Effect of Preparation of Moringa Seeds Tea by Hot Air and Freeze Drying Methods on Antioxidant Activity by DPPH Assay
Keywords:
Moringa, how to test the effect of free radicals by using DPPH assay, AntioxidantsAbstract
The goals of this experimental research are to compare the different methods for producing moringa seeds using a hot-air oven and a freezedryer, as well as to investigate the effect of scavenging free radicals using the DPPH assay. The last objective was to find out if the product satisfied the customer. Experimenting with hot-air baked and freeze-dried moringa seeds yielded more appealing color and smell. The result from baking with hot air was that the color of moringa seeds turned blown, the smell was sweet, but the seed’s body was not in perfect shape when as frozen moringa seeds turned green. The smell was the same as before as the seed was not broken. The next step, the 95% ethanolic extract, is then tested for scanvening of the free radicals by using the DPPH assay. The DPPH radical scavenging activity of hot-air baked moringa seeds was 50.23, 68.02, and 70.68 percent, respectively, with an IC50 of 182.71 g/ml for the extract concentrated at 250, 500, and 700 g/ml. The DPPH radical scavenging activity of frozen moringa seeds was 50.98, 56.12, and 61.08 percent, respectively, which means the IC50 was 200.00 g/ml. This extract from hot-air dried moringa seeds caused scavenging of the free radicals better than the frozen ones. From the satisfaction test, color, smell, and flavor differences between two formulas of moringa seed tea were found to be impressive. Consumers were impressed by the hot-air baked powder of moringa seed tea (80%) mixed with pandan leaves (20%). The satisfaction with color is about 4. The satisfaction with smell is about 3.97 and taste is about 3.97.
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