Moringa infusion (Moringa oleifera) rich in phenolic compounds and high antioxidant capacity attenuate nitric oxide pro-inflammatory mediator in vitro

The objective of the study was to determine the NO-inhibitory effect of moringa infusion/aqueous preparation on a mouse macrophage RAW264 cell line. Total soluble phenols, total flavonoids, and simple phenolic contents and the antioxidant capacity of the moringa aqueous infusion and decoction were determined in order to select the best sample for NO-inhibitory assay. NO-inhibitory effect of the selected moringa infusion, was dose dependent and almost similar to the positive control (dexamethasone). A cup of the selected moringa infusion contained 70.2 mg of total soluble phenols and 30.5 mg of total flavonoids. Gallic acid and rutin were the major simple phenolics detected. The extraction efficiency of gallic acid and rutin from moringa leaves by decoction and infusion procedures were from 54.1 to 66.2% and from 39.6 to 52.4%, respectively. The order of the antioxidant capacity of moringa decoctions and infusions, from low to high, was decoction, boiling 30 min < decoction, 15 min < infusion reposed 15 min < infusion, 5 min for ABTS, decoction, 15 min < infusion, 15 min < decoction, 30 min < infusion, 5 min for DPPH, and decoction, 15 min < infusion, 15 min < decoction, 30 min = infusion, 5 min for FRAP. This is the first report concerning the content of phenolic compounds, antioxidant capacity and NO-inhibitory effect of moringa aqueous infusion that are commonly consumed around the world.