Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria

Kubura Temitope Odufuwa; Moronke Muinat Adeyanju; Charles Babatunde Adeosun; Adeleke Kazeem Atunnise; Bamidele Adewale Salau

doi:doi:10.11648/j.jfns.20150306.17

Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria

Kubura Temitope Odufuwa, Moronke Muinat Adeyanju, Charles Babatunde Adeosun, Adeleke Kazeem Atunnise, Bamidele Adewale Salau

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 6)

Received: 2 May 2014 Accepted: 17 May 2014 Published: 14 December 2015

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Abstract

Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (p<0.05) higher than other experimented samples while, the least was observed in Piper guineense (0.89±0.30) and is significantly (p<0.05) lower than other fresh leafy vegetables. Among the juice extracts Senecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (p<0.05) lower than other vegetables. Comparatively, chromium content in juice extracts are significantly higher than their corresponding fresh vegetables. Therefore caution most be applied when juice of vegetables are to be ingested especially in Piper guineense which displayed a significantly increase chromium content when juiced.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 6)
DOI	10.11648/j.jfns.20150306.17
Page(s)	240-244
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Processing, Chromium, Vegetables, Juice, Toxicity

References

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APA Style

Kubura Temitope Odufuwa, Moronke Muinat Adeyanju, Charles Babatunde Adeosun, Adeleke Kazeem Atunnise, Bamidele Adewale Salau. (2015). Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. Journal of Food and Nutrition Sciences, 3(6), 240-244. https://doi.org/10.11648/j.jfns.20150306.17

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ACS Style

Kubura Temitope Odufuwa; Moronke Muinat Adeyanju; Charles Babatunde Adeosun; Adeleke Kazeem Atunnise; Bamidele Adewale Salau. Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. J. Food Nutr. Sci. 2015, 3(6), 240-244. doi: 10.11648/j.jfns.20150306.17

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AMA Style

Kubura Temitope Odufuwa, Moronke Muinat Adeyanju, Charles Babatunde Adeosun, Adeleke Kazeem Atunnise, Bamidele Adewale Salau. Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. J Food Nutr Sci. 2015;3(6):240-244. doi: 10.11648/j.jfns.20150306.17

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@article{10.11648/j.jfns.20150306.17,
  author = {Kubura Temitope Odufuwa and Moronke Muinat Adeyanju and Charles Babatunde Adeosun and Adeleke Kazeem Atunnise and Bamidele Adewale Salau},
  title = {Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {6},
  pages = {240-244},
  doi = {10.11648/j.jfns.20150306.17},
  url = {https://doi.org/10.11648/j.jfns.20150306.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150306.17},
  abstract = {Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (pPiper guineense (0.89±0.30) and is significantly (pSenecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (pPiper guineense which displayed a significantly increase chromium content when juiced.},
 year = {2015}
}

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TY  - JOUR
T1  - Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria
AU  - Kubura Temitope Odufuwa
AU  - Moronke Muinat Adeyanju
AU  - Charles Babatunde Adeosun
AU  - Adeleke Kazeem Atunnise
AU  - Bamidele Adewale Salau
Y1  - 2015/12/14
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150306.17
DO  - 10.11648/j.jfns.20150306.17
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 240
EP  - 244
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150306.17
AB  - Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (pPiper guineense (0.89±0.30) and is significantly (pSenecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (pPiper guineense which displayed a significantly increase chromium content when juiced.
VL  - 3
IS  - 6
ER  -

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Author Information

Kubura Temitope Odufuwa

Department of Biochemistry, Faculty of Basic Medical Sciences, Obafemi Awolowo College of Health Sciences, Olabisi Onabanjo University, Ogun State, Nigeria
Moronke Muinat Adeyanju

Department of Biochemistry, Faculty of Basic Medical Sciences, Obafemi Awolowo College of Health Sciences, Olabisi Onabanjo University, Ogun State, Nigeria
Charles Babatunde Adeosun

Department of Chemical Sciences, College of Natural Sciences, Redeemer’s University, Ede, Osun State, Nigeria
Adeleke Kazeem Atunnise

Department of Biochemistry, Faculty of Basic Medical Sciences, Obafemi Awolowo College of Health Sciences, Olabisi Onabanjo University, Ogun State, Nigeria
Bamidele Adewale Salau

Department of Chemical Sciences, College of Natural Sciences, Redeemer’s University, Ede, Osun State, Nigeria

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APA Style

Kubura Temitope Odufuwa, Moronke Muinat Adeyanju, Charles Babatunde Adeosun, Adeleke Kazeem Atunnise, Bamidele Adewale Salau. (2015). Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. Journal of Food and Nutrition Sciences, 3(6), 240-244. https://doi.org/10.11648/j.jfns.20150306.17

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ACS Style

Kubura Temitope Odufuwa; Moronke Muinat Adeyanju; Charles Babatunde Adeosun; Adeleke Kazeem Atunnise; Bamidele Adewale Salau. Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. J. Food Nutr. Sci. 2015, 3(6), 240-244. doi: 10.11648/j.jfns.20150306.17

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AMA Style

Kubura Temitope Odufuwa, Moronke Muinat Adeyanju, Charles Babatunde Adeosun, Adeleke Kazeem Atunnise, Bamidele Adewale Salau. Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. J Food Nutr Sci. 2015;3(6):240-244. doi: 10.11648/j.jfns.20150306.17

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@article{10.11648/j.jfns.20150306.17,
  author = {Kubura Temitope Odufuwa and Moronke Muinat Adeyanju and Charles Babatunde Adeosun and Adeleke Kazeem Atunnise and Bamidele Adewale Salau},
  title = {Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {6},
  pages = {240-244},
  doi = {10.11648/j.jfns.20150306.17},
  url = {https://doi.org/10.11648/j.jfns.20150306.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150306.17},
  abstract = {Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (pPiper guineense (0.89±0.30) and is significantly (pSenecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (pPiper guineense which displayed a significantly increase chromium content when juiced.},
 year = {2015}
}

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TY  - JOUR
T1  - Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria
AU  - Kubura Temitope Odufuwa
AU  - Moronke Muinat Adeyanju
AU  - Charles Babatunde Adeosun
AU  - Adeleke Kazeem Atunnise
AU  - Bamidele Adewale Salau
Y1  - 2015/12/14
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150306.17
DO  - 10.11648/j.jfns.20150306.17
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 240
EP  - 244
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150306.17
AB  - Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (pPiper guineense (0.89±0.30) and is significantly (pSenecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (pPiper guineense which displayed a significantly increase chromium content when juiced.
VL  - 3
IS  - 6
ER  -

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