Phytochemical, Proximate, Vitamins and Minerals Composition of Ocimum gratissimum leaves
Efiong, E. E,
Corresponding Author : Efiong, E. E,
Department of Biochemistry, College of Medical Sciences, University of Calabar, P.M.B 1115, Calabar, Nigeria.
Email ID : firstname.lastname@example.org
Received : 2014-05-12 Accepted : 2014-06-17 Published : 2014-06-17
Abstract : Ocimum gratissimum also known as Africa basil/sweet basil is widely found in tropical and subtropical regions and is commonly used as food spice and traditional herb in the treatment of a variety of ailments. The current study therefore evaluated the chemical constituents: proximate (crude fiber, ash, fat and protein), phytochemicals (flavonoids, tannins, saponins, polyphenols, alkaloids and hydrocyanide), mineral elements (Mn, Se, Zn, Fe, Cu, Mg, Cr) and vitamins (A, C, E, riboflavin, niacin and thiamine) using standard methods. Results are as follows proximate (4.2± 0.32%, 1.15 ± 0.05%, 2.7 ± 0.05% and 4.43 ± 0.19% for crude fiber, ash, fat and protein respectively); phytochemicals (1.93±0.09%, 0.56±0.04%, 1.06±0.03%, 0.47±0.02%, 0.41±0.01% and 0.00±0.00% for flavonoids, tannins, saponins, polyphenols, alkaloids and hydrocyanide respectively); mineral elements (0.002± 0.02 mg/100g, 0.36±0.07mg/100g, 0.004±0.89mg/100g, 7.03±0.19mg/100g, 0.01±0.12mg/100g and 0.06±0.58mg/100g and nil for Mn, Se, Zn, Fe, Cu, Mg, Cr respectively) and vitamins (1402.33 ± 5.89IU/100g , 0.0025±0.36 mg/100g , 19.33 ± 0.88 mg/100g , 7.8 ±0.06% , 4.11 ±0.11% and 23.33 ±1.2% for vitamins A, C, E, riboflavin, niacin and thiamine respectively). The findings from this work shows that Ocimum gratissimum may be a good source of medically active phytochemicals and micronutrients necessary in health and disease. Thus, justifying its use traditionally in the treatment of ailments.
Keywords : Ocimum gratissimum, phytochemicals, micronutrient, vitamins
Citation : Efiong, E. E (2014) Phytochemical, Proximate, Vitamins and Minerals Composition of Ocimum gratissimum leaves. j. of Physical and Chemical Sciences.V1I4. DOI : 10.5281/zenodo.999297
Copyright : © 2014 Efiong, E. E. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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