scholarly journals Proximate, vitamin assays and anti-oxidant properties of an underutilised indigenous vegetable Heliotropium indicum L. (Lamiales: Boraginaceae) in West Africa in enhancing diet diversification

2016 ◽  
Vol 3 (6) ◽  
pp. 337-353
Author(s):  
Muibat Bello ◽  
Tomilayo Amusan ◽  
Oluwole Oladeji
Keyword(s):  
Ascorbic Acid ◽  
High Performance ◽  
Ascorbic Acid Content ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Food Plants ◽  
Sustainable Livelihood ◽  
Green Leafy Vegetables ◽  
Anti Oxidant ◽  
Heliotropium Indicum

Green leafy vegetables are important component of human diets, providing fibre, minerals and vitamins. Recently, non-conventional food plants are incorporated in diet to provide not only nutrient but also traditional treatment for various ailments. In a way to combat the devastating effect of malnutrition, there should be a long term intervention such as dietary diversification which can be achieved by increasing the production of locally produced foods and non-conventional vegetables. This study analysed the nutritional composition and anti-oxidant potential of Heliotropium indicum L. (Lamiales: Boraginaceae). The proximate analyses were carried out using the methods described by the Association of Official Analytical Chemist (AOAC). Vitamins were quantified by high performance liquid chromatography (HPLC). Mineral content were determined by Atomic Absorption Spectrophotometric (AAS) technique. The anti-oxidant activity was tested spectrophotometrically using ascorbic and gallic acid as standards. The nutrient constituents revealed that the fat content ranged between 0.67% +/- 0.05% and ash content ranged between 15.7% +/- 0.04%. Varying levels of vitamins like ascorbic acid, retinol, tocopherols, riboflavin, thiamine and niacin was quantified in the samples. Ascorbic acid content ranged between 622.6 mg/100 g. The aqueous extracts of the samples significantly (P < 0.05) inhibited DPPH radical with an IC50 value of 38 ug/mL. It is evident from this study that these indigenous leafy vegetable which are not widely known and consumed are of high nutritional quality and anti-oxidant potential. This vegetable can contribute significantly to the nutrient requirement of man and could complement the conventional ones in enhancing food security and sustainable livelihood. Hence, their cultivation and consumption should be encouraged.

scholarly journals Nutritional Composition of Neglected Underutilized Green Leafy Vegetables and Fruits in South East Geo-political Zone of Nigeria

2019 ◽  
pp. 1-17
Author(s):  
N. N. Umerah ◽  
N. M. Nnam
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Nutrition Education ◽  
Proximate Composition ◽  
Fruits And Vegetables ◽  
Beta Carotene ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Vegetables And Fruits

Background/Objective: Vegetables and fruits play a highly significant role in food security of the underprivileged in both urban and rural settings. The study was designed to determine the nutritional composition of some neglected underutilized fruits and vegetables in Southeast geopolitical zone of Nigeria. Methodology: The commonly occuring underutilized fruits and vegetables were selected for the study. The food crops were harvested and identified at the Herbarium in the Department of Plant Science and Biotechnology, University of Nigeria Nsukka. Twenty underutilized fruits and vegetables each were cleaned and analysed for nutrients composition using standard methods. Data were presented using descriptive statistics, percentage, mean, standard deviation and frequency. Results: The proximate composition of the fruits ranged from 54.34-80.30% moisture, 0.27-6.21% protein, 0-3.08% fat, 0.28-8.58 % fibre, 0.33-11.05% ash and 9.08-36.61% carbohydrate. The ranges for mineral values of the fruits were iron 0.10-9.60 mg, zinc 0.02-10.30 mg, manganese 0.10-6.60 mg and calcium 5.42-46.50 mg.  The vitamin contents of the fruits ranged from beta-carotene traces -5666.67 RE, ascorbic acid 0-48.82 mg and vitamin E 0 -11.99 mg. The proximate composition of the vegetables ranged from moisture 60.45-91.00%, protein 0.02-6.60%, fat 0.02-2.19%, fibre 0.04-5.01%, ash 0.04-4.20% and carbohydrate 10.30-36.61%. The ranges for mineral values of the vegetables were iron 1.40-14.80 mg, zinc trace-9.40 mg, manganese 0.07-4.80 mg and calcium 18.19-400.00 mg. The vitamin levels of the vegetables were beta-carotene 15.20-1933.33 RE, ascorbic acid 2.40-38.40 mg and vitamin E traces - 6.67 mg. Conclusion: The use of these fruits and vegetables should be encouraged particularly in areas where they are not produced through nutrition education in order to promote the food use of these crops.

scholarly journals A Comparative Study on Antioxidant Potential of Selected African and Exotic Leafy Vegetables

HortScience ◽  
2016 ◽  
Vol 51 (12) ◽  
pp. 1529-1536 ◽  
Author(s):  
Samson Zeray Tesfay ◽  
Sakhile Mathe ◽  
Albert T. Modi ◽  
Tafadzwanashe Mabhaudhi
Keyword(s):  
Ascorbic Acid ◽  
Vegetative Growth ◽  
High Performance ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Antioxidant Potential ◽  
Bidens Pilosa ◽  
Vegetative Development ◽  
Super Oxide Dismutase ◽  
Total Antioxidant

