Study of Anti-nutritional Compounds, Antioxidant Activity and Fatty Acid Composition of Moringa (Moringa oleifera Lam.) Foliage

Nasrin Sultana, Abd Razak Alimon, Khan Shahidul Huque, Awis Qurni Sazili, Halimatun Yaakub, S. Mohammad Jahangir Hossain, Nani Gopal Das


The study was conducted to investigate the effects of cutting intervals on the anti-nutritional factors, antioxidant activity and fatty acid composition of Moringa (Moringa oleifera Lam.) foliage. An established Moringa plot dividing into 12 equal plots was subjected to 3 different maturity stages of harvesting at 4, 6 and 8 weeks in a completely randomized block design experiment. It was found that the level of total phenol and tannin (mg tannic acid equivalent/g dry weight) at 4 (51.86 and 34.90), 6 (43.89, and 27.96) and 8 (29.00 and 16.66) weeks of maturity decreased significantly. Similarly, with the increase of maturity the level of condensed tannin significantly decreased (0.23, 0.17 and 0.14 mg catechin equivalent/g dry weight, respectively). In the case of antioxidant activity, significantly higher DPPH inhibition activity was found after 4 weeks (60.1 %) compared to 6 and 8 weeks of maturity (56.0 and 53.4 %, respectively). However, the fatty acid composition of Moringa foliage was significantly affected with harvesting stage of maturity. It contained the highest level of α-linolenic acid followed by palmitic acid, linoleic acid, stearic acid and oleic acid, respectively (48.71, 21.65, 13.07, 5.89 and 4.63 % of the total identified fatty acids, respectively). The average level of poly unsaturated fatty acid (PUFA) (61.78 %) was about three times higher than the level of saturated fatty acids (31.24 %). In conclusion, harvesting of Moringa foliage at 8 weeks interval would have less anti-nutritional factors with more PUFA and antioxidant activities.



Moringa oliefera, anti-nutritional factors, antioxidant activity, fatty acid composition

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