Nutritional quality of Moringa oleifera for its bioactivity and antibacterial properties

Need to search for edible plants with antimicrobial and nutraceutical properties is increasing due to reduced efficacy, high cost and increased resistance of conventional medicine and for food quality and safety applications. This study analysed proximate, amino acids, minerals, secondary metabolites, and phytochemical composition of Moringa oleifera from two geographical locations in India and there was wide variation between two regions. Proximate composition revealed high protein, fibre and less fat content of leaves. Glutamate, arginine and isoleucine were the major amino acids. Calcium and potassium was found to be high in leaves and copper was high in seeds. Leaves and seeds had high vitamin E and C. Gas Chromatography-Mass Spectrometry (GC-MS) analysis revealed 185 compounds from seeds and 50 compounds from leaves. 1,30-triacontanediol, octacosane, Z-14-nonacosane were found to be major compounds of leaves from Madurai and nonacosane,. gamma.-sitosterol were found to be major compounds of leaves from Chennai. 6-octadecenoic acid, n-hexadecanoic acid, oleic acid were found to be major compounds of seeds from Madurai and 13-docosenamide, (Z)-, propionamide, ethyl oleate were found to be major compounds of seeds from Chennai. Leaves had high total polyphenols and antioxidant activity. High antimicrobial activity against dysentery causing entero-pathogens was found in leaves and seeds from Madurai. (c) All Rights Reserved