Chemical composition of Moringa oleifera and Honey from three different Areas in South Sulawesi, Indonesia.

OBJECTIVE: The study aimed to assess the composition of MO and honey from different areas in South Sulawesi. METHODS: This was a laboratory examination study. Several macro and micronutrients were measured including water, crude protein, crude lipid, Ca, Mg, Na, P, and K. Also, polyphenol and flavonoid were measured. RESULT: The results showed that variation of water, protein, and lipid in MO were 9.2-9.4%, 24.2-29.8%, and 8.43-9.6% respectively. Meanwhile, the variation of Ca, Mg, Na, P, K in MO were 1.63-2.2%, 0.36-0.53%, 0.18-0.43%, 012-0.22% and 0.67-0.76%, respectively. The variation of polyphenol and flavonoid of MO were 0.24-0.34% and 192-209ppm, respectively. On the other hand, the variation of water, protein, and lipid in different types of honey were 21.1-25.4%, 1.1-1.6%, and 0.01-0.09% respectively. Meanwhile, the variation of Ca, Mg, Na, P, K in honey were 632-1040%, 216-378%, 361-555%, 20-57% and 1570-2848%, respectively. Polyphenol and flavonoids from three different kinds of honey were also varied at 0.06-011% and 14.4-35.8ppm, respectively. CONCLUSION: We conclude that chemical compositions in MO from three areas were almost similar but they were varied enough in honey which was higher in Trigona sp.

Chemical composition of Moringa oleifera and Honey from three different Areas in South Sulawesi, Indonesia

Objective: The study aimed to assess the composition of MO and honey from different areas in South Sulawesi. Methods: This was a laboratory examination study. Several macro and micronutrients were measured including water, crude protein, crude lipid, Ca, Mg, Na, P, and K. Also, polyphenol and flavonoid were measured. Result: The results showed that variation of water, protein, and lipid in MO were 9.2–9.4%, 24.2–29.8%, and 8.43–9.6% respectively. Meanwhile, the variation of Ca, Mg, Na, P, K in MO were 1.63–2.2%, 0.36–0.53%, 0.18–0.43%, 012–0.22% and 0.67–0.76%, respectively. The variation of polyphenol and flavonoid of MO were 0.24–0.34% and 192–209 ppm, respectively. On the other hand, the variation of water, protein, and lipid in different types of honey were 21.1–25.4%, 1.1–1.6%, and 0.01–0.09% respectively. Meanwhile, the variation of Ca, Mg, Na, P, K in honey were 632–1040%, 216–378%, 361–555%, 20–57% and 1570–2848%, respectively. Polyphenol and flavonoids from three different kinds of honey were also varied at 0.06–011% and 14.4–35.8 ppm, respectively. Conclusion: We conclude that chemical compositions in MO from three areas were almost similar but they were varied enough in honey which was higher in Trigona sp. (AU)