EVALUATION OF THEANTIOXIDANT PROPERTIES AND CHEMICAL COMPOSITION OF MORINGA OLIEFERA (LEAVES, ROOTS AND SEEDS) AND PIPER GUINEENSE LEAF (UZIZA) EXTRACTS

  • 0 Review(s)

Product Category: Projects

Product Code: 00007216

No of Pages: 88

No of Chapters: 1-5

File Format: Microsoft Word

Price :

₦5000

  • $

ABSTRACT

Methanolic and ethanolic extracts of Moringaoleifera leaves, seeds, roots and Piperguineense (Uziza) leaves were evaluated for antioxidant activity assayed by Total Phenol Content (TPC),1,1 -diphenyl - 2 - picrylhydrazyl (DPPH), 2, 2 – azino – bis 3 –ethyl benthiazoline-6-acid (ABTS), Total Antioxidant Capacity (TAC) and reducing power invitro. Gallic acid was used as standard in total phenol assay. Trolox equivalent was used as standard in ABTS, while ascorbic acid was used in reducing power, DPPH and total antioxidant capacity assays. The antioxidant activity of the extracts ranged from 2.13 to 16.64 µg/g for TPC, 0.24 to 0.89 mg/mL for DPPH, 5.66 to 10.09 µg/mL for ABTS, 3.24 to 6.48 µg/mL for reducing power and 9.76 to 53.25µg/mL for TAC. The highest valueranged from 9.76 ascorbic acid equivalent (AAE) µg/mL in Piper hhhguineense leaf to 53.25 AAE µg/mL in moringa seed while DPPH content was the lowest and ranged from 0.24 mg/mL in Piper guineense leaf to 0.89mg/mL inmoringa seed. In the TPC, moringa leaf extract had the highest value of 16.64 µg/g while the seed extract exhibited the least value of 2.13 µg/g. Also, moringa seed extract had the highest value of 0.89 mg/mL in DPPH and the least value 0.24 mg/mL seen in Piper guineense leaf extract. Piper guineense leaf had the greatest activity since lower values indicate higher activity. The root extract of moringa had the highest value of 10.09µg/mL in ABTS while Piper guineenseleaf extract had the least value of 5.66µg/mL. In the reducing power, the highest value (6.48 µg/mL)observed in moringa leaf while Piper guineense leaf had the least value of 3.24µg/mL. Moringaseed extract had the highest value of 53.25µg/mL in the total antioxidant capacity while Piper guineense seed extract exhibited the least activity. The proximate composition of the extracts ranged from 5.12 to 12.16%, 5.58 to 12.60%, 4.31 to 10.47%, 13.91 to 25.05%, 0.05 to 3.30% and 40.59 to 68.39% for moisture, ash, fibre, protein, lipid and carbohydrate content respectively. Piper guineense leaf extract had the highest moisture content of 12.16% while moringa seed had the least with value 5.12%. Moringa leaf extract exhibited the highest value in ash and fibre content with values of 12.60% and 10.4% respectively. Meanwhile moringa seed extract had the highest carbohydrate content of 68.39 %. In terms of the mineral and vitamin content, the extract of moringa leaf exhibited the highest value in potassium and magnesium content with values of 63.23 mg/100g and 57.01 mg/100g respectively while Piper guineense leaf had the highest value of 48.18mg/100g for calcium. The extract of Piper guineense leaf showed the highest value in β – carotene (pro-vitamin A)and vitamin C content with values 3.14 mg/100g and 134.34 mg/100g respectively. There was significant (p< 0.05) difference in the proximate composition except for moisture content were there was no significant (p> 0.05) difference between two samples, minerals and vitamin contents of moringa leaf, the seed, the root and Piperguineense leaf extracts. From this analysis therefore, moringa leaf and Piperguineense leaf could serve as prospective source of natural antioxidants to food and health industries.






