Effects of impregnate temperature on extraction of caffeoylquinic acid derivatives from Moringa oleifera leaves and evaluation of inhibitory activity on digestive enzyme, antioxidant, anti‐proliferative and antibacterial activities of the extract

Summary In an ultrasonic bath and for 30 min in the presence of water as extraction solvent in a ratio of 1:10 (g/mL), effect of extraction temperature on extraction of caffeoylquinic acids (CQAs) from Moringa oleifera leaves (MOL) was investigated. Gradually increasing in extraction temperature cau...

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Veröffentlicht in:	International journal of food science & technology 2020-09, Vol.55 (9), p.3082-3090
Hauptverfasser:	Hamed, Yahya Saud, Abdin, Mohamed, Chen, Guijie, Akhtar, Hafiz Muhammad Saleem, Zeng, Xiaoxiong
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Antiproliferatives Biological activity Caffeoylquinic acid Cytotoxicity digestive enzyme E coli extraction temperature Glucosidase Lipase Moringa oleifera Pancreas pathogenic bacteria Radicals Salmonella Scavenging Temperature Toxicity Tumor cell lines α-Amylase α-Glucosidase
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