Molecules 2013, 18(9), 10989-11000; https://doi.org/10.3390/molecules180910989
Chemical Composition and Biological Activity of the Essential Oil from Leaves of Moringa oleifera Lam. Cultivated in Mozambique
Tatiana Marrufo 1, Filomena Nazzaro 2
, Emilia Mancini 3, Florinda Fratianni 2, Raffaele Coppola 2, Laura De Martino 3, Adelaide Bela Agostinho 1 and Vincenzo De Feo 3,*
, Emilia Mancini 3, Florinda Fratianni 2, Raffaele Coppola 2, Laura De Martino 3, Adelaide Bela Agostinho 1 and Vincenzo De Feo 3,*
1
Centre for Research and Development in Ethnobotany–CIDE, Rua de Igreja, Casa zero, Vila Namaacha, Maputo Province, Mozambique
2
Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy
3
Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (Salerno), Italy
*
Author to whom correspondence should be addressed.
Received: 19 July 2013 / Revised: 2 September 2013 / Accepted: 3 September 2013 / Published: 9 September 2013
Abstract
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. View Full-Text
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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
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Marrufo, T.; Nazzaro, F.; Mancini, E.; Fratianni, F.; Coppola, R.; De Martino, L.; Agostinho, A.B.; De Feo, V. Chemical Composition and Biological Activity of the Essential Oil from Leaves of Moringa oleifera Lam. Cultivated in Mozambique. Molecules 2013, 18, 10989-11000.
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