Chemical characterization and total phenolic content of Moringa oleífera Lam leaves grown in the state of Zulia, Venezuela

Caracterización química y contenido de compuestos fenólicos totales de hojas de Moringa oleífera Lam cultivadas en el estado Zulia, Venezuela

• Viluzca Chiquinquirá Fernandez Palmar Universidad del Zulia
• Joan Vílchez Chávez Moringales Biotech and Food C.A.

DOI: https://doi.org/10.5281/zenodo.5590932

Keywords: Moringa oleifera, phenolic compounds

Abstract

The chemical properties and content of total phenolic compounds of Moringa oleifera Lam leaves grown in the state of Zulia are evaluated. The physicochemical characterization was carried out according to established by the A.O.A.C. The determination of total phenolic compounds was carried out by the Folin-Ciocalteu method and the mineral content using atomic absorption spectrometry. The morning leaves since they present a content of 21 mg/100 mg of proteins, this constituent being the most important from a nutritional point of view. The mineral calcium (Ca) was the most abundant (0.15 mg/100mg) followed by sodium and iron with contents of 0.33mg/100mg. No significant amounts of potassium (K) and copper (Cu) were determined. Moringa oleifera Lam extracts were obtained using 70% ethanolic solution with two extraction techniques (1) maceration with mechanical stirring and (2) extraction with ultrasound. The samples obtained with ultrasonic extraction presented a content of 18.70 ± 0.032 mg GAE / 100g, higher than those obtained by mechanical stirring, which shows that the technique used affects the extraction of these compounds in the matrix. The phytochemical screning tests of Moringa oleifera leaf extracts indicated the presence of flavonoids, phytosterols, tannins and diterpenes by which it can be inferred that the extracts may present cytogenetic activity of interest. Moringa Oleífera Lam leaves can be an interesting source of macro-nutrients, micronutrients and functional compounds, antioxidants such as phenolic compounds for the diet.

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