ISSN 2348-1218 (print) International Journal of Interdisciplinary Research and Innovations ISSN 2348-1226 (online) Vol. 9, Issue 2, pp: (9-17), Month: April - June 2021, Available at: www.researchpublish.com
Comparative Study for Phytochemical Analysis of Dry Bitter Leaf (Vernonia amygdalina Delile) and Sweet Bitterleaf (Vernonia hymenolepis) leave for their Nutritional and Medicinal Benefits 1
Imohiosen Ojeaga, 2Samaila Danladi, 3Elisha Akuki
1,3
Department of Science Laboratory Technology, Federal Polytechnic Bali. 2
Department of Agricultural Technology, Federal Polytechnic Bali. Email address: ojeaga2003@yahoo.com Phone number: 07033187782
Abstract: Green leafy vegetables together with other components of the plant world are the major source of some phytochemicals (secondary metabolites) that are used by the pharmaceutical and food industries. The focus of this study was to conduct the phytochemical analysis and mineral/elemental composition of Bitter Leaf and Sweet Bitterleaf in Bali as probable justification of their nutritional and medicinal applications. The plant were identified using pertinent taxonomic literature by Garjila (2016). Standard procedures by Trease and Evans (2009), Association of Official Analytical Chemist, Official method of Analysis (AOAC, 2003), Pearson (1976), Lucas and Markakes (1975) and Harbone (1973) were used to analyse the sample for phytochemical compositions. The result of the study shows that Bitter leaf comprise of 13.86 % alkaloid, 18.00 % flavonoid, 6.00 % saponin, 2.34 mg/g oxalate and 16.73 % phytate. Sweet Bitterleaf have 8.00 % alkaloid, 9.43 % flavonoid, 5.77 % saponin, 3.60 mg/g oxalate, 40.67 % phytate. In conclusion, the two (2) vegetables: Bitter Leaf (Vernonia amygdalina Delile) and Sweet Bitterleaf (Vernonia hymenolepis) contain varied and appreciable amount of phytochemical constituents (alkaloid, tannins, flavonoids, saponins and protein). Thus, the vegetables may be use as phytochemical supplements and also useful in the management of various ailment and disorders in human. Keywords: Phytochemical, secondary metabolites, vegetables.
I. INTRODUCTION Most vegetables are commonly used as medicinal plant for the treatment of some diseases. Leafy vegetables contain little fat but high in protein and dietary fibre and they are rich sources of minerals (calcium, potassium and magnesium) and vitamins and high in phytochemicals [1]. Vegetables comprise bioactive compounds which protect the body from nutritional deficiency diseases [2] and free radicals that cause oxidative damage to cells. Vegetables are important foods both from economic and nutritional stand points. Their nutritive significance is the richness in minerals which is very essential in the maintenance of human health [3]. Thus, they are important constituent of healthy diet, if consumed daily in appropriate amounts, could help to prevent major diseases such as cardiovascular diseases and certain cancers [4].
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