Phytochemicals - Tannins in some Leafy Vegetables of Bangladesh
Journal Title: Indian Journal of Nutrition - Year 2016, Vol 3, Issue 2
Abstract
Ten leafy vegetables commonly consumed by local people of Bangladesh were analyzed to estimate total tannin content in them. Folin-Ciocalteu Phenol reagent was used to determine the tannins content. Results showed that Thankuni leaves (Centella asiatica) contained the highest content of tannins (238.32 ± 28.40 mg/100g fresh edible portion), and it was followed by jute leaves (Corchorus capsularis) (175.37 ± 4.34 mg/100g fresh), Taro green arum leaves (Colocasia esculenta) (97.28 ± 11.04 mg/100g fresh), Lalshak (Joseph’s coat) (96.73 ± 2.65 mg/100g fresh). Lowest amount was found to be in the Radish leaves (Raphanus sativus) (13.57 ± 1.13 mg/100g fresh). This finding to some extent is similar to those reported for some leafy vegetables previously. Plant tannins have a variety of health benefits and intake of tannin containing diet could help in good health maintenance.
Authors and Affiliations
Sheikh Nazrul Islam
Keywords
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