Total antioxidant capacity using ferric reducing antioxidant power and 2, 2-diphenyl-1 picryl hydrazyl methods and phenolic composition of fresh and dried drumstick (Moringa oleifera) leaves

Vanisha S. Nambiar, Hema M. Matela, Alma Baptist


Context: Dietary and life‑style transitions have instigated accumulation of free radicals in our body causing oxidative stress, which is etiological in Non Communicable Diseases. Antioxidants are the means to counter oxidative stress. Thus, comprehensive knowledge of potential sources of antioxidants is vital. Aim: To assess the total antioxidant capacity (TAC) using ferric reducing antioxidant power (FRAP), 2,2‑diphenyl‑1‑picrylhydrazyl (DPPH) assays and phenolic composition of fresh and dried drumstick leaves from
Western India. Settings and Design: This was an experimental study conducted under laboratory settings. Samples were procured from three different parts of the city of Vadodara, Western India. Materials and Methods: Fresh, oven‑dried, and air‑dried form of leaves were quantified for total phenol content (TPC) (Folin Ciocalteau assay), individual phenols (high performance liquid chromatography). Reducing property and free radical inhibiting property were quantified to understand the TAC using FRAP and DPPH assays respectively. Statistical Tests: Regression analyses were used for TPC and FRAP calculations. Results: The TPC ranged from 141.59 mgGAE/100 g to 185.32 mgGAE/100g; FRAP levels ranged from 0.49 mg/g to 0.7 mg/g, and DPPH ranged from 4.5% to 12.99% among raw and blanched Drumstick leaves sample in fresh, air‑dried, and oven‑dried form. High Pressure Liquid Chromatography analysis revealed the presence of gallic acid, epigallocatechingallate, chlorogenic acid. Conclusion: The underutilised
drumstick leaves have strong antioxidant capacity attributable to its phenolic composition. Thus, they are cheap and accessible source of antioxidants for medicinal and commercial purposes.
Key words: Antioxidants, drumstick leaves, ferric reducing antioxidant power, Moringa oleifera, total antioxidant capacity,

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