Vitamins and phytochemical contents in four leafy vegetables subjected to different processing methods

Vitamin and phytochemical contents of the leaves of Vernonia amygdalina, Gnetum africanum, Gongronema latifolium and Ocimum gratissimum subjected to different processing methods were investigated. Processing treatments employed include fresh milling, sun drying, oven drying, steaming and a combination of these. The vitamins evaluated include vitamins A, B1, B2, B3, B6 and E while the phytochemicals were alkaloids, saponins, tannins, phenols, hydrocyanic acid and phytic acid. The results indicated high levels of vitamins and phytochemicals in the leaves. The different processing methods produced diverse effects on the vitamin and phytochemical contents of the leaves. In all the vegetables tested, fresh milling followed by sun drying were the most effective methods of retaining vitamins and phytochemicals, while steaming in combination with oven drying reduced most of the vitamins and phytochemicals. Other treatments caused varying degrees of significant losses of vitamins and phytochemicals at P = 0.05 in all the vegetables tested. To ensure safety and wholesomeness in the use of these leaves, processing methods leading to the retention of maximum nutrients and loss of maximum anti-nutrients should be encouraged to achieve the desired objective.Keywords: Vernonia amygdalina, Gnetum africanum, Gongronema latifolium, Ocimun gratissimum, processing, vitamins, phytochemicalsAfrican Journal of Biotechnology Vol. 12(26), pp. 4168-417

Nutritional and chemical value of Amaranthus hybridus L. leaves from Afikpo, Nigeria

The nutritional and chemical value of Amaranthus hybridus were investigated using standard analytical methods in order to assess the numerous potential of the plant leaves. The Proximate analysis showedthe percentage moisture content, ash content, crude protein, crude lipid, crude fibre and carbohydrate of the leaves as 84.48, 13.80, 17.92, 4.62, 8.61 and 52.18%, respectively while its calorific value is 268.92 Kcal/100 g. Elemental analysis in mg/100 g (DW) indicated that the leaves contained sodium (7.43), potassium (54.20), calcium (44.15), Magnesium (231.22), Iron (13.58), Zinc (3.80) and phosphorus (34.91). The vitamin composition of the leaves in mg/100 g (DW) was -carotene (3.29), thiamine (2.75), riboflavin (4.24), niacin (1.54), pyridoxine (2.33), ascorbic acids (25.40) and -tocopherol (0.50). Seventeen amino acids (isoleucine, leucine, lysine, methionine, cysteine, phenylalmine, tyrosine, threonine, valine, alanine, arginine, aspartic acid, glutamic acid, glycine, histidine, proline and serine)were detected. The chemical composition in mg/100 g (DW) for alkaloid, flavonoid, saponin, tannins, phenols, hydrocyanic acid and phytic acid were 3.54, 0.83, 1.68, 0.49, 0.35, 16.99 and 1.32, respectively.Comparing the nutrient and chemical constituents with recommended dietary allowance (RDA) values, the results reveal that the leaves contain an appreciable amount of nutrients, minerals, vitamins, aminoacids and phytochemicals and low levels of toxicants

Anticancer potential of Thevetia peruviana fruit methanolic extract

Abstract Background: Thevetia peruviana (Pers.) K. Schum or Cascabela peruviana (L.) Lippold (commonly known as ayoyote, codo de fraile, lucky nut, or yellow oleander), native to Mexico and Central America, is a medicinal plant used traditionally to cure diseases like ulcers, scabies, hemorrhoids and dissolve tumors. The purpose of this study was to evaluate the cytotoxic, antiproliferative and apoptotic activity of methanolic extract of T. peruviana fruits on human cancer cell lines. Methods: The cytotoxic activity of T. peruviana methanolic extract was carried out on human breast, colorectal, prostate and lung cancer cell lines and non-tumorigenic control cells (fibroblast and Vero), using the MTT assay. For proliferation and motility, clonogenic and wound-healing assays were performed. Morphological alterations were monitored by trypan blue exclusion, as well as DNA fragmentation and AO/EB double staining was performed to evaluate apoptosis. The extract was separated using flash chromatography, and the resulting fractions were evaluated on colorectal cancer cells for their cytotoxic activity. The active fractions were further analyzed through mass spectrometry. Results: The T. peruviana methanolic extract exhibited cytotoxic activity on four human cancer cell lines: prostate, breast, colorectal and lung, with values of IC50 1.91 ± 0.76, 5.78 ± 2.12, 6.30 ± 4.45 and 12.04 ± 3.43 μg/mL, respectively. The extract caused a significant reduction of cell motility and colony formation on all evaluated cancer cell lines. In addition, morphological examination displayed cell size reduction, membrane blebbing and detachment of cells, compared to non-treated cancer cell lines. The T. peruviana extract induced apoptotic cell death, which was confirmed by DNA fragmentation and AO/EB double staining. Fractions 4 and 5 showed the most effective cytotoxic activity and their MS analysis revealed the presence of the secondary metabolites: thevetiaflavone and cardiac glycosides. Conclusion: T. peruviana extract has potential as natural anti-cancer product with critical effects in the proliferation, motility, and adhesion of human breast and colorectal cancer cells, and apoptosis induction in human prostate and lung cancer cell lines, with minimal effects on non-tumorigenic cell lines. Keywords: Cytotoxic activity, Anti-proliferative activity, Motility, Apoptosis, Human cancer cells, Flavonoid, Cardiac glycoside

Effect of Processing on the Elemental Composition of Selected Leafy Vegetables

The elemental composition of leaves of Vernonia amygdalina, Gnetum africana, Gongronema latifolium and Ocimum gratissimum subjected to different processing methods were investigated. Processing methods employed include oven drying, sun drying, fresh milling, steaming and a combination of these while the mineral elements investigated include Na, Ca, Mg, Fe, Zn, and P. The tested vegetables were found to have some nutritional potential with high levels of mineral elements. Oven drying was the most effective method of retaining the minerals followed by sun drying while a combination of steaming and sun drying caused the highest loss in the levels of all the mineral elements tested for in the vegetables. Other processing methods employed caused significant loses in the levels of minerals at P<0.05 in all the tested vegetables. Although Na, K, Ca and P were randomly affected by the different processing treatments, the Na/K and Ca/P ratios were retained after the treatments. Thus, for maximum retention of mineral elements in the leaves, oven drying and sum drying methods are recommended.Keywords: Vegetables, minerals, processing