Chemical Composition and Biological Activity of the Essential Oil from Leaves of Moringa oleifera Lam. Cultivated in Mozambique

Tatiana Marrufo, Filomena Nazzaro, Emilia Mancini, Florinda Fratianni, Raffaele Coppola, Laura De Martino, Adelaide Agostinho, Vincenzo De Feo

doi:10.3390/molecules180910989

Chemical Composition and Biological Activity of the Essential Oil from Leaves of Moringa oleifera Lam. Cultivated in Mozambique

DOI Web Site 被引用文献1件

Tatiana Marrufo

Centre for Research and Development in Ethnobotany–CIDE, Rua de Igreja, Casa zero, Vila Namaacha, Maputo Province, Mozambique
Filomena Nazzaro

Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy
Emilia Mancini

Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (Salerno), Italy
Florinda Fratianni

Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy
Raffaele Coppola

Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy
Laura De Martino

Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (Salerno), Italy
Adelaide Agostinho

Centre for Research and Development in Ethnobotany–CIDE, Rua de Igreja, Casa zero, Vila Namaacha, Maputo Province, Mozambique
Vincenzo De Feo

Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (Salerno), Italy

書誌事項

公開日: 2013-09-09

権利情報

https://creativecommons.org/licenses/by/3.0/

DOI

10.3390/molecules180910989

公開者: MDPI AG

説明

<jats:p>The antioxidant capacity and antimicrobial activity of the essential oil of Moringa oleifera (Moringaceae) grown in Mozambique was investigated. The chemical composition was studied by means of GC and GC-MS analysis. Hexacosane (13.9%), pentacosane (13.3%) and heptacosane (11.4%) were the main components. Ultra High Performance Chromatography-DAD analysis detected the flavonoids quercetin (126 μg/g) and luteolin (6.2 μg/g). The essential oil exhibited a relatively low free radical scavenging capacity. The antimicrobial activity of the essential oil was assayed against two Gram-positive strains (Bacillus cereus, Staphylococcus aureus), two Gram-negative strains (Escherichia coli, Pseudomonas aeruginosa), and five fungal strains of agro-food interest (Penicillium aurantiogriseum, Penicillium expansum, Penicillium citrinum, Penicillium digitatum, and Aspergillus niger spp.). B. cereus and P. aeruginosa, as well as the fungal strains were sensitive to the essential oil.</jats:p>