scholarly journals Comparative Analysis of the Phytochemicals, Proximate and Mineral Compositions of Scent Leaf (Ocimum gratissimum) and Bitter Leaf (Vernonia amygdalina) Leaves

2020 ◽  
pp. 1-9
Author(s):  
Nkoli M. Mgbemena ◽  
Ngozi F. Amako
Keyword(s):  
Proximate Analysis ◽  
Vernonia Amygdalina ◽  
Mineral Contents ◽  
Minute Amount ◽  
Ocimum Gratissimum ◽  
Potential Source ◽  
Food Components ◽  
Calcium Magnesium ◽  
Mineral Compositions ◽  
Pharmaceutical Properties

Ocimum gratissimum (fam.Lamiaceae) ‘Scent leaf’ and Vernonia amygdalina (fam.Asteraceae) ‘Bitter leaf’ are commonly consumed vegetables in Southern Nigeria. O. gratissimum is used by the ‘Igbos’ of South East Nigeria to flavor soups and stews while it is popular with the ‘Yorubas’ of South West Nigeria for treatment of stomach disorders. V. amygdalina is a well known vegetable in West Africa used as both food and for its pharmaceutical properties. The enormous use of these vegetables in the diet motivated the present study whereby the food compositions, mineral constituents and the phytochemicals of the two vegetables were determined. Qualitative analysis, of the aqueous extracts, revealed the presence of saponins, terpenoids, tannins, flavonoids, steroids, alkaloids, phenolics and anthraquinones in both vegetables. Generally V. amygdalina contained higher quantities of secondary metabolites, saponin which was reported as the highest amount was 5.71±0.12 mg/g and 3.52±0.01 mg/g followed by terpenoids 5.64±0.11 mg/g and 3.40±0.11 mg/g in V. amygdalina and O. gratissimum respectively. There is however a minute amount of anthraquinone in the two vegetables. Proximate analysis and macro elements were determined using their various standard methods. The results of proximate analysis revealed the presence of moisture (12.28 ± 0.02% and 10.01± 0.01%) protein (35.37±0.11% and 22.20±0.02%) and total ash (6.00±0.20% and 5.75±0.10%) each in V. amygdalina and O. gratisimum respectively. The following minerals were present calcium, magnesium, potassium, sodium, iron, copper and zinc, with zinc being in the highest concentration (46.80± 0.03 mg/kg and 58.00±0.12 mg/kg) followed by copper (9.45±0.11 mg/kg and 16.60 ± 0.03 mg/kg) each in V. amygdalina and O. gratissimum respectively. There are higher values of phytochemicals and food components in V. amygdalina while O. gratissimum had higher mineral contents. These two vegetables are potential source of components for complementary medicine.

scholarly journals Heavy Metals, Proximate Analysis and Brine Shrimp Lethality of Vernonia amygdalina and Ocimum gratissimum Growing in Crude Oil-Rich Delta State, Nigeria

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2913
Author(s):  
Oluwatofunmilayo Arike Diyaolu ◽  
Alfred F. Attah ◽  
Emmanuel T. Oluwabusola ◽  
Jones Olanrewaju Moody ◽  
Marcel Jaspars ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Crude Oil ◽  
Proximate Composition ◽  
Plant Biomass ◽  
Principal Component ◽  
Proximate Analysis ◽  
Oil Exploration ◽  
Vernonia Amygdalina ◽  
Ocimum Gratissimum ◽  
Significant Difference

Vernonia amygdalina (VA) and Ocimum gratissimum (OG) are among the most frequently consumed vegetables in Kokori and Abraka communities of Delta State, Nigeria. However, the continuous crude oil exploration and spillages in Kokori may threaten their safety for use as food and medicine. Twelve samples of VA and OG obtained from crude oil-rich and crude oil-free communities were comparatively analysed for proximate composition, heavy metals, and cytotoxicity. Data obtained were subjected to various multivariate statistical techniques, including principal component analysis (PCA), biplot, and analysis of variance (ANOVA), to investigate the correlations between the vegetables from the different communities and the effect of crude oil exploration and spill on plant biomass. Results obtained indicate a significant difference (p < 0.05) in the proximate composition of VA and OG and higher heavy metal content for VA from the crude oil-spill Kokori. Two VA collections from Kokori were exceptionally toxic to cellular crustaceans.

