Verma, A.R., Vijayakumar, M., Chandra, S.M. and Chandana, V.R. (2009) In Vitro and in Vivo Antioxidant Properties of Different Fractions of Moringa oleifera Leaves. Food and Chemical Toxicology, 47, 2196-2201.
https://doi.org/10.1016/j.fct.2009.06.005

has been cited by the following article:

• TITLE: Nanoencapsulation of Antioxidant-Rich Fraction of Roasted Moringa oleifera L. Leaf Extract: Physico-Chemical Properties and in Vitro Release Mechanisms

  AUTHORS: Pierre Nobossé, Edith N. Fombang, Damanpreet Singh, Carl M. F. Mbofung

  KEYWORDS: Nanoencapsulation, Roasted Moringa Leaf Extract, Liquid-Liquid Partitioning, Antioxidant Activity, Phenolic Compounds, Physico-Chemical Properties, Release Mechanisms

  JOURNAL NAME: Food and Nutrition Sciences, Vol.12 No.9, September 18, 2021

  ABSTRACT: Nanocapsules (NC) of antioxidant rich fraction of roasted Moringa leaves were prepared using emulsion coacervation technique with alginate (ALG) and/or chitosan (CTS) as biopolymers. NC were characterized based on particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE) and loading capacity (LC). Substituting CTS with ALG in NC caused a reduction in particle size and PDI, and enhanced EE. Mean particle size dropped from 1209 nm in 1:3 to 413 nm in 3:1 ALG/CTS-NC; PDI decreased from 0.9% to 0.2% and zeta potential from -5.4 to -28.1 mV. The highest EE (87.6%) and LC (13%) were obtained with ALG-CTS-NC (3:1). ALG-NC were spherical while both CTS and ALG-CTS-NC were ovoid. ALG and ALG-CTS-NC were oil/water emulsions while CTS-NC formed water/oil emulsions. 60% and 70% of bioactives in ALG-CTS-NC (3:1) were released in simulated gastric and intestinal fluids respectively after 400 min. Release of antioxidants from NC is concentration-dependent (First order model) and involves simultaneously diffusion (Higuchi model), swelling (korsmeyer-Peppas model) and erosion (Hixson-Crowell model) mechanisms.