Analysis of nutrient content of locally available selected leafy vegetables in low country intermediate zone, Sri Lanka.

Abstract

This study was conducted to study and compare nutritional values of 20 different leafy vegetables; {Sarana (Trianthema portulacastrum), Pethithora (Cassia tora), Akkapana (Kalanchoe pinnata), Thembu (Costus speciosus), Mukunuwenna (Alternanathera sessilis), Niwithi (Basella alba), Kankun (Ipomoea aquatica), Gotukola (Centella asiatica), Kathurumurunga Sesbania glandiflora), Singappurukola (Sauropus androgynous), Kirihenda (Celosia argentea), Girapala (Commelina diffusa), Thelkola (Ipomoea sepiaria) , Kemkola (Coccinia grandis), Kura (Amaranthus viridis), Penela (Cardiospermum halicacabum) , Diyameneriya (Commelina benghalensis), Murunga (Moringa oleifera), Gasniwithi (Talinum paniculatum) and Lunuwila (Bacopa monnieri)} that are locally available in Sri Lanka. Leafy vegetables were planted in pots and were arranged randomly with three replicates using Completely Randomized Design. After one month of establishing, randomly selected five leaves of each main shoot for analysis. The proximate composition (moisture, ash, protein, fat, fiber) and functional properties (antioxidant activity, flavonoid and phenol contents) were determined. Statistical comparison was performed using one-way analysis of variance and probability values of less than 0.05 were considered as significant. The moisture content of leafy vegetables ranged between 80.41% and 91.45% while the crude protein content ranged between 0.38 and 3.49%. Murunga (3.49%) and Kathurumurunga (2.61%) were found to be the rich protein sources. The corresponding ranges for ash, fiber and crude fat were 0.95% – 4.02%, 1.39 – 5.50% and 0.24 – 1.76%, respectively. Flavonoid and phenol also rich in these leafy vegetables that ranged between 38.70 μg/mL – 523.58 μg/mL and 0.82 μg/mL – 237.93 μg/mL, respectively. Kathurumurunga (1082.15 mg/mL) and Gotukola (1233.25 mg/mL) demonstrated the higher antioxidant activity. Leafy vegetables with excellent nutritional qualities were identified in kathurumurunga, murunga, penela, kemkola, gotukola and pethithora. They would be introduced as valuable dietary components in the local diet to promote overall health and wellbeing.