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Plants and Environment

E-ISSN: 2582-3744
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2019, Vol. 1, Issue 2

Determination of antioxidants and nutritional compositions of the flower, leaf and seed of Moringa oleifera Lam.


Author(s): A. O. Adelakun, O. F. Fasalejo, C. J. Offiah* and T. S. Adebusuyi

Affiliation: *Department of Forestry and Wood Technology, Federal University of Technology, Akure, Ondo State, Nigeria

Abstract: The tropical rainforests contain many tree species that produce edible fruits, seeds, vegetables and medicine. Moringa oleifera the tree species is widely cultivated in semi-arid, tropical and sub-tropical areas. The plant may be consumed as vegetable to improve nutrition, taken as medicinal plant to cure ailments and improve health, cultivated as forage for livestock, and used for live fencing. Moringa oleifera leaf, flower and seed were subjected under two forms (wet and dry) for antioxidant and dry form for nutritional. The nutritional compositions that were investigated are; moisture content, crude fibre, ash, crude protein and fats. The antioxidants to be investigated are: vitamin C, flavonoid, phenol, DPPH (1, 1-diphenyl picaryl hydrazyl), FRAP (Ferric Reducing Antioxidant Power) and ABTS assay (ABTS, 2, 2′-azinobis (3-ethylbenzothiazoline 6-sulfonic acid). Standard procedures were used in the determination of the nutritional and antioxidant of M. oleifera leaf, flower and seeds. The result shows that the seeds nutritional composition is significantly higher in crude fiber (29.35%) and flower nutritional composition is also significantly higher in moisture (6.29%) and ash (13.05%) but the two are low in others respectively. Specifically, based on this result, both the wet and dry samples are good source of antioxidant and they are not detrimental to health.

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