In Vitro Antioxidant Property of Ethanol Root Extract of Moringa Oleifera Lam.

Student: Victory Osarenomase Aghimien (Project, 2025)
Department of Plant Biology and Biotechnology
University of Benin, Benin City, Edo State

Abstract

Moringa oleifera Lam. is a tropical plant known for its diverse medicinal properties. Antioxidant properties of the leaves have been previously reported. The present study was aimed at the determination of the in vitro ferric reducing antioxidant power (FRAP) and total antioxidant capacity (TAC) of ethanol root extract of M. oleifera. Fresh roots of M. oleifera were harvested, cleansed of debris and then macerated in 70% ethanol to obtain the ethanol root extract of Moringa oleifera (EREMO). The extract was subjected to FRAP and TAC assays respectively to determine its antioxidant activity. The results showed that the ethanol root extract of Moringa oleifera exhibited significant antioxidant activity with the highest inhibition of 29.51% . It also showed that lower concentrations of EREMO (0.4 mg/ml) gave higher performance compared to higher concentrations (1.0 mg/ml). However, the activities of the extract were not as potent when compared with the reference standard, ascorbic acid. The findings of this study support the fact that EREMO possess FRAP antioxidant properties which can be further explored for potential applications in preventing oxidative stress-related diseases.

Keywords
Moringa oleifera antioxidant activity ethanol root extract FRAP assay total antioxidant capacity oxidative stress phytochemicals medicinal plants natural antioxidants plant biotechnology
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