Evaluation of phytochemical, proximate, antioxidant, and anti-nutrient properties of and in Ghana.

Introduction: In Ghana, and are green leafy vegetables that are customarily eaten together with a starchy staple food. The present study aimed at assessing the ethanolic leaf extract of , and for antioxidant capacity, phytochemical property, nutritional and anti-nutrient content.

Method: Phytochemical constituent and proximate analysis were determined using standard protocols. The DPPH scavenging activity was used to determine the antioxidant activity of the ethanolic leaf extracts from the three vegetables. The antinutrients phytate and oxalate were determined by titrimetric methods of analysis.

Results: Pytochemical screening revealed the presence of tannins and flavonoids in , and . Alkaloids and saponins were present in and but not in . Terpenoids, steroids, carotenoids and coumarins were absent in all the three vegetables. Proximate analysis revealed varying levels of moisture, fat, protein, ash, crude fibre and carbohydrates in the three leafy vegetables. The DPPH scavenging showed 86.71%, 71.72% and 38.86% activity for , and respectively. The antinutrient results revealed an oxalate level of 2.7 ± 0.13% for , 6.43 ± 0.06% for and 12.32 ± 0.13% for . For levels of phytates, our results revealed a 3.084 ± 0.54%, 1.14 ± 0.26% and 1.71 ± 0.27% for , and , respectively.

Conclusion: The current study has shown that , and possess important phytochemicals, nutrients and significant antioxidant activity, suggesting a potential of these vegetables against diverse disease, if eaten by humans.