Journal of Pure and Applied MicrobiologyVol. 11 No. 1

Bioactivity of Moringa oleifera and its Applications: A Review

Kristine Mangundayao and Patchanee Yasurin*

Food Biotechnology Program, Faculty of Biotechnology, Assumption University; Hua-mak, Bangkok, 10220 Thailand.

Received on 24 September 2016 and accepted on 16 November 2016



In this paper, antimicrobial and antioxidant properties of Moringa oleifera plant are reviewed along with their potential application in food and medical industry. This tree is a source of healthy compounds contributing to humanís health and acts as a good source of natural antioxidants. It also inhibits bacterial growth assisting longer shelf life of food in preservation. The parts of the plant that had been reviewed are M. oleifera roots, leaves, barks and seeds. Each specific part was studied using different types of extraction methods for their microbial inhibition of Gram positive and Gram negative bacteria. Aqueous extract, alcohol extract and crude extracts (petroleum ether extract, chloroform extract, ethyl acetate extract and carbon tetrachloride extract) has been used for M. oleifera roots, barks and seeds. While M. oleifera had been extracted as powder, fresh leaf juice and water extract. M. oleifera is one of the best examples of plants which represent an emerging and interesting direction in food safety and production in the food industry. As consumers nowadays prefer essential products, use of these plant sources is now a new trend.

Keywords : Moringa oleifera, antimicrobial agents, antibiotics, antioxidants.