Polyphenol compounds of freeze-dried Moringa oleifera Lam pods and their anti-inflammatory effects on RAW 264.7 macrophages stimulated with lipopolysaccharide
DOI:
https://doi.org/10.31989/bchd.v7i4.1356Öz
Background: Moringa oleifera pods are the main constituent in typical diets throughout Thailand. Due to their nutrients and phytochemicals, moringa pods have potential as an antioxidant and anti-inflammatory agent. Freeze drying is a widely embraced method known for extending shelf life, resulting in preserved nutrients and high-quality products.
Objective: This study aimed to investigate the physical properties, nutrients, and bioactive compounds of freeze-dried moringa pods as well as their anti-inflammatory effects on lipopolysaccharide-induced Raw 264.7 macrophages.
Methods: Moringa pods were freeze-dried and ground. The powders were extracted with 70% ethanol at room temperature for 24 hr. and then centrifuged at 5000 rpm and 25áµ’C. The supernatant-filtered extracts were collected to determine bioactive compound contents and antioxidant as well as anti-inflammatory properties.
Results: The results illustrated that freeze-dried moringa pod extract had bioactive compounds including genistein synthetic, trans-ferulic acid, p-Coumaric, myricetin, gallic acid, and syringic acid, which demonstrated antioxidant activity. In terms of anti-inflammatory effects, 50-200 µg/ml of extract inhibited pro-inflammatory mediators including NO production and IL-6 and TNF-α levels on LPS-induced Raw 264.7 macrophages.
Results: These results indicate that the antioxidant and anti-inflammatory properties of freeze-dried moringa pods make them a promising new raw material for functional product development.
Keywords: Anti-inflammation, Moringa oleifera, genistein synthetic, trans-ferulic acid, p-Coumaric, myricetin, gallic acid, syringic acid.
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