Assessment of Free Radical Scavenging Potency and Nutritional Profile of the Formulation of Ocimum Gratticimum (Scent Leaf) and Vernonia amygdalina (Bitter Leaf)

Abstract

Bitter leaf (Vernonia amygdalina) and scent leaf (Ocimum gratticimum) are well known vegetables with lots of medicinal potency, commonly grown in most part of West Africa, but consumed in little amount due to the bitter taste of bitter leaf and availability of alternatives for scent leaf. These vegetables are underutilized, owing to their countless medicinal potency.The study was undertaken to estimate proximate, mineral composition and antioxidant potentials of the formulation of Bitter leaf and Scent leaf vegetables using standard methods. The formulation (1:1) of V. amygdalina and O. gratissimum contained in percent, moisture (9.15), ash (11.78), crude protein (40.22), crude lipid (6.08), crude fibre (7.69), carbohydrate (45.44) and calorific value (1723.18 kcal). Elemental analyses of the formulation (in mg/100g) revealed that the formulation contained: Sodium (536.67), Potassium (3866.67), Calcium (3255.33), Magnesium (4014.67), Iron (612.13), Nitrogen (6.44) and Phosphorus (2135.07). The qualitative screening for free radical
scavenging compounds using 1,1-Diphenyl-2-PicrylHydrazyl (DPPH) was carried out on TLC. The result showed greater activity in the ethanol extract. In vitro quantitative determination of free radical scavenging activity using DPPH at 25, 50, 100, 200 and 400 μg/mL also showed ethanol extract with the highest activity (IC50 of 48.73 μg/mL). The results of nutritional analyses showed that the formulation is a good source of plant protein, minerals, crude fibre, carbohydrate and calories. From the available data, the nutrient content of the formulation will contribute to nutritional requirements for good health in humans. Also, the results obtained for antioxidant potentials are indications that the formulation may be used in combating free radical related diseases often orchestrated by oxidative stress.