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

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.