Chemical composition of the edible leaves ofPterocarpus mildbraedii

Akpanyung, Edet Okon; Udoh, A.P.; Akpan, Effiong Ekong

doi:10.1007/bf01088442

Cited by 21 publications

(12 citation statements)

References 6 publications

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“…The indigenous leafy vegetable Enhydra fluctuans (233.0 %) has the highest sodium content and Paederia foetida (52.0 %) has the lowest sodium content. Sodium is involved in the regulation of plasma volume, acid-base balance, nerve and muscle contraction [26]. The results are comparable with the results obtained by Gupta et al [27] in Celosia argentea (240.6 mg %) and Centella asiatica had (107.8 mg %) and Zeghichi et al [23] in S. pecten-veneris (381 mg % and 662 mg %) in Pakistan and Greece, respectively.…”

Section: Resultssupporting

confidence: 81%

Minerals and Arsenic Composition of Twenty Five Indigenous Leafy Vegetables of Jorhat District of Assam State, India

Choudhury¹,

Baruah²,

Das³

2017

Asian J. Chem.

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Indigenous leafy vegetables often considered as the 'weed of agriculture' but now they serve as a source of functional nutrients. Twenty five indigenous plant materials were collected from various places of Jorhat district, Assam, on the basis of their popularity of use by the people for evaluation of minerals and arsenic composition. The macro minerals-nitrogen content ranged from 2.71-7.10 %, phosphorous content ranged from 38.0-603.0 mg/100 g, potassium content ranged from 0.64-9.58 %, sodium content ranged from 52.0-233.0 %, calcium content ranged from 200.7-2104.96 %. The micro minerals-iron content ranged from 31.0-401.0 mg/100 g, copper content ranged from 0.003-0.020 %, zinc content ranged from 0.013-7.55 mg/100 g, manganese content ranged from 12.0-132.0 mg/100 g. The arsenic content of different leafy vegetables is ranged from 0.0-1.7 mg/100 g.

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Section: Resultssupporting

confidence: 81%

Minerals and Arsenic Composition of Twenty Five Indigenous Leafy Vegetables of Jorhat District of Assam State, India

Choudhury¹,

Baruah²,

Das³

2017

Asian J. Chem.

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“…Lowest amounts of moisture and ash were noticed in the sample of Dhaka district. Moisture and ash contents of Mesua ferrea leaves are lower than those of Pterocarpus mildbraedii leaves (85.12 g %) reported by Akpanyung et al [35] and healthy mulberry leaves (3.05-3.40 g %) as depicted by Tang Md. Abul Kashem [36], respectively.…”

Section: Resultsmentioning

confidence: 91%

<b>Physico-chemical characteristics of <i>Mesua ferrea</i> seed oil and nutritional composition of its seed and leaves</b>

Sayeed

Ali

Sohel

et al. 2004

Bull. Chem. Soc. Eth.

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ABSTRACT. Studies on the physico-chemical characteristics of seed oils of Mesua ferrea collected from different districts of Bangladesh revealed specific gravity (0.9287-09312), refractive index (1.4690-1.4739), solidification point [-4.0-(-4 .031) and polenske number (0.7891-0.8401). Glyceride classes were estimated to be monoglycerides (1.05-1.35 %), diglycerides (2.12-2.32 %) and triglycerides (87.65-89.50 %) whereas total lipid extracts were fractionated into neutral lipid (89.83-92.18 %), glycolipid (3.65-4.15 %) and phospholipid (1.98-2.68 %). Saturated and unsaturated fatty acids present in the oils were separated and amounted to be (27.40-29.11 %) and (65.85-68.31 %), respectively, depending upon the areas from where the seeds were collected. GLC analysis of the oil indicated the presence of palmitic acid (10.87%), linoleic acid (13.68%), oleic acid (55.93%) and stearic acid (14.19%) as major fatty acids in the oil. In addition, myristic acid (2.13%) and arachidic acid (2.921%) were also present in minor amount. In biochemical analysis, Mesua ferrea seeds contained total lipid (66.91-70.23 g %), moisture (4.02-5.05 g %), ash (1.46-1.50 g %), total protein (6.99-7.19 g %), water soluble protein (2.98-3.11 g %), starch (5.51-5.85 g %), crude fiber (1.22-1.98 g %), carbohydrate (15.88-18.68 g %) and energy value (700.55-724.15 kcal/100 g), while its leaves contained total lipid (2.32-2.44 g %), moisture (65.12-72.19 g %), ash (2.60-2.71 g %), total protein (4.23-4.85 g %), water soluble protein (1.47-2.01 g %), starch (3.06-3.27 g %), crude fiber (3.12-3.29 g %), carbohydrate (14.82-22.30 g %) and energy value (100.24-128.40 kcal/100 g ). The present investigations demonstrate that the results vary to some extent but not significantly enough with the locations from where samples were collected.

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“…the cholesterol involved in depositing fat in the arteries (Anderson, 2004), prevent blood clotting which can reduce the risk for a heart attack or a stroke. Sulphur compounds, which are examples of phytochemicals, are known also to reduce the cholesterol production in the body and through that keep the blood pressure down (Anderson, 2004;Akpanyung, et al, 1995. They do this either by working alone or in the combination of vitamins and other nutrients in foods (Liu, 2004).…”

Section: Full Reseach Articlementioning

confidence: 99%

Phytochemical profile of some green leafy vegetables in South East, Nigeria

Onyeka¹,

Nwambekwe²

2007

Nig. Fd. J.

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The potential of eight common green leafy vegetables (GLV) in the raw and cooked forms as natural source of phytochemicals was assessed. The vegetables studied were the common ones found in southeast Nigeria and they included Ugu, Nchanwu, Okazi, Utazi, Oha, Nturukpa, Ahihara, and Onugbo. The vegetables were assessed for the following phytochemicals: alkaloid, steroid, tannin, anthocyanin, carotenoids and flavonoid. The phytochemical content of the vegetables varied significantly (p=0.05) among the GLV. Onugbo had the highest steroid content of 0.27g/100g while nchanwu had the lowest (0.07g/100g). Oha followed by ahihara was the most enriched with respect to the tested phytochemicals. Differences in phytochemical content between raw and cooked GLV were not significant (p=0.05), with the exception of flavonoid and alkaloids. Generally the GLV showed a low content of anthocyanin and carotenoids while alkaloid was most abundant in them. Alkaloid content of the GLV in raw and cooked forms were 1.28 -2.96g/100g and 0.30 -0.84g/100g respectively. The assessed GLV offer a cheap but rich source of a number of phytochemicals having health protective properties. The production and consumption of a mixture of GLV is recommended.

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Chemical composition of the edible leaves ofPterocarpus mildbraedii

Cited by 21 publications

References 6 publications

Minerals and Arsenic Composition of Twenty Five Indigenous Leafy Vegetables of Jorhat District of Assam State, India

Minerals and Arsenic Composition of Twenty Five Indigenous Leafy Vegetables of Jorhat District of Assam State, India

<b>Physico-chemical characteristics of <i>Mesua ferrea</i> seed oil and nutritional composition of its seed and leaves</b>

Phytochemical profile of some green leafy vegetables in South East, Nigeria

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