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Extraction and identification of natural antioxidant from the seeds of the Moringa oleifera tree variety of Malawi

  • Stavros Lalas
  • John Tsaknis
Article

Abstract

The oil from the dried seeds of the Moringa oleifera tree (variety of Malawi) was extracted with a mixture of chloroform/methanol (50∶50). The induction period measurements demonstrated a great resistance to oxidative rancidity. After degumming, there was a reduction of 74% in induction periods. The gums produced were extracted with diethylether, n-butanol, and water, yielding four fractions: Fraction 1 (81.8% w/w), Fraction 2 (0.04% w/w), Fraction 3 (0.05% w/w), and Fraction 4 (17.0% w/w). These fractions were tested for their protection of fresh sunflower oil against rancidity, at 50°C, using a UV accelerated method. The oxidation of the sunflower oil was measured using PV; absorbance E 1cm 1% and malondialdehyde concentration were measured by HPLC. The fraction that showed the highest antioxidant activity was further fractionated by HPLC, yielding seven fractions. Fraction HPLC 3 (present in a quantity of 330.8 and 29.11 ppm in gums and oil, respectively) showed the highest antioxidant activity. Its activity was also compared with that of the commonly used antioxidants BHT and α-tocopherol on sunflower oil using the same methods. At the same level of addition (200 ppm), HPLC 3 showed higher antioxidant activity than BHT and α-tocopherol. The identification of HPLC3 was done using 1H NMR, 13C NMR, MS, melting point, and UV absorption spectroscopy and proved to be 3,5,7,3′,4′,5′-hexahydroxyflavone (myricetin).

Key Words

13C NMR 1H NMR 3,5,7,3′,4′,5′-hexahydroxyflavone isolation melting point Moringa oleifera myricetin natural antioxidants seed oil gums ultraviolet absorption spectroscopy 

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Copyright information

© AOCS Press 2002

Authors and Affiliations

  1. 1.Department of Food TechnologyTechnological Educational Institute (T.E.I) of AthensAthensGreece

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