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Characterization of Major Phytochemical Compounds in Moringa oleifera Leaves Harvested from Trees Growing in Different Regions of South Africa Using Atomic and Vibrational Spectroscopy
EP25687
Characterization of Major Phytochemical Compounds in Moringa oleifera Leaves Harvested from Trees Growing in Different Regions of South Africa Using Atomic and Vibrational Spectroscopy
Submitted on 11 Apr 2017

NS Mokgalaka, MY Aphane, LM Cele
Tshwane University of Technology, Department of Chemistry, Private Bag X680, Pretoria, South Africa, 0001
This poster was presented at Pittcon 2017
Poster Views: 1,167
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Poster Abstract
Different parts of Moringa oliefera plant have been advocated as an outstanding source of highly digestible protein, Ca, Fe, Vitamin A, C and E, β-carotene, amino acids and polyphenolics. Malnutrition is endemic to most developing and underdeveloped countries and Moringa holds potential to alleviating the problem of under nourishment. South African provinces engaged in production of Moringa, viz. Limpopo, KwaZulu-Natal and Mpumalanga are those that are also highly affected by poverty and malnutrition. Climatic conditions and farming practices vary significantly and may have an effect on the profile of nutrients, secondary metabolites of the leaves and possibly the antioxidant capacity of the leaf extracts of M. oleifera. Leaves were collected from trees in farms located in Limpopo (LP) and Mpumalanga (MP) provinces. Dried leaves were mineralized followed by analysis using ICP-OES for determination of nutrients. Secondary metabolites profile of the leaves were determined using FTIR and the antioxidants activities were determined using the DPPH assay. The effect of heat on phytochemicals was evaluated by placing leaves in a drying oven at 60°C for a period of 3, 6 and 9 months. Significantly high levels of macronutrients (mg/kg) Mg (> 5000), K (>10000), Ca (>14000), P (>2000), S (> 9000) and I (> 3000) were observed in M. oleifera leaves collected from LP and MP. The antioxidant activity of Moringa leaf extracts compared to ascorbic acid (AA) followed the trend AA>LP>MP. The FTIR spectra of the leaves from LP and MP were very similar and showed two broad bands at 3280 cm-1 (OH) and 2918 cm-1 (C-H), medium and weak bands at 1613 cm- 1 and 1412 cm- 1 (C=C). Increased heat, over time (3 months < 6 months < 9 months) seemed to increase the antioxidant activity and the macro and micro nutrients in M. oleifera leaves. Significant gains in phenolics and antioxidant activity of ginger were also reported by Chumroenphat et al. (2011) during oven drying at 70°C.

1. Fahey, W. 2005. Moringa oleifera: A review of medical evidence for its nutritional, therapeutic, and prophylactic properties, Part 1. Trees for Life Journal, 1(5): 1-15.
2. Chumroenphat, T., Khanprom, I., Butkhup, L. 2011. J. Herbs Spices Med. Plants 17(4): 361-374.
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