Resumo

FLORES-AGUILAR, Edilberto  e  FLORES-RIVERA, Emille del Pilar. Antioxidant capacity of aqueous extracts of moringa leaves and design of a functional drink. RTQ [online]. 2022, vol.42, n.2, pp. 323-340.  Epub 30-Ago-2022. ISSN 2224-6185.

Bioactive compounds of interest are available in various parts of plants; its extraction and stability are important in the preparation of functional foods. In this work, the antioxidant characteristics of the aqueous extracts from Moringa oleifera leaves were evaluated. Various extraction methods. hot, enzymatic, with ultrasound and microwaves were evaluated in order to select the most convenient method to prepare a drink. Furthermore, the antioxidant stability of the drink was evaluated for 28 days at 10, 25 and 35 °C. It was determined that the most suitable method was hot extraction at 85 °C with a concentration of 0,5 % of moringa leaves. The drink showed a retention percentage of 90 %, 91% and 84 % in total phenols, CA Cuprac and % DPPH * inhibition at 25 ° C with respect to its initial content and a half-life time of 6,4 months in the content of total phenols. In the evaluated period, the drink showed acceptable sensory characteristics.

Palavras-chave : Moringa Oleifera; antioxidants; enzymes; ultrasound; microwave; extraction.

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