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Table 3 Antioxidant properties of steam-blanched, fermented/oxidised, dried and roasted Moringa leaf extracts

From: Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leaves

  Steam blanching Fermentation/Oxidation Drying Roasting
Runs TAC DPPH TAC DPPH TAC DPPH TAC DPPH
1 7.58 ± 0.59 565 ± 13 7.40 ± 0.34 664 ± 7 5.71 ± 0.04 644 ± 16 5.86 ± 0.17 710 ± 7
2 7.74 ± 0.64 560 ± 24 7.46 ± 0.12 656 ± 4 5.72 ± 0.02 651 ± 6 5.63 ± 0.09 694 ± 2
3 7.75 ± 0.23 552 ± 13 7.99 ± 0.14 669 ± 1 5.63 ± 0.50 656 ± 1 5.98 ± 0.10 706 ± 1
4 7.64 ± 0.28 541 ± 9 6.72 ± 0.61 651 ± 12 6.48 ± 0.14 646 ± 12 5.38 ± 0.17 649 ± 1
5 7.19 ± 0.42 465 ± 5 7.84 ± 0.92 691 ± 9 7.32 ± 0.50 593 ± 5 7.07 ± 0.20 731 ± 3
6 7.24 ± 0.37 576 ± 10 7.15 ± 0.35 551 ± 15 6.53 ± 0.12 660 ± 4 6.52 ± 0.26 729 ± 1
7 8.19 ± 0.63 558 ± 2 8.98 ± 0.96 664 ± 7 6.19 ± 0.19 638 ± 13 6.44 ± 0.15 725 ± 1
8 6.82 ± 0.39 542 ± 16 8.19 ± 0.51 676 ± 2 6.31 ± 0.24 622 ± 8 5.99 ± 0.06 730 ± 5
9 7.46 ± 0.33 552 ± 29 7.16 ± 0.31 595 ± 11 6.39 ± 0.01 639 ± 5 6.92 ± 0.19 735 ± 6
  1. TAC (g AAE/100 g DM); DPPH (mg AAE/100 g DM)