High Flavonoid and Protein Content Obtained from Moringa Oleifera Lam Leaf Extracted via Ultrasound-Assisted Extraction (UAE) Method

Abstract

Introduction: Moringa oleifera (MO) leaves are known for their rich nutritional content, including high levels of vitamin C, A, potassium, calcium, iron, and protein, making them a promising plant protein source.

Objectives: The study aimed to extract flavonoids and proteins from MO leaf powder using Ultrasound-Assisted Extraction (UAE) with water as the solvent, and evaluate the extraction method's quality, identify amino acids and antioxidant compounds, and assess its toxicity to HepG2 cells.

Methods: The MO leaves were sourced from East Nusa Tenggara, Indonesia, dried, and extracted using UAE at 40°C and 40 kHz for different durations. The 15-minute extraction yielded the highest protein content, reaching 40%, and essential and non-essential amino acids were identified.

Results: The water extract met safety standards, free from microbial contamination, aflatoxins, abnormal metal levels, and had appropriate water and ethanol content. The major compounds in the extract were kaempferol-3-O-rutinoside, kaempferol-7-O-α-L-rhamnoside, phenylpropionic acid, valine, and tryptophan. Antioxidant testing resulted in an IC50 value of 38.2 ppm, and cytotoxicity testing on HepG2 cells showed a CC50 value of 124 ppm.

Conclusions: This study successfully extracted high-quality water extract (WEMO) from MO leaves using UAE, meeting nutritional standards with potent antioxidant properties and safety for HepG2 cells.