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Extraction and Quantification of Moringa oleifera Leaf Powder Extracts by HPLC and FTIR

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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 profiling by HPLC and Fourier transform infrared (FTIR) spectroscopy. HPLC of Moringa oleifera leaf extract (MoLE) revealed that 70% extract contain more concentrations of quercetin (45.01 ppm), gallic acid (3.26 ppm), chlorigenic acid (8.45 ppm), p-coumaric acid (1.38 ppm), ferulic acid (5.82 ppm), and sinapic acid (2.64 ppm). 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.
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Food Analytical Methods (2023) 16:787–797
https://doi.org/10.1007/s12161-023-02470-z
Extraction andQuantification ofMoringa oleifera Leaf Powder Extracts
byHPLC andFTIR
ShakeelaKhalid1· MuhammadArshad1· ShahidMahmood2· FarzanaSiddique2· UmeRoobab3,4·
MuhammadModassarAliNawazRanjha2· JoseM.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 (45.01ppm), gallic acid (3.26ppm), chlorigenic acid (8.45ppm),
p-coumaric acid (1.38ppm), ferulic acid (5.82ppm), and sinapic acid (2.64ppm). 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 ofZoology, University ofSargodha,
Sargodha40100, Pakistan
2 Institute ofFood Science andNutrition, University
ofSargodha, Sargodha40100, Pakistan
3 School ofFood Science andEngineering, South China
University ofTechnology, Guangzhou510641, China
4 Department ofFood Science, College ofAgriculture
andVeterinary Medicine, United Arab Emirates University,
15551Al-Ain, UnitedArabEmirates
5 Centro Tecnológico de La Carne de Galicia, Avd. Galicia
Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas,
32900Ourense, Spain
6 Facultad de Ciencias de Ourense, Área de Tecnología de los
Alimentos, Universidade de Vigo, 32004Ourense, Spain
Content courtesy of Springer Nature, terms of use apply. Rights reserved.
... Another study (Khalid et al., 2023) demonstrated the presence of chlorogenic acid, ferulic acid, gallic acid, and p-coumaric acid in both aqueous and ethanol-based fractions. This investigation revealed the presence of coumaric acid and sinapic acid in extracts of M. oleifera, which aligns with the findings reported by Acta Scientiarum. ...
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... cm -1 y 1643.45 cm -1 se presenta el grupo C=O alifático (Cardoso et al., 2018). Es decir, entre los principales grupos funcionales que se puede analizar en moringa con: alcoholes, alcanos, alquenos, éteres, ésteres, ácidos carboxílicos, entre otros (Khalid et al., 2023). ...
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... All of these metabolites were found to be present in the extracts obtained from both conventional and non-conventional methods might be attributable to better solubility of these phytochemicals in the 70 % hydro-ethanolic solvent phase containing both polar and non-polar solvent combination as per the rule "like dissolves like" when compared to organic solvents alone [27,28]. In addition to this, the solubility of these metabolites might have increased due to a rise in temperature in all four extraction methods viz., Traditional/Maceration (E 1 ), Soxhlet extraction (E 2 ), Ultrasound Assisted Extraction method (E 3 ), and Microwave Assisted Extraction method (E 4 ). ...
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... 1022.74 and 617.96 cm -1 which was associated with the presence of hydroxyl groups (O.H.), carboxylic acids (RCOOH), Alkenes (-CH2=CH2), primary alcohols (-CH2OH) and phenol compounds (Jeyakumar et al. 2020). Khalid et al. (2023) also reported that FTIR analysis of M. oleifera leaf extract identified the presence of major functional groups, including alcohols, alkanes, alkenes, nitro compounds, ethers, esters, carboxylic acids, aromatics, aliphatic bromo compounds, aryl disulfides, isocyanates, and phenols. The antioxidant and free radical scavenging ability of phenolic compounds such as phenolic acids and flavonoids mainly depends on the position and number of hydroxyl groups responsible for donating hydrogen in the aromatic ring structure (Devi et al. 2017). ...
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