| Issue |
BIO Web Conf.
Volume 123, 2024
The 1st International Seminar on Tropical Bioresources Advancement and Technology (ISOTOBAT 2024)
|
|
|---|---|---|
| Article Number | 02003 | |
| Number of page(s) | 8 | |
| Section | Bioresources in Food and Nutrition for a Healthier Future | |
| DOI | https://doi.org/10.1051/bioconf/202412302003 | |
| Published online | 30 August 2024 | |
Extraction of Bioactive Compounds in Moringa Leaves (Moringa oleifera Lam.) using Modified Sonication Technique
Department of Biosystems Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, 65145 Malang, East Java, Indonesia
* Corresponding author: susilo@ub.ac.id
Moringa oleifera Lam. is well-known for its health benefits due to its rich antioxidants, anti-hypertensive, and anti-inflammatory properties. Extraction methods are crucial in unlocking the medicinal potential of Moringa leaves. While traditional maceration methods are common, they are inefficient, requiring significant time and solvent usage. This study explores sonication as an alternative extraction method, utilizing specific wave frequencies to disrupt cell walls and release bioactive compounds without compromising integrity. Sonication offers a faster, more efficient process with reduced solvent usage, enhancing overall effectiveness. Results showed that fresh moringa leaf extraction without grinding using the maceration method yieled 99 metabolic compounds. In contrast, powdered moringa leaf extraction using the maceration method produced 117 compounds and sonication extraction resulted in 143 metabolic compounds. Dominant bioactive compounds include trigonelline, acetophenone, kaempferol, etc. Sonication is recommended for identifying bioactive compounds in Moringa leaf extract.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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