Assessment of the Nutritional, Antioxidant and Antimicrobial Properties of Chromolaena odorata Leaves

Background and Aims: Chromolaena odorata is an invasive weed that grows all over Nigeria. Despite being regarded as an unwanted weed coupled with the rise in antibiotic resistance, there is a need to explore the nutritional and antimicrobial properties of the leaves. This study therefore evaluated the nutritional composition, antimicrobial, and antioxidant properties of Chromolaena odorata leaf extract Methodology: Chromolaena leaves were collected, and the nutritional composition, phytochemical constituents, and antioxidant properties of Chromolaena odorata leaf extract were determined using standard procedures. The agar well diffusion method was used to evaluate the antimicrobial properties of the methanol and ethyl acetate extract against the pathogens. At the same time, the active compounds present in the leaf were identified using High-performance liquid chromatography (HPLC). Results: The proximate compositions of the leaf are moisture content (9.06 ± 0.07), ash content (1.45 ± 0.08), crude fat (6.84 ± 0.62), crude protein (6.88 ± 0.42), crude fiber (5.15 ± 0.13), and carbohydrate content (70.65 ± 0.26). The microelements were present in this order: K>Mg>P>Ca>Zn>Cl>Mn. Na and Cd had values of (0.01 ± 0.000), while Pb was not detected. Saponins, flavonoids, phenolics, steroids, and alkaloids except tannins were present. The total phenolic and flavonoid contents are 14.93 ± 0.11 mg GAE/g and 5.34 ± 0.04 mg QE/g, respectively. The 2,2-diphenyl-1-picrylhydrazyl (DPPH), nitric oxide (NO) radicals, and thiobarbituric acid-reactive substance (TBARS) had IC50 values of 309.62 µg/mL, 366.74 µg/mL, and 572.17 µg/mL, respectively, while the IC50 value for the ferric reducing antioxidant power (FRAP) was 271.25 µg/mL. The leaf extracts of Chromolaena odorata showed varying degrees of inhibition against the tested pathogens. Salmonella typhimurium 14028 was the most susceptible bacterium, while Escherichia. coli 25922 showed the least activity (4.5 mm). The HPLC revealed the presence of active compounds, such as quercetin, chalcone, kaempferol, flavone, flavonol, naringenin, and chromomoric acid. Conclusion: This study demonstrated the nutritional and dietary potential of Chromolaena odorata leaves. The extracts may be considered an effective antimicrobial agent against clinical pathogens.