Identification of Volatile Compounds in Moringa Pods (Moringa oleifera) During Cooking Using HS-SPME Coupled with GC-MS

Identification of Volatile Compounds in Moringa Pods (Moringa oleifera) During Cooking Using HS-SPME Coupled with GC-MS | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Short Report Identification of Volatile Compounds in Moringa Pods ( Moringa oleifera ) During Cooking Using HS-SPME Coupled with GC-MS Rajagopal Balasubramanian, Prasanna Seenivasan, Perumal Renukadevi, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-5081064/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version 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. Food Science & Technology Moringa volatiles boiling pods nizatidine anti ulcer cooking sambhar Figures Figure 1 Figure 2 Figure 3 1. Introduction 1.1 Background Moringa oleifera , often dubbed the "miracle tree," is a highly valued plant for its medicinal, nutritional, and therapeutic properties (Pareek et al. 2023 ). Native to India and grown worldwide, moringa is a rich source of vitamins, minerals, and bioactive compounds, which have been the subject of extensive research. Various parts of the plant, including the leaves, seeds, bark, and roots, have been examined for their chemical composition, contributing to a wide range of applications in health, nutrition, and traditional medicine (Ayoade et al. 2019 ). However, despite the extensive characterization of moringa’s bioactive compounds, little attention has been paid to the volatile compounds that are released during the cooking of moringa pods, particularly in traditional South Indian cuisine. The study of volatiles is crucial for understanding not only the sensory characteristics of moringa but also the possible health benefits of compounds released during cooking (Zhang et al. 2022 ; Scortichini et al. 2020 ). 1.2 Importance of Volatile Compounds in Foods Volatile compounds are responsible for the characteristic aromas of food and play an essential role in flavour perception (Tournier et al. 2007 ). Volatile components can originate from various chemical pathways, such as lipid oxidation, Maillard reactions, and enzymatic processes (Shakoor et al. 2022 ). These compounds can also contribute to the nutritional and medicinal qualities of foods. Several other volatile compounds have been identified as possessing antimicrobial, antioxidant, or anti-inflammatory properties (El Hachlafi et al. 2023 ). Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) has become a powerful analytical tool for identifying volatile organic compounds (VOCs) in various foods and plants. This method offers a non-destructive approach to capturing and analyzing the aroma profile of foods during cooking or processing. Prior studies have examined VOCs in fruits, vegetables, and spices (Lasekan and Azeez 2014 ), but no research has explored the volatile compounds released from moringa pods during cooking. 1.3 Significance of the Study In this study, we aimed to investigate the volatile profile of moringa pods ( Moringa oleifera , variety PKM-1) using HS-SPME and GC-MS. The cooking process was designed to replicate the traditional preparation method for “Sambhar,” a lentil-based South Indian dish, to ensure the natural release of volatiles. Our findings provide novel insights into the chemical composition of moringa pods, particularly the unexpected detection of nizatidine, a histamine H2-receptor antagonist used in anti-ulcer medication. Understanding the presence and effects of such bioactive compounds can contribute to moringa's growing reputation as a functional food with both nutritional and medicinal properties. 2. Literature Review 2.1 Therapeutic Properties of Moringa oleifera Moringa oleifera has been widely researched for its pharmacological potential. Studies have shown that the plant contains numerous bioactive compounds, including flavonoids, alkaloids, saponins, tannins, and glucosinolates (Anwar et al. 2007 ). These compounds have been associated with various therapeutic activities such as antioxidant, anti-inflammatory, anticancer, and antimicrobial effects. Among the most significant discoveries in moringa research is its potential as a natural remedy for chronic diseases such as diabetes, hypertension, and hyperlipidemia (Mbikay 2012 ). Moringa leaves have been reported to lower blood glucose levels and improve insulin sensitivity, suggesting their role in managing type 2 diabetes. The seeds and pods have also been shown to have hypocholesterolemic properties, aiding in the reduction of high cholesterol levels (Leone et al. 2016 ). 