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 and Fredrick Nwude EZE

Basic information

Original name

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

Authors

ADEKOYA, Ademola (566 Nigeria, belonging to the institution), Roseline Chika EZE (764 Thailand), Kingsley Ezechukwu OKPARA (566 Nigeria) and Fredrick Nwude EZE (566 Nigeria)

Edition

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

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

10608 Biochemistry and molecular biology

Country of publisher

Switzerland

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

Impact factor

Impact factor: 2.900 in 2022

Organization unit

Faculty of Pharmacy

DOI

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

UT WoS

001161598800001

Keywords in English

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

Abstract

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 and 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, vol. 21, No 3, p. 1-11. ISSN 1612-1872. Available from: 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 and 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, vol.~21, No~3, p.~1-11. ISSN~1612-1872. Available from: https://dx.doi.org/10.1002/cbdv.202301868.

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