NUTRITIONAL AND IN VITRO ANTIOXIDANT PROPERTIES OF OCIMUM GRATISIMUM (SCENT LEAVES)
Abstract
The nutritional potentials of the leaves of Ocimum gratissimum (scent leaf) were assessed by estimating proximate, mineral and antioxidant properties. Proximate analysis and minerals were determined using their various standard methods. The results of proximate analysis revealed the presence of moisture (12.123±0.049%), protein (22.541±0.143%) total ash (9.759±0.077%), crudefibre (17.083±0.055 %), crude fat (7.892 ± 0.024%), and carbohydrate (30.584 ± 0.070%) in O. gratisimum respectively The following minerals were present calcium, magnesium, potassium, sodium, iron, with potassium being in the highest concentration (426.4±3.01mg/L), followed by calcium (73.79±0.186mg/L) in O gratissimum. O. gratissimum is thus, a very good source of potassium (426.4) and calcium (73.79) as well as Carbohydrate, protein and fibre. In this study, the antioxidants free radical scavenging potential of methanol extract of the leaves of Ocimum gratissimum was assessed by measuring its capability for scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, nitric oxide radicals (NO) using appropriate assay systems. The antioxidant activity of the plants showed that O. gratissimum leaf possessed potential DPPH scavenging free radical activity, and also the inhibitory effect of the nitrous oxide radicals of the Ocimum gratissimum extract and its overall antioxidant capacity increased significantly (p˂0.05) with increasing concentrations. In conclusion, this study shows that the leaves of O. gratissimum plant are rich sources of nutrients and antioxidants and can be used as natural feed additives in human nutrition.
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