Author(s):

Shunmugapriya K, Vennila P, Thirukkumar S and Ilamaran M

Abstract: In this study, the flavoring components of Moringa oleifera fruit have been evaluated using Gas Chromatography–Mass Spectrometry. The chemical compositions of the hexane extract of drumstick were investigated using Shimadzu system Gas Chromatography–Mass Spectrometry, while the mass spectra of the compounds found in the extract was matched with the National Institute of Standards and Technology library. The extract of Moringa oleifera fruit contained 28 compounds of which the maximum quantum was 2,6-dihydroxybenzoic acid, 3TMS derivative (38.8%) followed by tetrapentacontane (20.6%), Other notable compounds were hexasiloxane, 1,1,3,3,5,5,7,7,9,9,11,11- dodecamethyl (8%), 2-propenoic acid, pentadecyl ester (5.97%), 3,4-dihydroxymandelic acid, 4TMS derivative (5.29%), bis(2-ethylhexyl) phthalate (2.56%), 1-dodecanol (2.53%) and glycidyl oleate (2.51%). The results of this study offer usage of Moringa oleifera fruit will promote the functional properties in human body.

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