ISSN

0974-4150 (Online)
0974-4169 (Print)


Author(s): Abdelhakim Benarima, Salah Eddine Laouini, Mohamed Nasreddine Raache, Moulay Rachid Kouadri

Email(s): benarimaabdelhakim@gmail.com

DOI: 10.5958/0974-4150.2021.00022.5   

Address: Abdelhakim Benarima1*, Salah Eddine Laouini1, Mohamed Nasreddine Raache2, Moulay Rachid Kouadri2
1Department of Process Engineering and Petrochemistry, Faculty of Technology, University of Echahid Hamma Lakhdar, El-Oued, BP 789, El-Oued, 39000, Algeria.
2Process Engineering Laboratory (PEL), Kasdi Merbah University, Ouargla, 30000, Algeria.
*Corresponding Author

Published In:   Volume - 14,      Issue - 2,     Year - 2021


ABSTRACT:
Moringa oleifera leaves has gained much importance in recent days due to its multiple uses and benefits to the pharmaceutical and food industries. In the present study, the effect of different temperatures (15, 30 and 45°C) on the extraction of phenolic compounds and antioxidant capacity from Moringa oleifera leaves was studied used ultrasonic-assisted extraction as a modern method. The experimental results showed that 30(°C) achieved the maximum rate of extraction yield, phenolic content, flavonoid content, flavanols content, FRAP, antioxidant total and IC50 with values of 24.25%, 23.68 ±1.1 (mg GAE/100mg DW), 58.65 ±2.4 (mg RE/g DW), 10.04 ±0.21 (mg QE/g DW), 236.37 ±0.5 (mg FeSO4 E/mg DW), 72.26 ±1.2 (mg GAE/g DW) and 45.04 ±1.1 (µg/ml) respectively. Based on these results, we can conclude that temperature plays an important role to determine the amount of phenolic compounds extracted and antioxidant capacity during the extraction process.


Cite this article:
Abdelhakim Benarima, Salah Eddine Laouini, Mohamed Nasreddine Raache, Moulay Rachid Kouadri. Influence of Extraction temperature on the Phenolic compounds and Antioxidant Capacity from Moringa oleifera Leaves. Asian J. Research Chem. 2021; 14(2):120-124. doi: 10.5958/0974-4150.2021.00022.5

Cite(Electronic):
Abdelhakim Benarima, Salah Eddine Laouini, Mohamed Nasreddine Raache, Moulay Rachid Kouadri. Influence of Extraction temperature on the Phenolic compounds and Antioxidant Capacity from Moringa oleifera Leaves. Asian J. Research Chem. 2021; 14(2):120-124. doi: 10.5958/0974-4150.2021.00022.5   Available on: https://ajrconline.org/AbstractView.aspx?PID=2021-14-2-5


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