2.2 Volatile Compounds in Vegetables The volatile components of vegetables are crucial not only for their aroma but also for their health benefits. Studies have shown that cooking can significantly alter the volatile profile of vegetables, affecting both flavor and nutrient composition (Gong et al. 2023 ). Sulfur-containing compounds in cruciferous vegetables, such as broccoli and cabbage, have been shown to have anticarcinogenic properties (Vermeulen et al. 2008 ). These compounds are often released during cooking and can contribute to the overall therapeutic benefits of the vegetables. While the volatile compounds of many vegetables have been extensively studied, research on moringa's volatile profile is limited. Previous studies have primarily focused on the nutritional content and pharmacological effects of moringa, with little attention paid to the aroma compounds released during cooking. This study aims to fill this gap by analyzing the volatile compounds released during the cooking of moringa pods. 2.3 Headspace-Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) in Food Analysis HS-SPME is a widely used technique for the extraction of volatile compounds in food matrices (Belliardo et al. 2006 ). This method allows for the non-destructive extraction of volatiles from the headspace of a sample, providing a snapshot of the aroma compounds present in a given food item. The use of HS-SPME coupled with GC-MS has become the standard for volatile compound analysis due to its sensitivity and ability to identify and quantify compounds present in trace amounts. GC-MS is a powerful analytical tool that separates volatile compounds based on their chemical properties and identifies them using mass spectrometry. The combination of these techniques has been employed in numerous studies to analyze the volatile profiles of foods such as fruits, vegetables, meats, and dairy products (Reineccius 2010 ). This study employs HS-SPME and GC-MS to analyze the volatile compounds released during the cooking of moringa pods. 3. Materials and Methods 3.1 Sample Collection and Preparation Moringa pods of the variety PKM-1 were harvested during the winter season (November-December) in Coimbatore, Tamil Nadu, South India. This period was selected based on prior studies indicating that the chemical constituents of moringa are at their peak during winter (Rastogi et al. 2024 ). The pods were washed thoroughly with running tap water to remove surface dust and other contaminants. 3.2 Preparation of Samples To mimic traditional cooking practices, the moringa pods were prepared using a method common in South Indian cuisine for the dish "Sambhar." The pods were cut into 2-inch pieces. In a 250 mL conical flask, 50 mL of deionized distilled water was heated until boiling. Six pieces of moringa pods were added to the boiling water, and the flask was immediately sealed with an extraction fiber to trap the volatiles. 3.3 Headspace-Solid Phase Microextraction (HS-SPME) Volatile compounds were collected using headspace solid-phase microextraction (HS-SPME). The extraction fiber was inserted into the headspace of the conical flask immediately after adding the moringa pods to the boiling water and allowed to equilibrate for 10 minutes while the water continued to boil. After 10 minutes of exposure, the fiber was then removed, and the adsorbed volatiles were analyzed using gas chromatography–mass spectrometry (GC-MS). 3.4 Gas Chromatography-Mass Spectrometry (GC-MS) The Clarus SQ 8C Gas Chromatography - Mass Spectrometer from Perkin Elmer, was engaged for the analysis. The instrument was set as follows, Injector port temperature set to 220˚ C, Interface temperature set as 250˚ C, source kept at 220˚ C. The oven temperature programmed as available, 75˚ C for 2 mins, 150˚ C @ 10˚ C/min, up to 250˚ C @ 10˚ C/min. Split ratio set as 1:12 and the injector used was splitless mode. The DB-5 MS capillary standard non - polar column was used whose dimensions were 0.25mm OD x 0.25µm ID x 30 meters length procured from Agilent Co., USA. Helium was used as the carrier gas at 1 ml/min. The MS was set to scan from 50 to 550 Da. The source was maintained at 220˚ C and 4.5e-6 mtorr vacuum pressure. The ionization energy was − 70eV. The MS was also having inbuilt pre-filter which reduced the neutral particles. The data system has inbuilt libraries for searching and matching the spectrum. NIST MS Search 2.2v contain more than five lakh references. Interpretation of mass spectrum of GC – MS was done using the database of National Institute Standard and Technology (NIST14). The spectrum of the known component was compared with the spectrum of the known components stored in the inbuilt library. 3.5 Analysis of Boiled Water Extract In addition to the volatile headspace analysis, the boiled water extract was also analyzed using GC-MS system to compare the volatiles released during cooking with those present in the water after boiling. This provided a comprehensive profile of both volatile and water-soluble compounds in the moringa pods. 4. Results 4.1 Headspace Volatile Compounds The GC-MS analysis of the headspace volatiles revealed a complex profile of compounds, with a predominant peak at a retention time of 2.194 minutes corresponding to nizatidine (CAS No.: 76963-41-2). The mass spectra of this peak matched the library entry for nizatidine, a known histamine H2-receptor antagonist commonly used in the treatment of ulcers, with a confidence level of 95%, confirming its presence in the volatile compounds emitted during the cooking of moringa pods. 4.2 Boiled Water Extract Volatile Compounds The GC-MS analysis of the boiled water extract also showed the presence of nizatidine, with a retention time of 2.179 minutes. The identification of nizatidine in both the volatile and aqueous phases suggests that this compound is released during the cooking process and remains stable in both forms. 