Jute leaves: A potential sources of lycopene (original) (raw)
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Jute (Corchorus spp.) leaf has long been used as a remedy in many cultures. Jute leaf products, which include the leaf juice, fried leaf, and some time whole green leaf, are used, among other reasons, as laxatives, in creams for skin care, and as a treatment for a wide range of diseases, respectively. The heterogeneous nature of jute leaf products may contribute to the diverse biological and therapeutic activities that have been observed. Variations in the composition of jute leaf can result in products with different chemical and physical properties, making the comparison of products difficult. the green, leafy vegetable is rich in beta-carotene for good eyesight, iron for healthy red blood cells, calcium for strong bones and teeth, and vitamin C for smooth, clear skin, strong immune cells, and fast wound-healing. Vitamins A, C and E present in jute leaf/Saluyot "spongeup" free radicals, scooping them up before they can commit cellular sabotage. Jute leaf as vegetable contains an abundance of antioxidants that have been associated with protection from chronic diseases such as heart disease, cancer, diabetes, and hypertension as well as other medical conditions. Fresh jute leaf has higher demand. Ayurvedics use the leaves for ascites, pain, piles (laxative), and tumors. Elsewhere the leaves are used for cystitis, dysuria, and fever. The cold infusion is said to restore the appetite and strength. In this article, the biochemistry, uses and pharmacological activity of jute leaf fry, juice and curry compounds are reviewed.
Nutritional profile of cultivated and wild jute (Corchorus) species
2013
Traditionally jute is cultivated for bast (phloem) fibre production. But in rural belts of Asian, African and European countries, tender leaves from young jute plants are consumed as green leafy vegetable. With a view to have knowledge of nutritional aspect of jute leaf, an experiment was conducted with 17 genotypes belonging to six jute species namely, Corchorus fascicularis, C. trilocularis, C. aestuans, C. tridens, C. capsularis and C. olitorius. These genotypes were assessed for growth (leaf area, foliage yield) and nutritional (crude protein, potassium, iron and beta-carotene content) parameters. C. olitorius genotypes were found to be best performer for all the parameters except iron content, for which C. aestuans outperformed others. C. olitorius cv. JRO-204 had highest leaf area (23.9 x 10-4 m2) and foliage yield (276.67 kg/ha) vis a vis good amount of protein (3.79%), iron (67.93 mg/kg), beta-carotene (51.0 mg/kg) and potassium (4400 mg/kg). High heritability coupled with h...
Advance Research on Nutraceutical Composition of Mature Jute Leaves
This study investigated the effect of plant age on the nutrients of jute leaves [Corchorus capsularis (CVL-1)]. Jute seeds were sown on Jute Seed Production and Research Centre, Bangladesh Jute Research Institute (BJRI), Nashipur, Dinajpur, Bangladesh, an experimental field and the leaves were harvested on three day basis interval from the 15 th day to 33 th day after seed sowing (DASS) when senescence has started setting in. The moisture, protein, fat, crude fibre and ash of the plant leaves were determined using AOAC standard methods. The results obtained showed high moisture content which decreased from the 15 th day after seed sowing (DASS) till the 33 th DASS (82.46%-48.58%), the minimum value for ash (7.84%) was observed at 18 th DASS while the maximum value 14.35% was observed at the 33 th DASS. The crude protein content increased from 15 th DASS (19.01%) till 24 th DASS (26.46%) and reduced till final harvesting at 33 th DASS (16.65%), fat content ranges from 1.54%-2.95%, fibre content increased from the 15 th DASS till 33 th DASS. On the other hand, the energy value of mature (DASS) 100 g dried leaf was 111 KJ. The study indicated that as the leaf matures the nutritional quality increases and the optimum value for crude protein was observed at 24 th DASS. It also contain relatively high levels of phytochemical components, the processing and preparation methods prior to consumption reduce their final consumed nutraceutical amount.
