Open AccessQuantification of phytochemical constituents in sixteen commonly consumed green leafy vegetables
Author(s) -
Anusha Anish,
P A Sherena,
P T Annamala,
J K Mukkadan
Publication year - 2020
Publication title -
international journal of research in pharmaceutical sciences
Language(s) - English
Resource type - Journals
ISSN - 0975-7538
DOI - 10.26452/ijrps.v11ispl4.4592
Subject(s) - coriandrum , origanum , foeniculum , basilicum , ocimum , biology , laurus nobilis , phytochemical , botany , thymus vulgaris , horticulture , sativum , essential oil
Sixteen green leafy vegetables - curry leaves (Murraya koenigii), fenugreek (methi) leaves (Trigonella foenum-graecum), coriander leaves (Coriandrum sativum), broccoli leaves (Brassica oleracea), bay leaves (Laurus nobilis), oregano leaves (Origanum vulgare), marjoram leaves (Origanum majorana), basil leaves (Ocimum basilicum), pandan leaves (Pandanus amaryllifolius), sage leaves (Salvia officinalis), thyme leaves (Thymus vulgaris), lemon grass leaves (Cymbopogon citratus), kaffirlime leaves (Citrus hystrix) and parsley leaves (Petroselinum crispum) were collected and analysed for the determination of major phytochemicals (polyphenols, flavonoids, chlorophills and xanthophylls). Basil leaves, sage leaves and oregano leaves were found to be rich in total polyphenols., basil leaves, mint leaves and thyme leaves were rich in flavonoids., coriander leaves, mint leaves and spinach leaves were rich in chlorophills., and coriander leaves, curry leaves and fenugreek leaves were found to be rich xanthophylls (carotenoids). This information will pave the way for selecting specific vegetables for the isolation and characterisation of individual phytochemical and its application in studying antimutagenic, anti-inflammatory and anticancer activities.