Nutritional composition and antioxidant properties of Moringa oleifera Lam.: a global superfood perspective

Moringa oleifera — widely known as 'the miracle tree' — contains a dense array of nutrients and antioxidant compounds, but questions remain about which extraction method best captures those antioxidants. Researchers behind this study set out to answer that question by testing three different solvents on moringa fruit pulp and measuring how well each extract neutralised a chemical called DPPH, a free radical used as a standard laboratory proxy for antioxidant activity. Ethanol proved the most effective solvent, producing an extract that inhibited 89.32% of DPPH radicals at the highest concentration tested (1.0 mg/mL). Water-based extraction came second at 78.27%, while n-hexane — an oil-soluble solvent — performed least well at 70.52%. Across all three solvents, higher concentrations consistently produced stronger antioxidant effects, confirming a dose-response pattern. Beyond the lab experiment, the researchers also conducted a systematic review of existing literature on moringa's nutritional profile and gathered field survey data on how communities in tropical and subtropical regions grow and use the plant. The combined picture they present positions moringa as a potentially useful tool for addressing micronutrient deficiencies and oxidative-stress-related conditions such as heart disease and diabetes. The study's practical aim is to give nutraceutical developers and food-fortification programmes a clearer evidence base for choosing extraction methods. However, the work is limited to fruit pulp tested in a test tube, meaning results cannot be directly applied to human health outcomes without further clinical investigation.