4.3 Comparison of Volatile Profiles Table 1 presents a comparison of the volatile compounds detected in the headspace and boiled water extract. Nizatidine was the predominant compound in both samples, while other minor compounds such as aldehydes, ketones, and esters were detected in trace amounts. Table 1 Volatile Compounds Identified in Headspace and Boiled Water Extract. (only compounds with peak area > 1% are listed) Compound Retention Time (min) Headspace (Peak Area) Boiled Water (Peak Area) Suggested use Cyclohexanone, (2-nitrophenyl)hydrazone 1.984 Not detected 1.495 unknown Nizatidine 2.179 89.805 38.908 Anti-ulcer Carbon disulfide 2.339 2.533 Not detected floatation agent Trichloromethane 2.634 Not detected 3.016 solvent Ethane, 1,1-diethoxy- 3.439 Not detected 5.088 flavoring component of distilled beverages 1,3,8-p-Menthatriene 8.396 1.744 Not detected volatile oil component Phthalic acid, 5-methylhex-2-yl heptadecyl ester 19.551 Not detected 1.214 plasticizers 4.4 Comparison with standard Nizatidine, from the commercially available capsule Axid, was used as a standard for GC-MS elution time analysis. Boiling of Axid (10mg) in 100 ml distilled water gave a very faint aroma of boiling moringa pod. It is possible that other compounds in moringa pods might also act synergistically to give-out the characteristic aroma. 5. Discussion 5.1 Implications of Nizatidine Detection The detection of Nizatidine in the volatile profile of moringa pods is a novel finding. This compound, known for its pharmacological action as an H2-receptor antagonist, is typically used to treat gastrointestinal conditions such as ulcers and GERD. Its presence in the volatile compounds of moringa pods suggests that these pods may offer additional therapeutic benefits, particularly for gastrointestinal health. Nizatidine's role as a bioactive compound in food has not been previously documented, making this discovery significant in the field of functional foods. 5.2 Potential Bioavailability of Nizatidine in Moringa Pods The stability of nizatidine in both the volatile and aqueous phases indicates that this compound is not only released during cooking but may also contribute to the therapeutic properties of moringa when consumed. This finding is consistent with previous research on the bioactive compounds in moringa, which have demonstrated a wide range of medicinal benefits, including anti-inflammatory, antimicrobial, and anticancer properties (Su et al. 2023 ). However, the discovery of nizatidine adds a new dimension to the understanding of moringa's pharmacological potential. 5.3 Comparison with Other Vegetables The presence of pharmacologically active volatile compounds in vegetables is not uncommon. For example, glucosinolates in cruciferous vegetables such as broccoli and cabbage are known for their anti-cancer properties (Vermeulen et al. 2008 ). The discovery of Nizatidine in moringa pods adds to the growing body of evidence that volatile compounds in vegetables can contribute to their medicinal value. However, the bioavailability of nizatidine from moringa pods when consumed as food should be investigated to assess its potential therapeutic benefits. 6. Conclusion This study provides the first evidence of nizatidine in moringa pods during cooking, detected using HS-SPME coupled with GC-MS. The identification of nizatidine in both the volatile headspace and the boiled water extract highlights the potential medicinal applications of moringa, beyond its traditional nutritional uses. Given the pharmacological properties of nizatidine, moringa pods may offer a natural source of this compound, which could have implications for dietary supplementation and alternative medicine. Future studies should explore the broader occurrence of nizatidine in plant-based foods and its bioactive effects in vivo . References Anwar F, Latif S, Ashraf M, Gilani AH (2007) Moringa oleifera: a food plant with multiple medicinal uses. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives 21 (1):17-25 Ayoade ET, Akinyemi A, Oyelere FS (2019) Phytochemical profile of different morphological organs of Moringa oleifera plant. J phytopharm 8 (6):295-298 Belliardo F, Bicchi C, Cordero C, Liberto E, Rubiolo P, Sgorbini B (2006) Headspace-solid-phase microextraction in the analysis of the volatile fraction of aromatic and medicinal plants. J Chromatogr Sci 44 (7):416-429. doi:10.1093/chromsci/44.7.416 El Hachlafi N, Mrabti HN, Al-Mijalli SH, Jeddi M, Abdallah EM, Benkhaira N, Hadni H, Assaggaf H, Qasem A, Goh KW (2023) Antioxidant, volatile compounds; antimicrobial, anti-inflammatory, and dermatoprotective properties of cedrus atlantica (endl.) manetti ex carriere essential oil: in vitro and in silico investigations. Molecules 28 (15):5913 Gong X, Huang J, Xu Y, Li Z, Li L, Li D, Belwal T, Jeandet P, Luo Z, Xu Y (2023) Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control. Trends in Food Science & Technology 131:61-76 Lasekan O, Azeez S (2014) Chemo-preventive activities of common vegetables’ volatile organic compounds (VOCs). Pharm Anal Acta 5 (306):2 Leone A, Spada A, Battezzati A, Schiraldi A, Aristil J, Bertoli S (2016) Moringa oleifera seeds and oil: Characteristics and uses for human health. International