Reaction Kinetics between Moringa Leaf Extracts and DPPH Free Radical

Conference paper

Geniel Talavera, Kenia Martínez, Apolinar Picado, Juan Alonso
1st Inter-American Conference on Chemical and Process Engineering (1 CIIQP), Ángela Beltrán, Asociación Colombiana de Ingeniería Química (ACIQ), Bogotá, Colombia, 2021 Nov 26, Paper No. 31029

DOI: 10.13140/RG.2.2.20777.31847

Cite

APA Click to copy
Talavera, G., Martínez, K., Picado, A., & Alonso, J. (2021). Reaction Kinetics between Moringa Leaf Extracts and DPPH Free Radical. In Á. Beltrán (Ed.) (pp. Paper No. 31029). Bogotá, Colombia: Asociación Colombiana de Ingeniería Química (ACIQ). https://doi.org/10.13140/RG.2.2.20777.31847

Chicago/Turabian Click to copy
Talavera, Geniel, Kenia Martínez, Apolinar Picado, and Juan Alonso. “Reaction Kinetics between Moringa Leaf Extracts and DPPH Free Radical.” In , edited by Ángela Beltrán, Paper No. 31029. 1st Inter-American Conference on Chemical and Process Engineering (1 CIIQP). Bogotá, Colombia: Asociación Colombiana de Ingeniería Química (ACIQ), 2021.

MLA Click to copy
Talavera, Geniel, et al. Reaction Kinetics between Moringa Leaf Extracts and DPPH Free Radical. Edited by Ángela Beltrán, Asociación Colombiana de Ingeniería Química (ACIQ), 2021, pp. Paper No. 31029, doi:10.13140/RG.2.2.20777.31847.

BibTeX Click to copy

@inproceedings{geniel2021a,
  title = {Reaction Kinetics between Moringa Leaf Extracts and DPPH Free Radical},
  year = {2021},
  month = nov,
  day = {26},
  address = {Bogotá, Colombia},
  pages = {Paper No. 31029},
  publisher = {Asociación Colombiana de Ingeniería Química (ACIQ)},
  series = {1st Inter-American Conference on Chemical and Process Engineering (1 CIIQP)},
  doi = {10.13140/RG.2.2.20777.31847},
  author = {Talavera, Geniel and Martínez, Kenia and Picado, Apolinar and Alonso, Juan},
  editor = {Beltrán, Ángela},
  month_numeric = {11}
}

Food antioxidants are important for human nutrition, decreasing oxidative damage to lipids, proteins, and nucleic acids induced by free radicals. Moringa oleifera Lam. is an important source of natural antioxidants. In this work, an antioxidant-rich extract was obtained by lixiviation of Moringa leaves, and its activity against the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) was measured by determining a second-order reaction rate constant (k 2). The reaction between the antioxidant-rich extract and DPPH was monitored by measuring the decrease in absorbance at 517 nm in 30-second intervals for a period of 600 seconds, to subsequently calculate the reaction rate constant. The absorbance exhibits a rapid decay within the first 100 seconds, followed by a slower decay. This phenomenon occurs due to the mixture of different antioxidant compounds within the extract and the reaction rate for each one. The absorbance and time data were fitted to a bi-exponential model. Data fitting results showed a coefficient of determination values greater than 0.9979, and a linear relationship between the initial concentration of antioxidants and the reaction rate. The k2 values are about 0.0870 ± 0.0007 mg/mL. This result indicates that Moringa leaves can be used as an antioxidant source of good reactivity with a high potential to be used in the food industry as well as a substitute for synthetic antioxidants, such as BHT and BHA.