Additional antioxidants on the determination of quercetin from Moringa oleifera leaves and variation content from different sources

作者：Panya T.; Chansri N.; Sripanidkulchai B.; Daodee S.^*

来源：International Food Research Journal, 2018, 25(1): 51-55.

• Moringa oleifera
• Quercetin
• Tert-butylhydroquinone
• Butylated hydroxyanisole
• Butylated hydroxytoluene
• Ascorbic acid

The purpose of this study was to investigate the effect additional synthetic antioxidants have on the determination of quercetin from Moringa oleifera leaves and to determine the quercetin content in different sources of M. oleifera. Four antioxidants (tert-butylhydroquinone, butylated hydroxytoluene, butylated hydroxyanisole and ascorbic acid) were added in various amounts (2, 5 and 10 mg) to the hydrolysis reaction used to analyze quercetin from crude ethanol extracts of M. oleifera leaves. The amount of quercetin recovered from each source was determined by HPLC method, which was appropriate for analysis of quercetin levels in extracts as shown by validation criteria. It was found that addition of either single or mixed antioxidants to the hydrolysis reaction could increase the quantity of quercetin recovered from M. oleifera leaves. The amount of quercetin from seven plant materials varied from a low of 3.01 to a high of 13.43 mg/g crude extract. It could be concluded that the analysis of quercetin in M. oleifera leaves should add some of the antioxidant in the process of analysis such as BHA 5 mg and TBHQ 5 mg. This could confirm the actual amount found in the leave of this plant and promote the accurate and reliable results to use in the other studies.

• 出版日期2018-2