journal of molecular sciences 17 (12):2141 Mbikay M (2012) Therapeutic potential of Moringa oleifera leaves in chronic hyperglycemia and dyslipidemia: a review. Frontiers in pharmacology 3:24 Pareek A, Pant M, Gupta MM, Kashania P, Ratan Y, Jain V, Pareek A, Chuturgoon AA (2023) Moringa oleifera: An Updated Comprehensive Review of Its Pharmacological Activities, Ethnomedicinal, Phytopharmaceutical Formulation, Clinical, Phytochemical, and Toxicological Aspects. Int J Mol Sci 24 (3). doi:10.3390/ijms24032098 Rastogi S, Farswan TS, Pandey MM (2024) Seasonal variation in the phytoconstituents and antioxidant activity in Moringa oleifera Lam. leaves of North India. South African Journal of Botany 166:492-502. doi:https://doi.org/10.1016/j.sajb.2024.01.054 Reineccius G (2010) Instrumental methods of analysis. Food flavour technology:229-265 Scortichini S, Boarelli MC, Castello M, Chiavarini F, Gabrielli S, Marcantoni E, Fiorini D (2020) Development and application of a solid-phase microextraction gas cromatography mass spectrometry method for analysing volatile organic compounds produced during cooking. Journal of Mass Spectrometry 55 (11):e4534. doi:https://doi.org/10.1002/jms.4534 Shakoor A, Zhang C, Xie J, Yang X (2022) Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties. Food Chemistry 393:133416. doi:https://doi.org/10.1016/j.foodchem.2022.133416 Su X, Lu G, Ye L, Shi R, Zhu M, Yu X, Li Z, Jia X, Feng L (2023) Moringa oleifera Lam.: a comprehensive review on active components, health benefits and application. RSC Advances 13 (35):24353-24384. doi:10.1039/D3RA03584K Tournier C, Sulmont-Rossé C, Guichard E (2007) Flavour perception: aroma, taste and texture interactions. Food 1 (2):246-257 Vermeulen M, Klöpping-Ketelaars IW, van den Berg R, Vaes WH (2008) Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli. Journal of agricultural and food chemistry 56 (22):10505-10509 Zhang D, Yang N, Fisk ID, Li J, Liu Y, Wang W (2022) Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. Food Chemistry 371:131165. doi:https://doi.org/10.1016/j.foodchem.2021.131165 Additional Declarations The authors declare no competing interests. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-5081064","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Short Report","associatedPublications":[],"authors":[{"id":353411339,"identity":"1abc57b8-6214-4551-9eb5-1bae8f18087b","order_by":0,"name":"Rajagopal 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Nizatidine.\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-5081064/v1/5f8e4e7435deb6579dd40444.png"},{"id":64579511,"identity":"f12d75ea-1202-4870-8b73-d8c3a16644dc","added_by":"auto","created_at":"2024-09-16 05:26:30","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":18244,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eChromatogram from the headspace GC-MS analysis.\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-5081064/v1/49fac77aa4e3ad66f3e79348.png"},{"id":64578691,"identity":"8723c690-4a2c-4c4b-83d9-686d4f6f94af","added_by":"auto","created_at":"2024-09-16 05:02:30","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":30672,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eChromatogram from the boiled water extract GC-MS analysis.\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-5081064/v1/aab83e089b6e5c62021db874.png"},{"id":64579775,"identity":"0afab643-79ed-4126-be8a-9a06faafc424","added_by":"auto","created_at":"2024-09-16 05:34:30","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":585873,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-5081064/v1/27959908-7ce7-449e-bed1-d326f8ad15c1.pdf"}],"financialInterests":"The authors declare no competing interests.","formattedTitle":"\u003cp\u003e\u003cstrong\u003eIdentification of Volatile Compounds in Moringa Pods (\u003c/strong\u003e\u003cem\u003e\u003cstrong\u003eMoringa oleifera\u003c/strong\u003e\u003c/em\u003e\u003cstrong\u003e) During Cooking Using HS-SPME Coupled with GC-MS\u003c/strong\u003e\u003c/p\u003e","fulltext":[{"header":"1. Introduction","content":"\u003cdiv id=\"Sec2\" class=\"Section2\"\u003e \u003ch2\u003e1.1 Background\u003c/h2\u003e \u003cp\u003e \u003cem\u003eMoringa oleifera\u003c/em\u003e, often dubbed the \"miracle tree,\" is a highly valued plant for its medicinal, nutritional, and therapeutic properties (Pareek et al. \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). Native to India and grown worldwide, moringa is a rich source of vitamins, minerals, and bioactive compounds, which have been the subject of extensive research. Various parts of the plant, including the leaves, seeds, bark, and roots, have been examined for their chemical composition, contributing to a wide range of applications in health, nutrition, and traditional medicine (Ayoade et al. \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). However, despite the extensive characterization of moringa\u0026rsquo;s bioactive compounds, little attention has been paid to the volatile compounds that are released during the cooking of moringa pods, particularly in traditional South Indian cuisine. The study of volatiles is crucial for understanding not only the sensory characteristics of moringa but also the possible health benefits of compounds