Molecular Sciences Institute, School of Chemistry, University of Witwatersrand, Private Bag X3, Johannesburg, 2050, South Africa.
Department of Chemistry, Centre for Analysis and Synthesis, Lund University, P.O. Box 124, 22100, Lund, Sweden.
Anal Bioanal Chem. 2020 Apr;412(11):2495-2503. doi: 10.1007/s00216-020-02472-4. Epub 2020 Feb 7.
Moringa oleifera leaves are widely used in traditional medicine as a food supplement because they are high in essential and nutritious content. Pressurized hot water extraction (PHWE), which is a green approach, was used for the recovery of the macro-nutrient and micro-nutrient elements from dried leaf powder of Moringa oleifera. In this study, response surface methodology was applied to assess the influence of temperature (50-200 °C) and time (5-60 min) on the extractability pattern of macro-nutrient and micro-nutrient elements from the leaves of Moringa oleifera when processed by PHWE. The quantification of macro-nutrient elements such as Ca, K and Mg and micro-nutrient elements like Al, Co, Cr, Cu, Fe, Ni and Zn from the leaves was determined using inductively coupled plasma optical emission spectroscopy (ICP-OES). Obtained results revealed that the extraction of macro-nutrient elements from the Moringa oleifera leaves was enhanced by increasing the extraction time more than the extraction temperature. On the contrary, the amounts of extractable micro-nutrient elements were increased by increasing the extraction temperature. Hence, the recovery for macro-nutrient elements ranged from 88 to 98% while for micro-nutrients it ranged from 21 to 46%. This implies that macro-nutrient elements are extracted with relatively high selectivity in relation to micro-nutrient elements in Moringa dried leaf powder using the PHWE technique.
辣木（Moringa oleifera）叶在传统医学中被广泛用作食品补充剂，因为它们富含必需的营养物质。加压热水提取（PHWE）是一种绿色方法，用于从辣木叶干粉中回收大量和微量营养元素。本研究采用响应面法评估温度（50-200°C）和时间（5-60 分钟）对 PHWE 处理辣木叶中大量和微量营养元素提取模式的影响。采用电感耦合等离子体发射光谱法（ICP-OES）定量分析辣木叶中的大量营养元素，如 Ca、K 和 Mg，以及微量营养元素，如 Al、Co、Cr、Cu、Fe、Ni 和 Zn。结果表明，通过增加提取时间而非提取温度，可以提高辣木叶中大量营养元素的提取率。相反，可提取的微量营养元素的量随着提取温度的升高而增加。因此，大量营养元素的回收率在 88%至 98%之间，而微量营养元素的回收率在 21%至 46%之间。这意味着与辣木叶干粉中的微量营养元素相比，使用 PHWE 技术可以相对高选择性地提取大量营养元素。
