Research Article | Volume: 6, Issue: 9, September, 2016

Phytochemical, nutritional and antioxidant capacity of five Ivorian edible leaves aqueous extracts

Marcel Koffi Konan Emmanuel N’Dri Koffi Ibrahima Cisse Augustin Amissa Adima Yves-Alain Bekro   

Open Access   

Published:  Sep 26, 2016

DOI: 10.7324/JAPS.2016.60912

Boiled aqueous extract from five Ivorian edible leaves (Solanum scabrum, Ipomea batatas, Corchorus olitorius, Basella alba, Hibiscus sabdariffa) have been analyzed for their antioxidant contents, phytochemical and nutritional compositions. I. batata extract showed the highest amount of antioxidant (167.52 µg/100gTE), total polyphenol (34.18 mg/100 g TE) and total flavonoid (12.67 mg/100g TE). The higher energy value (225.5 kcal) was obtained in S. scrabrum extract. The highest amount of zinc and potassium were found in S. scrabrum extract (0.28 and 362.1 mg/100 g DW; respectively). Maximum amount of copper (1.16 mg/100 g DW) and calcium (777.9 mg/100 g DW) were obtained in H. sabdariffa extract. The highest content of iron (49.81 mg/100 g DW) and magnesium (201 mg/100 g DW) were observed in B. alba extract. The highest content of sodium (2.39 mg/100 g DW) was obtained in C. olitorius extract. All extracts contained secondary metabolites such as polyphenols (tannins, flavonoids), sterols and terpenes, which have medicinal potent.

Keyword:     Edible leaves antioxidant phytochemical and nutritional compositions.


Konan MK, Koffi EN, Cisse I, Adima AA, Bekro YA. Phytochemical, nutritional and antioxidant capacity of five Ivorian edible leaves aqueous extracts. J App Pharm Sci, 2016; 6 (09): 082- 086.

Copyright:The Author(s). This is an open access article distributed under the Creative Commons Attribution Non-Commercial License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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