aires, Argentina

The properties and applications of Moringa oleifera are so vast that it is called the "miracle tree". The objective of this work is to study the seasonal variations in the leaf antioxidant content and the scavenging activity on DPPH radicals in concordance with its growth on M. oleifera plants of two seed origin, Commercial (C, seeds that were obtained from a market) and Bolivia (B, seeds that were obtained from a commercial forest of Santa Cruz de la Sierra, Bolivia); the experiment was conducted at Buenos Aires, Argentina. Significant differences were found on leaf growth, antioxidant content and DPPH activity along the growing season. The lower leaf dry weight as percentage of fresh weight, higher specific leaf area, higher relative growth rate and lower phenol content on B leaves than C leaves could indicate that B plants are geared for a higher productivity rate of resource acquisition than C plants. Specific leaf area, leaf dry weight as percentage of fresh weight, phenol content and activity of DPPH radicals on leaf extracts were significantly correlated, which could be used on productivity estimation and nutraceutical valuation. The phenol content and activity of DPPH radicals of leaf extracts of B and C origins indicate that the leaves of the plants growing in the described conditions are of noteworthy value. These are the first antecedents for M. oleifera growing at Buenos Aires, Argentina, allowing to preliminary consider this area as one of the southernmost zone.Fil: Arena, Miriam Elisabet. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Radice, Silvia. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

EFFECT OF MORINGA OLEIFERA COOKIES IN ANEMIA ADOLESCENT

Anemia is one of four nutritional problems in Indonesia. Groups that are susceptible to anemia are young women. Anemic adolescent girls are due to iron intake from insufficient food, menstruation, and activities. With the high incidence of anemia in young women so that prevention and treatment is needed. Anemia treatment efforts can use local foodstuffs for Moringa Oleifera. Moringa leaves have a high nutritional content of protein and iron. Moringa leaves with processing into cookies is one of the alternative utilization of moringa leaves for the prevention and treatment of anemia in young women. The purpose of research is to assess the effect of Moringa Oleifera cookies in anemia women adolescent. The research used was quasi experiment with pre test post test group control design with the intervention of Moringa Oleifera cookies in women adolescent anemia. Subjects in this study are 62 women adolescent anemia. The results showed that most respondents aged 10-13 years (64.5%), most of the nutritional status of respondents nornal nutritional status (91.9%), mean Hb before intervention 11.13 ± 0.81 and mean Hb after intervention 12.67 ± 1.08. There showed that there were effect of Moringa Oleifera cookies to female teenage Hb (p <0,05). It can be concluded that there is an effect of Moringa Oleifera cookies to anemia female adolescent Keywords: Cookies, Moringa Oleifera, Adolescents, Anemi

Aktivitas Antioksidan Teh Kombinasi Daun Katuk Dan Daun Kelor Dengan Variasi Suhu Pengeringan

Combination tea katuk leaves and moringa leaves is one innovation and the optimization utilization of katuk plants and moringa plants. Katuk leaves and moringa leaves it contains antioxsidant compounds such as tannins, flavonoids, alkaloids, triterpenes, essentials oil and saponins. The purpose of this study to determine the antioxidant activity and organoleptic quality of the combination tea of katuk leaves and moringa leaves with drying temperature variations. The research method completely randomized design (CRD) with two factors , there are factor 1 : temperature variation 45°C (T1), 50°C (T2), 55°C (T3) and factor 2 : concrentation variation of katuk leaves and moringa leaves 1:1 (L1), 2:1 (L2), 1:2 (L3). The result showed that there were differences in the results of antioxsidants of the combination tea of katuk leaves and moringa leaves. The highest antioxidant activity on T3L3 (temperature 55ºC with katuk leaves 0,7 g : moringa leaves 1,3 g) is 74,9% and the lowest antioxidant activity on T1L2 (temperature 45ºC with katuk leaves 1,3 g : moringa leaves 0,7g ) is 30,6%. The combination tea of katuk leaves and moringa leaves with treatment T2L1, T3L1, T2L2, T2L3, dan T3L3 have dark yellow, bland taste, rather somewhat unpleasant flavor, and like acceptance. Keyword : Tea, katuk leaves, moringa leaves, antioxidant activity

Effect of addition of moringa oleifera leaf on the nutritional quality, microbial and sensory properties of spices

Spice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemical and microbial assessment of Moringa based spice was evaluated. The formulation was grouped into nine blends in ratio 25:75:0, 20:80:0, 15:85:0, 25:0:75, 20:0:80, 15:0:85, 25:37.5:37.5, 20:40:40, 15:42.5:42.5 for Moringa-ginger-garlic respectively. Sensory evaluation revealed that blends with 20% moringa were more preferred in terms of aroma, taste, flavour, appearance, texture and overall acceptability. The most preferred blends were further subjected to proximate and microbial analysis. The proximate composition of the preferred blends were similar with moisture, protein, fat, ash and carbohydrate contents ranging between 8.1-9.2, 23.8-25.5, 2.7-3.0, 54.0-55.4% respectively. Microbial load of all the blends decreased during storage period. However, moringa-ginger blend showed significantly low microbial count compared to other blends. This study suggests that moringa based spice products with 20% inclusion of moringa are acceptable and can be use as spice in different household consumable product