Total Phenolic Content And Total Flavonoid Content In Moringa Oleifera Seed
Journal: Science Heritage Journal | Galeri Warisan Sains (GWS)
Author: Faridah Ghafar, Tengku Nur Nadzirah Tengku Nazrin, Marmy Roshaidah Mohd Salleh, Norulakmal Nor Hadi, Nazerah Ahmad, Ahmad Azahari Hamzah, Zainal Abidin Mohd Yusof, Intan Nurjahan Azman
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Moringa oleifera is one of the most popular plants in South Asian. It is known as miracle tree because of every parts of the plant including roots, leaves, pods flowers, and seeds containing high nutritional value and medicinal benefits. M. oleifera seed’s oil extracted contains high antioxidants properties and become as a valuable sources of protein, vitamins, beta carotene, amino acids, and various phenolic compounds. Extraction of oil and determination of antioxidants in the oil could give a great potential for commercialization especially in pharmaceutical industries due to its pharmacological properties such as antiflammatory, antihypertensive, antiepileptic, antioxidant, antibacterial and antifungal. The aim of this study were to extract the M. oleifera seeds at different extraction time and ratio of seed to solvent and determine the amount of total phenolic content (TPC) and total flavonoid content (TFC) in the methanol extract. The extraction process was carried out using Soxhlet extraction with methanol as a solvent for different ratio of seed to solvent (1:10, 1:5 and 3:10) and extraction time (2, 3, 4, 5 and 6 hours). The highest extraction yield was found at 36.84% for the seed to solvent ratio (1:10) with the extraction time of 5 hours. The highest percentages of TPC were 2027.07 (mg GAE/g of extract) at 3 hours of extraction time and seed to solvent ratio (1:10). However, the TFC values in M. oleifera seeds were 99.72 (mg QE/g of extract weight) at 5 hours of extraction time and seed to solvent ratio (1:10). The high values of TPC and TFC in methanol extract of M. oleifera seed showing it a good source of natural antioxidant and have a great potential for commercialization in food products and pharmaceutical industries.