Phytochemical Composition and Effects of Aqueous Extracts from Moringa oleifera Leaves on In Vitro Ruminal Fermentation Parameters

Abstract

This study evaluated the phytochemical composition of aqueous extracts of <i>Moringa oleifera</i> (MO) obtained by maceration, decoction, and infusion of fresh or dried leaves and their effects on in vitro ruminal fermentation parameters. Phytochemical prospecting analyses were conducted to determine the bioactive compounds in each aqueous extract. Regarding the in vitro ruminal fermentation study, the seven treatments were the following: no addition of extract or control (CON); extract obtained by maceration of fresh leaves (MFL); extract obtained by maceration of dry leaves (MDL); extract obtained by decoction of the fresh leaves (DFL); extract obtained by decoction of dry leaves (DDL); extract obtained by infusion of fresh leaves (IFL) and extract obtained by infusion of dry leaves (IDL). The concentration of all bioactives (saponins, flavonoids, tannins, and alkaloids) quantified was higher when fresh MO leaves were used (<i>p</i> &lt; 0.001). DFL and DDL provided less elimination of azino-bis radicals. On the other hand, MFL resulted in a greater elimination of these radicals. Extracts obtained from fresh leaves resulted in a greater total production of short-chain fatty acids, acetate, and butyrate (<i>p</i> &lt; 0.05). Compared to the control treatment, the inclusion of extracts obtained from fresh leaves provided a higher concentration of propionate (<i>p</i> = 0.049). It is thereby concluded that the use of fresh MO leaves for the production of aqueous extracts is the most recommended, as it results in a higher concentration of bioactive compounds. The use of aqueous extracts of fresh MO leaves increases the total production of fatty acids but does not change their proportion.