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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10608 - Biochemistry and molecular biology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

CHEMISTRY &amp; BIODIVERSITY

ISSN

1612-1872

e-ISSN

1612-1880

Svazek periodika

21

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

11

Strana od-do

1-11

Kód UT WoS článku

001161598800001

EID výsledku v databázi Scopus

2-s2.0-85184709572