Moringa leaf extract enhances antioxidant properties and plant pigments of radish (Raphanus sativus) and green beans (Phaseolus vulgaris)
Plant pigments belong to various categories, such as anthocyanins, carotenoids, betalains and chlorophylls. Increasing attention has been given to these pigments due to their health benefits, as these compounds can serve as antioxidants. Moringa oleifera leaf extract (MLE) has been identified as a source of a variety of natural antioxidants, such as phenolics, ascorbic acid, carotenoids and flavonoids. It is, however, not known if application MLE can confer the properties of MLE onto the plant it has been applied to. Therefore, the aim of this experiment was to determine, if MLE application can enhance the antioxidant pigments (anthocyanins, carotenoids and chlorophylls) as well as the more powerful antioxidant ascorbic acid of radish (Raphanus sativus L.) and green beans (Phaseolus vulgaris L.). The experiment was laid out in a randomized complete block design (RCBD) with five replications and comprised of three treatments viz.: control (only inorganic fertilizer), fertilizer plus MLE 100% and fertilizer plus MLE 50% (100% MLE diluted to 50% with 100% methanol). Application of both MLE treatments enhanced the pigment concentration in various radish and green bean plant parts. Plants treated with MLE recorded a higher concentration of antioxidants, anthocyanins, ascorbic acid and total chlorophyll than control plants. Leaves and storage organs of plants treated with MLE 50% showed a higher overall antioxidant concentration than the 100% MLE application and the control.
Mabaso, M.C. and Bertling, I. (2021). Moringa leaf extract enhances antioxidant properties and plant pigments of radish (Raphanus sativus) and green beans (Phaseolus vulgaris). Acta Hortic. 1306, 201-208
antioxidants, anthocyanins, ascorbic acid, chlorophyll