Chlorophyll, polyphenol content and antioxidant activity of Moringa Oleifera Lam. leaf extract by microwave-assisted extraction method

Abstract

Moringa oleifera Lam. is a leafy plant that contains many nutrients and bioactive compounds such as chlorophyll, polyphenol with antioxidant activity. The microwave-assisted extraction (MAE) method is a method that has the advantages of short extraction time, saving organic solvents and safe use. The objective of this study was to investigate the influence conditions of the microwave-assisted extraction on the chlorophyll, polyphenol content and antioxidant activity of moringa leaves. The highest contents of these compounds in Moringa oleifera Lam. leaves were obtained as follows chlorophyll content 12.72 ± 0.17 μg/mL, polyphenol content 5.4 ± 0.09 g/L and antioxidant activity 2895.40 ± 67.38 μmol/L when extracted under conditions of solvent acetone 90°, solid to solvent ratio of 1:30, microwave power of 600W, microwave-assisted extraction time of 2 minutes.