Phytochemical Composition and Antioxidant Activity of Fermented Moringa oleifera Leaf Powder

The aim of this study was to determine the effects of lactic fermentation of Moringa oleifera leaf powder at young and mature stage of development. This is to improve the organoleptic quality of Moringa oleifera leaf powder. The work was performed in the laboratory of high School of Engineering of La Reunion. The fermentation was performed by Lactobacillus plantarum (DSM 2601) and Weissella cibaria (27A) inoculated at 106 CFU / g. The fermentation was performed at 25°C over 5 days. An acidification of fermented products (4 < final pH < 5), a high protein content in mature leaves fermented over 120 hours (T120-Ma), or over 48 h (T48-Ma), by Weissella cibaria, a high protein content in mature leaves fermented over 120 h (T120-Ma) and in young leaves fermented over 120 h (T120-I) by Lactobacillus plantarum was observed. The results of ANOVA on fermentation by Weissella cibaria (27A) and Lactobacillus plantarum (DMS 2601) on the nutritional leaves of Moringa oleifera, showed there was no significant effect on the α=0,05 fermentation times and stage of leaves maturity for contents of reducing sugar and proteins. But there is a significant effect of fermentation and maturation stage leaves on the pH of the product threshold at α=0.05. The fermentation by Lactobacillus plantarum (DMS 2601) showed there was an effect of the fermentation time on the content of phenolic compounds. Principal component analysis (PCA) showed that there is a negative correlation between the protein content and the content of phenolic compounds. By the fermentation process, the organoleptic characteristics of the Moringa oleifera leaves powders whose color is to be improved, which is an asset in the process of incorporation of Moringa oleifera. Lactic fermentation of Moringa oleifera leaves is a method of increasing protein intake of the food and the fight against PEM target populations.