Background and aim: Despite the pharmacological relevance of Water leaf (Talinum triangulare), there is paucity of information in literature on the effect of boiling on its vitamin and carotenoid contents. Methodology: The vitamin and total carotenoid assays of the raw and cooked leaves of the vegetable were performed using standard techniques. Results: The raw leaves of Talinum triangulare possessed considerable amounts of vitamins and carotenoids. Cooking of the raw leaves of the vegetable for 5 minutes resulted in insignificant (P>0.05) losses of thiamine, riboflavin, niacin and tocopherol, but significant (P<0.05) loss of vitamin C and carotenoids. Conclusion: The conventional method of cooking the raw leaves of Talinum triangulare in Nigeria leads to insignificant loss of thiamine, riboflavin, niacin and tocopherol contents but significant loss of its carotenoid and vitamin C contents.
Citation: Ogbonnaya EC, Chinedum E K (2013) Vitamin and Carotenoid Composition of Raw and Decoctions of Water Leaf (Talinum triangulare). Biochem Pharmacol 2:121. doi: 10.4172/2167-0501.1000121