Antioxidant and prebiotic potential of Murraya koenigii and Brassica oleracea var. botrytis leaves as food ingredient

Abstract

The current study investigates the prebiotic potential of Murraya koenigii and Brassica oleracea var. botrytis leaves extract on different lactobacilli strains along with its antioxidant property. The high performance anion exchange chromatography (HPAEC) quantified various free sugars with higher sucrose (34.16 mg/g) in 50 % ethanolic extract of Murraya koenigii and minimum amount of raffinose (0.002 mg/g) in hot water extract of Brassica Oleracea. The different extracts exhibited efficient resistance against α-amylase and artificial gastric juice hydrolysis compared to standard prebiotics fructo-oligosaccharide (FOS) and inulin. The hot water extract of Brassica Oleracea and 50 % ethanolic extract of Murraya koenigii have shown efficient activity necessary for the augmentation of almost all strains of lactobacilli. In vitro studies, also exhibited that lactobacilli amount was significantly higher in medium supplemented with extract compared to control and standard prebiotics (p < 0.05). The phenolic and flavonoid content along with antioxidant property was also estimated with maximum content in 50 % ethanolic extract of Murraya koenigii. Thus, Murraya koenigii and Brassica oleracea var. botrytis leaves extract exhibits efficient prebiotic and antioxidant activity and thereby can be used as a potential functional food ingredient.

Keywords

• Prebiotics
• Lactobacillus
• Antioxidant
• Phenolics
• HPAEC