In Vitro Antioxidant Potential of Moringa oleifera Flower, Leaf, and Pod Soup

Abstract

Antioxidants are essential in combating oxidative stress and supporting overall health. This study investigates the in vitro antioxidant potential of soups prepared using Moringa oleifera flowers, leaves, and pods by analyzing their nutrient composition, phytochemical content, and antioxidant activity to evaluate their functional food potential. Two soup variations were formulated with different proportions: Variation 1 contained 10 g of flowers, 5g of leaves, and 15 g of pods (10:5:15),while Variation 2 consisted of 15 g of flowers, 5 g of leaves, and 10 g of pods (15:5:10). Proximate composition was analyzed using AOAC methods, phytochemical screening and Gas Chromatography-Mass Spectrometry (GC-MS) identified key bioactive compounds, and antioxidant activity was evaluated using DPPH and FRAP assays. Sensory attributes were assessed using a 9-point hedonic scale by 50 semi-trained panelists. Results revealed that Variation 1 exhibited higher DPPH radical scavenging activity and greater levels of total phenolics, flavonoids, and anthocyanins, whereas Variation 2 showed stronger ferric-reducing antioxidant power and a more diverse range of bioactive constituents. Sensory evaluation favored Variation 2 for its enhanced appearance, flavor, aroma, and overall acceptability. In conclusion,both Moringasoupvariations offersignificantant ioxidantandnutritionalbenefits,highlightingMoringaoleifera’spotential as a functional food ingredient that promotes health while catering to different consumer preferences.

Introduction

Oxidative stress, caused by an imbalance between reactive oxygen/nitrogen species (ROS/RNS) and antioxidants, contributes significantly to chronic diseases like cancer, cardiovascular disorders, diabetes, and neurodegenerative conditions. While the body has endogenous defenses, dietary antioxidants, particularly from plants like Moringa oleifera, can help mitigate these effects.

About Moringa oleifera:
Known as the “miracle tree,” Moringa oleifera is rich in vitamins (A, C, E), minerals (iron, calcium, selenium), and phytochemicals (flavonoids, phenolic acids), offering antioxidant, anti-inflammatory, and nutritional benefits.

Research Methodology:

• Design: In vitro experimental design

• Location: Affyclone Laboratories and Women’s Christian College, Chennai

• Samples: Two Moringa soup variations prepared using different ratios of flowers, leaves, and pods

  • Variation 1: 10g flowers, 5g leaves, 15g pods

  • Variation 2: 15g flowers, 5g leaves, 10g pods

• Extraction: Aqueous and ethanol extracts prepared and analyzed for nutrients, phytochemicals, and antioxidant capacity

Key Findings:

1. Nutrient Composition:

• Variation 2 had higher carbohydrates and calcium, making it more energy-dense.

• Variation 1 had higher vitamin A and phenolic/flavonoid content.

• Iron and selenium levels were beneficial in both.

2. Phytochemical Analysis:

• Variation 1 had more diverse and potent bioactive compounds (e.g., flavonoids, phenols, triterpenoids), with stronger therapeutic potential.

• GC-MS confirmed antioxidant, anti-inflammatory, and disease-protective compounds in both soups, with Variation 1 being more comprehensive.

3. Antioxidant Assays:

• DPPH assay (free radical scavenging):

  • Variation 2 had a lower IC50 (216.88 µl) than Variation 1 (237.9 µl), indicating better immediate radical scavenging activity.

• FRAP assay (ferric reducing power):

  • Variation 2 again showed stronger activity (IC50: 39.44 µl vs. 46.64 µl).

• Total Antioxidant Content:

  • Surprisingly, Variation 2 had higher total antioxidant capacity despite lower phenolic/flavonoid levels.

Conclusion

Based on the results from nutrient analysis and antioxidant assays (total antioxidant capacity, DPPH, and FRAP), Variation 1 exhibited superior radical scavenging activity compared to Variation 2, whereas Variation 2 demonstrated significantly greater ferric reducing power. Consequently, both Moringa soup variations possess considerable antioxidant potential, with Variation 2 showing a slightly enhanced profile. Furthermore, sensory evaluation revealed that Variation 2 outperformed Variation1 interms ofappearance, flavor, color,odor, andoverall acceptability. Therefore, the ultimate choice of Moringa soup formulation may be guided by individual consumer preferences.

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Copyright © 2025 Sandhyaa K, Dr. K. Nora Vigasini. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.