The study investigated antioxidant potency of aqueous and fermented aqueous extracts of dried leaves of Moringa oleifera Lam. in different in vitro systems using standard phytochemical methods. Fermented Moringa oleifera aqueous extract (FMAE) was prepared using Lactobacillus plantarum P108 and Lactobacillus acidophilus P110 co-culture as a starter. The antioxidant activities standard methods were Total phenolics assay, ABTS radical cation scavenging activity, and Superoxide anion radical scavenging activity. The reducing power of both solvent extracts showed strong antioxidant activity in a concentration dependent manner. The FMAE depicted higher percentage inhibition which was comparable with unfermented Moringa oleifera aqueous extract (MAE). On the basis of the results obtained, moringa leaves are found to be a potential source of natural antioxidants due to their marked antioxidant activity. The results also suggested that FMAE with enhanced antioxidant capacity could provide a functional moringa beverage to contribute to the health and nutritional status improvement of consumers.


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