Thangavelu, AU (2024) Identifi cation of Volatile Compounds in MoringaPods ( Moringa oleifera ) During Cooking Using HS-SPME Coupled with GC-MS. Identifi cation of Volatile Compounds in MoringaPods ( Moringa oleifera ) During Cooking Using HS-SPME Coupled with GC-MS. pp. 1-10.

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Abstract

Moringa (
Moringa oleifera
) is renowned for its therapeutic properties, with the chemical constituents ofvarious plant parts well-documented. However, no study has previously explored the volatile compoundsresponsible for the characteristic aroma released during cooking of moringa pods, which is commonlypracticed in South Indian cuisine “
Sambhar.”
This study aimed to investigate these volatile compoundsusing headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–massspectrometry (GC-MS). Moringa fruits (variety PKM-1) were harvested during their peak season andprepared using a traditional cooking method to release the aroma volatiles. These volatile compoundswere analysed from both the headspace and the boiled water extract. The results revealed thepredominant presence of nizatidine (CAS No.: 76963-41-2), an H2-receptor antagonist commonly used totreat ulcers, in the volatile headspace and in the boiled water extract. This discovery suggests thatmoringa pods might offer gastrointestinal therapeutic benefi ts, potentially due to the bioavailability ofNizatidine when consumed as part of regular meals. This study contributes to a deeper understanding ofthe volatile compounds in moringa pods and proposes further investigation into their therapeuticpotential.

Item Type: Article
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Divisions: PSG College of Arts and Science > Department of Biotechnology
Depositing User: Mr Team Mosys
Date Deposited: 25 Feb 2025 10:20
Last Modified: 25 Feb 2025 10:20
URI: https://ir.psgcas.ac.in/id/eprint/2377

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