TABLE OF CONTENTS

Title page                                                                                                                                i

Declaration                                                                                                                              ii

Certification                                                                                                                            iii

Table of Contents                                                                                                                   iv

List of Tables                                                                                                                          vii

Abstract                                                                                                                                  viii

CHAPTER 1: INTRODUCTION                                                                                                 

1.1       Background of the Study                                                                                           1

1.2       Statement of the problem                                                                                           4

1.3       Objectives of the study                                                                                               5

1.4       Justification of the study                                                                                            5

CHAPTER 2: LITERATURE REVIEW                                                                                     

2.1       Origin and Distribution of Moringa Plant                                                                  6

2.2       Nutritional value of Moringa Plant                                                                             6

2.2.1    Nutritional value of fresh moringa leaves                                                                   7

2.2.2    Nutritional value of dry moringa leaf powder                                                            8

2.2.3    Nutritional value of cooked moringa leaves                                                               10

2.2.4    Medicinal benefits or disease treatment and prevention of moringa                          12

2.2.4.1   Cancer prevention                                                                                                     13

2.2.4.2   Moringa and diabetes                                                                                               13

2.2.4.3 Moringa’s anti-aging compound                                                                                 14

2.3       Role of Antioxidants  in the inhibition of oxidation                                                  14

2.4       Free Radicals                                                                                                              19

2.5       Health effect of antioxidants related to diets                                                             19

2.6       Adverse Effects; Antioxidative Stress                                                                       20

2.7       Uses of Antioxidants in Technology and Food Preservation                                     22

2.8       Polyphenolic Antioxidants                                                                                         23

2.9       Antioxidant Vitamins                                                                                                 25

2.9.1    Vitamin C                                                                                                                   26

2.9.2    Vitamin E                                                                                                                    26

2.10     Non-Vitamin Antioxidants                                                                                         28

2.11     Antioxidant Activity Determination Assays/Principles and Theories                        29

2.11.1  Total phenol content                                                                                                   29

2.11.2  1,1-diphenyl-2-picrylhydrazyl(DPPH)                                                                       30

 

2.11.3  Reducing power of moringa leaves, roots, seeds and Piperguineense leaves 30

2.11.4  Total antioxidant capacity                                                                                          31

2.11.5  2,2 – azino – bis 3 – ethyl benthiazoline-6-acid (ABTS)                                            31       

2.12     Moringa and its Antioxidant Galore                                                                           31

2.13     Piperguineense                                                                                                            32

2.13.1  Piperguineense and its medicinal benefits                                                                  32

2.13.2  Antioxidant and antioxidant activity of Piperguineense                                           34

2.13.3  Chemical composition of Piperguineense                                                                   34


CHAPTER 3: MATERIALS AND METHODS   

3.1       Sample Collection                                                                                                       36

3.2       Sample Preparation                                                                                                     36

3.2.1    Flour production of flour from moringa leaves                                                          36

3.2.2    Production of moringa seed powder                                                                          36

3.2.3    Production of moringa root powder                                                                           37

3.2.4    Production of powder from Piperguineense leaf                                                       37

3.3       Extraction of Plant Material                                                                                      40

3.4       Antioxidant Determination                                                                                         41

3.4.1    Determination of Total Phenol Content                                                                     41

3.4.2    1,1-diphenyl -2 – picrylhydrazyl (DPPH) radical scavenging assay                           41

3.4.3    Total antioxidant capacity (TAC)                                                                               42

3.4.4    2, 2 – azino – bis 3 –ethyl benthiazoline-6-acid (ABTS)

radical scavenging activities                                                                                       42

3.4.5    Reducing power of moringa leaves, roots, seeds and Piperguineense leaves 43

3.5       Proximate Determination                                                                                            44

3.5.1    Determination of moisture content                                                                             44

3.5.2    Determination of ash content                                                                                     45

3.5.3    Determination of crude fibre content                                                                         45

3.5.4    Determination of crude protein content                                                                     46

3.5.5    Determination of fat content                                                                                      47

3.5.6    Determination of carbohydrate content                                                                      48

3.6       Determination of Total Vitamins and Minerals                                                          48

3.6.1    Determination of beta - carotene                                                                                48

