Cultivar Effect on Moringa oleifera Glucosinolate Content and Taste: A Pilot Study |
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| Authors: | Beth Doerr Kristina L. Wade Katherine K. Stephenson Stewart B. Reed |
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| Affiliation: | 1. Educational Concerns for Hunger Organization , North Ft. Myers, Florida, USA;2. Johns Hopkins School of Medicine, Department of Pharmacology and Molecular Sciences , Lewis B. and Dorothy Cullman Cancer Chemoprotection Center , Baltimore, Maryland, USA;3. Johns Hopkins University, Post-Baccalaureate Premedical Program , Baltimore, Maryland, USA |
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| 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. |
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| Keywords: | glucosinolate biomass biofumigation nutrition taste isothiocyanate tropic tree |
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