African leafy vegetables (ALVs) are thought to contain an immense variety of antioxidants, which may provide nutritional and health benefits. However, there is limited, robust, and comparable information describing their nutritional composition. The aim of this study is to determine the antioxidant potential of selected ALVs [black jack (Bidens pilosa L.) and amaranth (Amaranthus hybridus L.)] in comparison with exotic leafy vegetables (ELVs) [lettuce (Lactuca sativa L.), green cabbage (Brassica oleracea), red cabbage (B. oleracea var. capitata)]. Different nonenzymatic and enzymatic antioxidant assays were used to determine plant carbohydrates (CHOs) using high-performance liquid chromatography (HPLC), phenols (Folin–Ciocalteu), ascorbic acid, carotenoids, total antioxidant capacity (TAOC) using reducing ferric ion antioxidant potential (FRAP) and 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) assays, super oxide dismutase (SOD), catalase (CAT), and peroxidase (POD). Both amaranth and black jack produced high levels of CHOs, carotenoids, ascorbic acid, and phenols during early vegetative growth [4 weeks after transplanting (WAT)]. Similarly, SOD, CAT, and POD activity for amaranth and black jack also increased during early vegetative development. Conversely, exotic vegetables (lettuce and cabbages) only increased these antioxidants toward maturity. Overall, ALVs have produced higher concentrations of antioxidants specifically during early vegetative growth stage than the exotic vegetables. The promotion of ALVs could promote a healthy alternative especially in poor rural households.

The recalcitrance of oxalate, nitrate and nitrites during the controlled lactic fermentation of commonly consumed green leafy vegetables

2015 ◽  
Vol 45 (2) ◽  
pp. 336-346 ◽  
Author(s):  
A. Jagannath ◽  
Manoranjan Kumar ◽  
P S Raju
Keyword(s):  
High Performance ◽  
Leafy Vegetables ◽  
Spontaneous Fermentation ◽  
Content Type ◽  
Lactic Fermentation ◽  
Green Leafy Vegetables ◽  
Beneficial Effects ◽  
Balanced Diet ◽  
Significant Difference ◽  
Nitrate And Nitrite

Purpose – Green leafy vegetables (GLVs) are important components of a balanced diet especially in developing countries where the major requirements of micronutrients are met. However, GLVs also contain significant amounts of oxalate, nitrate and nitrites, whose role in the human diet is constantly changing. The current study explored the behavior of nitrate, nitrites and oxalate in lactic-fermented GLVs with an intention to develop functional foods based on them. Design/methodology/approach – Selected strains of beneficial lactic acid bacteria were used for the controlled fermentation of GLV, while an identical portion was subjected to spontaneous fermentation. The nitrate and nitrites were monitored spectrophotometrically, while oxalate contents were quantified by both titrimetric and by high-performance liquid chromatography throughout the duration of fermentation. Findings – More than 90 per cent of individual constituents studied remained intact in the GLVs paste after the six-day controlled fermentation period. However, there was significant difference between the controlled and spontaneously fermented samples in terms of oxalate, nitrate and nitrite contents. Originality/value – Controlled lactic fermentation although superior in all other aspects may not be able to lower the anti-nutrients present. The advantages of spontaneous fermentation vis-à-vis controlled fermentation are discussed. The work will bring out the importance of the beneficial effects of GLVs and the effect of lactic fermentation.

scholarly journals Seasonal variation of ascorbic acid and nitrate levels in selected basil (Ocimum basilicum L.) varieties 

2018 ◽  
Vol 45 (No. 1) ◽  
pp. 47-52 ◽  
Author(s):  
Andrea Muráriková ◽  
Jarmila Neugebauerová
Keyword(s):  
Ascorbic Acid ◽  
High Performance ◽  
Ascorbic Acid Content ◽  
Growing Season ◽  
Ocimum Basilicum ◽  
Selective Electrode ◽  
Growing Seasons ◽  
Aerial Parts ◽  
Dark Green ◽  
Culinary Herb

The aim of this study was to determine the levels of ascorbic acid and total nitrates in the fresh aerial parts of different varieties of basil (Ocimum basilicum L.) in different growing seasons. The ascorbate-nitrate index (I<sub>AN</sub>) is used to determine the safety of basil for consumers. Seven basil varieties (‘Ohře’, ‘Lettuce Leaf’, ‘Purple Opaal’, ‘Dark Green’, ‘Mammolo Genovese’, ‘Mánes’ and ‘Red Rubin’) were cultivated as pot cultures in greenhouses during the period 2015–2016. High-performance liquid chromatography (HPLC) was used to determine the ascorbic acid content, which ranged from 34.3 to 222.0 mg/kg f. w. An ion-selective electrode was employed to determine the content of nitrates, which ranged from 237.7 to 4280.6 mg/kg f. w. The ascorbate-nitrate index reached values of between 0.016 and 0.629, which are risky-to-moderately safe ascorbate-nitrate ratios. However, the occasional use of small amounts of basil as a culinary herb is not risky for consumers. Furthermore, significant differences in the content of ascorbic acid and nitrates were found among the cultivated samples with respect to variety, year and growing season.

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