모링가잎 분말의 이화학적 특성과 항산화 및 항균 활성
Physicochemical Properties and Antioxidant and Antibacterial Activities of Moringa (Moringa oleefera L.) Leaf Powder
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In this study, the physicochemical properties and antioxidant and antibacterial activities of moringa leaf powder were analyzed for use in manufacturing health functional bakery products. The crude protein content of moringa leaf powder was the highest among nutrients at 13.83%, and the free sugar content was 5.86%. Among fatty acids, α-linolenic acid (5.071 mg/mL) had the highest content. The pH was 5.64, and the mineral content was high in calcium (1558.26 mg/mL) and potassium (2566.02 mg/mL). L value was 40.06, a value was -12.11, and b value was 26.28. The total polyphenol content of moringa leaf powder was 13.83 mg GAE/mL. Antioxidant properties were confirmed as the DPPH radical scavenging ability was 4.36% and the ABTS radical scavenging ability was 3.86%. Additionally, antibacterial properties against Echerichia coli, Salmonella Enteritidis, Staphylococcus aureus, and Bacillus cereus were detected in moringa leaf powder, and among these, the antibacterial properties against Staphylococcus aureus were found to be the greatest (p<0.001).
Abstract
In this study, the physicochemical properties and antioxidant and antibacterial activities of moringa leaf powder were analyzed for use in manufacturing health functional bakery products. The crude protein content of moringa leaf powder was the highest among nutrients at 13.83%, and the free sugar content was 5.86%. Among fatty acids, α-linolenic acid (5.071 mg/mL) had the highest content. The pH was 5.64, and the mineral content was high in calcium (1558.26 mg/mL) and potassium (2566.02 mg/mL). L value was 40.06, a value was -12.11, and b value was 26.28. The total polyphenol content of moringa leaf powder was 13.83 mg GAE/mL. Antioxidant properties were confirmed as the DPPH radical scavenging ability was 4.36% and the ABTS radical scavenging ability was 3.86%. Additionally, antibacterial properties against Echerichia coli, Salmonella Enteritidis, Staphylococcus aureus, and Bacillus cereus were detected in moringa leaf powder, and among these, the antibacterial properties against Staphylococcus aureus were found to be the greatest (p<0.001).
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