released during cooking (Zhang et al. \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Scortichini et al. \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003e1.2 Importance of Volatile Compounds in Foods\u003c/h2\u003e \u003cp\u003eVolatile compounds are responsible for the characteristic aromas of food and play an essential role in flavour perception (Tournier et al. \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2007\u003c/span\u003e). Volatile components can originate from various chemical pathways, such as lipid oxidation, Maillard reactions, and enzymatic processes (Shakoor et al. \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). These compounds can also contribute to the nutritional and medicinal qualities of foods. Several other volatile compounds have been identified as possessing antimicrobial, antioxidant, or anti-inflammatory properties (El Hachlafi et al. \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eHeadspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) has become a powerful analytical tool for identifying volatile organic compounds (VOCs) in various foods and plants. This method offers a non-destructive approach to capturing and analyzing the aroma profile of foods during cooking or processing. Prior studies have examined VOCs in fruits, vegetables, and spices (Lasekan and Azeez \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), but no research has explored the volatile compounds released from moringa pods during cooking.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e1.3 Significance of the Study\u003c/h2\u003e \u003cp\u003eIn this study, we aimed to investigate the volatile profile of moringa pods (\u003cem\u003eMoringa oleifera\u003c/em\u003e, variety PKM-1) using HS-SPME and GC-MS. The cooking process was designed to replicate the traditional preparation method for \u0026ldquo;Sambhar,\u0026rdquo; a lentil-based South Indian dish, to ensure the natural release of volatiles. Our findings provide novel insights into the chemical composition of moringa pods, particularly the unexpected detection of nizatidine, a histamine H2-receptor antagonist used in anti-ulcer medication. Understanding the presence and effects of such bioactive compounds can contribute to moringa's growing reputation as a functional food with both nutritional and medicinal properties.\u003c/p\u003e \u003c/div\u003e"},{"header":"2. Literature Review","content":"\u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e2.1 Therapeutic Properties of Moringa oleifera\u003c/h2\u003e \u003cp\u003eMoringa oleifera has been widely researched for its pharmacological potential. Studies have shown that the plant contains numerous bioactive compounds, including flavonoids, alkaloids, saponins, tannins, and glucosinolates (Anwar et al. \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2007\u003c/span\u003e). These compounds have been associated with various therapeutic activities such as antioxidant, anti-inflammatory, anticancer, and antimicrobial effects.\u003c/p\u003e \u003cp\u003eAmong the most significant discoveries in moringa research is its potential as a natural remedy for chronic diseases such as diabetes, hypertension, and hyperlipidemia (Mbikay \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). Moringa leaves have been reported to lower blood glucose levels and improve insulin sensitivity, suggesting their role in managing type 2 diabetes. The seeds and pods have also been shown to have hypocholesterolemic properties, aiding in the reduction of high cholesterol levels (Leone et al. \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2016\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003e2.2 Volatile Compounds in Vegetables\u003c/h2\u003e \u003cp\u003eThe volatile components of vegetables are crucial not only for their aroma but also for their health benefits. Studies have shown that cooking can significantly alter the volatile profile of vegetables, affecting both flavor and nutrient composition (Gong et al. \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). Sulfur-containing compounds in cruciferous vegetables, such as broccoli and cabbage, have been shown to have anticarcinogenic properties (Vermeulen et al. \u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2008\u003c/span\u003e). These compounds are often released during cooking and can contribute to the overall therapeutic benefits of the vegetables.\u003c/p\u003e \u003cp\u003eWhile the volatile compounds of many vegetables have been extensively studied, research on moringa's volatile profile is limited. Previous studies have primarily focused on the nutritional content and pharmacological effects of moringa, with little attention paid to the aroma compounds released during cooking. This study aims to fill this gap by analyzing the volatile compounds released during the cooking of moringa pods.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e2.3 Headspace-Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) in Food Analysis\u003c/h2\u003e \u003cp\u003eHS-SPME is a widely used technique for the extraction of volatile compounds in food matrices (Belliardo et al. \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2006\u003c/span\u003e). This method allows for the non-destructive extraction of volatiles from the headspace of a sample, providing a snapshot of the aroma compounds present in a given food item. The use of HS-SPME coupled with GC-MS has become the standard for volatile compound analysis due to its sensitivity and ability to identify and quantify compounds present in trace amounts.