Bioactive Constituents and In vitro Antioxidant Capacity of Water Leaf (Talinum triangulare) as Affected by Domestic Cooking.
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Date
2013-10
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Abstract
Background and Aim: Despite the pharmacological relevance of Water leaf (Talinum
triangulare), there is paucity of information in literature on the effect of boiling on its
pharmacopotency as well as nutritional properties.
Methodology: The total chlorophyll, carotenoids, proximates, phytochemicals, minerals,
vitamins and antioxidant assays of the leaves of the vegetable were performed using
standard techniques.
Results: The raw leaves of water leaf (Talinum triangulare) possessed considerable
amounts of proximates, phytochemicals, minerals, vitamins, chlorophyll as well as antioxidant
activity but had low levels of carbohydrates and energy value. Cooking of the raw
leaves of the vegetable for 5 minutes resulted in insignificant (P>0.05) losses of
proximates, phytochemicals, Ca, Fe, Zn, thiamin, riboflavin, niacin and tocopherol, but
significant (P<0.05) losses of vitamin C, carotenoids, Mg, P, chlorophyll and antioxidant
activity with a corresponding increase in moisture, proteins and crude fibre contents.
Conclusion: The conventional method of cooking of the raw waterleaf in Nigeria leads to
an increase in its protein and crude fibre contents which justifies the usage of the cooked
vegetable in the management of obesity, stroke and diabetes mellitus in Nigeria.
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Keywords
Talinum triangulare, cooking, raw leaves, bioactive constituents, antioxidant capacity
Citation
Ogbonnaya Eleazu Chinedum, Chinedum Eleazu Kate. Bioactive Constituents and In vitro Antioxidant Capacity of Water Leaf (Talinum triangulare) as Affected by Domestic Cooking. European Journal of Medicinal Plants. 2013 Oct-Dec; 3(4): 540-551.