# Influence of Boiling Time on Chemical Composition and Properties of Tender and Mature Moringa Pods

## TL;DR

This study examines how boiling affects the chemical and physical properties of tender and mature Moringa pods at different cooking times.

## Contribution

The study provides new insights into how boiling time influences the chemical composition and properties of Moringa pods at different maturity stages.

## Key findings

- Tender pods gained mass during boiling, while mature pods lost mass.
- Phenolic compounds like ferulic and ellagic acids disappeared during boiling, while others like epicatechin appeared.
- Boiling may improve the organoleptic properties and extend the shelf life of Moringa pods.

## Abstract

Moringa oleifera is a plant native to India that is well adapted to warm climates with a high yield and low agronomic requirements. Pods are one of the edible parts of this plant and are commonly consumed in some places, (India, Morocco, etc.) when in an early vegetative state. However, both production and consumption of this plant are scarce and seasonal in Europe and treatments to extend its shelf life are required. Therefore, the aim of this study has been to evaluate the variation in the physicochemical properties of Moringa oleifera pods at two stages of maturity, tender and mature, in terms of mass variation, optical and mechanical properties, protein content, total antioxidant capacity and phenolic profile, after boiling them in tap water at 100 °C for different lengths of time (0, 2, 5, 8, 12, 16, and 20 min). The mass of the tender pods increased by 15% during cooking, while the mature pods gradually lost weight. The protein content was approximately 4% with no significant change brought about by cooking. Ferulic, trans-cinnamic, p-coumaric, and ellagic acids were found in the fresh pods. During cooking, these phenols disappeared, and others appeared, including epicatechin and quercetin 3-glucoside, especially in the tender pods. In conclusion, boiling could contribute to an improvement in the organoleptic properties of moringa pods and to an extension of their storage and to wider availability on the market.