Quality Assessment of Moringa Oleifera Leaf Juice as An Immune Booster Against Endemic Diseases in East Nusa Tenggara

Abstract

Background: Moringa leaf juice is a natural beverage with high antioxidant properties, making it a potential candidate for traditional medicine and food additive applications. This study aimed to identify the classes of chemical compounds present in moringa leaf juice and evaluate its antioxidant activity, hedonic test and storage stability. Method: Three different moringa juice formulations were prepared using variations of fresh leaf powder and evaluated for color, taste, aroma, phytochemical content (to confirm the presence of alkaloids flavonoids, saponins, and tannins), antioxidant activity, and storage stability. The optimal formulation was selected based on a panel of experts’ sensory evaluation. Result: The optimal moringa juice formulation consisted of 120 g of fresh moringa leaves, 50 mL of wild honey, 50 g of local guava, 800 mL of UHT milk, and 200 mL of purified water. Phytochemical testing revealed the presence of alkaloids, flavonoids, saponins, and tannins in the moringa leaf juice. The antioxidant activity was 14,339,974 ppm, indicating that moringa leaf juice is a potent antioxidant. The moringa juice remained stable at room temperature for 6 hours and in cold storage for 24 hours, maintaining the same taste and color as when initially prepared. Conclusion: Moringa leaf juice is a natural beverage with high antioxidant activity and a rich phytochemical profile, including alkaloids, flavonoids, saponins, and tannins. The good storage stability of moringa leaf juice at room temperature and in cold storage suggests that it is a viable option as an antioxidant beverage.