COMPARATIVE ANALYSIS OF NUTRITIONAL PROPERTIES, SYNTHESIS OF PECTIN, RESINS AND GREEN SURFACTANT FROM THREE VARIETIES OF MORINGA OLEIFERA LEAVES

In the present era, plant derived green products are gaining a lot of importance due to their ecofriendly nature, unique chemical compositions and mode of action. In the present study, three varieties of Moringa oleifera, namely Shyama- black color variety (most found), Shveta – white color variety and Rakta – red color variety (less found) were used for the synthesis of biosurfactant, pectins and resins. The results of the study indicated that the varieties were good sources of pectin, showing that the samples could be efficiently used in many food processing industries as a gel forming, thickening agent and as a stabilizer. Natural resins were synthesized from the varieties of Moringa oleifera leaves. The results obtained from the present study showed that Moringa oleifera could be a potential source of plant derived resins with application in medicine and pharmacy as many plant resins have been observed to elicit pharmacological effects. Biosurfactants were obtained from the leaves of the plant samples thus proving to be suitable for the formulation of green products that require reduction of surface tension and formation of emulsions. The present work is focused on utilizing plant derived bio sources with potent applications in the rubber, detergent, food and cosmetic industry, therefore making sustainability the theme of modern research and development.