Phytochemical analysis of traditionally consumed edible leafy vegetables

Abstract

Edible leafy vegetables have traditionally been used in many parts of India as an important constituent of indigenous diets and healthcare systems. Besides their nutritional significance, these plants have been identified for their medicinal properties, which are mainly due to the presence of varied bioactive phytochemicals. The current study aims to explore the qualitative phytochemical content of some traditionally used edible leafy vegetables, namely Spinacia oleracea, Chenopodium album, Portulaca oleracea, Cassia tora, Ficus geniculata, Centella asiatica, Polygonum plebeium, Bauhinia variegata, and Moringa oleifera. The leaves of these plants were extracted, shade-dried, powdered, and then processed using aqueous and methanolic solvents. Preliminary phytochemical screening showed the presence of alkaloids, flavonoids, phenolic compounds, tannins, saponins, glycosides, and terpenoids in different proportions in the selected plants. Quantitative analysis showed the presence of significantly higher amounts of phenolic and flavonoid compounds in Moringa oleifera and Centella asiatica, and a substantial amount of antioxidant phytochemicals in Portulaca oleracea. The results of the current study establish the scientific basis for the traditional use of these leafy vegetables as foods and establish their potential as functional foods and natural sources of bioactive compounds.