3.6.2    Determination of ascorbic acid                                                                                   49

3.6.3    Determination of calcium, potassium and magnesium                                               50

3.7       Statistical Analysis                                                                                                      50

CHAPTER 4: RESULTS AND DISCUSSION                                                                                       

4.1       Antioxidants Compostion of Moringa Leaves, Seeds, Roots and Piper

            Guineense Leaves                                                                                                       51

4.1.1    Total phenol content (TPC)                                                                                        51

4.1.2    1,1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging                                       52       

4.1.3    2, 2 – azino – bis 3 –ethyl benthiazoline-6-acid (ABTS) scavenging activity            53

4.1.4    Reducing power of moringa leaves, roots, seeds and Piperguineense leaves 54

4.1.5    Total antioxidant capacity                                                                                          55

4.2       Proximate Composition                                                                                              57

4.3       Mineral Composition                                                                                                  62

4.4       Vitamin Composition                                                                                                  63

CHAPTER 5: CONCLUSION AND RECOMMENDATION                                       75

            References                                                                                                                 77

 


 

 

 

LIST OF TABLES  

            

2.2.1    Mean nutritional values of 100g Fresh Moringa leaves                                              8

2.2.2    Mean nutritional values of 100g Moringa leaf powder                                              9

2.2.3    Analysis of nutritional value of Moringa pods, fresh leaves

and dried leafy powder per 100g of edible portion                                                    11

2.9.2    List of antioxidants and polyphenol antioxidant; measurement and levels in food   24

2.11.1  List of antioxidant vitamins, their benefits and food sources                                                25

2.14.3  Mean nutritional values of Piperguineense leaf powder per 100g                             28

2.14.4  Phytochemical constituents of Piperguineense                                                          35

4.1       Antioxidant activity of ethanol and methanol extracts of Moringaleaf, seed,

root, and Uziza leaf                                                                                                    35

4.2       Proximate composition of Moringa leaf, Moringaseed, Moringaroot and

Uziza leaf                                                                                                                    56

4.3       Mineral composition of Moringa leaf, Moringaseed, Moringaroot  

andUziza leaf                                                                                                              61

4.4       Vitamin composition of Moringa leaf, Moringaseed, Moringaroot

andUziza leaf                                                                                                              63

 

 

 




 

LIST OF FIGURES

 

2.1       Initiation stage of oxidation action on lipids                                                              15

2.2       Propagation stage of oxidation action on lipids                                                         16

3.1       Flow diagram for the production of Moringa leaf powder                                        38

3.2       Flow diagram for the production of Moringa seed powder                                       39

3.3       Flow diagram for the production of Moringa root powder                                        39

3.4       Flow diagram for the production of Piperguineense(uziza) leaf powder                   40

 

 

 


      

CHAPTER 1

INTRODUCTION


1.1 BACKGROUND OF THE STUDY

Moringa (Moringa oleifera) plant has become famous in tropical and subtropical areas of the world although it is a plant native India subcontinent. The tree is known by such regional names as Benzoline, Drumstick tree, Horse raddish tree, Maranga and Sajna (Fahey, 2005). The tree is known as one of the world’s most useful trees because every part of Moringa tree is beneficial for either food, medication or industrial purposes (Khalafalla, et al., 2010). The tree has the ability to increase the quality of nutrition, foster rural development and boost food security (Hsu, 2006).  The leaves have great nutritional value such as vitamins, minerals and amino acids as shown in studies from Nigeria and other countries (Anwar et al., 2007). As a result of this, the leaves have been used to combat malnutrition especially among infants and nursing mothers. The Moringa plant (Moringa oleifera) is known worldwide for its nutritional and medicinal benefits and industrial uses such as: leaves - nutritional, forage, biomas, medicinal, flowers -  nutritional, medicinal, honey, fruits - nutritional, medicinal, roots - medicinal, seeds - cosmetics, food, water treatment, medicinal and wood - paper, alcohol production, animal feed and medicinal.

