Study on antibacterial and antioxidant activities of raw and fermented Moringa Oleifera lam. leaves
AbstractThe Moringa plant (Moringa oleifera Lam.) has been the object of much research due to its multiple uses and wellknown bactericidal potential with good nutritional and therapeutic values. Raw (non-fermented) and fermented leaves were evaluated for antibacterial and antioxidant properties. The present study revealed that fermented leaves have great antibacterial activities against pathogenic microbes such as Pseudomonas aeruginosa, Staphylococcus aureus, Proteus vulgaris, Alcaligens spp., Micrococcus spp., Shigella spp., as well as two KTCC cultures of Bacillus cereus. The fermented leaves showed highest inhibition (16mm) to Proteus spp. and lowest inhibition (7 mm) to Pseudomonas spp. This result suggests that the fermented leaves are superior to non-fermented dried leaves considering antibacterial activities. Although, in comparison with raw leaves, fermented leaves showed reduced phenol content and DPPH radical scavenging activity. Keyword: Moringa oleifera Lam leaf, Sauerkraut process, antibacterial activities, antioxidant properties
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