Enhancement of Antioxidant Activity in Moringa oleifera Leaf Extract through Fermentation: A Comparative Study of Phenolic Content and Antioxidant Activity

  • Hery Muhamad Ansory faculty of Pharmacy Universitas Setia Budi Surakarta
  • Nuraini Harmastuti faculty of Pharmacy Universitas Setia Budi Surakarta
  • Windia Wulantika Pragram Studi Farmasi Universitas Setia Budi Surakarta
  • Afif Meilana Sindani Putri Pragram Studi Farmasi Universitas Setia Budi Surakarta
DOI: https://doi.org/10.31001/jfi.v20i1.1652

Abstract

This study aimed to investigate the effect of fermentation on the antioxidant activity and phenolic content of 96% ethanol extract from Moringa oleifera leaves. While the antioxidant potential of Moringa leaves has been recognized, this research introduces a novel concept of utilizing fermentation to enhance the levels of active compounds. The state of the art in antioxidant activity and fermentation is used to validate the significant improvement in antioxidant activity. The findings provide new insights into utilizing Moringa leaves as a natural antioxidant source obtained through fermentation.

The research methodology involved fermenting the 96% ethanol extract from Moringa leaves using Lactobacillus B bacteria for 24, 48, and 72 hours. The phenolic content was measured using the Folin-Ciocalteu method, while the antioxidant activity was evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method.

The results demonstrated a significant increase in phenolic content after the fermentation process. The phenolic content of the fermented Moringa leaf extract was 86.133±5.925 mgGAE/gram after 24 hours, increased to 91.244±7.374 mgGAE/gram at 48 hours, and reached 122.578±9.576 mgGAE/gram at 72 hours. Additionally, the antioxidant activity also increased with fermentation time. The IC50 values for samples fermented for 24, 48, and 72 hours were 60.887 µg/ml, 58.742 µg/ml, and 53.169 µg/ml, respectively. These results indicate that fermentation of Moringa leaf extract can significantly enhance phenolic content and antioxidant activity.

Keywords: Moringa leaf extract; Fermentation; Phenolic content; Antioxidant activity, Lactobacillus B.

References

1. Agung A, Oka G, Made L, Pendidikan M, Dokter P, Hewan FK, et al. Identifikasi Senyawa Kimia Ekstrak Etanol Daun Kelor ( Moringa oleifera L ) di Bali. 2016;5(5):464–73.
2. Diah AWM, Jura R. Uji Aktivitas Antioksidan Ekstrak Air Dan Ekstrak Etanol Daun Kelor ( Moringa Oleifera LAM ). 2017;6(May):125–31.
3. Yati SJ, Sumpono S, Candra IN. Potensi Aktivitas Antioksidan Metabolit Sekunder dari Bakteri Endofit Pada Daun Moringa oleifera L. Alotrop. 2018;2(1):82–7.
4. Wardani AK. Pengaruh Fermentasi Menggunakan Bakteri Lactobacillus bulgaricus Terhadap Kandungan Fenol Total Dan Aktivitas Antioksidan Jus Buah Naga Merah (Hylocereus polyrhizus). Skripsi Univ Jember. 2011;
5. Rahmi N, Khairiah N, Rufida, Hidayati S, Muis A. Pengaruh fermentasi terhadap total fenolik, aktivitas penghambatan radikal dan aktivitas antibakteri ekstrak tepung biji teratai ( Nymphaea pubescens Willd .). Jbi. 2020;11(1):9–18.
6. Adi Wira Kusuma GP, Ayu Nocianitri K, Kartika Pratiwi IDP. Pengaruh Lama Fermentasi Terhadap Karakteristik Fermented Rice Drink Sebagai Minuman Probiotik Dengan Isolat Lactobacillus sp. F213. J Ilmu dan Teknol Pangan. 2020;9(2):181.
7. Murelina E, Wijayanti E. Perbandingan Kadar Fenolik Total Sari Rimpang Temu Giring (Curcuma heyneana) Segar dan Terfermentasi. JC-T (Journal Cis-Trans) J Kim dan Ter. 2018;2(2):20–4.
8. Rahmadi A. Bakteri asam laktat dan mandai cempedak. Mulawarman Univ Press. 2019;(October 2018):1–203.
9. Ifnawati K. Pengaruh enzim kitinase kasar dari bakteri Pseudomonas pseudomallei dan Klebsiella ozaenae terhadap pertumbuhan, morfologi, dan kadar N-asetilglukosamin Fusarium oxysporum. Undergrad thesis, Univ Islam Negeri Maulana Malik Ibrahim. 2013;
10. Widyastuti W. Formulasi Lotion Ekstrak Etanol Buah Stroberi (Fragaria x ananassa Duchesne ex Weston) Sebagai Tabir Surya. Sci J Farm dan Kesehat. 2020;10(2):120.
11. Dedak M, Varietas B, Sugiat D, Hanani E, Mun A. Aktivitas Antioksidan dan Penetapan Kadar Fenol Total Ekstrak Metanol Dedak Bebeapa Varietas padi (Oryza sativa L.). Pharm Sci Res. 2010;7(1).
12. Ansory HM, Sari EN, Nilawati A, Handayani S, Aznam N. Sunscreen and Antioxidant Potential of Myristicin in Nutmeg Essential Oils (Myristica fragrans). The proceedings of the 2nd Bakti Tunas Husada-Health Science International Conference (BTH-HSIC 2019) [Internet]. Paris, France: Atlantis Press; 2020. p. 138–42. Available from: https://www.atlantis-press.com/article/125941115
13. Apriyati E, Murdiati A, Triwitono P. Pengaruh Lama Waktu Maserasi Terhadap Kadar Flavonoid Dan Aktivitas Antioksidan Ekstrak Daun Kelor. J Teknol Pangan. 2022;16(1):116–23.
14. Gangavaram Maheshwar Reddy. Evaluation of antioxidant activity index (AAI) by the 2, 2-diphenyl-1-picryl hydrazyl method of 40 medicinal plants. J Med Plants Res. 2012;6(24):4082–6.
15. Scherer R, Godoy HT. Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method. Food Chem. 2009;112(3):654–8.
16. Luís Â, Domingues F, Gil C, Duarte AP. Antioxidant activity of extracts of Portuguese shrubs: Pterospartum tridentatum, Cytisus scoparius and Erica spp. J Med Plants Res. 2009;3(11):886–93.
17. Lamoussa Paul O, F Saoudia DW, Jotham Yhi-pênê D, Rémy BK, Idrissa M, H Roger NC. Phytochemical screening, phenolic content and antioxidant activity of Entada africana and Sterculia stigera two plants used in the treatment of cough. J Appl Biosci [Internet]. 2022;178:18658–69. https://doi.org/10.35759/JABs.178.9
Published
2023-04-30
Issue
Vol 20 No 1 (2023): Jurnal Farmasi Indonesia
Section
Articles