scholarly journals Preliminary Test of Phytochemical Screening of Crude Extracts of Moringa oleifera Seed

2013 ◽  
Vol 3 (2) ◽  
pp. 11-13
Author(s):  
Ogunjinmi Oluwasayo Esther
Keyword(s):  
Moringa Oleifera ◽  
Preliminary Test ◽  
Phytochemical Screening ◽  
Crude Extracts ◽  
Moringa Oleifera Seed

Evaluation of Moringa oleifera Seed Lectin as a Metal Remover in Aqueous Solutions

2016 ◽  
Vol 23 (7) ◽  
pp. 645-649 ◽  
Author(s):  
José H.E.S. Freitas ◽  
Keissy V. de Santana ◽  
Pollyanna M. da Silva ◽  
Maiara C. de Moura ◽  
Luana C.B.B. Coelho ◽  
...  
Keyword(s):  
Aqueous Solutions ◽  
Moringa Oleifera ◽  
Moringa Oleifera Seed

scholarly journals Application of Moringa Oleifera seed extract to treat coffee fermentation wastewater

2017 ◽  
Vol 329 ◽  
pp. 102-109 ◽  
Author(s):  
William K. Garde ◽  
Steven G. Buchberger ◽  
David Wendell ◽  
Margaret J. Kupferle
Keyword(s):  
Moringa Oleifera ◽  
Seed Extract ◽  
Moringa Oleifera Seed

Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour

2020 ◽  
Vol 15 (3) ◽  
pp. 15-23
Author(s):  
J.B. Hussein ◽  
J.O.Y. Ilesanmi ◽  
H.M Aliyu ◽  
V. Akogwu
Keyword(s):  
Sensory Evaluation ◽  
Moringa Oleifera ◽  
Positive Influence ◽  
Sensory Properties ◽  
Standard Methods ◽  
Moisture Contents ◽  
Seed Flour ◽  
Sensory Analyses ◽  
Cowpea Flour ◽  
Moringa Oleifera Seed

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively. Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

Moringa oleifera seed oil extracted by pressurized n-propane and its effect against Staphylococcus aureus biofilms

2021 ◽  
pp. 1-47
Author(s):  
Alessandra Marjorie de Oliveira ◽  
Márcia Maria dos Anjos Szczerepa ◽  
Maria Cristina Bronharo Tognim ◽  
Benício Alves de Abreu Filho ◽  
Lúcio Cardozo-Filho ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Moringa Oleifera ◽  
Seed Oil ◽  
Moringa Oleifera Seed

Antibacterial Activities and Phytochemical Screening of Crude Extracts from Kenyan Macaranga Species Towards MDR Phenotypes Expressing Efflux Pumps

2021 ◽  
Vol 11 (2) ◽  
pp. 119-126
Author(s):  
Ibrahim Hashim ◽  
Leonidah Kerubo Omosa ◽  
Vaderament-Alexe Nchiozem-Ngnitedem ◽  
John Mmari Onyari ◽  
Shital Mahindra Maru ◽  
...  
Keyword(s):  
Efflux Pumps ◽  
Antibacterial Activities ◽  
Phytochemical Screening ◽  
Crude Extracts

NATURAL BIOACTIVE COMPOUND FROM MORINGA OLEIFERAAGAINST CANCER BASED ON IN SILICO SCREENING

2016 ◽  
Vol 78 (5) ◽  
Author(s):  
Ardini Pangastuti ◽  
Ihya Fakhrurizal Amin ◽  
Ahya Zhilalikbar Amin ◽  
Mohammad Amin
Keyword(s):  
Moringa Oleifera ◽  
Hydrophobic Interactions ◽  
Target Prediction ◽  
Bioactive Compound ◽  
Ligand Docking ◽  
Lipinski’S Rule ◽  
Site Analysis ◽  
Local Plant ◽  
Compound Database ◽  
Moringa Oleifera Seed

Cancer is the leading cause of death in the world. More than 10 million people worldwide are expected to be diagnosed with cancer, a disease commonly believed to be preventable. Moringa oleifera is one of the well known as a local plant as food and health plant in Indonesia. Anticancer is one of potential treatment found in Moringa oleifera seed, leaves, and pods extracts. This study aimed to discover natural bioactivity compound from Moringa oleifera for anticancer. Niazimicin is one of bioactive compound found in Moringa oleifera reported have potent antitumor promoting activity. The bioinformatics tool used in this study were: Pubchem compound database, protein target prediction database Pharmmapper and Chemmapper, molecular docking software PyRx 0,8, ligand docking and binding site analysis with PyMOL and LigPlus software. To check for compound’s drug-likeness were applied using DruLiTo software. Based on our previous steps, we found that niazimicin interacted with glycosyltransferase via hydrogen bond and hydrophobic interactions. Niazimicin is the best Glycosiltransferase inhibitor based on binding afinity (-7,3 kcal/mol) that is more negative than existing glycosiltransferase inhibitor, such as tert-Butyl 4-(5-formyl-2-thienyl)piperazine-1-carboxylate, sialic acid and fucose. According to Lipinski's rule parameter we discover that Niazimicin is a potential anticancer drug.

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