Phytochemical constituents, proximate and mineral compositions of three leaves used for flavouring food in Delta State, Nigeria

Abstract

The use of artificial flavourings could lead to long term health issues, but natural food flavours have proven to be healthier. This study aims to evaluate the phytochemical constituents, proximate, and mineral compositions of Citrus aurantifolia, Ocimum basilicum, and Vernonia amygdalina, which are used to flavour local dishes among the Ijaw, Urhobo, and Itsekiri people of Delta State, Nigeria.
Moisture content was highest in Ocimum basilicum (19.14%), while Citrus aurantifolia had the lowest moisture content (6.99%). Vernonia amygdalina had an ash content of 14.82%, while Citrus aurantifolia had 11.53%. Crude protein was highest in Ocimum basilicum (14.40%) and lowest in Vernonia amygdalina (11.77%). Potassium was highest in Citrus aurantifolia (747.00 mg/100g) and
lowest in Ocimum basilicum (700.00 mg/100g), Vernonia amygdalina had the highest magnesium (3.33 mg/100g) and zinc (6.31 mg/100g) contents, while Ocimum basilicum had the lowest magnesium (2.87 mg/100g) and zinc (6.12 mg/100g) contents. Phenolic compounds, steroids, alkaloids, saponins, quinones, cardiac glycosides, flavonoids, and coumarins were present in the dichloromethane, methanol, n-hexane and aqueous extracts of the leaves. The findings of this research show that these leaves are rich
in bioactive compounds and nutrients, which supports their use as flavour enhancers. It also provides information for nutritionists, scientists, and consumers who may wish to use these leaves.