title: Wild leafy vegetables consumed in Buhera District of Zimbabwe and their phenolic compounds content.
abstract: A questionnaire was used to gather information on the wild leafy vegetables consumed. The phenolic concentrations were determined by the vanillin, butanol, and tannin binding assays. Seventy-nine traditional vegetables were mentioned by the respondents and 20 of these were classified according to their species. The contents of flavonoids varied from 1.2 mg/g for Cleome gynandra to 8.0 mg/g for Bidens pilosa. The levels of proanthocyanidins ranged from 1.9 mg/g for lettuce to 11.2 mg/g for Bidens pilosa. The tannin contents of the vegetables ranged from 5.7 mg/g for Cleome gynandra to 8.3 mg/g for Bidens pilosa. The present study showed that these vegetables are valuable sources of phenolic compounds as compared to some exotic species.
authors: Institute of Food, Nutrition and Family Science, University of Zimbabwe, Harare, Zimbabwe.
authors: Batsirai
authors: B
authors: Chipurura
authors: Maud
authors: M
authors: Muchuweti
authors: Abisha
authors: A
authors: Kasiyamhuru
mesh_terms: D031176:Bidens / Q000737:chemistry*; D031485:Cleome / Q000737:chemistry*; D004032:Diet; D005419:Flavonoids / Q000032:analysis*; D006801:Humans; D010636:Phenols / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry; D044945:Proanthocyanidins / Q000032:analysis; D011795:Surveys and Questionnaires; D013634:Tannins / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*; D015030:Zimbabwe
chemical_list: D005419:Flavonoids; D010636:Phenols; D044945:Proanthocyanidins; D013634:Tannins