Proximate analysis, mineral composition, and antioxidant properties of bitter leaf and scent leaf

Abstract

ABSTRACTBitter leaf (Vernonia amygdalina Del.) and Scent leaf (Occimum gratissimum L.) are vegetables with medicinal properties, commonly grown in West Africa, but only sparsely consumed because of the bitter taste of Bitter leaf and availability of substitutes for Scent leaf. These two vegetables are considered underutilized, but may have utility in over the counter remedies or as food supplements. The study was undertaken to estimate mineral content, bioactive compositions and antioxidant properties of Bitter leaf and Scent leaf to determine medicinal and nutritional values of the vegetables. Dried leaves, obtained from a garden in Osogbo, Osun State, Nigeria, were individually ground to a fine powder for analyses. Vernonia amygdalina and O. gratissimum contained in percent, respectively, protein (42.52 ± 0.25, 14.73 ± 0.38), moisture (2.4 ± 0.05, 6.5 ± 0.57), fat (6.5 ± 0.29, 2.25 ± 0.03), ash (4.26 ± 0.02, 4.23 ± 0.01), crude fiber (3.83 ± 0.02, 5.95 ± 0.32), carbohydrate (40.47 ± 0.07, 66.34 ± 0.27), and dry matter (97.6 ± 0.05, 97.75 ± 0.03). Saponin, flavonoid, tannin, and some macro- and microminerals were present in the vegetables. If consumed in sufficient amount, the plants may contribute to nutritional requirements for good health in humans. The plants may also serve as sources of pharmaceutical formulations and food supplements.