Plant-based medicines have the advantages of being convenient, safe, and having a wide spectrum of action. An ethnobotanical and ubiquitous plant provides abundant natural drug tools for research and development. In Southern Nigeria, the vegetables Ocimum gratissimum (fam. Lamiaceae) ‘Scent leaf' and Vernonia amygdalina (fam. Asteraceae) ‘Bitter leaf' are widely eaten. The ‘Igbos' of South East Nigeria use O. gratissimum to flavor soups and stews, while the ‘Yorubas' of South West Nigeria use it to treat stomach problems. V. amygdalina is a well-known West African vegetable that is used for both nutritional and medicinal purposes. The widespread consumption of these vegetables prompted the current research, which aimed to establish the food compositions, mineral constituents, and phytochemicals of the two vegetables. Saponins, terpenoids, tannins, flavonoids, hormones, alkaloids, phenolics, and anthraquinones were found in both vegetables after qualitative examination of the aqueous extracts. V. amygdalina had higher levels of secondary metabolites than O. gratissimum, with saponin being the highest at 5.710.12 mg/g and 3.520.01 mg/g, respectively. Terpenoids were next at 5.640.11 mg/g and 3.400.11 mg/g in V. amygdalina and O. gratissimum. The two vegetables do, however, contain a trace amount of anthraquinone. The macro elements and proximate analysis were calculated using various standard methods. In V. amygdalina and O. gratisimum, proximate analysis showed the presence of moisture (12.28 0.02 percent and 10.01 0.01 percent, respectively), protein (35.370.11 percent and 22.200.02 percent), and total ash (6.000.20 percent and 5.750.10 percent). Calcium, magnesium, potassium, sodium, iron, copper, and zinc were among the minerals found. The highest concentrations of zinc (46.80 0.03 mg/kg and 58.000.12 mg/kg) were found in V. amygdalina and O. gratissimum, respectively, followed by copper (9.450.11 mg/kg and 16.60 0.03 mg/kg). V. amygdalina has higher levels of phytochemicals and food components, while O. gratissimum has higher mineral content. These two vegetables are possible sources of complementary medicine components.
Author (s) DetailsNkoli M. Mgbemena
Department of Chemistry, Micheal Okpara University of Agriculture, Abia State, Nigeria.
Ngozi F. Amako
Department of Chemistry, Micheal Okpara University of Agriculture, Abia State, Nigeria.
View Book :- https://stm.bookpi.org/CACB-V4/article/view/909
No comments:
Post a Comment