Moringa leaf powder is an excellent source for many of the nutrients such as carbohydrates, fat, fibre, magnesium, calcium, vitamins A, C, and E, potassium and protein (Anjorin et al., 2010). In addition, compared to most other plant food sources (that has generally about 10%), the leaves have a high dry matter content of about 20-25%. This makes it even more beneficial as a fresh vegetable source. There are some factors that can alter the values of these nutrients. They include environmental conditions (soil, climate), farming methods (irrigation, fertilizers), maturity of the leaves, harvesting season, the generic background of the trees as well as the processing methods (Sauveur and Broin, 2010). If leaves should be dried in an area not protected from light, there is the tendency of the leaves to lose vitamins. Moringa powder is dried at a temperature of about 50 – 55oC. The leaf powder still constitutes a very rich nutritional supplement even if a large amount of vitamins are lost during drying and storage (Anwar et al., 2007). As for Moringa roots and seeds, the extract of the roots contain several procyanidin which exhibited strong in - vitro antioxidant activity. The extract of the leaves contains chlorogenic acid, alkaloids, polyphenols, flavonoids, tannins, saponins, anthraquinones and secondary metabolites (Wang, et al., 2016). The antibiotic properties of the seeds make them valuable in treatment of infections and also in reduction of the frequency of epileptic fits and treatment of arthritis and rheumatoid disorders (Wang et al., 2016).

Antioxidants are molecules capable of decreasing or preventing the oxidation of substrate molecules. Oxidation reaction subsequently can cause a large number of cardiovascular diseases in humans such as atherosclerosis, diabetes mellitus, chronic inflammation, neurode - generative disorders, aging and certain types of cancer (Valkoot et al., 2004).

Moringa contains antioxidants such as campesterol, beta – carotene, chlorophyll, vitamin C, zanthophyll and zeaxanthin (Asaolu and Omotayo, 2007). Zeatin for example is a plant hormone derived from purine ademine. It has been reported to have several in – vitro anti – agency effects on the human fibroblasts (Anonymous, 2010). These antioxidants help to protect the body against “free radicals” which are unstable molecules that cause damage to the body.

Piper guineense (African black pepper or Uziza) is a West African spice plant with medicinal property that belongs to the piperacear family and widely used traditionally in the treatment of various ailments. It also contains proteins, carbohydrates, fat, vitamins and minerals. Piper guineense (Uziza leaf) is a known spice extensively used in some communities of Nigeria for seasoning of soups, sauces and pepper soup. Traditionally, it is used to prepare food for nursing mothers because it is believed to be very useful in cleansing the uteral lining after birth, used in treating diarrhea, used as antimalarial and anticonvulsant and also as antifungal drugs (Uba, 1997). Phenols are synthesized through the Shikimic acid pathway, a metabolic route used by plants for the biosynthesis of aromatic amino acids such as phenylalanine, tyrosine and tryptophan. Piper guineense is said to possess these phenolic compounds which are known to have anti – fungal and anti – microbial effects. Piper guineense is one of the most pungent and flavourful of all other leafy vegetables and this is the reason why the leaves are used as spices for preparing soups for post – parturient women (Stephen et al., 2016). According to Ojimelukwe and Ukom, 2017, it is also belived that Piper guineense leaf or its restorative soup serves some important roles for lactation, after – birth cleansing of woman’s womb and restoration of the woman’s womb and tummy to shape after child birth within a period of three months.

