| Literature DB >> 25442573 |
Phatsimo G Matshediso1, Ewa Cukrowska1, Luke Chimuka2.
Abstract
Pressurised hot water extraction (PHWE) is a "green" technology which can be used for the extraction of essential components in Moringa oleifera leaf extracts. The behaviour of three flavonols (myricetin, quercetin and kaempferol) and total phenolic content (TPC) in Moringa leaf powder were investigated at various temperatures using PHWE. The TPC of extracts from PHWE were investigated using two indicators. These are reducing activity and the radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH). Flavonols content in the PHWE extracts were analysed on high performance liquid chromatography with ultra violet (HPLC-UV) detection. The concentration of kaempferol and myricetin started decreasing at 150 °C while that of quercetin remained steady with extraction temperature. Optimum extraction temperature for flavonols and DPPH radical scavenging activity was found to be 100 °C. The TPC increased with temperature until 150 °C and then decreased while the reducing activity increased.Entities:
Keywords: DPPH; Flavonols; Moringa oleifera; PHWE; Total phenolic content
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Year: 2014 PMID： 25442573 DOI： 10.1016/j.foodchem.2014.09.047
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514