Investigation of the chemical composition, antioxidant capacity and antibacterial properties of <i>Moringa oleifera</i> leaves: <i>in-vitro</i> study
Hajar Azraida, Abdelmounaim Baslam, A. Baba, Hamid Kabdy, Meryem Youssfi, Sara Oufquir, Majda Badaoui, Abdoussadeq Ouamnina, Amina Ressmi, B. Rabi, Rachida Aboufatima, Mohamed Loukid, Stefanıa Garzoli, Abderrahman Chait
Abstract
Plant-derived secondary metabolites have displayed notable biological effects and are valued for their applications in both food and medicine. This study aimed to explore the chemical composition, antioxidant activity, and antibacterial properties of Moringa oleifera aqueous extract (AEMO). Various analytical techniques, such as HPLC–UV/PDA, Fourier transform infra-red spectroscopy, X-ray diffraction, scanning electron microscopy and energy-dispersive X-ray spectroscopy, were utilised. The antioxidant potential of AEMO was assessed using DPPH, ABTS and TAC assays, while its antibacterial activity was tested against Gram-negative microorganisms as well as Gram-positive bacteria using the broth microdilution method. The obtained data illustrated robust antioxidant properties within AEMO and a wide-ranging antibacterial impact against various bacterial strains. By HPLC analysis, significant bioactive components were identified, notably including quercetin, kaempferol, and rutin. In conclusion, AEMO can be considered as a rich natural source of bioactive compounds with diverse therapeutic utilities in pharmaceutical and functional food applications.