The phytochemical studies of Piper guineense revealed the presence of alkaloids, steroids glycosides, saponins, flavonoids, tannins and phenolic compounds (Elizerbeth et al., 2016). The flavonoids have the ability to scavenge free radicals and are also potent water – soluble antioxidants and free radical scavengers thus, preventing oxidative cell damage. They also have some anti – cancer and anti – ulcer activities and protection against different levels of carcinogenesis (Becky, 2017). The alkaloids are one of the most therapeutically efficient significant bioactive substances in plants. The seed of Piper guineense contains piperine which gives it a spicy heat and is also reported to dramatically increase the absorption of selemium and vitamin B content (Nalini et al., 2006). This medicinal plant has been known to contain chemical substances. Among others are alkaloids which are medicinally important and have most of the valuable drugs. Piper guineense also contain tannins and due to their astringent characteristics, they are used in medicine. Alkaloids and tannins are known to possess anti – herbivore defense function in plants (Harbone, 1998) and as a result of this, their presence in medicinal plants could be very important and serving as a deterrent to grazers (Edeoga and Eriata, 2011). Saponins which are glycosides are found in this plant, and are also widely occurring in a variety of plants. Saponins are useful as an expectorant and emulsifying agent in medicine and also in preventing invasion of diseases (Basu and Rastogi, 1967). Flavonoids also found in Piper guineense are the commonest phenolic constituents generally distributed throughout the plants kingdom (Harbone, 1998). Some flavonoids have antibacterial properties and their gram – positive species are more sensitive to isoflavanones when compared to their negative counterpart.


1.2      STATEMENT OF PROBLEM                                               

It has not been established clearly among the different parts of Moringa, the particular part of the plant that offers antioxidant properties or if the different parts can be used as alternatives to the other. Furthermore, it has not been established between the duo which would offer the best antioxidant activity, with a more comparably appropriate extraction method for such. The use of different parts of moringa in dried forms is common and widely known in many regions, as well as the use of fresh Piper guineense in soups as vegetable and spices but since the leaves are more easily perishable, it is therefore necessary to evaluate the possibility of that offering a comparatively favorable retention of the antioxidant properties.

Moreover, the natural antioxidants from these plants are believed to be safe as they prevent oxidative damages, carcinogenic attributes and other toxic properties caused by synthetic antioxidants such as butylated hydroxyanisole(BHA), butylated hydroxytoluene (BHT) and propyl gallate (PG) used in food products to prevent oxidative damage.

 

1.3     OBJECTIVES OF THE STUDY

The broad objective of this study is to assess the antioxidant properties of Moringa leaves, seeds, roots and Piper guineense leaf. The specific objectives were to:

(i)                 extract phenolic (antioxidant) compounds from Moringa leaves, seeds, roots and Piper guineense leaf.

(ii)               determine the total phenol content in Moringa leaves, seeds, roots and Piper guineense leaf extracts.

(iii)             determine the antioxidant activities of  Moringa leaves, seeds, roots and Piper guineense leaf extracts assayed by DPPH, ABTS, TAC and reducing power.

(iv)             determine the proximate, minerals and vitamins composition of Moringa leaves, roots, seeds and Piper guineense leaves.

 

1.4      JUSTIFICATION OF THE STUDY                 

Antioxidants are molecules that help prevent the body against free radicals that leads to oxidation. Plants possess these antioxidants that protect themselves but recent research demonstrates that they can also protect humans against diseases. There has been evidence that Moringa and Piper guineense have strong antioxidant properties which can help annihilating the health prosper of many.

This research work will give people knowledge on how natural antioxidants can improve the shelf life of food products, curb the effect of free radicals in the human system which results as chronic inflammation, neuro - degenerative disorders and atherosclerosis. 

 

Click “DOWNLOAD NOW” below to get the complete Projects

FOR QUICK HELP CHAT WITH US NOW!

+(234) 0814 780 1594

Buyers has the right to create dispute within seven (7) days of purchase for 100% refund request when you experience issue with the file received. 

Dispute can only be created when you receive a corrupt file, a wrong file or irregularities in the table of contents and content of the file you received. 

ProjectShelve.com shall either provide the appropriate file within 48hrs or send refund excluding your bank transaction charges. Term and Conditions are applied.

Buyers are expected to confirm that the material you are paying for is available on our website ProjectShelve.com and you have selected the right material, you have also gone through the preliminary pages and it interests you before payment. DO NOT MAKE BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.

In case of payment for a material not available on ProjectShelve.com, the management of ProjectShelve.com has the right to keep your money until you send a topic that is available on our website within 48 hours.

You cannot change topic after receiving material of the topic you ordered and paid for.

Ratings & Reviews

0.0

No Review Found.

Review


To Comment