\u003c/p\u003e \u003cp\u003eGC-MS is a powerful analytical tool that separates volatile compounds based on their chemical properties and identifies them using mass spectrometry. The combination of these techniques has been employed in numerous studies to analyze the volatile profiles of foods such as fruits, vegetables, meats, and dairy products (Reineccius \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2010\u003c/span\u003e). This study employs HS-SPME and GC-MS to analyze the volatile compounds released during the cooking of moringa pods.\u003c/p\u003e \u003c/div\u003e"},{"header":"3. Materials and Methods","content":"\u003cdiv id=\"Sec10\" class=\"Section2\"\u003e \u003ch2\u003e3.1 Sample Collection and Preparation\u003c/h2\u003e \u003cp\u003eMoringa pods of the variety PKM-1 were harvested during the winter season (November-December) in Coimbatore, Tamil Nadu, South India. This period was selected based on prior studies indicating that the chemical constituents of moringa are at their peak during winter (Rastogi et al. \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). The pods were washed thoroughly with running tap water to remove surface dust and other contaminants.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003e3.2 Preparation of Samples\u003c/h2\u003e \u003cp\u003eTo mimic traditional cooking practices, the moringa pods were prepared using a method common in South Indian cuisine for the dish \"Sambhar.\" The pods were cut into 2-inch pieces. In a 250 mL conical flask, 50 mL of deionized distilled water was heated until boiling. Six pieces of moringa pods were added to the boiling water, and the flask was immediately sealed with an extraction fiber to trap the volatiles.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec12\" class=\"Section2\"\u003e \u003ch2\u003e3.3 Headspace-Solid Phase Microextraction (HS-SPME)\u003c/h2\u003e \u003cp\u003eVolatile compounds were collected using headspace solid-phase microextraction (HS-SPME). The extraction fiber was inserted into the headspace of the conical flask immediately after adding the moringa pods to the boiling water and allowed to equilibrate for 10 minutes while the water continued to boil. After 10 minutes of exposure, the fiber was then removed, and the adsorbed volatiles were analyzed using gas chromatography\u0026ndash;mass spectrometry (GC-MS).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec13\" class=\"Section2\"\u003e \u003ch2\u003e3.4 Gas Chromatography-Mass Spectrometry (GC-MS)\u003c/h2\u003e \u003cp\u003eThe Clarus SQ 8C Gas Chromatography - Mass Spectrometer from Perkin Elmer, was engaged for the analysis. The instrument was set as follows, Injector port temperature set to 220˚ C, Interface temperature set as 250˚ C, source kept at 220˚ C. The oven temperature programmed as available, 75˚ C for 2 mins, 150˚ C @ 10˚ C/min, up to 250˚ C @ 10˚ C/min. Split ratio set as 1:12 and the injector used was splitless mode. The DB-5 MS capillary standard non - polar column was used whose dimensions were 0.25mm OD x 0.25\u0026micro;m ID x 30 meters length procured from Agilent Co., USA. Helium was used as the carrier gas at 1 ml/min. The MS was set to scan from 50 to 550 Da. The source was maintained at 220˚ C and 4.5e-6 mtorr vacuum pressure. The ionization energy was \u0026minus;\u0026thinsp;70eV. The MS was also having inbuilt pre-filter which reduced the neutral particles. The data system has inbuilt libraries for searching and matching the spectrum. NIST MS Search 2.2v contain more than five lakh references.\u003c/p\u003e \u003cp\u003eInterpretation of mass spectrum of GC \u0026ndash; MS was done using the database of National Institute Standard and Technology (NIST14). The spectrum of the known component was compared with the spectrum of the known components stored in the inbuilt library.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec14\" class=\"Section2\"\u003e \u003ch2\u003e3.5 Analysis of Boiled Water Extract\u003c/h2\u003e \u003cp\u003eIn addition to the volatile headspace analysis, the boiled water extract was also analyzed using GC-MS system to compare the volatiles released during cooking with those present in the water after boiling. This provided a comprehensive profile of both volatile and water-soluble compounds in the moringa pods.\u003c/p\u003e \u003c/div\u003e"},{"header":"4. Results","content":"\u003cdiv id=\"Sec16\" class=\"Section2\"\u003e \u003ch2\u003e4.1 Headspace Volatile Compounds\u003c/h2\u003e \u003cp\u003eThe GC-MS analysis of the headspace volatiles revealed a complex profile of compounds, with a predominant peak at a retention time of 2.194 minutes corresponding to nizatidine (CAS No.: 76963-41-2). The mass spectra of this peak matched the library entry for nizatidine, a known histamine H2-receptor antagonist commonly used in the treatment of ulcers, with a confidence level of 95%, confirming its presence in the volatile compounds emitted during the cooking of moringa pods.