Thangavelu, AU (2024) Identification of Volatile Compounds in Moringa Pods (Moringa oleifera) During Cooking Using HS�SPME Coupled with GC-M. Identification of Volatile Compounds in Moringa Pods (Moringa oleifera) During Cooking Using HS�SPME Coupled with GC-M. ISSN 2693-5015

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Abstract

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

Item Type: Article
Uncontrolled Keywords: Moringa, volatiles, boiling pods, nizatidine, anti ulcer, cooking, sambhar
Divisions: PSG College of Arts and Science > Department of Biotechnology
Depositing User: Mr Team Mosys
Date Deposited: 26 May 2025 06:39
Last Modified: 26 May 2025 06:39
URI: https://ir.psgcas.ac.in/id/eprint/2424

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