In Vitro Antioxidant Potential of Moringa oleifera Flower, Leaf, and Pod Soup

Abstract: Antioxidants are essential in combating oxidative stress and supporting overall health. This study investigates the in vitro antioxidant potential of soups prepared using Moringa oleifera flowers, leaves, and pods by analyzing their nutrient composition, phytochemical content, and antioxidant activity to evaluate their functional food potential. Two soup variations were formulated with different proportions: Variation 1 contained 10 g of flowers, 5g of leaves, and 15 g of pods (10:5:15),while Variation 2 consisted of 15 g of flowers, 5 g of leaves, and 10 g of pods (15:5:10). Proximate composition was analyzed using AOAC methods, phytochemical screening and Gas Chromatography-Mass Spectrometry (GC-MS) identified key bioactive compounds, and antioxidant activity was evaluated using DPPH and FRAP assays. Sensory attributes were assessed using a 9- point hedonic scale by 50 semi-trained panelists. Results revealed that Variation 1 exhibited higher DPPH radical scavenging activity and greater levels of total phenolics, flavonoids, and anthocyanins, whereas Variation 2 showed stronger ferric-reducing antioxidant power and a more diverse range of bioactive constituents. Sensory evaluation favored Variation 2 for its enhanced appearance, flavor, aroma, and overall acceptability. In conclusion,both Moringasoupvariations offersignificantant ioxidantandnutritionalbenefits,highlightingMoringaoleifera’spotential as a functional food ingredient that promotes health while catering to different consumer preferences.