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Comparative Study for Phytochemical Analysis of Dry Bitter Leaf (Vernonia amygdalina Delile) and Sweet Bitterleaf (Vernonia hymenolepis) leave for their Nutritional and Medicinal Benefits.

Imohiosen Ojeaga, Elisha Akuki and

Green leafy vegetables together with other components of the plant world are the major source of some phytochemicals (secondary metabolites) that are used by the pharmaceutical and food industries. The focus of this study was to conduct the phytochemical analysis and mineral/elemental composition of Bitter Leaf and Sweet Bitterleaf in Bali as probable justification of their nutritional and medicinal applications. The plant were identified using pertinent taxonomic literature by Garjila (2016). Standard procedures by Trease and Evans (2009), Association of Official Analytical Chemist, Official method of Analysis (AOAC, 2003), Pearson (1976), Lucas and Markakes (1975) and Harbone (1973) were used to analyse the sample for phytochemical compositions. The result of the study shows that Bitter leaf comprise of 13.86% alkaloid, 18.00% flavonoid, 6.00% saponin, 2.34 mg/g oxalate and 16.73% phytate. Sweet Bitterleafhave 8.00% alkaloid, 9.43% flavonoid, 5.77% saponin, 3.60 mg/g oxalate, 40.67% phytate. In conclusion, the two (2) vegetables: Bitter Leaf (VernoniaamygdalinaDelile) and Sweet Bitterleaf (Vernoniahymenolepis) contain varied and appreciable amount of phytochemical constituents (alkaloid, tannins, flavonoids, saponins and protein). Thus, the vegetables may be use as phytochemical supplements and also useful in the management of various ailment and disorders in human