Comparative Antioxidant Activities of Extracts of Vernonia amygdalina and Ocimum gratissimum Leaves

2013 ◽  
Vol 6 (1) ◽  
Author(s):  
Kelly Oriakhi ◽  
Ehigbai Igbuan Oikeh ◽  
Nkeiruka Ezeugwu ◽  
Ogechukwu Anoliefo ◽  
Omorede Aguebor ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Vernonia Amygdalina ◽  
Ocimum Gratissimum

scholarly journals VARIATION MINERAL COMPOSITIONS OF SOME BAMBARA GROUNDNUT (VIGNA SUBTERRANEA (L.) VERDC.) ACCESSIONS

2017 ◽  
pp. 06-09
Author(s):  
M. I. ADEBOLA, M. A. ADELANWA ◽  
M. S. MOHAMMED ◽  
A. E. ESSON
Keyword(s):  
Block Design ◽  
Mean Value ◽  
Bambara Groundnut ◽  
Genetic Enhancement ◽  
Vigna Subterranea ◽  
Mean Values ◽  
Calcium Magnesium ◽  
Domestic Use ◽  
Industrial Use ◽  
Mineral Compositions

The study aimed to assess variation in mineral compositions of some accessions of Bambara groundnut (Vigna subterranea [L.] Verdc.) for domestic use and genetic enhancement. Twenty accessions of Bambara groundnut were planted in a Randomised Complete Block Design (RCBD) with three replications. The five minerals were analysed which include, calcium, magnesium, iron, zinc and manganese. These accessions showed significant (P?0.05) variations across the five mineral analysed. Accession no. 18 had the highest mean for iron (2.89 mg100g-1), Accession no. 12 had the highest mean value for zinc (0.65 mg100g-1) Accession no. 8 had the highest mean value for calcium (217.36 mg100g-1), magnesium (14.29 mg100g-1)and manganese (0.82 mg100g-1). However, accession no. 12 had the lowest mean values in four of the minerals except zinc. This result showed that some of these accessions could be selected for genetic enhancement of minerals, some for domestic use and some for industrial use.

scholarly journals Comparative Analysis of Crude Protein, Total Phenolic and Antioxidant Contents of Raw and Commercially Packed Turmeric and Red Chilies

2021 ◽  
pp. 47-56
Author(s):  
Rubaiat Nazneen Akhand ◽  
Shoriful Islam ◽  
Mohammad Mehedi Hasan Khan
Keyword(s):  
Crude Protein ◽  
Total Phenolics ◽  
Proximate Analysis ◽  
Brand Names ◽  
Crude Fiber ◽  
Lower Amount ◽  
Total Phenolic ◽  
Local Market ◽  
Mineral Contents ◽  
Chili Powder

Background: Turmeric and red chili are the common spices used for cuisine preparation in Bangladesh. Commercially packed turmeric and red chili might have decreased nutrient contents compared to raw turmeric and red chili. Aims:  The study aimed to compare some of the nutrient values between the commercially packed and raw turmeric and red chili. Methods: Commercially packed turmeric and red chili with different brand names (Radhuni, Tiger and Pran) and in raw turmeric and red chili were purchased from local market. Proximate analyses - dry matter (DM), crude protein (CP), crude fiber (CF) and mineral contents were performed. The total phenolics and total tannin contents were determined using appropriate methods. Results: The proximate analysis results showed that both Radhuni (97.56 mg/g) and Tiger (97.28 mg/g) turmeric revealed significantly higher content of DM (p<0.001). No notable difference was observed in CP value. Crude fiber value displayed significantly highest value (p<0.001) in Tiger brand (4.96 mg/g) and the lowest in Radhuni brand (1.76 mg/g). Mineral content was significantly (p<0.05) highest in raw turmeric (9.97 mg/g). A significantly higher amount (p<0.001) of DM in packed chili was recorded. Tiger chili contained significantly higher amount of CP (6.02 mg/g) and CF (9.31 mg/g) while Radhuni contained the lower amount of CP (4.81 mg/g) and CF (2.48 mg/g). Raw chili had significantly higher amount of ash (13.24 mg/g). Examination revealed significant level (p<0.001) of total phenolics in acetone extracts of Tiger turmeric and chili powder. Significant amount of tannin was found in raw turmeric (33.89 µg/g; p<0.005); however, Pran brand of turmeric had the lowest amount of tannin (9.53 µg/g). Tannin content recorded in red chili was significantly (p<0.001) higher in commercially packed Tiger brand which was 16.57 µg/g compared to raw red chili (3.315 µg/g). Antioxidant analysis showed higher antioxidant activity in both raw turmeric and red chili powder. Conclusion:  Tiger brand turmeric ensures the standard moisture, fiber and protein contents as well as the amount of phenolics and tannin.

