Effect of Preservation on Two Different Varieties of Vernonia amygdalina Del. (Bitter) Leaves
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Date
2015-01
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Publisher
Food and Nutrition Sciences
Abstract
Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to alleviate
the problem of micronutrient malnutrition, prominent in tropical Africa. In order to ensure availability
in non-growing areas or seasons, the vegetable needs to be preserved. Processing and preservation
methods influence the nutrient content of vegetables. The present study was aimed at
determining the effects of preservation on two different varieties of V. amygdalina (bitter) leaves
(broad and small leaves). To this effect, evaluations were made on the chlorophyll content, phytochemicals,
and antioxidant capacity of the two varieties of bitter leaf (V. amygdalina Del.) stored at
4˚C and −20˚C over a period of two weeks. Results showed a significant decrease in all parameters
studied for both varieties at −20˚C except for the free radical reducing power (FRAP), DPPH radical
scavenging activity (%RSA) and nitric oxide radical scavenging activity (%RSA) of V. amygdalina
broad leaves where increase in scavenging activity was observed. Thus, it was concluded that
to preserve the chlorophyll, phenol, total soluble proteins and reducing sugar levels, preservation
at 4˚C is recommended. The present study finding would be useful during short-term preservation
of bitter leaves for soup preparation and/or its aqueous extract for ethnomedicinal purposes, especially
the small leaf variety.
Description
Keywords
Vernonia amygdalina, Preservation, Refrigeration, Phytonutrients, Chlorophyll, Phenolic compounds, Antioxidant capacities
Citation
Tonukari, N.J., Avwioroko, O.J., Ezedom, T. and Anigboro, A.A. (2015) Effect of Preservation on Two Different Varieties of Vernonia amygdalina Del. (Bitter) Leaves. Food and Nutrition Sciences, 6, 633-642.