# Phytochemical profiling, antioxidant and anti-inflammatory potential of methanolic extracts of Moringa oleifera (L.) Lam. and Moringa stenopetala (Bak.) Cufod. leaves grown in Arba Minch, Ethiopia

## TL;DR

This study compares the antioxidant and anti-inflammatory properties of two Moringa species, finding that Moringa stenopetala has stronger effects than Moringa oleifera.

## Contribution

The study provides a comparative phytochemical and bioactivity analysis of Moringa species grown in Ethiopia, highlighting M. stenopetala's superior antioxidant and anti-inflammatory potential.

## Key findings

- Moringa stenopetala had significantly higher total phenolic and flavonoid content than Moringa oleifera.
- M. stenopetala exhibited better antioxidant and anti-inflammatory activity, including stronger protein denaturation and protease inhibition.
- Both Moringa species showed antioxidant and anti-inflammatory properties, but M. stenopetala was more effective.

## Abstract

The genus Moringa contains 14 species, including the widely cultivated Moringa oleifera and Moringa stenopetala. They have outstanding nutritional and medicinal advantages. This study aimed to analyze and compare the anti-inflammatory potential, antioxidant capacity, and phytochemical profile of the two species' methanolic leaf extracts. The ultra-high-performance liquid chromatography-high resolution mass spectrometry method was utilized for phytochemical profiling. Total flavonoid content and phenolic content were determined using the colorimetric procedures of aluminum chloride and Folin–Ciocalteu assays, respectively. In vitro, antioxidant activity was measured using 2,2′-casino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl assays. Protein denaturation and protease activity inhibition assays were employed to determine the anti-inflammatory effects. M. oleifera and M. stenopetala showed similar chemical profiles, with 29 compounds tentatively identified, including glucosinolates, hydroxycinnamic acids, and flavonoid glycosides. M. stenopetala had significantly higher (p < 0.05) total phenolic content (74.23 ± 2.65 mg GAE per g) than that of M. oleifera (66.33 ± 0.40 mg GAE per g), and M. stenopetala also had a greater total flavonoid content (11.27 ± 0.48 mg CE per g) compared to M. oleifera leaf extract (9.19 ± 0.06 mg CE per g) (p < 0.05). M. stenopetala had better antioxidant activity than M. oleifera. Both species of Moringa suppressed egg albumin denaturation and protease activity. M. stenopetala inhibits protein denaturation and protease activity more effectively than M. oleifera. In conclusion, this study showed that both plant species have antioxidant and anti-inflammatory properties, with M. stenopetela exhibiting greater activity than M. oleifera.

Phytochemical profiles, antioxidant, and anti-inflammatory activities were assessed in methanolic extracts of Moringa oleifera (L.) Lam. and Moringa stenopetala (Bak.) Cufod. leaves, using a workflow from plant collection to lab assays.