Trace Metal Distribution in Nigerian Leafy Vegetables

Asaolu, S. S.; Asaolu, M. F.

doi:10.3923/pjn.2010.91.92

Cited by 15 publications

(13 citation statements)

References 3 publications

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“…The high value of beta-carotene indicates a good source of vitamin A. The vitamin content of the sample compared favourably with the values reported in some Nigerian legume seed [27]. Hence all the values are below WHO/FAO acceptable limit.…”

Section: Proximate Chemical Compositionsupporting

confidence: 55%

Chemical Composition and Nutritional Value of Cassia occidentalis Seeds

Williams

Timothy

Tugga

2019

IJBcRR

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Proximate composition, amino acid, mineral content, vitamin composition and anti-nutritional factors of Cassia occidentalis seed were determined using a standard method of analysis. The result showed that the seed had the following proximate composition on dry weight (DW) bases: ash (39.00%), moisture content (2.00%), crude protein (18.50%), crude lipid (7.55%, Crude fibre (16.30%) and carbohydrate (16.75%). Six amino acid was detected (isoleucine, leucine, tyrosine, alanine, glutamine and valine) indicating that the seed is a good source of amino acid for adult. Vitamin composition (beta- carotene, thiamin, riboflavin, niacin, ascorbic acid and alpha-tocopherol) were also detected in the seed. The anti-nutrient analysis showed that the seed contains total phytate (1.25 mg/100 g) oxalate (1.70 mg/100 g) and nitrate (0.82 mg/100 g). While hydrogen cyanide was not detected. Elementary analysis revealed that the seed contain Na (0.015±0.02 mg/100 g), Cu (0.028±0.04 mg/100 g), Zn (0.441±0.10 mg/100 g), Mg (2.003±0.30 mg/100 g) and Mn (0.041±0.03 mg/100 g) while Cd, Cr and Pb were not detected. Comparing the nutrients and anti-nutrient constituent with WHO and FAO values, the result indicated that the Cassia occidentalis seed had the potential to be used as a source of nutrient in alleviating macro and micronutrient deficiencies.

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Section: Proximate Chemical Compositionsupporting

confidence: 55%

Chemical Composition and Nutritional Value of Cassia occidentalis Seeds

Williams

Timothy

Tugga

2019

IJBcRR

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“…Differences in ash content may be due to leaf age at harvest, or the mineral fertilizer used in culture (Sossa‐Vihotogbe, ). Variation in ash content in vegetables can be due to cultural practices (Agbo, Kouamé, Mahyao, N'Zi, & Fondio, ; Nordeide, Hatloy, Folling, Lied, & Oshaug, ), soil mineral composition and the proportion of individual mineral absorption by each plant (Anjorin, Ikokoh, & Okolona, ; Asaolu & Asaolu, ). In this study, differences might be explained by diversity of sample collection site, or by the cultural practice of each farmer.…”

Section: Discussionmentioning

confidence: 99%

Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow

Traore¹,

Parkouda²,

Savadogo

et al. 2017

Food Science & Nutrition

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The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth (Amaranthus cruentus L.), black nightshade (Solanum scabrum Mill.) and jute mallow (Corchorus olitorius L.) leaves used as vegetables were subjected to blanching, boiling and drying. The proximate composition and β‐carotene content of fresh and processed leaves were determined. Amaranth, black nightshade and jute mallow leaves had 25.21%, 39.74% and 29.18% of protein, respectively. The β‐carotene levels were 16.40, 25.25 and 27.74 mg/100 g for black nightshade amaranth and jute mallow leaves, respectively. The ash content was 10.57% for black nightshade, 12.40% for jute mallow and 16.33% for amaranth. Processing methods caused decreases of β‐carotene and crude lipid content. Boiling for 30 min or more resulted in large loss of β‐carotene. Drying under shade resulted in less loss of β‐carotene than drying in cabinet at 50 and 60°C.

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“…It is evident from the table below that sesbania grandiflora was found to have high content of quinones where as saponins and glycosides were in moderate amounts. 1…”

Section: Qualitative Phytochemical Analysismentioning

confidence: 99%

HPLC Analysis and In Vitro Anti-Inflammatory Activity of Ethanol Extract of Sesbania grandiflora

Abinaya¹,

Ray²

2018

IJCTR

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Sesbania grandiflora (family:Fabaceae) commonly known as' Sesbania', is widely used as Indian folk medicine. Sesbania grandiflora has the common names of Agati Ethanol extract of Sesbania grandiflora leaves was assessed for its anti-inflammatory activity and phytochemical screening. Phytochemical analysis of Sesbania grandiflora plant extracts revealed the presence of various biochemical compounds such as alkaloids, flavonoids, glycosides, triterpenoids and saponins etc. High Performance Liquid Chromatography has been used for detection and quantification of flavonoids and phenolic compounds in ethanolic leaves extract of Sesbania grandiflora. The standard markers like (Gallic acid, caffeic acid, rutin ,quercetin and ferulic acid) were identified by retention time and co-injected with reference standard and quantified by external standard method at 280 nm. Retention time and peaks were used as parameters to determine the presence of specific compounds. Distinct peaks and retention time were recorded, and on that basis Gallic acid (Rt=5.567), Caffeic acid (Rt=8.992), Rutin (Rt=10.992, Quercetin (Rt=12.267), Ferulic acid (Rt=23.192), and The data provided the basis for its wide uses of the therapeutic effects of this plant. The extract showed in vitro anti-inflammatory activity by inhibiting the heat induced albumin denaturation HRBC membrane stabilization and proteinase activity was significantly from the result, it is concluded that phytochemicals such as (tannins, flavonoids, terpenoids, phenols and saponins) present in the Sesbania grandiflora extract may be responsible for the anti-inflammatory activity. Aspirin was used as a standard drug for the study of anti-inflammatory activity.

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Trace Metal Distribution in Nigerian Leafy Vegetables

Cited by 15 publications

References 3 publications

Chemical Composition and Nutritional Value of Cassia occidentalis Seeds

Chemical Composition and Nutritional Value of Cassia occidentalis Seeds

Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow

HPLC Analysis and In Vitro Anti-Inflammatory Activity of Ethanol Extract of Sesbania grandiflora

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