1Department of Process Engineering and Petrochemistry, Faculty of Technology, University of Echahid Hamma Lakhdar, El-Oued, BP 789, El-Oued, 39000, Algeria.
2Process Engineering Laboratory (PEL), Kasdi Merbah University, Ouargla, 30000, Algeria.
*Corresponding Author E-mail: benarimaabdelhakim@gmail.com
Moringa oleifera leaves has gained much importance in recent days due to its multiple uses and benefits to the pharmaceutical and food industries. In the present study, the effect of different temperatures (15, 30 and 45°C) on the extraction of phenolic compounds and antioxidant capacity from Moringa oleifera leaves was studied used ultrasonic-assisted extraction as a modern method. The experimental results showed that 30(°C) achieved the maximum rate of extraction yield, phenolic content, flavonoid content, flavanols content, FRAP, antioxidant total and IC50 with values of 24.25%, 23.68 ±1.1 (mg GAE/100mg DW), 58.65 ±2.4 (mg RE/g DW), 10.04 ±0.21 (mg QE/g DW), 236.37 ±0.5 (mg FeSO4 E/mg DW), 72.26 ±1.2 (mg GAE/g DW) and 45.04 ±1.1 (pg/ml) respectively. Based on these results, we can conclude that temperature plays an important role to determine the amount of phenolic compounds extracted and antioxidant capacity during the extraction process.
Moringa oleifera, Temperature, Ultrasonic-assisted extraction, Phenolic compounds, Antioxidant capacity
