In Vitro Antioxidant, Anti-Inflammatory Activity and Bioaccessibility of Ethanolic Extracts from Mexican Moringa oleifera Leaf
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Samples
2.2. Pressurized Liquid Extraction (PLE)
2.3. Determination of Total Phenol Content (TPC) and Total Flavonoid Content (TFC)
2.4. Determination of Antioxidant Activity (ABTS•+ and DPPH•)
2.5. Analysis of Phenolic Compounds by HPLC-DAD
2.6. Cell Culture
2.7. Cytotoxicity Assays
2.8. Anti-Inflammatory Activity
2.9. In Vitro Gastrointestinal Digestion
2.10. Statistical Analysis
3. Results
3.1. Yield Results of the Hydroalcoholic Extracts Obtained
3.2. Total Phenol Content (TPC) and Total Flavonoid Content (TFC)
3.3. Antioxidant Activities (ABTS•+ and DPPH•)
3.4. Phenolic Composition of the Extracts
3.5. Evaluation of Cytotoxicity and Anti-Inflammatory Activity of Moringa Extracts
3.5.1. Cytotoxicity Evaluation
3.5.2. Anti-Inflammatory Activity
3.6. Effect of In Vitro Digestion on the Phenolic Composition of Moringa Extract
Influence of In Vitro Digestion on Total Phenolic Compounds and Antioxidant Activity of Moringa Extract
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Ethanol (%) | Yield (mg Extract/g) |
---|---|
0 | 33.73 ± 1.65 a |
30 | 33.89 ± 0.40 a |
50 | 31.34 ± 0.33 b |
70 | 29.27 ± 0.62 b |
100 | 16.00 ± 1.33 c |
Ethanol (%) | TPC (mg GAE/g Extract) | TFC (mg Q/g Extract) | ABTS•+ (mmol Trolox/g Extract) | DPPH• (mmol Trolox/g Extract) |
---|---|---|---|---|
0 | 73.06 ± 5.80 c | 18.80 ± 1.16 d | 0.36 ± 0.02 c | 0.26 ± 0.01 d |
30 | 96.04 ± 7.58 b | 24.90 ± 0.71 c | 0.41 ± 0.01 b | 0.31 ± 0.01 c |
50 | 99.07 ± 5.33 b | 29.85 ± 1.36 b | 0.43 ± 0.00 b | 0.34 ± 0.01 b |
70 | 111.30 ± 4.43 a | 33.20 ± 2.05 b | 0.52 ± 0.01 a | 0.46 ± 0.00 a |
100 | 76.34 ± 3.94 c | 51.00 ± 4.79 a | 0.27 ± 0.02 d | 0.26 ± 0.00 d |
Peak | Compound | Ethanol (%) | ||||
---|---|---|---|---|---|---|
0 | 30 | 50 | 70 | 100 | ||
1 | Unidentified | -- | -- | 95.5 ± 0.3 | 90.9 ± 5.8 | 16.3 ± 0.6 |
2 | Unidentified | 125.4 ± 0.1 | 152.7 ± 0.3 | 69.8 ± 0.3 | 60.5 ± 2.9 | -- |
3 | Unidentified | -- | -- | 70.7 ± 0.7 | 71.6 ± 1.7 | -- |
4 | Caffeoylquinic acid | 124.7 ± 0.1 | 136.6 ± 2.5 | 68.9 ± 0.5 | 61.2 ± 2.1 | -- |
5 | Cryptochlorogenic acid derivative | 26.9 ± 0.5 | 21.3 ± 0.4 | 408.5 ± 3.7 | 498.7 ± 34.4 | 502.7 ± 109.5 |
6 | Neochlorogenic acid | 1230.5 ± 0.8 | 1856.1 ± 2.3 | 1007.7 ± 1.8 | 875.3 ± 49.6 | 483.5 ± 30.9 |
7 | Cryptochlorogenic acid | 592.7 ± 0.2 | 797.6 ± 1.8 | 546.7 ± 0.4 | 497.2 ± 43.5 | 276.7 ± 8.2 |
8 | Vicenina | 560.5 ± 0.2 | 635.0 ± 1.1 | 694.8 ± 0.7 | 379.2 ± 16.5 | 200.7 ± 13.3 |
9 | Vitexin | 254.9 ± 0.6 | 383.7 ± 0.4 | 415.2 ± 0.4 | 406.3 ± 25.4 | 208.1 ± 14.8 |
10 | Vitexin derivative | 119.4 ± 0.5 | 124.8 ± 0.4 | 135.3 ± 0.1 | 169.7 ± 8.2 | 220.8 ± 17.1 |
11 | Quercetin-O-hexoside | 1314.3 ± 10.8 | 2093.2 ± 12.9 | 2308.6 ± 22.9 | 2627.5 ± 32.9 | 1657.8 ± 48.8 |
12 | Quercetin derivative | 1972.8 ± 0.7 | 2976.4 ± 4.6 | 3162.7 ± 3.4 | 2533.0 ± 20.7 | 348.2 ± 20.1 |
13 | Kaempferol derivative | 274.8 ± 0.1 | 424.6 ± 0.5 | 470.3 ± 0.1 | 524.8 ± 39.1 | 422.1 ± 13.0 |
14 | Isorhamnetin-3-O-glucoside | 60.7 ± 0.6 | 52.0 ± 0.6 | 72.8 ± 0.2 | 157.6 ± 3.3 | 186.3 ± 4.9 |
