Impact of Ultrasonic Assisted Extraction on the Protein Yield from Moringa Oleifera Lam Leaves and Its Functional Characterization

Abstract Protein deficiency is a problem in the growth and development of children. Several studies reported that Moringa oleifera L. (MO) leaves contain protein, which can be used to balance the composition of amino acids and minerals in food. This study aimed to determine an extraction method for MO dry leaves, to obtain an optimal concentration of protein, and to identify the composition of amino acids, minerals, and bioactive compounds, as well as the antioxidant activity and cytotoxicity. An ultrasonic-assisted extraction (UAE) method using ethanol was used to extract protein from MO dry leaves at 40°C for 60 minutes. The protein contents obtained from this extraction were 45.5%, with the composition of the dominant amino acid phenylalanine at 22.25 g/kg and the non-essential amino acid, glutamic acid at 60.03 g/kg. The macro and micro minerals were kalium (1174.23 mg/100g) and selenium (149 mg/100g). The standardization test of extracted MO quality revealed a low aflatoxin level of microbial contamination as well as a low level of heavy metal contamination. The antioxidant activity and cytotoxic activity showed IC50 values of 41.04 ppm and 182.66 ppm, respectively. We concluded that MO extracted with the UAE method produces qualified food-grade protein in high concentrations.