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec17\" class=\"Section2\"\u003e \u003ch2\u003e4.2 Boiled Water Extract Volatile Compounds\u003c/h2\u003e \u003cp\u003eThe GC-MS analysis of the boiled water extract also showed the presence of nizatidine, with a retention time of 2.179 minutes. The identification of nizatidine in both the volatile and aqueous phases suggests that this compound is released during the cooking process and remains stable in both forms.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec18\" class=\"Section2\"\u003e \u003ch2\u003e4.3 Comparison of Volatile Profiles\u003c/h2\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e presents a comparison of the volatile compounds detected in the headspace and boiled water extract. Nizatidine was the predominant compound in both samples, while other minor compounds such as aldehydes, ketones, and esters were detected in trace amounts.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eVolatile Compounds Identified in Headspace and Boiled Water Extract. (only compounds with peak area\u0026thinsp;\u0026gt;\u0026thinsp;1% are listed)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCompound\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRetention Time (min)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eHeadspace (Peak Area)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eBoiled Water (Peak Area)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eSuggested use\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCyclohexanone, (2-nitrophenyl)hydrazone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1.984\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eNot detected\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.495\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eunknown\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNizatidine\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e2.179\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e89.805\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e38.908\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eAnti-ulcer\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCarbon disulfide\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e2.339\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.533\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eNot detected\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003efloatation agent\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTrichloromethane\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e2.634\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eNot detected\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.016\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003esolvent\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEthane, 1,1-diethoxy-\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e3.439\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eNot detected\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.088\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eflavoring component of distilled beverages\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e1,3,8-p-Menthatriene\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e8.396\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.744\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eNot detected\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003evolatile oil component\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePhthalic acid, 5-methylhex-2-yl heptadecyl ester\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e19.551\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eNot detected\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.214\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eplasticizers\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec19\" class=\"Section2\"\u003e \u003ch2\u003e4.4 Comparison with standard\u003c/h2\u003e \u003cp\u003eNizatidine, from the commercially available capsule Axid, was used as a standard for GC-MS elution time analysis. Boiling of Axid (10mg) in 100 ml distilled water gave a very faint aroma of boiling moringa pod. It is possible that other compounds in moringa pods might also act synergistically to give-out the characteristic aroma.\u003c/p\u003e \u003c/div\u003e"},{"header":"5. Discussion","content":"\u003cdiv id=\"Sec21\" class=\"Section2\"\u003e \u003ch2\u003e5.1 Implications of Nizatidine Detection\u003c/h2\u003e \u003cp\u003eThe detection of Nizatidine in the volatile profile of moringa pods is a novel finding. This compound, known for its pharmacological action as an H2-receptor antagonist, is typically used to treat gastrointestinal conditions such as ulcers and GERD. Its presence in the volatile compounds of moringa pods suggests that these pods may offer additional therapeutic benefits, particularly for gastrointestinal health. Nizatidine's role as a bioactive compound in food has not been previously documented, making this discovery significant in the field of functional foods.