Total antioxidant capacity (TAC) evaluated by ferric ion reducing antioxidant power (FRAP) assay, ABTS, DPPH, and Oxygen radical absorbance capacity (ORAC) assay, and total polyphenol content (TPC) by Folin–Ciocalteu were determined in Moringa oleifera leaves (MO) grown in Spain, and compared with 28 different vegetable leaves pre-packaged for consumption as a salad. Total carotenoids, flavonoids, and chlorophylls were also determined in the samples with highest TAC. Two different extraction procedures were applied to obtain the methanolic fraction and the lipophilic and hydrophilic fractions. The highest TAC and TPC contents were found in MO. High values were also found in red chicory, “lollo rosso”, and oak lettuce. The lowest TAC and TPC values were obtained in iceberg lettuce. The correlations between the extraction procedures and methods assayed were high and statistically significant. In the light of these results, we suggest the addition of MO to the existing range of fresh-cut salad foods would increase their antioxidant content by up to six times.

中文翻译：

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西班牙种植的辣木叶与预包装沙拉中通常食用的28片叶子的生物活性化合物和抗氧化能力

通过辣木中的铁离子还原抗氧化剂能力（FRAP）分析，ABTS，DPPH和氧自由基吸收能力（ORAC）分析评估了总抗氧化剂能力（TAC），并通过Folin–Ciocalteu测定了总多酚含量（TPC）西班牙种植的叶子（MO），并与预先包装为沙拉食用的28种不同蔬菜叶子进行了比较。在TAC最高的样品中还测定了总类胡萝卜素，类黄酮和叶绿素。应用两种不同的提取程序以获得甲醇级分以及亲脂级和亲水级分。在MO中发现最高的TAC和TPC含量。在红色菊苣，“ lollo rosso”和橡木生菜中也发现了很高的价值。在卷心莴苣中获得最低的TAC和TPC值。提取方法与所测定方法之间的相关性很高，并且具有统计学意义。根据这些结果，我们建议在现有的鲜切沙拉食品系列中添加MO可使其抗氧化剂含量增加多达六倍。