A Comparative study on conventional and non-conventional extraction methodologies for extraction yield, quality and antibacterial investigation of moringa (Moringa oleifera Lam.)

Abstract

The effect of different extraction methods using ethanol as a green solvent, such as soaking/maceration, Soxhlet, Ultrasound-Assisted Extraction (UAE), and Microwave-Assisted Extraction (MAE), on the percentage of extraction yield, total phenol content, total flavonoid content, antioxidant activity, and antibacterial effect, was investigated. Unknown phytochemicals present in moringa leaf extract from various extraction methods were identified using Gas chromatography-Mass spectrometry (GC-MS), and identified compounds ranged from twenty-eight compounds to thirty-four compounds from various extraction methods. On comparing the conventional and non-conventional methods of extraction, the quantity and quality of extracted moringa biomolecules were found to be high in terms of extraction yield (21.79 ± 0.10%), TPC (144.52 ± 3.44 QE mg/g)), TFC (22.93 ± 0.28 GA mg/g)) and antioxidant activity (84.15 ± 1.14%) in UAE followed by MAE in less time than conventional methods. Moringa leaf extract from UAE, showed a maximum zone of inhibition (56.25 ± 0.35 mm) against E. coli at higher concentrations. Based on the research results, UAE and MAE could be novel extraction methods for various industrial sectors with a wide range of nutrients and bioactivity. In future, these extracted compounds might be further purified, characterized and fortified with other food products to mitigate malnutrition.