GSC Advanced Research and Reviews, 2021
Vitamin C, also known as ascorbic acid is essential nutrients that cannot produce in human body and meet up through diet. Jute leaves contain L-ascorbic acid. The amount of L-ascorbic is unknown in different varieties developed by Bangladesh Jute Research Institute. L-ascorbic acid content is affected by cooking or processing and preservation. Therefore, the experiment was conducted to investigate the content of vitamin C in the fresh jute leaves as well as the effect of cooking and preservation methods on L-ascorbic acid content in jute leaves. Fresh jute leaves of different varieties contain different amount of L-ascorbic acid 0.39g/10g to 0.64g/10g in Corchorus olitorius and 0.64g/10g to 0.92g/10g in Corchorus capsularis. C. capsularis contain more amount of L-ascorbic acid than the C. olitorius. Jute leaves of C. olitorius retain 95% L-ascorbic acid and C. capsularis retain 62% L-ascorbic acid after 15 min of boiling. Vinegar soaking leaves release more L-ascorbic acid by 5 min than the fresh leaves and then the L-ascorbic acid content was reduced by 15 min in both the species. Spraying vinegar treatment releases more L-ascorbic acid and increasing up-to 30 min treatment. Both oven dried and cold dried leaves retain small amount of L-ascorbic acid. L-ascorbic acid content was reduced in preserved jute leaf tea and soup powder also in both species. Usually, leafy vegetables are cooked before consumption and sometimes preserved vegetables are consumed when fresh vegetables may not available. So, this study may be useful to know the actual intake of L-ascorbic acid from the processed or preserved jute leaves.
Nutritional composition of some jute genotypes as vegetables
International Journal of Vegetable Science, 2019
Jute (Corchorus sp.) is consumed as a leafy vegetable in many parts of the world. There is little information on nutritional composition of cultivated jute species and their wild relatives. To determine nutritional components of jute leaf, 3 C. capsularis L., germplasm, 'Merha red', 'Merha green', 'Birol red', a C. olitorius L., 'Accession-3840ʹ, and 'BJRI deshi pat shak-1ʹ and 'BINA pat shak-1ʹ were examined, with the latter 2 as controls. In most cases, the four wild species contained more vitamins and minerals, and had more surviving plants per unit area, compared with controls. The highest percent protein and ash, highest leaf area, and most leaves per plant, were in the controls. The desired biochemical properties with high heritability and genetic advance can likely be transmitted from wild germplasm to cultivated C. capsularis species through crossing, but evaluation in other agro-climatic regions is needed to determine the efficacy of wild germplasm as donor parent.
Estimation of thiamine, riboflavin and niacin content in jute leaves
GSC Advanced Research and Reviews, 2022
Thiamine, riboflavin and niacin are essential nutrients and play vital role in oxidation-reduction reaction during energy production in the living cell of the body. Requirement of these vitamins must be met through diet as human body cannot synthesize thiamine and riboflavin. Small amount of niacin is synthesized in the body but major requirement must be met through external diet. Jute leaves are rich in different vitamins and minerals. Different varieties of fresh jute leaves as well as preserved leaves of Corchorus olitorius. L. and Corchorus capsularis L. were evaluated for thiamine, riboflavin and niacin content. Powder jute leaf were prepared through drying of leaves in cold (4 C), oven (100 C) and open air (±30 C) and then ground following preservation at-20 C in freezer. Thiamine content in fresh leaves of C. olitorius is 3.22-5.84 mg/g and in C. capsularis is 4.26-6.46 mg/g. Jute leaves in both species show riboflavin content 1.00-1.35 mg/g. Niacin was found in leaves of C. olitorius 12.01-19.12 mg/g and in C. capsularis 12.95-23.17 mg/g in different varieties. Preserved leaf powder of C. olitorius and C. capsularis contain 0.37-0.58 mg/g thiamine. High amount of riboflavin was found in jute leaf powder of both species. Preserved leaf powder of C. olitorius shows 4.24-13.42 mg/g riboflavin and C. capsularis have 9.14 to 19.59 mg/g. Niacin content was found stable in preserved jute leaf powder. Preserved powder leaf of C. olitorius contain 8.4-14.8 mg/g niacin and leaves of C. capsularis have 5.8-8.3 mg/g of niacin. There is no significant difference observed in leaves of different varieties of C. olitorius and C. capsularis regarding thiamine, riboflavin and niacin content. Drying showed different effect on vitamins in jute leaves, it reduced thiamine content, increased riboflavin content but did not affect much on niacin content in jute leaves in comparison to the fresh leaves. Different drying method did not show significant difference in thiamine, riboflavin and niacin content in jute leaves. Fresh jute leaves and preserved jute leaf powder both contain thiamine, riboflavin and niacin.
