Microscopic Characteristics, Chromatographic Profiles and Inhibition of Peroxidase Activity of the Leaves of &amp;lt;i&amp;gt;Manihot esculenta&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Manihot glaziovii&amp;lt;/i&amp;gt;, Consumed as Traditional Vegetables

Paulin Mutwale Kapepula,Nadege Kabamba Ngombe,Monique Tits,Patricia Mbombo Mungitshi,Ange Mouithys-Mickalad,Thierry Franck,Pascal Dibungi T Kalenda,Dieudonné Mumba Ngoyi,Michel Frédérich,Dieudonné Tshitenge Tshitenge

doi:10.4236/jbm.2021.99006

Microscopic Characteristics, Chromatographic Profiles and Inhibition of Peroxidase Activity of the Leaves of &lt;i&gt;Manihot esculenta&lt;/i&gt; and &lt;i&gt;Manihot glaziovii&lt;/i&gt;, Consumed as Traditional Vegetables

Paulin Mutwale Kapepula, Nadege Kabamba Ngombe + Show 8 more

Open Access

https://doi.org/10.4236/jbm.2021.99006

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Abstract

Methanolic extracts from the leaves of Manihot esculenta (Two cultivars) and Manihot glaziovii, consumed as traditional vegetables in DR. Congo was chemically characterized by Thin layer Chromatography and High Performance Liquid Chromatography. In vitro biochemical activities of extracts against Radical Oxidative Species (ROS) production were assessed in cellular models, on enzymes, Myeloperoxidase (MPO) and Horseradish Peroxidase (HRP) involved in inflammation. The microscopic analysis of the powder of leaves showed that each species displays specific and discriminating botanical microscopic features. Varieties of M. esculenta had a chemical fingerprint different from M. glaziovii. The majority of compounds were polyphenols, represented mainly by rutin, kaempferol-3-O-rutinoside, amentoflavone, phenolic acids such as gallic acid. All extracts exhibited high cellular antioxidant activity in the range of 0.1 to 10 μg·mL-1 using lucigenin with neutrophils, but a moderate cellular antioxidant activity ranging between 10 and 100 μg·mL-1 with DCFDA on HL60 monocytes. Extracts from Manihot leaves showed a pronounced inhibitory effect on the production of extracellular ROS, on HRP and myeloperoxidase activity. Cellular antioxidant activities, the inhibitory effect on HRP of extracts from M. glaziovii, M. esculenta cultivar Mwambu were significantly higher, but their inhibitory effect on the activity of MPO was lower than those of M. esculenta cultivar TEM 419. The biological activities of Manihot esculenta and Manihot glaziovii were well correlated to their phytochemicals that could justify their traditional use as vegetables, potential functional foods or nutraceutical resources and medicines.

Highlights

Manihot esculenta, Crantz L. called Cassava, constitutes part of the staple diet for more than 600 million people across the world [1]
In vitro biochemical activities of extracts against Radical Oxidative Species (ROS) production were assessed in cellular models, on enzymes, Myeloperoxidase (MPO) and Horseradish Peroxidase (HRP) involved in inflammation
Manihot esculenta (Euphorbiaceae) leaves are currently consumed as vegetables by the people in the origin countries (Africa, Latin America and Asian) and by migrants from Sub-Saharan Africa living in Western Europe [3]

Summary

Introduction

Crantz L. called Cassava, constitutes part of the staple diet for more than 600 million people across the world [1]. The Congolese population of the DRC is heavily dependent on Cassava, and Bell et al (2000) reported that Cassava is “all good enough” for the Congolese people because they receive the bread of the roots and the meat of the leaves [4] This dependence is high for the rural populations such as Kahemba’s population. Households of Kahemba cultivate some wild, ameliorate sweet and bitter wild varieties of Cassava and the bitter types predominate for their yields, more drought and infection, insect resistants Among these varieties, the most preferred are Mwambu, Tshibombi and TEM 419 cultivars. Common foodstuffs from roots are essentially cassava bread-like items known as chikwange, fufu, stiff pastes made from cassava flour This common staple food is largely consumed together with saka-saka or pondu, a sauce prepared from cassava leaves [7]. Besides the leaves of Cassava (Manihot esculenta), the leaves of Manihot carthaginensis subsp. glaziovii (Müll.Arg.) Allem (Manihot glaziovii) were consumed as a traditional vegetable (Figure 1)

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