Profiling the effects of microwave-assisted and soxhlet extraction techniques on the physicochemical attributes of Moringa oleifera seed oil and proteins

There is a constant search for biomaterials from natural products like plants for food and industrial applications.The work embodied in this report aimed at investigating the effects of microwave-assisted and soxhlet extraction(MAE and SE) techniques on the functional physicochemical quality characteristics of Moringa oleifera seed oil and proteins extracts. M. oleifera seeds were ground to fine powders and oil was extracted by microwave-assisted and soxhlet extraction techniques using petroleum ether. Quality attributes including yield percent, moisture content,iodine, saponification, specific gravity, viscosity, p H, thiobarbituric acid, acid and peroxide values were measured. Mineral and vitamin contents, chemical/functional groups, fatty acid(FA) composition, and reducing power of the oil were evaluated. Metabolomics of protein extracted from the defatted powders were analyzed by nuclear magnetic resonance(NMR). M. oleifera oil from MAE and SE methods had good yield(34.25 ± 0.0%,28.75 ± 0.0%), low moisture content(0.008 ± 0.0%, 0.011 ± 0.0%), non-drying and unsaturated, moderately saponified, less dense(0.91 ± 0.01, 0.92 ± 0.02 g m L^(-1)), had Newtonian flow, were weakly acidic, showed good content of FAs, recorded strong potential for long shelf-life, showed stability against oxidative rancidity and enzymatic hydrolysis, had very rich deposits of micro-and macro-nutrients as well as water-soluble and lipidsoluble vitamins, and functional groups in the oil were reflective of its content of long-and medium-chain triglycerides(LCT and MCT). Monounsaturated and saturated fatty acids(MUFA and SFA) were detected and the oil has excellent ferric ion reducing power. NMR metabolomic assay revealed the presence of nine essential amino acids(EAAs) in the protein extract. MAE technique is a feasible and acceptable alternative for high throughput extraction of M. oleifera oil with high yield and excellent quality attributes. The study revealed that MAE did not impart any remarkable advantage(s) on the physicochemical properties of M. oleifera seed oil and protein compared to SE technique.

Stability Studies on the Aqueous Extract of the Fresh Leaves of Combretum Micranthum G. Don Used as Antibacterial Agent

The fresh leaves of Combretum micranthum were harvested during the rainy season in Akwa Ibom State, washed and subjected to extraction by maceration in distilled water. Concentration was done with a rotary evaporator. The extracts were tested for content of the following phytochemicals using standard methods： alkaloids, saponins, tannins, anthraquinones, cardiac glycosides, flavonoids and steroids. Antibacterial sensitivity test of the extract was carried out on S. aureus, B. subtilis and E. coli using agar well diffusion method and Ampiclox as control. The effect of storage time of the extract on its antibacterial activity was determined after the extract was kept at room temperature for 1 h, 24 h, 48 h and 72 h, respectively. Preparations of 200 mg/mL of the aqueous extract were made with additives as follows： （a） no additive; （b） methyl paraben （0.3%）; （c） propyl paraben （0.3%）; （d） sodium metabisulfite （0.01%）; （e） A combination of methyl paraben （0.3%） and propyl paraben （0.3%）; （f） A combination of methyl paraben （0.3%）, propyl paraben （0.3%） and sodium metabisulfite （0.01%）. A visual observation of the stabilized preparations was employed on daily basis for 30 days. Phytochemical analyses on the aqueous extract of the fresh leaves showed the absence of alkaloids, anthraquinones and flavonoids. Saponins, cardiac glycosides and steroids were present in moderate amounts and there was abundance of tannins. The extract had similar effect on both S. aureus and E. coli cultures but activity was very low with B. subtilis. When S. aureus activity increased with time of storage up to 48 hours, thereafter the activity started reducing. However, the activity of E. coli continued to increase with time （within the study period）. Thus, it appears reasonable to store the extract for at least 48 hours before the use for enhanced activity.