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec22\" class=\"Section2\"\u003e \u003ch2\u003e5.2 Potential Bioavailability of Nizatidine in Moringa Pods\u003c/h2\u003e \u003cp\u003eThe stability of nizatidine in both the volatile and aqueous phases indicates that this compound is not only released during cooking but may also contribute to the therapeutic properties of moringa when consumed. This finding is consistent with previous research on the bioactive compounds in moringa, which have demonstrated a wide range of medicinal benefits, including anti-inflammatory, antimicrobial, and anticancer properties (Su et al. \u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). However, the discovery of nizatidine adds a new dimension to the understanding of moringa's pharmacological potential.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec23\" class=\"Section2\"\u003e \u003ch2\u003e5.3 Comparison with Other Vegetables\u003c/h2\u003e \u003cp\u003eThe presence of pharmacologically active volatile compounds in vegetables is not uncommon. For example, glucosinolates in cruciferous vegetables such as broccoli and cabbage are known for their anti-cancer properties (Vermeulen et al. \u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2008\u003c/span\u003e). The discovery of Nizatidine in moringa pods adds to the growing body of evidence that volatile compounds in vegetables can contribute to their medicinal value. However, the bioavailability of nizatidine from moringa pods when consumed as food should be investigated to assess its potential therapeutic benefits.\u003c/p\u003e \u003c/div\u003e"},{"header":"6. Conclusion","content":"\u003cp\u003eThis study provides the first evidence of nizatidine in moringa pods during cooking, detected using HS-SPME coupled with GC-MS. The identification of nizatidine in both the volatile headspace and the boiled water extract highlights the potential medicinal applications of moringa, beyond its traditional nutritional uses. Given the pharmacological properties of nizatidine, moringa pods may offer a natural source of this compound, which could have implications for dietary supplementation and alternative medicine. Future studies should explore the broader occurrence of nizatidine in plant-based foods and its bioactive effects \u003cem\u003ein vivo\u003c/em\u003e.\u003c/p\u003e "},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAnwar F, Latif S, Ashraf M, Gilani AH (2007) Moringa oleifera: a food plant with multiple medicinal uses. 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Food flavour technology:229-265\u003c/li\u003e\n\u003cli\u003eScortichini S, Boarelli MC, Castello M, Chiavarini F, Gabrielli S, Marcantoni E, Fiorini D (2020) Development and application of a solid-phase microextraction gas cromatography mass spectrometry method for analysing volatile organic compounds produced during cooking. Journal of Mass Spectrometry 55 (11):e4534. doi:https://doi.org/10.1002/jms.4534\u003c/li\u003e\n\u003cli\u003eShakoor A, Zhang C, Xie J, Yang X (2022) Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties. Food Chemistry 393:133416. doi:https://doi.org/10.1016/j.foodchem.2022.133416\u003c/li\u003e\n\u003cli\u003eSu X, Lu G, Ye L, Shi R, Zhu M, Yu X, Li Z, Jia X, Feng L (2023) Moringa oleifera Lam.: a comprehensive review on active components, health benefits and application. RSC Advances 13 (35):24353-24384. doi:10.1039/D3RA03584K\u003c/li\u003e\n\u003cli\u003eTournier C, Sulmont-Ross\u0026eacute; C, Guichard E (2007) Flavour perception: aroma, taste and texture interactions. Food 1 (2):246-257\u003c/li\u003e\n\u003cli\u003eVermeulen M, Klöpping-Ketelaars IW, van den Berg R, Vaes WH (2008) Bioavailability and kinetics of sulforaphane in humans after consumption of cooked versus raw broccoli. Journal of agricultural and food chemistry 56 (22):10505-10509\u003c/li\u003e\n\u003cli\u003eZhang D, Yang N, Fisk ID, Li J, Liu Y, Wang W (2022) Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. Food Chemistry 371:131165. doi:https://doi.org/10.1016/j.foodchem.2021.131165\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Moringa, volatiles, boiling pods, nizatidine, anti ulcer, cooking, sambhar","lastPublishedDoi":"10.21203/rs.3.rs-5081064/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-5081064/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eMoringa (\u003cem\u003eMoringa oleifera\u003c/em\u003e) 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 “\u003cem\u003eSambhar.”\u003c/em\u003eThis 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.\u003c/p\u003e","manuscriptTitle":"Identification of Volatile Compounds in Moringa Pods (Moringa oleifera) During Cooking Using HS-SPME Coupled with GC-MS","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-09-16 05:02:26","doi":"10.21203/rs.3.rs-5081064/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"11f7e66f-aba4-4c7d-bc5b-fa2b363b6853","owner":[],"postedDate":"September 16th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":37551121,"name":"Food Science \u0026 Technology"}],"tags":[],"updatedAt":"2024-09-16T05:02:26+00:00","versionOfRecord":[],"versionCreatedAt":"2024-09-16 05:02:26","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-5081064","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-5081064","identity":"rs-5081064","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}