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Effects of impregnate temperature on extraction of caffeoylquinic acid derivatives from Moringa oleifera leaves and evaluation of inhibitory activity on digestive enzyme, antioxidant, anti‐proliferative and antibacterial activities of the extract
Author(s) -
Hamed Yahya Saud,
Abdin Mohamed,
Chen Guijie,
Akhtar Hafiz Muhammad Saleem,
Zeng Xiaoxiong
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14572
Subject(s) - dpph , abts , bacillus cereus , chemistry , extraction (chemistry) , moringa , antioxidant , food science , antibacterial activity , amylase , traditional medicine , chromatography , enzyme , biochemistry , biology , bacteria , genetics , medicine
Summary In an ultrasonic bath and for 30 min in the presence of water as extraction solvent in a ratio of 1:10 (g/mL), effect of extraction temperature on extraction of caffeoylquinic acids (CQAs) from Moringa oleifera leaves (MOL) was investigated. Gradually increasing in extraction temperature caused a growing in mono‐CQA and declining in 3,5‐diCQA. The extract obtained at 80 °C showed the highest antioxidant capacity, and IC 50 values for scavenging activities on DPPH radicals and ABTS radicals were 56.9 and 53.6 µg/mL, respectively. Compared with α‐glucosidase and α‐amylase, the extract showed the highest inhibition on pancreatic lipase (IC 50 of 0.073 mg/mL). Increasing the extraction temperature improved cytotoxicity of the extract on cancer cell lines of HeLa and HepG2. Compared with gram‐negative Escherichia coli and Salmonella typhimurium , all the extracts showed higher inhibition on the growth of gram‐positive Bacillus cereus and Staphylococcus aureus . Our results suggested that use of higher extraction temperature (80 °C) improved the biological activity of MOL extract.