Impact of Fermentation on the Phytochemical Content andBiological Properties of Moringa oleifera Lam. Shoot Teas

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14160%2F24%3A00136965" target="_blank" >RIV/00216224:14160/24:00136965 - isvavai.cz</a>

Result on the web

<a href="https://onlinelibrary.wiley.com/doi/epdf/10.1002/cbdv.202301868?src=getftr" target="_blank" >https://onlinelibrary.wiley.com/doi/epdf/10.1002/cbdv.202301868?src=getftr</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/cbdv.202301868" target="_blank" >10.1002/cbdv.202301868</a>

Result language

angličtina

Original language name

Impact of Fermentation on the Phytochemical Content andBiological Properties of Moringa oleifera Lam. Shoot Teas

Original language description

This work examined the variation in chemical and biological properties of Moringa oleifera Lam. shoot (MOS) teas prepared under different degrees of fermentation, viz: non-fermented, semi-fermented and fermented. The chemical composition was ascertained via FTIR, GC-MS, total phenolic and total flavonoid content. Also determined were the biological properties, including antioxidant, antimicrobial and alpha-amylase inhibitory activities. The data confirmed that MOS teas were rich in phenolic and flavonoid compounds, with fermented MOS tea displaying the highest phenolic and flavonoid contents. With respect to antioxidant property, all tea extracts exhibited good radical scavenging activities against DPPH &amp; sdot;, ABTS &amp; sdot;(+) and NO &amp; sdot;, and the radical scavenging capacity was in the order of non-fermented&gt;semi-fermented&gt;fermented MOS teas. The same trend was also observed for the antimicrobial activities against Staphylococcus aureus and Staphylococcus epidermidis. In contrast, the fermented MOS tea exhibited better alpha-amylase inhibitory activity compared to the non-fermented and semi-fermented MOS teas.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10608 - Biochemistry and molecular biology

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

CHEMISTRY &amp; BIODIVERSITY

ISSN

1612-1872

e-ISSN

1612-1880

Volume of the periodical

21

Issue of the periodical within the volume

3

Country of publishing house

CH - SWITZERLAND

Number of pages

11

Pages from-to

1-11

UT code for WoS article

001161598800001

EID of the result in the Scopus database

2-s2.0-85184709572