Research Article of International Journal of Food and Nutrition Research
Total phenolic and antioxidant capacity of flower, leaf and seed of Moringa oleifera
Kamila de Oliveira do Nascimento1*; Isabela Pereira Reis2; Ivanilda Maria Augusta3
1*Nutritionist, Doctor in Science and Food Technology at the Federal Rural University of Rio de Janeiro – UFRRJ. 2Food Engineering Student at the Federal Rural University of Rio de Janeiro – UFRRJ. 3 Doctor in Chemistry and Technology of Biochemical Processes in the Federal University of Rio de Janeiro – UFRJ
The Moringa oleifera it is considered one of the most useful trees in the world because almost all parts of this plant can be used as food, in medicines and for industrial purpose. Is versatile as a medicine, functional food and nutraceutical. Thus, the objective was to estimate the total phenolic content and antioxidant capacity of the flower, leaf and seeds of Moringa oleifera Lam. Were purchased flowers, leaves and seeds of Moringa oleifera Lam., in the city of Seropédica, Rio de Janeiro, Brazil and harvested in January 2013. The determination of total phenolic content was assessed following to the Folin-Ciocalteu assay and the antioxidant capacity was determined by the method of DPPH (2.2-definil-1-picrilidrazil). It has been verified that the content of phenolic compounds from the leaf of Moringa oleifera (170.07 ± 0.43 mg /100 g gallic acid) were better when compared to the results found in the flower and seed (114.49 ± 3.95 mg / 100 g gallic acid and (22.43 ± 2.35 mg / 100 g gallic acid), respectively. The leaf presented a kidnap largest free radical antioxidant compared in flower and seed. The present study suggests that M. oleifera could be a potential source of compounds with strong antioxidant potential. Hence consumption of diet supplemented with M. oleifera could protect against diseases induced by oxidative stress.
Keywords: Moringa oleifera, Phenolic, Antioxidant Capacity, Functional Food.