Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment

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JAFARI A.; MOSLEHISHAD M.; GHANAVI Z.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:113 Page(s): 173-185

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Title

Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment

Author(s)

JAFARI A. | MOSLEHISHAD M. | GHANAVI Z. | Issue Writer Certificate

Keywords

Moringa PeregrinaQ1

Moringa Essential OilQ1

Antioxidant ActivityQ2

Antimicrobial activityQ1

Alpha Glucosidase InhibitionQ1

Abstract

In this study, the extract components, antioxidant properties, total phenol, Antimicrobial activity, alpha-glucosidase inhibition of the leaf and seed extract of Moringa Peregrina were measured. Essential oil extracted from Moringa seeds and leaves were placed in an ultrasonic bath for 40 minutes and then distilled in a Clevenger apparatus for 3 hours. Flame detector gas chromatograph was used to identify the percentage of essential oil component in Moringa Peregrina seed and leaf. Antioxidant Activity of the essential oil was determined by ABTS free radical scavenging method. Also, the total phenol content was measured by Folin-Ciocalteu reagent. Antimicrobial activity of the essential oil was evaluated by disk diffusion method for Staphylococcus aureus, Escherichia coli, Bacillus cereus and Penicillium notatum. PNPG was used as a substrate to determine the inhibitory property of α-glucosidase. The results showed that the use of ultrasonic pretreatment significantly increased the extraction rate of leaf and seed extract of Moringa (p<0. 05). The percentage of essential oil extracted from Moringa Peregrina leaves was higher than the essential oil extracted from Moringa Peregrina seeds (p<0. 05). The main constituent in the essential oil of this plant seed is isothiocyanic acid (41. 44%) and the main composition of the essential oil of Moringa Peregrina leaf, farnesyl acetone (22. 72%). The essential oil of leaf and seed of Moringa Peregrina has free radical scavenging properties and phenolic compounds (0. 025 mg/ml Gallic acid) that can be considered as antioxidant plant. The essential oil of Moringa Peregrina seed has anti-microbial properties against the bacteria Staphylococcus aureus and Escherichia coli and the fungus Penicillium nutatum. The essential oil of Moringa leaf showed no Antimicrobial activity. The concentration of essential oils of leaf and seed of Moringa Peregrina that IC50 (alpha-glucosidase 50% inhibition) was 0. 03 mg/ml. The essential oil of this plant can be used to produce functional foods.

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APA: Copy

JAFARI, A., MOSLEHISHAD, M., & GHANAVI, Z.. (2021). Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(113 ), 173-185. SID. https://sid.ir/paper/364011/en

Vancouver: Copy

JAFARI A., MOSLEHISHAD M., GHANAVI Z.. Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(113 ):173-185. Available from: https://sid.ir/paper/364011/en

IEEE: Copy

A. JAFARI, M. MOSLEHISHAD, and Z. GHANAVI, “Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 113 , pp. 173–185, 2021, [Online]. Available: https://sid.ir/paper/364011/en

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