Phytochemical Profiling, Elemental Characterization and Fourier Transform Infrared Analysis of Leafy Vegetables, Allium cepa L., Portulaca oleracea and Colocasia esculenta

Green leafy vegetables are recognized as essential for maintaining and improving health and are increasingly popular as part of daily diets due to a growing interest in organic and natural products.This work investigates the qualitative and quantitative phytochemical analysis, extraction yield percentage, elemental profile, and functional group analysis of green leafy vegetables using FTIR spectroscopy.Qualitative phytochemical testing identifies various types of phytochemicals, while quantitative methods assess the concentration of these compounds.Elemental analysis was done using Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Atomic Absorption Spectroscopy (AAS), and flame photometry techniques, which help explain the mineral content.FTIR spectroscopy identifies the specific functional groups present in the extracts.This integrated approach effectively highlights the nutritional and bioactive potential of selected green leafy vegetables.This study will uncover GLVs' bioactive phytochemical substances with medicinal significance, concentrating on their kinds and functional groups.