Nutritional and Phytochemical Profiling of Velvet bean (MUCUNA PRURIENS) and African Spinach (SOLANUM AETHIOPICUM): Unlocking Their Potential for Human Health | ||||
| Egyptian Journal of Nutrition | ||||
| Articles in Press, Accepted Manuscript, Available Online from 03 June 2025 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/enj.2025.431655 | ||||
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| Abstract | ||||
| ABSTRACT Velvet Bean and African Spinach are traditional plants utilized in folk medicine, yet their nutritional value, proximate analysis, mineral content, antioxidant activity, antimicrobial properties, and phytochemical characteristics remain inadequately defined. This study aimed to assess the nutritional, phytochemical, and antimicrobial properties of these plants through standard analytical methods. DPPH and ABTS assays were employed to evaluate antioxidant activity, while antimicrobial activity was tested against various microorganisms. The phytochemical analysis indicated that Velvet Bean contained higher levels of alkaloids (4.23 mg/g), glycosides (2.56 mg/g), phenolic compounds (6.78 mg/g), and flavonoids (1.23 mg/g) than African Spinach. In terms of antioxidant activity, Velvet Bean demonstrated greater DPPH (85.45%) and ABTS (92.12%) inhibition compared to African Spinach. Antimicrobial testing revealed that Velvet Bean was more effective against Staphylococcus aureus, Escherichia coli, and Candida albicans than African Spinach. The proximate analysis indicated that Velvet Bean had higher moisture (9.56%), ash (3.21%), protein (23.45%), fat (11.23%), and fiber (14.56%) content, whereas African Spinach had a higher carbohydrate content (52.11%). Mineral content analysis showed that Velvet Bean also had elevated levels of calcium (184.50 mg/100g), phosphorus (346.70 mg/100g), potassium (1246.50 mg/100g), sodium (21.40 mg/100g), iron (6.50 mg/100g), and zinc (3.20 mg/100g) compared to African Spinach. Velvet Bean contained higher amounts of antinutritional factors like phytate (3.92 ± 0.31 mg/g), tannins (2.35 ± 0.20 mg/g), and oxalate (1.63 ± 0.14 mg/g) than African Spinach, which had a higher saponin content (0.78 ± 0.04 mg/g). The results suggest that both Velvet Bean and African Spinach are nutritionally valuable and rich in phytochemicals, offering potential health benefits, including antioxidant and antimicrobial effects. These plants may serve as functional foods or nutraceuticals to enhance health and prevent diseases. | ||||
| Keywords | ||||
| Keywords: : Velvet Bean; African Spinach; nutritional analysis; phytochemical analysis; antioxidant activity | ||||
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