Impact of Different Drying Methods on Nutritional Value, Flavonoid Content and Antioxidant Activity of Moringa oleifera

Fresh leaves of Moringa oleifera were processed to drying by different methods such as air (SRC1) and a microwave (SRC2). The protein (22.72%), fibre (6.62%), ash (10.98%), moisture (7.52%), fat (5.02%), and carbohydrate (55.14%) were maximum in SRC2 and mineral content were also high as follows: Fe (29.39 mg 100 g(-1)), Na (54.6 mg 100 g(-1)), Mg (36.91 mg 100 g(-1)) K (162.51 mg 100 g(-1)), Cu (0.544 mg 100 g(-1)), Zn (1.058 mg 100 g(-1)), Se (0.118 mg 100 g(-1)) and Ba (0.304 mg 100 g(-1)). Similarly, vitamins C, B1 and B3 were also estimated and found higher in SRC2 than SRC1. The flavonoid rutin, quercetin, gallic acid and antioxidant activity varied in between SRC1 and SRC2. The HPLC analysis revealed that the gallic acid, rutin, and quercetin were maximum in SRC2. We concluded that the oven-drying method has better results compared to the other methods.