Chemistry & Chemical Engineering

Chemistry & Chemical Engineering

NUTRITIONAL AND NUTRACEUTICAL CONTENT OF Gnetum gnemon (BAGO) LEAF EXTRACT

Pages: 75  ,  Volume: 31  ,  Issue: 2 , June   2019
Received: 22 Jun 2019  ,  Published: 23 June 2019
Views: 22  ,  Download: 11

Authors

# Author Name
1 CHARITO V. MOLLEJON
2 LEO S. GABANE

Abstract

Abstract

     The study of nutritional and nutraceutical content of Gnetum gnemon(BAGO) leaf extract was determined by conducting its physical properties, nutritional as well as its nutraceutical content. Some tests were performed for physical properties such as boiling point, color, density, odor, pH and solubility. For the nutritional content, ash, carbohydrates, fat, moisture and protein were conducted experimentally. And the alkaloid, leucoanthocyanin, saponin, tannin and vitamin C were conducted in terms of its nutraceutical content.

     The extracted bago leaf is dark green in color, 0.9296 g/mL in density pleasant in odor, contain 5.45 pH which is slightly acidic and miscible in both ethanol and water whereas immiscible in toluene which indicates the sample is polar. In nutritional the average ash content contain 3.0276% which is good source of minerals, 32.5884% in carbohydrates which is a good source of energy. Fat is 13.101% which can give energy supply in the body, 69.54% in moisture which implies water and it is important in our body and the protein which is about 17.96%. For further experiment, the nutraceutical content was also determined wherein the result of the alkaloid was present because it formed an orange precipitate for dragendorff’s and white precipitate in mayer’s reagent, and then saponin, another secondary metabolites help lower your cholesterol and reduce your risk of heart disease. For the test of leucoanthocyanin and tannin found negative.

     It is recommended to conduct another type of study using the same sample, instead of fresh leaf dried leaf may be used.

 

Keywords

  • Nutritional quality
  • nutraceutical
  • Bago plant
  • References

    Acknowledgement

    The authors would like to thank the College of Science, University of Eastern Philippines for the support.

    References:

    A.BOOKS/JOURNAL

         Arums Wulandari, Supriyanto, Edi Guhardjia, M.A Rifia, Y.Fakuara, N.Sakarno.1997.Effect of a thermal-shock on fruiting-body induction of Scleroderma sinnamariense associated with Gnetum gnemom seedlings.International Conference on Mycorrhizae

    Brown,W.H.1954.UsefulplantsofthePhilippines.Rep.Philip.Dep.Agric.Nat.Res.Tech.Bull.10 vol.2 .Bur. Printing, Manila, Phils.

    Coronel, R.E.1983.Promising fruits of the Philippines. College of agriculture, University of the Philippines at Los Banos, College, Laguna, phil.pp.475-476.

    Francisco, S.F. and P.J.Wester.1930.Analysis and food value of some unsual Phil.Fruits. Philip. J.Sci.43 (4):655-633.

    Mori, M., et al. (2008). Relationship between lifestyle-related Diseases with the Intake of Indonesian Fruit Melinjo Rich in Phytoestrogens. Niigita, Japan. The 4th International Niigita Symposium on Diet and Health Integrative Function of Diet in Anti-aging and Cancer Prevention.

    Hisada, H., et al. (2005). Antibacterial and Antioxidative Constituent of Melinjo Seeds and Their Application to Foods.Japan. Science Links Japan.

    Karina Milagros R. Cui, Ma. Lourdes C. Alvarez, Franklin E. Cortez, Abel Alejandro U. Flores Jr., Blenah O. Perez, Felisa L. . Judy M.  Somoray and Manuel Cecille G. Vicencio., “Analysis of Nutrient & Nutraceutical  content  of  mushroom  species.” International Journal Chemistry Volume 4 (2): pp.135-139. 2015

    Pancho, J.1983.kalikasan: The Philippine Journal of Biology Supplement No.1, New Mercury Printing Press.Pp.51-53.

    Kapur et al, "Spectrophotometric Analysis of Total Ascorbic acid Content in Various Fruits and Vegetables,"2012

     

    Dagadkhair AC,et al 2016, Journal of Nutrition and Food Science. “Effect of storage on physicochemical Properties of Spiced Fish Sauce http://dx.doi.org/10.4172/2155.900,10000520.

    Sanico F.L, Samoray Ma.Judy M., Alvarez Ma.Lourdes C., et al., "Analysis of Nutrient and Nutraceutical Content of Mushroom Species."International Journal Chemistry , Vol 4(2):pp.135-139.2015

    Guevarra, Beatrice B. A guidebook to plant Screening Photochemical and Biological). University of Santo Tomas, Manila: Publishing House Inc.

    Dr.karina Milagros Cui-Lim, Technical Chemistry Laboratory manual for procedure determination of moisture and total solids,pages 3 – 4

    Dr.Merle N. Tonog, Principles of Environment Chemistry. Properties of acids and Neutralization. Page 48 and 52

    B. Unpublished thesis

    Valera Sem A.(2014) “Nutritional Content of Dioscorea hispida Dennst (korot)” found in lavezres, Northern Samar., 2015

    Porcadilla Bennix G., Phytochemical Screening of Cynodon Dactylon (L) Per (Bermuda Grass) leaf extract.,2015

    Beraldez,H.F.(2009)”Phytochemical Screening of Tamarindus indica Linn.(Sampaloc)”Unpublished Undergraduae Thesis. College of Science, University of Eastern Philippines, University Town, Northern Samar.

     

    C. Internet Sources

    http://en.m.wikipedia.org/wiki/Antimicrobial Wikipedia, the free encyclopedia

    http://WWW.cognitive.com/mode/2235.accessed 2017.

    https://en.wikipedia.org/wiki/Food_moisture_analysis.

    Accessed: March 2017

     http://umm.edu/health/medical/altmed/supplement/vitamin-c-ascorbic-acid. Accessed: February 2017

    https://en.wikipedia.org/wiki/Anthraquinone.accessed:Jan.2017

    D. Other Sources

    Erdb.denr.gov.ph/files/publications/rise/r_v13n2.pdf by RT Cadiz-2001.

    Phytochemistry 62(4):601-6 March 2003 with DOI:1016/SOO31-9.March 2003

    The sixth International Conference on Natural Products for Health and Beauty., At Pullman Raja Orchid Hotel,khonkhan,Thailand., Volume:ISBN:9786162235665.January 2016.

    Cockerell et.al,(2000)Food analysis. Retrieved Jan.2017 from https://en.wikipedia.org/wiki/food.moisture analysis/crude fiber analysis

    Horwitz et al, (2001) Food analysis. Retrieved January 2017 from https://books.google.com.ph/books/about/food-analysis/ash content/crude fat content.html? id=DUL7 jEGcUC, Rider-esc=y.