Comparative Study of the Phytochemical Contents and Selected Micronutrient Contents of Vernonia amygdalina (Onugbu Leaf) and Pterocarpus mildbreadii (Oha Leaf) Brought from Igbariam, Anambra State

The purpose of this study is conducting a comparative study on the nutritional compositions of bitterleaf (Vernonia amygdalina) and oha leaf (Pterocarpus mildbraedii), focusing on its phytochemicals and micronutrients so as to determine their nutritional value, the bioactive compounds present in them and relate them to their health benefits. The collected leaf samples of V. amygdalina and P. mildbreadii were divided into three parts each, for the phytochemicals, vitamin and mineral determination. The oils of the grounded leaf samples were extracted using soxhlet extraction method and the phytochemical contents of the leaves were analyzed using GC-FID. Vitamin A and Vitamin E absorbance were measured at mg/L using a UV- spectrophotometer at different wavelength while Vitamin C was titrated and measured at mg/100ml. The samples were also digested for the mineral analysis and their filtrates were placed in an atomic absorption spectrophotometer and the absorbance of the different elements contained in the samples was measured at mg/L. The results indicated that bitter leaf was high in flavonoid, alkaloid and kaempferol having values of 15.877 ± 0.011, 15.577 ± 0.006 and 13.890 ± 0.004, respectively while the oha leaf was high in kaempferol, sapogenin and phenol having values of 16.873 ± 0.001, 15.125 ± 0.001 and 14.779 ± 0.001, respectively. The Vitamin A (mg/L),Vitamin E (mg/L) and Vitamin C (mg/100) values of bitter leaf and oha leaf were 18.579, 22.120,1174.493 and 20.323, 25.918, 1275.235 respectively. The mineral levels of V. amygdalina and P. mildbraedii revealed significant amounts of magnesium and potassium having higher values of 4.779mg/L, 3.265mg/L and 3.782mg/L, 2.712mg/L respectively. Iron and zinc were not present in the P. mildbreadii leaves while copper, iron and sodium were not present in the V. amygdalina leaves. The evaluation of the leaves of V. amygdalina and P. mildbreadii showed that the leaves had high phytochemical, mineral and vitamin contents. However, the difference between the two samples on their phytochemical and micronutrient composition had significant variations at p<0.05. The result of this analysis will aid to inform the consumers on the appropraite usage of this leaves for optimal nutritional yield. It should also be recommended by food nutritionist as part of a dietary plan so as to help boost the immune system and support other body processes.