STUDY ON NUTRITIONAL PROPERRTIES AND ANTIOXIDANT ACTIVITY OF VERNONIA AMYGDALINA DEL. LEAF.

Abstract

 The current study focuses on investigating the nutritional properties and antioxidant activities of Vernonia amygdalina leafy vegetable commonly used by people of North Central and Southern parts of Nigeria. The plants have been used as vegetable different parts of Nigeria due to its nutritional values and as herbs in the treatment of various ailments. The sample of the plant was harvested in Lokoja, Kogi State, North Central Nigeria. The proximate, minerals and anti-nutrients composition as well as antioxidant activity of V. amygdalina leaves were evaluated using standard procedures. Results of proximate analysis showed a composition of 8.8% moisture, 7.05% ash, 19.01% crude protein, 8.13% crude fibre, 3.67% crude lipid, 62.14% available carbohydrate and 353.95 kcal/g of energy value. The mineral elements in the leaf are sodium (1524.08mg/100g), potassium (2025.48mg/100g), calcium (428.29mg/100g), phosphorus (6.49mg/100 g) and magnesium (564.74mg/100g). The mineral ratios (Na/K and Ca/P) were 0.75 and 66 respectively. The anti-nutritional factors present in the leaves include phytate (2.60mg/100ml), oxalate (3.28mg/100ml) and tannins (0.63mg/100ml). The antioxidant activity was determined and the IC50 values for the sample and the standard were 29.33 and 33.22 respectively. Based on the results obtained, the leaves of this plant could serve as a cheap source of nutrients as well as a supplementary source of natural antioxidants needed by the body.