Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage

A study was done to determine the level of iron in selected indigenous vegetables using UV-vis spectrophotometric method. The four indigenous vegetables that was frequently consumed by Baraton families were; amaranths, pumpkin leaves, spider plant, and bacella alba, were selected for the study. Absorbance measurement was done on the ash samples of cooked and uncooked vegetables using UV-Vis spectrophotometer at 458 nm. The results showed among the uncooked vegetables, the iron concentration ranged from 0.081 to 0.23 ppm with pumpkin leaves and baccela alba recording the lowest and highest level respectively. The cooked vegetables had Fe levels ranging for 0.041 ppm to 0.43 ppm with pumpkin leaves and amaranths having lowest and highest Fe levels respectively. One sample t-test analysis showed that there was no significant difference between the Fe levels in the cooked and uncooked vegetables P>0.05. The findings showed that the sampled vegetables are a source of iron in diet.

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Sequential determination of fat- and water-soluble vitamins in Rhodiola imbricata root from trans-Himalaya with rapid resolution liquid chromatography/tandem mass spectrometry

Analytica Chimica Acta ◽

10.1016/j.aca.2013.05.062 ◽

2013 ◽

Vol 789 ◽

pp. 65-73 ◽

Cited By ~ 23

Author(s):

Amol B. Tayade ◽

Priyanka Dhar ◽

Jatinder Kumar ◽

Manu Sharma ◽

Om P. Chaurasia ◽

...

Keyword(s):

Mass Spectrometry ◽

Liquid Chromatography ◽

Tandem Mass Spectrometry ◽

Water Soluble ◽

Tandem Mass ◽

Sequential Determination ◽

Rapid Resolution ◽

Chromatography Tandem Mass Spectrometry ◽

Liquid Chromatography Tandem Mass

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Folic acid and diseases - supplement it or not?

Revista da Associação Médica Brasileira ◽

10.1590/1806-9282.62.01.90 ◽

2016 ◽

Vol 62 (1) ◽

pp. 90-100 ◽

Cited By ~ 14

Author(s):

Siaw-Cheok Liew

Keyword(s):

Folic Acid ◽

Folic Acid Supplementation ◽

Water Soluble ◽

Leafy Vegetables ◽

Serum Folate ◽

Green Leafy Vegetables ◽

Water Soluble Vitamin ◽

Folic Acid Supplements ◽

Dark Green ◽

Meta Analyses

SUMMARY Introduction: folic acid is a water soluble vitamin, which is synthetically-produced and found in fortified foods and supplements. Folate is found naturally in plants, such as the dark green leafy vegetables. Folate is not synthesizedde novo by humans, therefore the daily requirements are met from the dietary intake of folic acid supplements or food rich in this vitamin. Folate deficiency could lead to numerous common health problems. Hyperhomocysteinemia and the possibility of malignancy developments are the long term consequences of this deficit albeit contradictory findings on these claims. Methods: the articles included in this review focused on recent updated evidence-based reports and meta-analyses on the associations of the serum folate/folic acid and the various diseases found globally. Results: the benefit of folic acid supplementation in the pre-conception period for the prevention of neural tube defects (NTDs) was well established and it was suggested that counseling sessions should be given to women with previous pregnancies affected by NTDs. However, supplementation of folic acid and its medicinal effects in the treatment of other diseases were contradictory and unclear. Conclusion: more detailed investigations into the health benefits of folic acid are needed before it could be recommended for supplementation, treatment or prevention of some of the diseases discussed in this review.

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Therapeutic Potential of Vitamin C: An Overview of Various Biological Activities

International Journal of Pharmaceutical Quality Assurance ◽

10.25258/ijpqa.10.4.8 ◽

2019 ◽

Vol 10 (04) ◽

pp. 605-612

Author(s):

Lata Rani ◽

Neelam Sharma ◽

Sukhbir Singh ◽

Ajmer Singh Grewal

Keyword(s):

Vitamin C ◽

Therapeutic Potential ◽

Biological Activities ◽

The Body ◽

Water Soluble ◽

Leafy Vegetables ◽

High Dose ◽

Black Currant ◽

Green Leafy Vegetables ◽

Age Related

Vitamins are vital nutrients that are required for different body functions properly, and they are provided to the body externally through diet. Vitamin C, also known as ascorbic acid, is an essential nutrient that is required for the proper running of different body functions. It is a water-soluble vitamin and lost during the processing of food. The main sources of vitamin C are citrus fruits (kakadu plum, acerola cherries, guavas, kiwi, lemon, lychees, kale, oranges, peaches, tomatoes, black currant, thyme, parsley, rose hips, kale and strawberries), green leafy vegetables (chilli peppers, tomato, sweet yellow peppers, parsley, brussel sprouts, potatoes, mustard spinach and broccoli), fortified cereal and some animals. Vitamin C deficiency leads to scurvy, which mainly affects older, malnourished adults. Vitamin C acts as a strong antioxidant, and this property enriches various biological activities. It is believed that high dose of vitamin C may help in reducing the risk of various diseases like cancer, diabetes, cardiovascular disorders, blood pressure, respiratory syndromes, common cold, reproduction, cognitive diseases, skin problems, age-related muscular degeneration, cataract and may enhance immunity. This mini-review article has been planned to discuss sources, deficiency symptoms, daily requirements, therapeutic potential, and various biological activities of vitamin C. Various therapeutic and pharmacological activities of vitamin C will be discussed in detail with suitable examples.

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Quantification of phytochemical constituents in sixteen commonly consumed green leafy vegetables

International Journal of Research in Pharmaceutical Sciences ◽

10.26452/ijrps.v11ispl4.4592 ◽

2020 ◽

Vol 11 (SPL4) ◽

pp. 2990-2996

Author(s):

Anusha Anish ◽

Sherena P A ◽

Annamala P T ◽

Mukkadan J K

Keyword(s):

Leafy Vegetables ◽

Thymus Vulgaris ◽

Petroselinum Crispum ◽

Anticancer Activities ◽

Green Leafy Vegetables ◽

Curry Leaves ◽

Fenugreek Leaves ◽

Origanum Majorana ◽

Coriander Leaves

Sixteen green leafy vegetables - curry leaves (Murraya koenigii), fenugreek (methi) leaves (Trigonella foenum-graecum), coriander leaves (Coriandrum sativum), broccoli leaves (Brassica oleracea), bay leaves (Laurus nobilis), oregano leaves (Origanum vulgare), marjoram leaves (Origanum majorana), basil leaves (Ocimum basilicum), pandan leaves (Pandanus amaryllifolius), sage leaves (Salvia officinalis), thyme leaves (Thymus vulgaris), lemon grass leaves (Cymbopogon citratus), kaffirlime leaves (Citrus hystrix) and parsley leaves (Petroselinum crispum) were collected and analysed for the determination of major phytochemicals (polyphenols, flavonoids, chlorophills and xanthophylls). Basil leaves, sage leaves and oregano leaves were found to be rich in total polyphenols., basil leaves, mint leaves and thyme leaves were rich in flavonoids., coriander leaves, mint leaves and spinach leaves were rich in chlorophills., and coriander leaves, curry leaves and fenugreek leaves were found to be rich xanthophylls (carotenoids). This information will pave the way for selecting specific vegetables for the isolation and characterisation of individual phytochemical and its application in studying antimutagenic, anti-inflammatory and anticancer activities.

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