Total antioxidant capacity and profiling of polyphenolic compounds in jute leaves by HPLC-DAD
Food Research, 2021
Jute leaves (Corchorus spp.) have been used as a medicinal plant for the treatment of various diseases. The study was investigated on the antioxidant activities and HPLC profiling of polyphenolic compounds in ethanol extract of Corchorus olitorius (C. olitorius) and Corchorus capsularis (C. capsularis) leaves. The total antioxidant capacity was evaluated by phosphomolybdenum method and Identification and quantification of polyphenolic compounds were performed using HPLC-DAD system. The results indicated that eight polyphenolic compounds were found in the C. capsularis leaves but C. olitorius leaves contain six polyphenolic compounds. In fact, major identified polyphenolic compounds of C. capsularis leaves were caffeic acid (CA), 55.93±0.13; trans-ferulic acid (FA), 58.02±0.18; rutin hydrate (RH), 32.16±0.08; ellagic acid (EA), 53.65±0.11 and quercetin hydrate (QU), 46.17±0.09 mg/100 g of dry extract respectively. Whereas in C. olitorius leaves which were rutin hydrate (RH), 152.17±0...
Journal of Nutrition & Food Sciences, 2012
Leafy vegetables generally contain some intrinsic phytotoxins that affect human health negatively at high concentrations. The presence of these toxins which is believed to protect the plant from their preys has severely limited the nutritional potential of vegetables. The reason that, this research was conducted to determine the effect of cooking (fresh leaves of the vegetable were cook or boiled for 5 and 10 minutes) and sun drying on antinutrients (soluble and total oxalates), toxic substance (cyanide and nitrate) and some micronutrients which include vitamin C, β-carotene (provitamin A) and mineral elements (Fe, Mg, Cu, Na and K) in Corchorus olitorius. Results obtained showed that cooking and sun drying significantly (p < 0.05) reduced the antinutrients and toxic substances in Corchorus olitorius except that the reduction in cyanide and total oxalate concentrations with sun drying were not significant (p > 0.05). Corchorus olitorius is an excellent source of β-carotene, vitamin C and some mineral elements. However, both treatments reduce vitamin C concentration significantly (p < 0.05). β-carotene concentration increased in the cooked Corchorus olitorius leaves, while its concentration was reduced in sundried leaves. However, cooking exceeding 5 minutes led to significant (p < 0.05) reduction in β-carotene concentration in the vegetables. Mineral elements (Fe, Cu, Mg, Na and K) in the Corchorus olitorius decreased significantly with cooking, whereas sun drying had no significant effect on the mineral concentrations. The results conclude that moderate cooking reduce the phytotoxins to the tolerable levels without compromising the nutritional values of the vegetable.
Food Science & Nutrition
The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth (Amaranthus cruentus L.), black nightshade (Solanum scabrum Mill.) and jute mallow (Corchorus olitorius L.) leaves used as vegetables were subjected to blanching, boiling and drying. The proximate composition and β-carotene content of fresh and processed leaves were determined. Amaranth, black nightshade and jute mallow leaves had 25.21%, 39.74% and 29.18% of protein, respectively. The β-carotene levels were 16.40, 25.25 and 27.74 mg/100 g for black nightshade amaranth and jute mallow leaves, respectively.
Determination of β-carotene in jute leaves by spectrophotometry and thin layer chromatography
β-carotene is a carotenoid pigment that converts to vitamin A in human body and plays crucial role in visual functions, reproductive performance and immune system. Jute leaves contain β-carotene but amounts in different varieties of jute leaves are not known. The study was undertaken to estimate the β-carotene content in fresh jute leaves of the cultivated jute species Corchorus olitorius L. and Corchorus capsularis L. by spectrophotometry and thin layer chromatography. βcarotene content varies in leaves of different varieties of two species. Leaves of some C. olitorius variety showed higher amount of β-carotene than the leaves of C. capsularis variety. Some varieties of C. olitorius showed similarity with some varieties of C. capsularis. Variety Robi-1 of C .olitorius showed the highest content of β-carotene 39.93mg/100g. O-72, O-4, O-3820, O-9897 and OM-1 of olitorius variety showed higher β-carotene than all the varieties of C. capsularis. JRO-524 and MG-1 of C. olitorius variety is comparable to CVL-1, D-154, BJC-2197 and deshi pat shak-1 variety of C. capsularis regarding β-carotene content. Lowest β-carotene was estimated 12.55mg/100g in O-795 of olitorius variety and 12.32mg/100g in BJC-83 and 11.34mg/100g in BJC-2142 of capsularis variety. Thin layer chromatography system silica gel on TLC Al foils as stationary phase and hexane as mobile phase performs good separation and identification of βcarotene in jute leaves.