Moringa Oliefera: A Phytochemical and Biological Study in Combination with Medicinal Potential Spices

Abstract

Moringa plants are now largely employed as a nutritional supplement, to enhance soil quality, and in water filtering systems. Moringa is a natural antioxidant and has antimicrobial property. They are also a rich supply of oil, which is a popular and significant revenue source. As a consequence, these plants have a diverse set of characteristics and uses on their own, and their activity is enhanced when coupled with other materials. In this article, the phytochemical analysis, antioxidant, and antimicrobial activity of moringa powder blended with the medicinally significant spices turmeric (Curcuma longa), pepper (Piper nigrum), dry ginger (Zingiber Officinale), and dry orange peel powder (Citrus Aurantium Dulcis). The moringa blends formed by mixing with above-mentioned spices were subjected to antioxidant activity by DPPH assay and antimicrobial activity by well diffusion method. Total phenolic contents and the flavonoid contents were determined using phytochemical analysis. Using FTIR spectroscopy, significant composition in all the four blends was determined. When Moringa powder is blended with other four remarkable spices, its phytochemical characteristics and biological characteristics like antioxidant antimicrobial activity are enhanced to high side.