Abstract
This work investigated the impact of ultrasonication on the metabolite profile, nutritional quality, and antioxidant
properties of Moringa oleifera Lam. leaf powder (MOLP). Subsequent to ultrasonication, gas chromatography
mass spectrometry (GC-MS) was adopted to profile the samples, with 35 metabolites observed in raw and
processed MOLP and categorised into seven metabolite classes: acids, alcohols, fatty acids, esters, glycosides,
sugars and their derivatives, as well as amino acids and their derivatives. Ultrasonication facilitated the release of
crude protein, fat, and fibre of MOLP. It also significantly enhanced the extraction of total phenolic content
(16.61–18.30 mg GAE/g), total flavonoid content (27.12–35.87 mg QE/g), ferric reducing antioxidant power
(FRAP) (130.86–152.01 mM TE/g), and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) %inhibition
(7.47–83.22%) of MOLP. Structural analyses (FTIR and SEM) revealed modifications in the functional
groups, the morphology of the protein body, and other components in MOLP. Overall, these findings suggest that
ultrasonication enhanced the availability of health-promoting metabolites of MOLP, making it suitable for
various applications in food products.