Evaluation of Phytochemicals, Amino Acids, Mineral and Vitamin Contents in Bee Bread, Vernonia amygdalina, Jatropha tanjorersis, and Bryophyllum pinnatum
Year: 2026
Type: article
Abstract: A lot of nutrients and bioactive derivatives are available in natural plants and derivable sources, with several benefits. However, knowledge of their composition is paramount to exploit these natural sources. The aim of this study was to evaluate the phytochemicals, amino acids (AA), mineral, and vitamin contents in bee bread, Vernonia amygdalina (v. amygdalina), Jatropha tangoresis (J. tangoresis), and Bryophyllum pinnatum (B. pinnatum). Plant materials were collected, treated and prepared for analysis by high performance liquid chromatography (HPLC) following standard methods and procedures. Quantitative phytochemical results revealed that tannins and flavonoids were significantly (p < 0.05) higher in v. amygdalina and bee bread respectively than in the other samples, and alkaloids was significantly (p < 0.05) higher in both v. amygdalina and J. tangoresis respectively. Glycosides was significantly (p < 0.05) high in all samples. Amino acids analyzed include glutamate, aspartate, proline, phenylalanine, glycine, tyrosine, methionine, leucine, arginine, histidine, lysine, isoleusine, and threonine. The total amino acids analyzed in bee bread were 79.69214 g/100 g, J. tangoresis leaf 83.16352 g/100 g, and B. pinnatum 82.32374 g/100 g. Total mineral contents of bee bread were (29.79 ppm), J. tangoresis (21.32 ppm), and B. pinnatum (24.03 ppm). Total vitamins in bee bread (69.50490 mg/100 g), J. tangoresis (21.03042 mg/100 g), and B. pinnatum (26.59189 mg/100). In conclusion, the phytochemicals, amino acids, minerals and vitamins in bee bread, J. tangoresis, V. amygdalina, and B. pinnatum, reveal their potential benefits as rich sources of functional foods to improve dietary intake, and their bioactive compounds, including flavonoids and saponins, validate traditional uses for managing conditions like diabetes and inflammation.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W7221237314