15 | Kaempferol derivative | 388.7 ± 0.2 | 583.8 ± 0.9 | 641.7 ± 0.1 | 543.3 ± 25.7 | 220.3 ± 6.9 |
Phenolic Compounds | Content (mg/g Extract) | |||
---|---|---|---|---|
Extract | Oral | Gastric | Intestinal | |
Caffeoylquinic acid | 0.28± 0.03 b | 0.33 ± 0.03 b | 0.52 ± 0.01 a | 0.47 ± 0.01 a |
Neochlorogenic acid | 7.69 ± 0.02 b | 8.29 ± 0.18 ab | 9.58± 0.13 a | 5.28 ± 0.66 c |
Chlorogenic acid | 3.10 ± 0.02 b | 3.46 ± 0.15 ab | 3.93 ± 0.11 a | 3.68 ± 0.47 a |
Vicenine | 2.88 ± 0.38 c | 2.88 ± 0.03 c | 4.47 ± 0.26 a | 3.80 ± 0.01 b |
Luteolin glycoside | 0.09 ± 0.02 a | 0.11 ± 0.02 a | 0.13 ± 0.02 a | 0.13 ± 0.03 a |
Luteolin glycoside derivative | 0.02 ± 0.01 b | 0.03 ± 0.01 ab | 0.05 ± 0.01 a | 0.01 ± 0.01 b |
Vitexin isomer | 0.54 ± 0.04 b | 0.58 ± 0.01 b | 0.69 ± 0.08 a | 0.53 ± 0.03 b |
Vitexin | 0.73 ± 0.04 a | 0.77 ± 0.01 a | 0.72 ± 0.22 a | 0.65 ± 0.04 b |
Quercetin-O-hexoxide | 13.87 ± 0.47 a | 14.48 ± 0.14 a | 13.44 ±0.79 a | 10.92 ± 0.60 b |
Isoramnetin-O-hexoxide | 0.25 ± 0.09 b | 0.21 ± 0.30 b | 0.52 ± 0.26 a | 0.32 ± 0.16 b |
Quercetin derivative | 14.54 ± 0.68 a | 14.52 ± 0.18 a | 12.97 ± 0.97 b | 12.12 ± 1.58 b |
Kaempferol derivative | 2.89 ± 0.14 a | 3.01 ± 0.01 a | 2.93 ± 0.15 a | 2.47 ± 0.15 b |
Isorhammetin-O-hexoside | 0.72 ± 0.01 b | 0.82 ± 0.00 a | 0.58 ± 0.10 c | 0.34 ± 0.09 d |
Quercetin derivative | 0.52 ± 0.05 a | 0.56 ± 0.01 a | 0.53 ± 0.03 a | 0.42 ± 0.05 b |
Isorhammetin-O-hexoside | 0.88 ± 0.05 a | 0.90 ± 0.06 a | 0.84 ±0.05 a | 0.74 ± 0.06 b |
Kaempferol-O- hexoside | 4.35 ± 0.18 a | 4.65 ± 0.11 a | 3.51 ±0.61 b | 3.85 ± 0.29 b |
Quercetin derivative | 0.33 ± 0.02 a | 0.36 ± 0.03 a | 0.30 ±0.02 a | 0.25 ± 0.05 b |
Kaempferol derivative | 0.37 ± 0.03 a | 0.39 ± 0.04 a | 0.33 ±0.04 b | 0.38 ± 0.02 a |
Samples | TPC (mg GAE/g) | DPPH• (mmol Trolox/g) |
---|---|---|
Moringa extract | 76.21 ± 2.37 a | 0.308 ± 0.009 a |
Oral phase | 78.81 ± 2.75 a | 0.314 ± 0.018 a |
Gastric phase | 78.87 ± 2.17 a | 0.246 ± 0.008 c |
Intestinal phase | 73.23 ± 1.98 b | 0.283 ± 0.019 b |
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Herman-Lara, E.; Rodríguez-Miranda, J.; Ávila-Manrique, S.; Dorado-López, C.; Villalva, M.; Jaime, L.; Santoyo, S.; Martínez-Sánchez, C.E. In Vitro Antioxidant, Anti-Inflammatory Activity and Bioaccessibility of Ethanolic Extracts from Mexican Moringa oleifera Leaf. Foods 2024, 13, 2709. https://doi.org/10.3390/foods13172709
Herman-Lara E, Rodríguez-Miranda J, Ávila-Manrique S, Dorado-López C, Villalva M, Jaime L, Santoyo S, Martínez-Sánchez CE. In Vitro Antioxidant, Anti-Inflammatory Activity and Bioaccessibility of Ethanolic Extracts from Mexican Moringa oleifera Leaf. Foods. 2024; 13(17):2709. https://doi.org/10.3390/foods13172709
Chicago/Turabian StyleHerman-Lara, Erasmo, Jesús Rodríguez-Miranda, Stefany Ávila-Manrique, Celia Dorado-López, Marisol Villalva, Laura Jaime, Susana Santoyo, and Cecilia E. Martínez-Sánchez. 2024. "In Vitro Antioxidant, Anti-Inflammatory Activity and Bioaccessibility of Ethanolic Extracts from Mexican Moringa oleifera Leaf" Foods 13, no. 17: 2709. https://doi.org/10.3390/foods13172709