scholarly journals Effect of black point disease on quality of wheat grain

1970 ◽  
Vol 34 (2) ◽  
pp. 181-187 ◽  
Author(s):  
PK Malaker ◽  
IH Mian ◽  
KA Bhuiyan ◽  
MMA Reza ◽  
MA Mannan
Keyword(s):  
Fungal Pathogens ◽  
Dry Matter ◽  
Bipolaris Sorokiniana ◽  
Wheat Grain ◽  
Mineral Contents ◽  
Black Point ◽  
Nutrient Contents ◽  
Calcium Magnesium ◽  
Nitrogen Phosphorus

An experiment was conducted to determine the effect of different levels of black point infection caused by Bipolaris sorokiniana and other fungal pathogens on some quality characters of wheat grain. Wheat grains were graded on a 0-5 scale based on levels of black point infection. Quality characters of grain viz., protein, fat, dry matter, ash and mineral contents under different grades were determined following standard methods. The dry matter and ash contents of grain decreased while the contents of protein and fat increased with the increasing severity of black point infection. The observations on macro and micro nutrient contents of grain indicated that the amount of nitrogen, phosphorus, calcium, magnesium, sulphur, and boron increased, whereas the contents of potassium, iron, zinc, copper and sodium decreased with the increase of black point infection. However, the reductions in copper content of black point affected grains under different grades of infection were not significant as compared to apparently healthy grains. Key Words: Black point; Bipolaris sorokiniana; grain quality; wheat. DOI: 10.3329/bjar.v34i2.5789Bangladesh J. Agril. Res. 34(2) : 181-187, June 2009

Effects of pre-treatment with extracts of Ocimum gratissimum and Vermonia amygdalina on proximate and organoleptic properties of processed Clarias gariepinus (Burchell, 1822)

2020 ◽  
Vol 35 (1) ◽  
pp. 39-46
Author(s):  
S.A. Ojukannaiye ◽  
L.A. Agbabiaka ◽  
I.I. Adedokun
Keyword(s):  
Clarias Gariepinus ◽  
Storage Period ◽  
Live Weight ◽  
Herbal Extract ◽  
Vernonia Amygdalina ◽  
Organoleptic Properties ◽  
Leaf Extracts ◽  
Mean Values ◽  
Ocimum Gratissimum ◽  
Fish Samples

The study evaluated nutritional and organoleptic properties of Clarias gariepinus pre-treated with aqueous leave extracts of Ocimum gratissimum and Vernonia amygdalina before processing. Thirty-six (36) C. gariepinus (live weight = 1.2± 0.2kg) samples were procured and processed for the study. Fish samples were divided into three parts of twelve fish each. Each part was grouped into three treatments having four fish in each group using a completely randomized design. Treatment one (T1) had fish immersed in 5% brine without herbal extract (control). In Treatment two (T2), fish were soaked in mixture of 5% brine and 5% O. gratissium (scent leaf) extracts while Treatment three (T3) had fish soaked in mixture of 5% brine and 5% V. amygdalina (bitter leaf) extracts all for 30 minutes. Treated fish samples were smoke-dried using charcoal kiln for 5 hours at temperature of 80 – 90° C. Samples were then cooled under ambient condition (30+3oC) for 4 hours. The smoke-dried fish samples were labeled according to treatments and stored for 7 days under aseptic condition. Organoleptic properties of the samples were conducted at every 24-hour of storage using a 9-point hedonic scale. Mean values of proximate composition of samples were significantly different (p<0.05). Protein content (70.01%) in T3 was higher than 68.31% and 66.62% in T2 and T1 respectively. Similarly, fat (5.12%) and ash (4.68%) levels for T3 were higher than 4.85% and 4.46% fat with 4.36% and 3.98% ash contents for T2 and T1 respectively. Results of mean scores for each organoleptic property decreased significantly (p<0.05) during storage period with no consistent trend in score pattern. Keywords: Clarias gariepinus, extract pretreatment, Ocimum gratissimum, organoleptic, Vernonia amygdalina.

In vitro antioxidant activities of extracts of Vernonia amygdalina and Ocimum gratissimum leaves

2015 ◽  
Vol 11 (2) ◽  
pp. 58
Author(s):  
K Oriakhi ◽  
EI Oikeh ◽  
N Ezeugwu ◽  
O Anoliefo ◽  
O Aguebor ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Vernonia Amygdalina ◽  
Ocimum Gratissimum
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