Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 5 Issue 12

Evaluation of Bioactive Compounds in Moringa oleifera Flower Using Gas Chromatography Mass Spectrometry/Fourier Transform Infrared Spectroscopy: The Need for Good Postharvest Handling

Amaechi NC*

Department of Food Science and Technology, Abia State University, Uturu-Abia State, Nigeria

*Corresponding Author: Amaechi NC, Department of Food Science and Technology, Abia State University, Uturu-Abia State, Nigeria.

Received: November 01, 2021; Published: November 29, 2021


Moringa oleifera flower is consumed as an edible flower by some human populations. The effect of postharvest handling was evaluated by identifying hydrophilic and hydrophobic bioactive compounds in flowers kept at ambient temperature in a cellophane paper bag and in freshly harvested flowers. Bioactive compounds were extracted using methanol and dichloromethane/methanol and the extracts were subjected to gas chromatography/mass spectrometry to separate and identify bioactive compounds. Fourier transform infrared spectroscopy was used to show functional groups of bioactive compounds in the various extracts. The most abundant compounds from the methanol extract of the flowers kept at ambient temperature were 1,3-Butadiene-1-carboxylic acid, D-Allose and 1,12-Tridecadiene while the most abundant compounds from the dichloromethane/methanol extract were hydrazine-1,1-dimethyl, acetic acid, urea and isobutylamine. The most abundant compounds from dichloromethane/methanol extract of freshly harvested flowers were hexadecanoic acid methyl ester, 9,12-Octadecadienoic acid methyl ester and 10,13-Octadecadienoic acid methyl ester. Fourier transform infrared spectroscopy confirmed the presence of amine, aldehyde, alkane, hydroxyl, methoxy, methyl ether, carboxylic acids, amide, organic nitrates and organic siloxane compounds. Compounds from the various extracts have been reported to have beneficial attributes for wellness which provides support for the use of Moringa oleifera flower as food. Postharvest handling in cellophane bag at ambient temperature resulted to the formation of compounds reported to be toxic such as being carcinogenic. Therefore, prior to processing such as drying, there is need for efficient postharvest handling.

Keywords:Moringa oleifera Flowers; Bioactive Compounds; Postharvest Handling; Gas Chromatography; Mass Spectrometry


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Citation: Amaechi NC. “Evaluation of Bioactive Compounds in Moringa oleifera Flower Using Gas Chromatography Mass Spectrometry/Fourier Transform Infrared Spectroscopy: The Need for Good Postharvest Handling".Acta Scientific Nutritional Health 5.12 (2021): 112-122.


Copyright: © 2021 Amaechi NC. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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