Authors: Thelma Ewere Konyeme and Anthony Ossai Ukpene
Received : 12 May 2024/Accepted: 12 September 2024
This study examined the potential of two Vernonia amygdalina varieties (bitter and non-bitter) as sources of nutrients and medicinal compounds. Micromorphological analysis revealed variations in stomata size (bitter: 1.57±0.20 μm; non-bitter: 1.49±0.42 μm), index (bitter: 1.20±0.60%; non-bitter: 2.30±0.21%), and trichome index (bitter: 0.55±0.36%; non-bitter: 0.90±0.19%) between the varieties, while stomata type and anticlinal wall patterns were similar. Both varieties were rich in minerals, with bitter varieties containing higher levels of sodium (7.27±0.43 mg/g), potassium (17.07±0.45 mg/g), phosphorus (3.15±0.41 mg/g), iron (0.65±0.02 mg/g), zinc (0.15±0.03 mg/g), and copper (0.16±0.04 mg/g) compared to non-bitter varieties. Proximate composition analysis showed higher levels of crude fiber (1.76±0.50%), crude protein (21.07±0.30%), and carbohydrate (23.33±0.82%) in non-bitter varieties, while bitter varieties had higher levels of moisture (50.01±0.40%), crude ash (7.95±0.56%), and crude fat (2.15±0.20%). Phytochemical analysis revealed higher levels of tannin (0.13±0.85%), saponin (0.08±0.02%), and flavonoid (0.22±0.09%) in non-bitter varieties, while alkaloid levels (1.26±0.27%) were higher in bitter varieties. These findings suggest that both Vernonia amygdalina varieties are valuable sources of nutrients and phytochemicals, with potential applications in food and medicine
Is data on this page outdated, violates copyrights or anything else? Report the problem now and we will take corresponding actions after reviewing your request.