Determination of Mineral Constituents, Phytochemicals and Antioxidant Qualities of Cleome gynandra, Compared to Brassica oleracea and Beta vulgaris

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2018
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Abstract
The study compared mineral, chemical and antioxidant qualities of Cleome gynandra, a wild leafy vegetable, with two widely consumed commercial vegetables, Brassica oleracea and Beta vulgaris. Mineral nutrients were quantified with inductively coupled plasma mass spectrometry (ICP-MS), phenolic compounds using ultra-high performance liquid chromatography coupled to a mass spectrometer (UHPLC-MS) and β-carotene and vitamin C using high performance liquid chromatography with a photodiode array detector (HPLC-PDA). The antioxidant potential was evaluated using 2,2–diphenyl−1–picryl hydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays. Cleome gynandra had highest concentrations of phosphorus, potassium, calcium, iron, zinc, ascorbic acid, total phenolics, and flavonoids; whereas sodium, magnesium, manganese, copper and β-carotene were higher for B. vulgaris. The significantly higher antioxidant activity (P ≤ 0.05) exhibited by C. gynandra in comparison to the two commercial vegetables may be due to its significantly high levels of vitamin C and phenolic acids. These findings on the mineral, chemical and antioxidant properties of C. gynandra provide compelling scientific evidence of its potential in adding diversity to the diet and contributing toward the daily nutritional requirements of millions of people for food and nutritional security.
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moyo2018determinationfrontiers Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Moyo, Mack;Amoo, Stephen O.;Aremu, Adeyemi O.;Gruz, Jiri;Šubrtová, Michaela;Jarošová, Monika;Tarkowski, Petr;Tarkowski, Petr;Doležal, Karel;
Journal Frontiers in chemistry
Year 2018
DOI
DOI not found
URL
http://journal.frontiersin.org/article/10.3389/fchem.2017.00128/full
Keywords
chemistry Therapeutics. Pharmacology Biology (General) Botany Veterinary medicine Technology (General) Chemical technology Agriculture (General) nutrition. foods and food supply genetics

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