Vol. 12, Special Issue 6 (2023)

Author(s):
Dr. Ramesh Babu Potu, Dr. D Nagalakshmi, Dr. M Venkateswarlu, Dr. SV Rama Rao, Dr. B Swathi and Dr. K Prashanth Kumar

Abstract:
A study was conducted to evaluate the effect of inclusion of moringa leaves at varying levels in concentrate mixture on total phenols and antioxidant activity. The antioxidant capacity of moringa (MOR) leaves and their inclusion in the concentrate mixtures at varying levels were evaluated in vitro. The control concentrate mixture was prepared with maize grain, de-oiled rice bran, cotton seed cake and soybean meal as major ingredients. The other 7 iso-nitrogenous (20% CP) concentrate mixtures were prepared by partially replacing de-oiled rice bran and cotton seed cake with MOR at varying levels (5, 10, 15, 20, 25, 30 and 35%). The total phenolic content (TPC) gradually increased (p<0.01) from 3.87 to 19.30 mg of gallic acid equivalent (GAE) per g and from 4.13 to 21.36 mg of tannic acid equivalent (TAE) per g with inclusion of MOR leaves from 0 to 35% in concentrate mixtures. The non-tannin phenols (NTAP) and tannins (TA) increased (p<0.01) from 2.79 to 8.35 mg of TAE per g and 1.34 to 14.23 mg of tannins per g. Similarly, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (%) increased (p<0.01) from 0 to 30% (7.29 to 78.09) with inclusion of MOR leaves in concentrate mixtures and the activity at 35% (79.50) inclusion was comparable with that of 30% (78.09). The increase in TPC, NTAP, TA and DPPH activity in concentrate mixtures was due to higher content of these components in MOR leaves.