A preview of this full-text is provided by Springer Nature.
Content available from Food Analytical Methods
This content is subject to copyright. Terms and conditions apply.
Vol.:(0123456789)
1 3
Food Analytical Methods (2023) 16:787–797
https://doi.org/10.1007/s12161-023-02470-z
Extraction andQuantification ofMoringa oleifera Leaf Powder Extracts
byHPLC andFTIR
ShakeelaKhalid1· MuhammadArshad1· ShahidMahmood2· FarzanaSiddique2· UmeRoobab3,4·
MuhammadModassarAliNawazRanjha2· JoseM.Lorenzo5,6
Received: 2 March 2023 / Accepted: 3 March 2023 / Published online: 10 March 2023
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2023
Abstract
Lack of physical exercise; unhealthy eating habits; exposure to environmental pollutants, heavy metals, and food additives;
and modern life style lead to oxidative stress. Increased production of reactive oxygen species (ROS) damage body cells
and tissues and contribute to more risk of chronic diseases like cancer, diabetes, and cardiovascular impairments. Oxidative
damage and chronic diseases can be prevented through the use of effective antioxidants. Moringa oleifera, a food plant, has
potential as antioxidant, antimicrobial agent, anti-inflammatory, and antidiabetic. The current investigation was planned to
extract bioactive compounds from Moringa oleifera leaf powder (MoLP). Moringa leaves were collected, dried, and ground,
and the aqueous and ethanolic extracts of MoLP were prepared by maceration and then characterized for phytochemical profil-
ing by HPLC and Fourier transform infrared (FTIR) spectroscopy. HPLC of Moringa oleifera leaf extract (MoLE) revealed
that 70% extract contain more concentrations of quercetin (45.01ppm), gallic acid (3.26ppm), chlorigenic acid (8.45ppm),
p-coumaric acid (1.38ppm), ferulic acid (5.82ppm), and sinapic acid (2.64ppm). FTIR spectroscopy was performed to
investigate the functional group profile of Moringa oleifera leaf extract. The FTIR analysis identified the presence of major
functional groups including alcohols, alkanes, alkenes, nitro compounds, ether, ester, carboxylic acid, aromatic, aliphatic
bromo compounds, aryl disulfide, isocyanates, and phenols. The research shows that the phytochemicals in Moringa oleifera
act as anti-oxidant to stabilize free radicals and recommended to be used in human diet as food supplements.
Keywords Oxidative stress· Moringa oleifera· FTIR· HPLC· Flavonoid· Phenols
* Muhammad Arshad
arshad.sarwar@uos.edu.pk
* Jose M. Lorenzo
jmlorenzo@ceteca.net
Shakeela Khalid
narmenzahra786@gmail.com
Shahid Mahmood
shahid.mustafa@uos.edu.pk
Farzana Siddique
farzana.siddique@uos.edu.pk
Ume Roobab
mahroba73@gmail.com
Muhammad Modassar Ali Nawaz Ranjha
modassarranjha@gmail.com
1 Department ofZoology, University ofSargodha,
Sargodha40100, Pakistan
2 Institute ofFood Science andNutrition, University
ofSargodha, Sargodha40100, Pakistan
3 School ofFood Science andEngineering, South China
University ofTechnology, Guangzhou510641, China
4 Department ofFood Science, College ofAgriculture
andVeterinary Medicine, United Arab Emirates University,
15551Al-Ain, UnitedArabEmirates
5 Centro Tecnológico de La Carne de Galicia, Avd. Galicia
Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas,
32900Ourense, Spain
6 Facultad de Ciencias de Ourense, Área de Tecnología de los
Alimentos, Universidade de Vigo, 32004Ourense, Spain
Content courtesy of Springer Nature, terms of use apply. Rights reserved.