The present study, aimed at analyzing by comparison the nutritional, mineral and fatty acid composition of some available green leafy vegetables, will promote an increased use and consumption of these vegetables for their contribution as a source of nutrients. L. schlechteri was used as a reference vegetable to perform this comparison. Recommended AOAC methods were used for the determination of moisture, ash, lipids, carbohydrates, and proteins of L. schlechteri, while the gas chromatographic method was used to evaluate the fatty acid profile of the extracted oil. The results showed that the ash of its vegetables ranged from 1.71 to 30.62% (b.h). Moisture was higher in L. schlechteri (97.50% b.h) and lower in C. integrifolia. (61.22% b.h). Protein and carbohydrate contents varied widely from 3.5 to 30.62 g/100 g, and from 2.30 to 63.22 g/100 g respectively. Lipids were higher in L. schlechteri (7.85%) and lower in Hibiscus c. (0.20%), while the calorific value in all leafy vegetables was relatively low. L. schlechteri had the highest calcium (1160 mg/100 g) and iron (400 mg/100 g) contents, M. oleifera in Mg (1910 mg) and finally G. africanum in phosphorus (1340 mg/100 g). It should also be noted that the PMQ oils contain 5 main fatty acids: palmitic, C16:0 (15.7-63%); stearic, C18:0 (1-2.50%); oleic, C18:1 (2-5.1%); linoleic, C18:2 (4-28.68%) and linolenic (9-53%). The values of ω6/ω3 and PUFA/SFA ratios are within the recommended levels for edible oils.
| Published in | Science Journal of Chemistry (Volume 11, Issue 1) |
| DOI | 10.11648/j.sjc.20231101.14 |
| Page(s) | 26-35 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Evaluation, Leafy Vegetables, L. chlechteri, Mineral Value, Nutritional Value
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APA Style
Arnaud Wenceslas Geoffroy Tamba Sompila, Nadia Pamela Gladys Pambou-Tobi, Roniche Nguie, Michel Elenga. (2023). Comparison of the Chemical Composition of L. schlechteri with Other Selected Green Leafy Vegetables. Science Journal of Chemistry, 11(1), 26-35. https://doi.org/10.11648/j.sjc.20231101.14
ACS Style
Arnaud Wenceslas Geoffroy Tamba Sompila; Nadia Pamela Gladys Pambou-Tobi; Roniche Nguie; Michel Elenga. Comparison of the Chemical Composition of L. schlechteri with Other Selected Green Leafy Vegetables. Sci. J. Chem. 2023, 11(1), 26-35. doi: 10.11648/j.sjc.20231101.14
AMA Style
Arnaud Wenceslas Geoffroy Tamba Sompila, Nadia Pamela Gladys Pambou-Tobi, Roniche Nguie, Michel Elenga. Comparison of the Chemical Composition of L. schlechteri with Other Selected Green Leafy Vegetables. Sci J Chem. 2023;11(1):26-35. doi: 10.11648/j.sjc.20231101.14
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Download@article{10.11648/j.sjc.20231101.14,
author = {Arnaud Wenceslas Geoffroy Tamba Sompila and Nadia Pamela Gladys Pambou-Tobi and Roniche Nguie and Michel Elenga},
title = {Comparison of the Chemical Composition of L. schlechteri with Other Selected Green Leafy Vegetables},
journal = {Science Journal of Chemistry},
volume = {11},
number = {1},
pages = {26-35},
doi = {10.11648/j.sjc.20231101.14},
url = {https://doi.org/10.11648/j.sjc.20231101.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjc.20231101.14},
abstract = {The present study, aimed at analyzing by comparison the nutritional, mineral and fatty acid composition of some available green leafy vegetables, will promote an increased use and consumption of these vegetables for their contribution as a source of nutrients. L. schlechteri was used as a reference vegetable to perform this comparison. Recommended AOAC methods were used for the determination of moisture, ash, lipids, carbohydrates, and proteins of L. schlechteri, while the gas chromatographic method was used to evaluate the fatty acid profile of the extracted oil. The results showed that the ash of its vegetables ranged from 1.71 to 30.62% (b.h). Moisture was higher in L. schlechteri (97.50% b.h) and lower in C. integrifolia. (61.22% b.h). Protein and carbohydrate contents varied widely from 3.5 to 30.62 g/100 g, and from 2.30 to 63.22 g/100 g respectively. Lipids were higher in L. schlechteri (7.85%) and lower in Hibiscus c. (0.20%), while the calorific value in all leafy vegetables was relatively low. L. schlechteri had the highest calcium (1160 mg/100 g) and iron (400 mg/100 g) contents, M. oleifera in Mg (1910 mg) and finally G. africanum in phosphorus (1340 mg/100 g). It should also be noted that the PMQ oils contain 5 main fatty acids: palmitic, C16:0 (15.7-63%); stearic, C18:0 (1-2.50%); oleic, C18:1 (2-5.1%); linoleic, C18:2 (4-28.68%) and linolenic (9-53%). The values of ω6/ω3 and PUFA/SFA ratios are within the recommended levels for edible oils.},
year = {2023}
}
TY - JOUR T1 - Comparison of the Chemical Composition of L. schlechteri with Other Selected Green Leafy Vegetables AU - Arnaud Wenceslas Geoffroy Tamba Sompila AU - Nadia Pamela Gladys Pambou-Tobi AU - Roniche Nguie AU - Michel Elenga Y1 - 2023/02/28 PY - 2023 N1 - https://doi.org/10.11648/j.sjc.20231101.14 DO - 10.11648/j.sjc.20231101.14 T2 - Science Journal of Chemistry JF - Science Journal of Chemistry JO - Science Journal of Chemistry SP - 26 EP - 35 PB - Science Publishing Group SN - 2330-099X UR - https://doi.org/10.11648/j.sjc.20231101.14 AB - The present study, aimed at analyzing by comparison the nutritional, mineral and fatty acid composition of some available green leafy vegetables, will promote an increased use and consumption of these vegetables for their contribution as a source of nutrients. L. schlechteri was used as a reference vegetable to perform this comparison. Recommended AOAC methods were used for the determination of moisture, ash, lipids, carbohydrates, and proteins of L. schlechteri, while the gas chromatographic method was used to evaluate the fatty acid profile of the extracted oil. The results showed that the ash of its vegetables ranged from 1.71 to 30.62% (b.h). Moisture was higher in L. schlechteri (97.50% b.h) and lower in C. integrifolia. (61.22% b.h). Protein and carbohydrate contents varied widely from 3.5 to 30.62 g/100 g, and from 2.30 to 63.22 g/100 g respectively. Lipids were higher in L. schlechteri (7.85%) and lower in Hibiscus c. (0.20%), while the calorific value in all leafy vegetables was relatively low. L. schlechteri had the highest calcium (1160 mg/100 g) and iron (400 mg/100 g) contents, M. oleifera in Mg (1910 mg) and finally G. africanum in phosphorus (1340 mg/100 g). It should also be noted that the PMQ oils contain 5 main fatty acids: palmitic, C16:0 (15.7-63%); stearic, C18:0 (1-2.50%); oleic, C18:1 (2-5.1%); linoleic, C18:2 (4-28.68%) and linolenic (9-53%). The values of ω6/ω3 and PUFA/SFA ratios are within the recommended levels for edible oils. VL - 11 IS - 1 ER -
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