Abstract
SummaryThe aim of this research is to characterise the physicochemical and techno‐functional properties of the Moringa oleifera flower powder, and various techniques were used in this regard, such as FTIR, GC–MS, TGA, FESEM, and EDS. The bulk and tapped density of the Moringa oleifera flower powder were found to be 0.44 ± 0.03 (g/cm3) and 0.51 ± 0.01 (g/cm3), respectively. The water absorption index and water solubility index were 10.60 ± 0.10 (g/g) and 8.70 ± 0.20 (%), respectively. The foaming capacity was found to be 15.20 ± 0.20 (%), and the foaming stability was 56.34 ± 0.10 (%). The total phenolic content of the Moringa oleifera flower extract was 15.97 ± 0.223 mg GAE/g, whereas the flavonoid content was 12.38 ± 0.321 mg QE/g. The antioxidant activity of the flower extract was measured by DPPH assay and was found to be 59.65%. The flower extract showed 11 mm and 8 mm of the zone of inhibition against Escherichia coli and Staphylococcus aureus, respectively, whereas, with antibiotic streptomycin, the zones of inhibition were found to be 20 and 18 mm, respectively. Based on the research findings, Moringa oleifera flower powder and extract can be used as food fortification, antioxidant, and antibacterial agents.
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