Table 1.

Comparative analysis of phyto-molecule levels in moringa leaf extracts from various extraction methods.

Phyto-Molecules	Extraction Methods				SE(d)	Cd (5 %)
	E1	E2	E3	E4
Extraction Yield (%)	15.61 ± 0.2c	6.24 ± 0.80d	21.81 ± 0.32a	17.61 ± 0.45b	0.21	0.47
Total Phenol content (mg GAE/g)	131.33 ± 0.8c	126.74 ± 1.72d	148.86 ± 1.92a	137.65 ± 4.49b	1.85	4.04
Total Flavonoid content (mg QE/g)	18.69 ± 0.49c	17.04 ± 0.38d	23.18 ± 0.44a	22.12 ± 0.61b	0.34	0.75
Protein content (mg/ml)	131.11 ± 2.40c	121.39 ± 0.66d	148.66 ± 3.74a	139.64 ± 1.71b	1.70	3.70
Ascorbic acid content (mg/100g)	466.32 ± 0.60c	358.41 ± 1.94d	620.25 ± 1.4a	535.33 ± 3.5b	7.59	16.55
Antioxidant activity (%)	78.47 ± 2.08a	73.39 ± 2.04d	86.25 ± 1.58a	81.98 ± 1.72b	1.32	2.88
IC50 (μg/ml)	24.59 ± 2.08c	33.31 ± 2.04d	11.62 ± 1.58a	14.55 ± 1.72b	0.28	0.61
Solubility (%)	96.74 ± 0.13	95.92 ± 0.71	96.24 ± 0.47	95.90 ± 0.13	0.69	NS
Hygroscopicity (%)	43.55 ± 0.67	43.68 ± 0.16	43.42 ± 0.31	43.26 ± 0.23	7.17	NS

∗NS (Non-significant).

∗∗(E₁ – Maceration Extraction; E₂ – Soxhlet Extraction; E₃ – Ultrasound Assisted Extraction; E₄ - Microwave Assisted Extraction).