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Phytic Acid- an AntiNutrient Nutraceutical in Ethnic Vegetables Growing Wildly in Tribal Regions of Bangladesh
Journal of Diseases and Medicinal Plants
Volume 6, Issue 1, March 2020, Pages: 16-21
Received: Jan. 4, 2020; Accepted: Jan. 16, 2020; Published: Jan. 31, 2020
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Authors
Amena Begum, Samorita Hospital Limited, Panthapath, Dhaka, Bangladesh
Mahbuba Kawser, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
Samia Sams, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
Parveen Begum, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
Maksuda Khatun, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh; Depart of Botany, University of Dhaka, Dhaka, Bangladesh
Shabnam Mostafa, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
Muhammad Akhtaruzzaman, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
Sheikh Nazrul Islam, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
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Abstract
Phytate has nutraceutical property and scores of potential health benefits in spite of undesirable anti nutrient property. This article investigated phytic acid content in a wide variety of ethnic vegetables growing wildly in tribal regions of Bangladesh. The study was conducted on thirty four rare ethnic vegetables comprising 26 leafy and 8 non-leafy vegetables. A multiregional sampling plan was employed to collect representative samples. The vegetable were collected from weekly markets at Rangamati, Bandarban, Mymensing, Gazipur and Madhupur. The vegetable samples collected were identified and certified by a taxonomist of the Department of Botany, University of Dhaka. After taking the vegetables to the lab, the taxonomist confirmed their English and Scientific names. For the estimation of moisture 5g cleaned, air-dried, chopped and well mixed samples were taken and the remainder was first dried in the sun, then in an electric dryer. Dried samples were ground in a mechanical grinder, kept in auto seal packs and stored in clean desiccators to avoid further moisture gain. These samples (analytes) were ready for further analysis. Phytic acid was determined by Spectro-photometric method. The values reported were the means of three replicates. Two leafy and two non-leafy vegetables could not be identified taxonomically. Overall Phytic acid content in both leafy and non leafy vegetables was ranged from 3.10±0.07 to 72.18±0.56 mg per 100g edible portion. In leafy vegetables, Indian acalypha (Acalypha indica) contained the lowest content of phytic acid, while in the non leafy lowest phytic acid was present in the Greater Yam (Dioscorea alata). However, French/kidney bean (Vigna grahamiana), Bronze banana (Musa ornata), Yam (Dioscorea bulbifera), Lime (Citrus aurantifolia), Kamino (Caesalpinia digyna), Amsurothi, and tamarind leaves (Tamarindus indica) contained higher amount (ranged from 21.48±0.29 to 72.18±0.56 mg per 100g edible portion) of phytic acid followed by moderate amount of phytate contents in smartweed (Ampelygonum chinense), Greater galangal (Alpinia nigra), Duggal fiber tree leaves (Sarcochlamys pulcherrima) and Ghima leaves (Polycarpan prostratum) (ranged from 15.8±0.81 to 19.49±0.79 mg per 100g edible portion). Some other vegetables also had a lower phytic acid content. These ethnic rare vegetables which are rich in phytic acid and other nutrients have both nutraceutical and antioxidant potential could cure future environment and stress induced non communicable chronic diseases.
Keywords
Phytic Acid, Anti Nutrient, Nutraceutical, Ethnic Vegetables, Tribal Region, Bangladesh
To cite this article
Amena Begum, Mahbuba Kawser, Samia Sams, Parveen Begum, Maksuda Khatun, Shabnam Mostafa, Muhammad Akhtaruzzaman, Sheikh Nazrul Islam, Phytic Acid- an AntiNutrient Nutraceutical in Ethnic Vegetables Growing Wildly in Tribal Regions of Bangladesh, Journal of Diseases and Medicinal Plants. Vol. 6, No. 1, 2020, pp. 16-21. doi: 10.11648/j.jdmp.20200601.13
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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