Moringa oleifera leaf (ML) is rich in vitamins and minerals, specially abundant calcium, therefore it is widely used as a calcium supplement for food. This study aimed to investigate the antioxidant activity and calcium bioaccessibility of M. oleifera leaf hydrolysate (MLH) as a calcium supplement for kimchi. MLH was prepared under three different proteases, two different protease contents, and three different incubation times. Total phenol content (TPC), total flavonoid content (TFC), and antioxidant activities were investigated. Cellular activity and calcium bioaccessibility were also investigated. The highest calcium level of MLH was observed in 3% Protamex treatment for 4 h. TPC, TFC, and antioxidant activities of MLH in Protamex and Alcalase treatments were higher than those in Flavourzyme treatment (p < 0.05). Moreover, high cell viability and alkaline phosphatase activity were also observed in C2C12 cells. Kimchi containing MLH showed high calcium accessibility compared to kimchi alone. Taken together, the application of MLH could have potential as a calcium supplement for kimchi production.

辣木叶（ML）含有丰富的维生素和矿物质，特别是钙含量丰富，因此被广泛用作食品的钙补充剂。本研究旨在研究M的抗氧化活性和钙生物可及性。油茶叶水解物 (MLH) 作为泡菜的钙补充剂。MLH 在三种不同的蛋白酶、两种不同的蛋白酶含量和三种不同的孵育时间下制备。研究了总酚含量 (TPC)、总黄酮含量 (TFC) 和抗氧化活性。还研究了细胞活性和钙生物可及性。在 3% Protamex 处理 4 小时中观察到最高的 MLH 钙水平。Protamex 和 Alcalase 处理中 MLH 的 TPC、TFC 和抗氧化活性高于 Flavourzyme 处理（p < 0.05)。此外，在 C2C12 细胞中也观察到高细胞活力和碱性磷酸酶活性。与单独的泡菜相比，含有 MLH 的泡菜显示出较高的钙可及性。综上所述，MLH 的应用可能具有作为泡菜生产钙补充剂的潜力。