Biochemical Screening of Fluted Pumpkin Leaf
Ejimofor Chiamaka Frances
Department of Biological Sciences, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.
Nwakoby Nnamdi Enoch
Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.
Oledibe Odira Johnson
Department of Botany, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
Afam-Ezeaku Chikaodili Eziamaka *
Department of Botany, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
Mbaukwu Onyinye Ann
Department of Botany, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The well-known vegetable Telfairia occidentalis, sometimes known as the fluted pumpkin leaf, is utilized throughout Nigeria. In Igbo, it is typically referred to as Ugu. The objective of this study was to ascertain the biochemical (phytochemical) makeup of Telfairia occidentalis, a popular vegetable in Nigeria. The study made use of fluted pumpkin leaf extract that was treated differently by soaking in ethanol and water. Alkaloids, flavonoids, glycosides, saponins, tannins, steroids, and phenol compounds were all present in the ethanolic extract at the conclusion of the research, but terpenoids were not, making seven out of the eight phytochemicals present. Alkaloids, flavonoids, steroids, glycosides, and phenol compounds were all present in the water extract, while saponin, tannin, and terpenoids were not. This made five out of the eight phytochemicals present. According to quantitative analysis, the flavonoid concentration in the fluted pumpkin leaf was the highest (11.83 mg/100 g), followed by steroid (11.67 mg/100 g), saponin (4.58 mg/100 g), alkaloid (3.63 mg/100 g), terpenoids (3.56 mg/100 g), and phenol (3.50 mg/100 g), while tannin had the lowest value (0.51 mg/100 g).
Keywords: Biochemical analysis, fluted pumpkin