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Enhanced extraction of antioxidant polyphenols from Moringa oleifera Lam. leaves using a biomolecule-based low-transition temperature mixture

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Abstract

In this study, the extraction of polyphenols from Moringa oleifera leaves was investigated, using a biomolecule-based low-transition temperature mixture (LTTM), composed of glycerol and sodium acetate. The first step was to optimise LTTM concentration (C LTTM) and the molar ratio (R mol) of glycerol-to-sodium acetate, by employing a Box–Behnken experimental design. Following this, a kinetic assay was undertaken to assess the effect of temperature. A maximum yield in total polyphenols (Y TP = 53.80 mg gallic acid equivalents per g lyophilised material) was achieved using a C LTTM = 80% (w/v) and a R mol = 6. The extraction followed a second-order model, requiring activation energy (E a) of 55.71 kJ mol−1. Comparative evaluation using 80% ethanol showed that the LTTM used was significantly more efficient in extracting polyphenols and flavonoids, yielding extracts with higher reducing power. However, results concerning the antiradical activity were contradictory. Liquid chromatography–diode array–mass spectrometry examination of both the LTTM and the hydroalcoholic extracts revealed some qualitative differences, which might indicate selectivity of the LTTM towards relatively polar substances.

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Abbreviations

A AR :

Antiradical activity (μmol DPPH g−1)

C LTTM :

LTTM concentration (%, w/v)

E a :

Activation energy (kJ mol−1)

h :

Initial extraction rate (mg g−1 min−1)

k :

Second-order extraction rate constant (g mg−1 min−1)

P R :

Reducing power (μmol AAE g−1)

R L/S :

Liquid-to-solid ratio (mL g−1)

R mol :

HBD/HBA molar ratio (dimensionless)

t :

Time (min)

T :

Temperature (°C or K)

Y TFn :

Yield in total flavonoids (mg RtE g−1)

Y TP :

Yield in total polyphenols (mg GAE g−1)

Y TP(s) :

Yield in total polyphenols at saturation (mg GAE g−1)

AAE:

Ascorbic acid equivalents

DES:

Deep eutectic solvents

DPPH:

2,2-Diphenyl-1-picrylhydrazyl radical

GAE:

Gallic acid equivalents

HBA:

Hydrogen bond acceptor

HBD:

Hydrogen bond donor

LTTM:

Low-transition temperature mixture

MoL:

M. oleifera leaves

MW:

Molecular weight

RtE:

Rutin equivalents

TPTZ:

2,4,6-Tripyridyl-s-triazine

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Authors and Affiliations

  1. School of Environment, University of the Aegean, Mitr. Ioakim Street, Myrina, 81400, Lemnos, Greece

    Ioanna Karageorgou & Dimitris P. Makris

  2. Department of Food Technology, Technological Educational Institute (T.E.I.) of Thessaly, N. Temponera Street, 43100, Karditsa, Greece

    Ioanna Karageorgou & Stavros Lalas

  3. Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M. A. I. Ch.), International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), P.O. Box 85, 73100, Chania, Greece

    Spyros Grigorakis

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  1. Ioanna Karageorgou
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Correspondence to Dimitris P. Makris.

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Karageorgou, I., Grigorakis, S., Lalas, S. et al. Enhanced extraction of antioxidant polyphenols from Moringa oleifera Lam. leaves using a biomolecule-based low-transition temperature mixture. Eur Food Res Technol 243, 1839–1848 (2017). https://doi.org/10.1007/s00217-017-2887-1

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  • DOI: https://doi.org/10.1007/s00217-017-2887-1

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