HPLC Analysis and Nutritional Comparison of Three Indigenous Plants (Parquetina nigrescens, Vernonia amygdalina, and Piper guineense) for Enhanced Dietary Decision in Ekiti State Nigeria

Parquetina nigrescens, Bitter Leaf (Vernonia amygdalina), and African Black Pepper (Piper guineense) are among leafy vegetables that play a crucial role in diverse cultural diets, providing rich nutritional content and potential medicinal benefits. This study focuses on assessing and comparing the proximate composition of these three widely consumed leafy vegetables in Ekiti State. Employing standard laboratory methods, the study aims to analyse in percentage the Moisture Content, Ash Content, Crude Protein, Crude Fiber, Crude Fat, and Carbohydrate for each vegetable. Also, elucidation of bioactive compound in Parquetina nigrescens leaf extract using High Performance Liquid Chromatography was studied. The obtained results reveal distinctive compositions, with P. nigrescens exhibiting 13.543±0.001, 1.820±0.004, 2.189±0.001, 14.245±0.001, 7.438±0.001, and 60.765±0.001, bitter leaves showing 16.593±0.001, 1.944±0, 1.750±0.001, 13.658±0.001, 7.743±0.001, and 58.312±0.001, and African black pepper displaying 12.183±0.001, 4.035±0.001, 1.838±0.001, 20.993±0.001, 7.617±0.001, and 53.334±0.001 accordingly. HPLC analysis detected alpha linolenic, beta-sitosterol, camphor, kaemferol and additional compounds. The findings provide valuable insights into the nutritional profiles and antioxidant potential of these leafy vegetables, contributing to an understanding of their potential health benefits and aiding consumers in making informed dietary choices. This analysis enhances the knowledge base surrounding the dietary contributions of these leafy greens and promotes their incorporation into balanced and health-conscious diets