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.
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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
Original language English
Type of outcome Article in a journal
Field of Study 10608 Biochemistry and molecular biology
Country of publisher Switzerland
Confidentiality degree is not subject to a state or trade secret
WWW 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
Tags rivok, ÚPL
Tags International impact, Reviewed
Changed by Changed by: Mgr. Daniela Černá, učo 489184. Changed: 29/8/2024 08:56.
Abstract
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.
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