Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria

Abstract

Abstract:Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (p<0.05) higher than other experimented samples while, the least was observed in Piper guineense (0.89±0.30) and is significantly (p<0.05) lower than other fresh leafy vegetables. Among the juice extracts Senecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (p<0.05) lower than other vegetables. Comparatively, chromium content in juice extracts are significantly higher than their corresponding fresh vegetables. Therefore caution most be applied when juice of vegetables are to be ingested especially in Piper guineense which displayed a significantly increase chromium content when juiced.