Variation of nutrients and bioactive compounds of five wild edible leafy vegetables from far north region of cameroon
Year: 2024
Type: article
Abstract: The identification foods or crops that are good for the planet and human consumption is one of the approaches to maintain biodiversity which needs many efforts. Fact, efficient exploitation of natural resources could be an alternative solution. Thus, the current study aimed to investigate for nutritional value and antioxidant capacities of five leafy vegetables consumed from Cameroon in their fresh form. The collected samples were oven-dried at 60 °C, then powdered and proximate composition, coloring agents and phenolic compounds content were quantified. The obtained results highlighted that the amount of these leaves components varied significantly between species. However, proteins and total fibers content were high in H. sabdariffa (39.10 g/100 g) and M. charantia (31.97 g/100 g), respectively while, β-carotene is their predominant carotenoid . Chlorphylls a and b were in high content of M. charantia (16.51 mg/100 g) and H. sabdariffa (9.15 mg/100 g), respectively. Moreover, C. oletorius recorded the highest Na (84.02 mg/100 g), P (542.18 mg/100 g) and Fe (9.46 mg/100 g) amounts. Additionally, M. charantia has hight polyphenols (361.80 mgGaE/100 g) and tannins (133.75 mgCaE/100 g) content which exhibited more antioxidant activities. These studied leafy vegetables have less oxalate and phytate amount. Hence, leafy vegetables studied are good source of nutrients and bioactive compounds which can be consumed to limit malnutrition and chronic diseases.
Source: Food Chemistry Advances
Institution: University of Maroua
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,750
OpenAlex ID: W4405134350