Nutritional composition and bioavailability prediction calcium, iron, zinc and magnesium in <i>Justicia galeopsis</i> leaves in Côte d’Ivoire

Abstract

Wild edible plants are known to make important contributions to the livelihoods of local communities of sub-Saharan Africa countries including Côte d'Ivoire. Some have an important nutritional intake. The aim of this study was to assess the physicochemical and nutritive properties of Justicia galeopsis leaves to ascertain its nutritional suitability as well as health benefits. J. galeopsis leaves were purchased at market in Abengougou Division. Physicochemical composition, micronutrients and antinutritional factors were determined. All results, based on dry matter, had indicated that J. galeopsis leaves were very rich in fiber (33.85%), protein (21.11%), vitamin B12 (4173.09 mg/kg) and vitamin C (892.17 mg/kg of fresh leaf) but low in fat (4.06%). The mineral elements contents were high (17.76%) with remarkable amount of potassium (103.08 g/kg), phosphorus (77.66 g/kg), calcium (59.87 g/kg), sodium (28.30 g/kg), iron (373.01 mg/kg), zinc (177.84 mg/kg) and manganese (128.57 mg/kg). The presence of phytate (33.83 mg/100g), oxalate (740.67 mg/100g) and tannin (66.33 mg/100g) were revealed. The molar ratios of [Phytate]/[Ca] (0.00), [Phytate]/[Zn] (0.15), [Phytate]/[Fe] (0.11) and [Oxalate]/[(Ca+Mg)] (0.07) indicate the high bioavailability for these minerals. This work revealed that J. galeopsis leaves are very nutritive. They could help cover people's nutritional needs and contribute to food security.

Efficacy of the Aqueous Extracts of Justicia Galeopsis Leaves on the Improvement of Hematological Parameters in Anemic Rats

“…According to Koury and Ponka (2004), Folate, vitamin B, and iron are required for optimal erythropoiesis. In fact, according to Loukou et al (2018), Justicia galeopsis uncooked leaves are very rich in vitamin B12 (4173.09 mg/kg) and vitamin C (892.17 mg/kg). Their leaves cooked during 30 min contain more iron (458.98 mg/kg) and vitamin C (4.75±1.60 mg/100g) than the leaves cooked during 45 min which contain 453.93 mg/kg of iron and 3.80 mg/100g of vitamin C (Loukou et al, 2020).…”

“…The cooked dishes of these leaves are offered to distinguished guests or consumed during the festivities (Kouakou, 2015). These leaves contain, in significant quantity, many nutrients in particular iron, vitamin B12, Folic acid, calcium and magnesium (Afolaby et al, 2012;Kouakou, 2015;Obichi et al, 2015;Loukou et al, 2018).…”