Cultivar effect on Moringa oleifera glucosinolate content and taste: A pilot study

Beth Doerr, Kristina L. Wade, Katherine K. Stephenson, Stewart B. Reed, Jed W Fahey

Research output: Contribution to journalArticle

Abstract

Leaves of the tropical tree Moringa oleifera are widely promoted in areas of chronic malnutrition as nutritional supplements for weaning infants and nursing mothers. Adoption, in these circumstances may hinge upon taste, which can vary greatly amongst cultivars. It is widely assumed that this taste variation is primarily germplasm-dependent, and results from the breakdown of glucosinolates to isothiocyanates. Leaves of 30 accessions, grown at a single field plot, were sampled 3 times over the course of a year. Taste, assessed in a masked protocol, was not related to glucosinolate content of the leaves.

Original languageEnglish (US)
Pages (from-to)199-211
Number of pages13
JournalEcology of Food and Nutrition
Volume48
Issue number3
DOIs
Publication statusPublished - May 2009

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Keywords

  • Biofumigation
  • Biomass
  • Glucosinolate
  • Isothiocyanate
  • Nutrition
  • Taste
  • Tree
  • Tropic

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science
  • Ecology

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