Study on antibacterial and antioxidant activities of raw and fermented Moringa Oleifera lam. leaves

  • Arzina Hossain Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
  • Afifa Khatun Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
  • M. Kamruzzaman Munshi Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
  • Md Shakhawat Hussain Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
  • Mahfuza Islam Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
  • Afzal Hossain Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
  • Roksana Huque Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh

Abstract

The 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

Author Biographies

Arzina Hossain, Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Afifa Khatun, Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
M. Kamruzzaman Munshi, Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Md Shakhawat Hussain, Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Mahfuza Islam, Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Afzal Hossain, Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Roksana Huque, Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh

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Published
2017-03-29
Section
Article