Changes in Alkaoids Content of Some Selected Nigerian Vegetables during Processing

Abstract

Alkaloids, natural organic compounds present majorly in plants have been used in all culture as portion, medicine and poison. Vegetables are no exception; they contain varying degree of alkaloids. However, different processing methods are usually applied before consumption which may affect their alkaloids contents. Evaluation and effect of processing (blanching and juicing) were investigated on eight selected vegetables consumed in south western Nigeria. Standard Laboratory procedures were employed. Results showed highest level of alkaloids: in the fresh vegetable; Manihot esculenta 42.09±5.55mg/100d dry weight, in the blanched; Teleferia occidentalis 146.22±96.96 mg/100d dry weight while in the juiced vegetable Manihot esculenta leaf 296.69±61.02mg/100g dry weight. The lowest values were observed in the fresh; Amaranthus spp. (local name "Ebiden") 6.40±.47 mg/100d dry weight, in the blanched; Ipomoea batatas leaf 14.15±2.22 mg/100d dry weight and in the juiced extract; Amarantus cruentus 93.16±2.22 mg/100d dry weight. The study revealed that the alkaloids content of fresh vegetables varied while blanching and juicing increased its content.