The effect of hot extraction on total flavonoid content in Moringa leaves aquous extract

Moringa oleifera leaves extract is some natural compound rich in antioxidants such as vitamins, phenolic acids, flavonoids, isothiocyanates, tannins, and saponins. Until recently, this plant has been widely used as an antioxidant source and as a vegetable in the Indonesian community. Previous studies have demonstrated that the extraction with methanol and ethanol are effective because they have the ability to extract both the lower and higher molecular sizes of antioxidant compounds. However, the extraction of this compound using water has not yet been established. In this report, we investigated the total phenolic compound of Moringa leaves extract. Moreover, the flavonoid compound of Moringa oleifera leaves aquous extract has been characterized by using of several temperatures (40⁰, 70⁰, and 100⁰ C) in order to mimic the real-life condition in the community. Here we showed that the phenolic compound in Moringa oleifera leaves aquous extract is 1.01%. Moreover, using quercetin standard, we evaluate the concentration of flavonoid in Moringa oleifera leaves aquous extract. We found that the flavonoid compound of Moringa oleifera leaves aquous extract with the temperature of 40⁰, 70⁰, and 100⁰ C were for 5.245 μg/ml; 7.725 μg/ml; 5.728 μg/ml respectively. This report confirms the optimum temperature for Moringa leaves aquous extract is 70°C in order to obtain the maximum flavonoid compound.