Reduction in the Risks Associated with Bacteria Oxidative and Pathogenic Activities Using Different Leaf Extract of Moringa olefera Grown in Sudan

Abstract

Moringa olefera belongs to the family Moringaceae which is widely cultivated in the world and has its origin in India. The flowers, leaves, seeds and roots of Moringa are used for medicinal purposes and also as food. Moringa leaves contain important constituents, including carbohydrates, protein, vitamins such as riboflavin, ascorbic acid, thiamine, niacin, minerals such as calcium, phosphorus and iron. Moringa leaf extract reduces the free radicals and the oxidation of blood because it contains polyphenol, the leaves are used in medicinal, against AIDS, fever, respiratory diseases and antimicrobial. The study aims to evaluate the antimicrobial, antioxidant and protective effects of different leaf extracts of Moringa olefera grown in Sudan. High-Performance Liquid Chromatography (HPLC) was used in this study to identify Polyphenol constituents of Moringa olefera leaf extract by different methods (aqueous, ethanol, ethyl acetate and chloroform), it contains gallic acid, Chlorogenic acid, Catechin, Coffeic acid, Rutin, Pyro catechol, Coumaric acid, Vanillin, Ferulic acid1, Naringenin, Propyl Gallate, 4`,7-Dihydroxyisoflavone, and Cinnamic Acid at conc. (µg/15 mg) in all extracts. Ellagic acid gave the highest concentration when extracted by ethyl acetate Caffeine gave the lowest concentration. in all different extracts, the effect of moringa (aqueous, ethanol, ethyl acetate and chloroform) leaf extracts against four different pathogenic bacteria Salmonella typhimurium, Pseudomonas aeruginosa, Escherichia coli, and Bacillus cereus, were examined using Mueller Hinton Agar and measuring inhibition zone (diameter mm), were found that there were a significant different of all moringa leaf extracts against bacteria.

The study was conducted to determine the polyphenol constituents of Moringa olefera aqueous, ethanol, ethyl acetate and chloroform leaf extract. The effect of Moringa oleifera (aqueous, ethanol, ethyl acetate and chloroform) leaf extracts against four different pathogenic bacteria. As a conclusion, Moringa oleifera contains polyphenol compounds in all extracts (aqueous, ethanol, ethyl acetate and chloroform) that have antioxidant, anticancer and anti-inflammatory activity, also all extracts of Moringa olefera have antibacterial activities.