Ultrasound-assisted extraction of bioactive compounds from <i>Moringa oleifera</i> leaves for beef patties preservation: Antioxidant and inhibitory activities, half-life, and sensory attributes.

ABSTRACT: This study aims to examine employing ultrasound-assisted extraction of bioactive components from Moringa oleifera leaves and apply them in beef patties preservation, as well as antioxidant and inhibitory activities and sensory qualities. The study included studying the chemical content and minerals of the M. oleifera leaves, preparation of aqueous and alcoholic extracts using an ultrasound device, then exploring the extraction yield. The results proved that the extraction yield by ultrasound using ethanol at 80% was the highest, reaching 19.22%. The total phenols in the ultrasonic extract with moringa leaves aqueous extract (AMEUS) amounted to 120,755 mg/mL. Since the AMEUS exhibited the highest value of 68.308 mg/mL calic acid - eight phenolic compounds discovered by HPLC -

SUBMITTER: Al-Baidhani AMS 

PROVIDER: S-EPMC11521678 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature