Vitamin and Carotenoid Composition of Raw and Decoctions of Water Leaf (Talinum triangulare)
|Eleazu Chinedum Ogbonnaya* and Eleazu Kate Chinedum|
|Department of Biochemistry, National Root Crops Research Institute, Umudike, Nigeria|
|Corresponding Author :||Eleazu Chinedum Ogbonnaya
Department of Biochemistry
National Root Crops Research Institute
E-mail: [email protected]
|Received June 4, 2013; Accepted September 21, 2013; Published September 27, 2013|
|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|
|Copyright: © 2013 Ogbonnaya EC, et al. 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.|
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.