Impact of Fermentation on the Phytochemical Content
andBiological Properties of Moringa oleifera Lam. Shoot Teas

J 2024

Impact of Fermentation on the Phytochemical Content andBiological Properties of Moringa oleifera Lam. Shoot Teas

ADEKOYA, Ademola, Roseline Chika EZE, Kingsley Ezechukwu OKPARA a Fredrick Nwude EZE

Základní údaje

Originální název

Impact of Fermentation on the Phytochemical Content andBiological Properties of Moringa oleifera Lam. Shoot Teas

Autoři

ADEKOYA, Ademola (566 Nigérie, domácí), Roseline Chika EZE (764 Thajsko), Kingsley Ezechukwu OKPARA (566 Nigérie) a Fredrick Nwude EZE (566 Nigérie)

Vydání

CHEMISTRY & BIODIVERSITY, WEINHEIM, WILEY-V C H VERLAG GMBH, 2024, 1612-1872

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

10608 Biochemistry and molecular biology

Stát vydavatele

Švýcarsko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 2.900 v roce 2022

Organizační jednotka

Farmaceutická fakulta

DOI

http://dx.doi.org/10.1002/cbdv.202301868

UT WoS

001161598800001

Klíčová slova anglicky

Moringa oleifera Lam. shoot; herbal tea; functional beverage; antioxidants; tea fermentation

Štítky

rivok, ÚPL

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 29. 8. 2024 08:56, Mgr. Daniela Černá

Anotace

V originále

This work examined the variation in chemical and biological properties of Moringa oleifera Lam. shoot (MOS) teas prepared under different degrees of fermentation, viz: non-fermented, semi-fermented and fermented. The chemical composition was ascertained via FTIR, GC-MS, total phenolic and total flavonoid content. Also determined were the biological properties, including antioxidant, antimicrobial and alpha-amylase inhibitory activities. The data confirmed that MOS teas were rich in phenolic and flavonoid compounds, with fermented MOS tea displaying the highest phenolic and flavonoid contents. With respect to antioxidant property, all tea extracts exhibited good radical scavenging activities against DPPH & sdot;, ABTS & sdot;(+) and NO & sdot;, and the radical scavenging capacity was in the order of non-fermented>semi-fermented>fermented MOS teas. The same trend was also observed for the antimicrobial activities against Staphylococcus aureus and Staphylococcus epidermidis. In contrast, the fermented MOS tea exhibited better alpha-amylase inhibitory activity compared to the non-fermented and semi-fermented MOS teas.

Citovat

ADEKOYA, Ademola, Roseline Chika EZE, Kingsley Ezechukwu OKPARA a Fredrick Nwude EZE. Impact of Fermentation on the Phytochemical Content andBiological Properties of Moringa oleifera Lam. Shoot Teas. CHEMISTRY & BIODIVERSITY. WEINHEIM: WILEY-V C H VERLAG GMBH, 2024, roč. 21, č. 3, s. 1-11. ISSN 1612-1872. Dostupné z: https://dx.doi.org/10.1002/cbdv.202301868.

@article{2426466,
   author = {Adekoya, Ademola and Eze, Roseline Chika and Okpara, Kingsley Ezechukwu and Eze, Fredrick Nwude},
   article_location = {WEINHEIM},
   article_number = {3},
   doi = {http://dx.doi.org/10.1002/cbdv.202301868},
   keywords = {Moringa oleifera Lam. shoot; herbal tea; functional beverage; antioxidants; tea fermentation},
   language = {eng},
   issn = {1612-1872},
   journal = {CHEMISTRY & BIODIVERSITY},
   title = {Impact of Fermentation on the Phytochemical Content andBiological Properties of Moringa oleifera Lam. Shoot Teas},
   url = {https://onlinelibrary.wiley.com/doi/epdf/10.1002/cbdv.202301868?src=getftr},
   volume = {21},
   year = {2024}
}

TY  - JOUR
ID  - 2426466
AU  - Adekoya, Ademola - Eze, Roseline Chika - Okpara, Kingsley Ezechukwu - Eze, Fredrick Nwude
PY  - 2024
TI  - Impact of Fermentation on the Phytochemical Content andBiological Properties of Moringa oleifera Lam. Shoot Teas
JF  - CHEMISTRY & BIODIVERSITY
VL  - 21
IS  - 3
SP  - 1-11
EP  - 1-11
PB  - WILEY-V C H VERLAG GMBH
SN  - 16121872
KW  - Moringa oleifera Lam. shoot
KW  - herbal tea
KW  - functional beverage
KW  - antioxidants
KW  - tea fermentation
UR  - https://onlinelibrary.wiley.com/doi/epdf/10.1002/cbdv.202301868?src=getftr
N2  - This work examined the variation in chemical and biological properties of Moringa oleifera Lam. shoot (MOS) teas prepared under different degrees of fermentation, viz: non-fermented, semi-fermented and fermented. The chemical composition was ascertained via FTIR, GC-MS, total phenolic and total flavonoid content. Also determined were the biological properties, including antioxidant, antimicrobial and alpha-amylase inhibitory activities. The data confirmed that MOS teas were rich in phenolic and flavonoid compounds, with fermented MOS tea displaying the highest phenolic and flavonoid contents. With respect to antioxidant property, all tea extracts exhibited good radical scavenging activities against DPPH & sdot;, ABTS & sdot;(+) and NO & sdot;, and the radical scavenging capacity was in the order of non-fermented>semi-fermented>fermented MOS teas. The same trend was also observed for the antimicrobial activities against Staphylococcus aureus and Staphylococcus epidermidis. In contrast, the fermented MOS tea exhibited better alpha-amylase inhibitory activity compared to the non-fermented and semi-fermented MOS teas.
ER  -

ADEKOYA, Ademola, Roseline Chika EZE, Kingsley Ezechukwu OKPARA a Fredrick Nwude EZE. Impact of Fermentation on the Phytochemical Content andBiological Properties of Moringa oleifera Lam. Shoot Teas. \textit{CHEMISTRY \&{}amp; BIODIVERSITY}. WEINHEIM: WILEY-V C H VERLAG GMBH, 2024, roč.~21, č.~3, s.~1-11. ISSN~1612-1872. Dostupné z: https://dx.doi.org/10.1002/cbdv.202301868.

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