Comparative analysis of nutritional, antioxidant, and antibacterial properties of Moringa oleifera extract

People are increasingly more concerned with their lifestyle and health due to the significant shift in socioeconomic level in the modern era. People are aware of the negative consequences of manufactured items. Natural compounds derived from plants with fewer adverse effects are getting more attention. Moringa oleifera is an example of a tree with significant nutritional and therapeutic advantages. In the present study, mineral and macronutrient content and antioxidant capacity were evaluated at two stages of maturity (mature and tender leaves). The chemical analysis revealed that the protein concentration was higher, and the lipid concentration was lower. Regarding mineral content, calcium (Ca) and iron (Fe) have exhibited a higher degree of bioaccessibility, with potassium (K), sulfur (S), Ca, and Fe constituting the most prevalent elements. Using an established in vitro model, the antioxidant activities of Moringa oleifera leaf extracts were evaluated to comprehend the mechanism of pharmacological action. At 900 μg/ml, the aqueous extract of Moringa oleifera showed significant antibacterial activity. Based on the results of this study, Moringa oleifera leaf extracts exhibit considerable antioxidant activity and substantial protection against bacterial infection due to the presence of phenolic and flavonoids. Based on in vitro experiments, we aimed to determine if Moringa oleifera may be used as a potential antibacterial in therapeutic applications in light of the rising incidence of antibiotic resistance.