The effect of temperature in moringa seed phytochemical compounds and carbohydrate mobilization

• The 30/20 °C significantly increased moringa seed germination.
• Seed germination accompanied by instant accumulation various antioxidants.
• Sugars had significant effect in seed germination.
• The synergy of these compounds can be regulated by growth conditions, mainly temperature.

Temperature is one of the climatic factors that regulate seed biochemical compounds and plant physiological responses, mainly biosynthesis of carbohydrates and phytochemical compounds. This study investigated the effect of temperature on moringa seed phytochemicals’ compositional changes and their utilization during seed germination. Moringa seeds were subjected to three varying temperature regimes (30/20 °C, 25/15 °C, and 20/10 °C) in germination chambers. Subsequently, the seeds were destructively sampled every 24 h interval until radicle emergence and then freeze dried for analysis. Seed performance and spectrophotometric determination of non-enzymatic and enzymatic antioxidants were carried out, while sugars were analyzed using HPLC-RID. Temperature had significant effect on speed of seed germination. Particularly, 30/20 °C accelerated seed radicle emergence with germination occurring within 48 h. Subsequently, germination was observed between 48 h and 72 h at 25/15 °C and after 72 h at 20/10 °C. Similarly, temperature especially 30/20 °C also significantly influenced the biosynthesis and accumulation of biochemical compounds in the seeds. Overall, temperature treatments of moringa seed resulted in significant differences in the rate of germination and biochemical changes, which are associated with various antioxidants and their mobilization.