Effect of Drying Methods on Vitamin C Levels and Antioxidant Activity of Moringa oleifera Leaves

##plugins.themes.academic_pro.article.main##

Vilia Darma Paramita

Abstract

Moringa oleifera leaves are rich in nutrients because they contain protein, carbohydrates, fats, fiber, vitamins and minerals, are widely used as food and medicine. This study aimed to determine the effect of various drying methods on vitamin C levels and antioxidant activity of Moringa leaves. This study compared the levels of vitamin C and antioxidant activity of moringa leaves dried by sun drying method, indoors and oven at 40, 50 and 60oC. The results showed that the best drying was using an oven at 40oC and the sun with vitamin C levels of 15.82 and 15.04 mg/100 g of material, respectively. In general, various drying methods did not affect antioxidant activity as indicated by the IC50 value which was classified as a strong antioxidant, but for treatment with high temperatures (50 and 60oC) there was a slight decrease in the IC50 value from the IC50 value of fresh leaves, this might be due to the production of Maillard reaction products. (MRPs) which are antioxidants. Research showed that the oven drying method at 40°C gives the best result.

##plugins.themes.academic_pro.article.details##

How to Cite
Paramita, V. D. (2023). Effect of Drying Methods on Vitamin C Levels and Antioxidant Activity of Moringa oleifera Leaves. Jurnal Agritechno, 16(1), 29–35. https://doi.org/10.70124/at.v16i1.1006

References

  1. Anwar, F., Latif, S., Ashraf, M., & Gilani, A. H. (2007). Moringa oleifera: a food plant with multiple medicinal uses. Phytotherapy Research, Vol. 21(1), pp. 17-25. https://onlinelibrary.wiley.com/doi/abs/10.1002/ptr.2023
  2. Arabshahi-D, S., Devi, D. V., & Urooj, A. (2007). Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability. Food Chemistry, Vol. 100(3), pp.1100-1105. https://www.sciencedirect.com/science/article/abs/pii/S0308814605009830
  3. Benjamin, M. A. Z., Ng, S. Y., Saikim, F. H., & Rusdi, N. A. (2022). The Effects of Drying Techniques on Phytochemical Contents and Biological Activities on Selected Bamboo Leaves. Molecules, vol. 27(19), pp. 6458. https://www.mdpi.com/1420-3049/27/19/6458
  4. Bhuvaneswari, G. Ganiger,V.M. and Madalageri, M.B. (2014). Nutrient Composition and Sensory Evaluation of Drumstick (Moringa oleifera Lamk) Leaf Products. Proceeding SEAVEG. Families, Farms, Food: Sustaining Small-scale Vegetables Production and Marketing Systems for Food and Nutrition Security. Bangkok-Thailand, 25-27 February 2014, pp: 290-297.https://www.cabdirect.org/cabdirect/abstract/20153437660
  5. Gopalakrishnan, L., Doriya, K., & Kumar, D. S. (2016). Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness, Vol. 5(2), pp. 49-56. https://www.sciencedirect.com/science/article/pii/S2213453016300362
  6. Jung, W. K., Park, P. J., Ahn, C. B., & Je, J. Y. (2014). Preparation and antioxidant potential of maillard reaction products from (MRPs) chitooligomer. Food chemistry, Vol.145, pp.173-178. https://www.sciencedirect.com/science/article/abs/pii/S030881461301114X
  7. Leone, A., Spada, A., Battezzati, A., Schiraldi, A., Aristil, J., & Bertoli, S. (2015). Cultivation, genetic, ethnopharmacology, phytochemistry and pharmacology of Moringa oleifera leaves: An overview. International Journal of Molecular Sciences, Vol. 16(6), pp.12791-12835.
  8. https://www.mdpi.com/1422-0067/16/6/12791
  9. Lingnert, H. (1979). Antioxidative effect of Maillard reaction products. SIK Svenska Livsmedelsinstitutet, Göteborg, Sverige, pp. 1-45.
  10. https://www.diva-portal.org/smash/record.jsf?pid=diva2%3A967215&dswid=-2182
  11. Paramita, V. D., Yuliani, H. R., Rosalin, R., & Purnama, I. (2021). Pengaruh Berbagai Metode Pengeringan Terhadap Kadar Air, Abu dan Protein Tepung Daun Kelor. In Seminar Nasional Hasil Penelitian & Pengabdian Kepada Masyarakat (SNP2M) (Vol. 6, No. 1, pp. 1-6).
  12. http://jurnal.poliupg.ac.id/index.php/snp2m/article/view/3227/2759
  13. Rahmadi, A & Bohari. (2018). Pangan Fungsional Berkhasiat Antioksidan. Mulawarman University
  14. Press, Samarinda, pp. 1-187
  15. Rani, K. C., Jayani, N. I. E., Darmasetiawan, N. K., & Dewi, A. D. R. (2019). Modul Pelatihan Kandungan Nutrisi Tanaman Kelor. Fakultas Farmasi Universitas Surabaya, Surabaya, pp 1-51.http://repository.ubaya.ac.id/38511/
  16. Réblová, Z. (2012). Effect of temperature on the antioxidant activity of phenolic acids. Czech Journal of Food Sciences, 30(2), 171-175.
  17. https://cjfs.agriculturejournals.cz/artkey/cjf-201202-0009_effect-of-temperature-on-the-antioxidant-activity-of-phenolic-acids.php
  18. Santos, P. H. S., & Silva, M. A. (2008). Retention of vitamin C in drying processes of fruits and vegetables—A review. Drying Technology, Vol. 26(12), pp.1421-1437. https://www.tandfonline.com/doi/abs/10.1080/07373930802458911
  19. Sari, Y.W., Bruins, M.E. and Sanders, J.P. (2013). Enzyme assisted protein extraction from rapeseed, soybean, and microalgae meals. Industrial Crops and Products, Vol.43, pp. 78-83. https://www.sciencedirect.com/science/article/abs/pii/S0926669012003834
  20. Sukweenadhi, J., Setiawan, F., Yunita, O., Kartini, K., & Avanti, C. (2020). Antioxidant activity screening of seven Indonesian herbal extract. Biodiversitas, Vol.21(5), pp. 2062-2067.http://repository.ubaya.ac.id/37742/