In this study, the flavoring components of Moringa oleifera
fruit have been evaluated using Gas Chromatographyâ€“Mass Spectrometry. The chemical compositions of the hexane extract of drumstick were investigated using Shimadzu system Gas Chromatographyâ€“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.
Shunmugapriya K, Vennila P, Thirukkumar S and Ilamaran M. Identification of bioactive components in Moringa oleifera fruit by GC-MS. J Pharmacogn Phytochem 2017;6(3):748-751.