Stinging Nettle (Urtica simensis) as Potential Resource of Vitamin E

Abstract

Objectives The aim of the current study was to assay the content of vitamin E in stinging nettle (Urtica simensis) Methods Urtica simensis type of stinging nettle is an indigenous wild plant which is widely growing in different parts of Ethiopia. Samples of leaves were collected from Chacha, one of the central highlands in Ethiopia and portioned into sun dried, shade dried and lyophilized groups. For comparison, samples of leaves were also taken from spinach. Vitamin E family such as tocopherols ((α, β, γ, and λ) and tocotrienols (α, β, γ, and λ) were determined using high performance liquid chromatography (HPLC) at department of Food Biofunctionality, University of Hohenheim, Stuttgart, Germany. Results The results showed that the total tocols of stinging nettle in sun-dried, shade dried, and lyophilized groups were 14.1 ± 1.1 mg, 13.8 ± 1.1 mg and 16.9 ± 1.2 mg per 100 g, respectively. In spinach, this value was 3.04 ± 0.7 mg/100 g. Of all vitamin E family, α- tocopherol was the maximum and identified in shade dried group (16.5 ± 1.2 mg/100 g). As compared to stinging nettle, spinach contained very small amount of α- tocopherol (1.7 ± 0.5 mg/100 g). Conclusions In conclusion, Urtica simensis type of stinging nettle contains considerable amount of tocols and can serve as potential resource of vitamin E. Further research is warranted on the nutritional and medicinal values of Urtica simensis stinging nettle. Funding Sources None.

Phenotypic characterization of the Rwandan stinging nettle (Urtica massaica Mildbr.) with emphasis on leaf morphological differences.

“…Its crude protein content is bounded from 25.1 to 26.3% and it contains iron, calcium, phosphorus, potassium, sulfur, and magnesium. It is also rich in vitamins A, C, K, D, and B and up to 20% mineral salts, mainly salts of calcium, potassium, silicon, and nitrates (Assefa et al, 2013;Dereje et al, 2016;Keflie et al, 2017). Both drying and cooking methods remove the stinging hairs on leaves.…”

Optimization of nutritional and sensory properties of fermented oat-based composite beverage

“…While stinging nettle ( Urtica simensis ) is an endemic plant to Ethiopia, it is a good source of vitamins, fiber, and minerals ( Bayba et al., 2020 ). Keflie (2020) identified it as a potential source of vitamin E, while Tsegaye et al. (2009) and Belay and Wondimu (2019) reported stinging nettle as a functional food.…”