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Diets containing high proportions of fruits and vegetables reduce the risk of onset of chronic diseases.The role of herbal medicines in improving human health is gaining popularity over the years,which also increases the need for safety and efficiency of these products.Green leafy vegetables(GLVs)are the richest source of phenolic compounds with excellent antioxidant properties. Increased consumption of diets containing phenolic compounds may give positive and better results to human health and significantly improves the immune system.Highly selective,susceptible and versatile analytical techniques are necessary for extraction,identifica-tion, and quantification of phenolic compounds from plant extracts, which helps to utilize their important biological properties. Recent advances in the pre-treatment procedures, separation techniques and spectro-metry methods are used for qualitative and quantitative analysis of phenolic compounds.The online coupling of liquid chromatography with mass spectrometry(LC–MS)has become a useful tool in the metabolic profiling of plant samples.In this review,the separation and identification of phenolic acids and flavonoids from GLVs by LC–MS have been discussed along with the general extraction procedures and other sources of mass spectrometer used. The review is devoted to the understanding of the structural configuration, nature and accumulation pattern of phenolic acids and flavonoids in plants and to highlighting the recent developments in the chemical investigation of these compounds by chromatographic and spectroscopic techniques.It concludes with the advantages of the combination of these two methods and prospects.
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Introduction: Parasitic diseases are the leading causes of death and disease especially in developing tropical countries like India. One of the major modes of transmission of parasites to humans is via consumption of Vegetables. They normally become a potential source by contamination, during production, collection, transport and preparation or during processing and the sources of contamination are usually faeces, faecally contaminated soil or water. Objectives: To know the presence of parasites fresh leafy vegetables from various wholesale and retail markets and road side vendors sellers in Mangalore. Materials and Methods: In a prospective study a total of 100 green leafy vegetables samples composed of green and red spinach, coriander, mint, fenugreek, drumstick leaves and casia tora were purchased from local markets and examined for the presence of parasites and results were analysed. Results: Out of 100 samples 42 were contaminated with parasites.Mint and red spinach showed the highest contamination of 60.86% and 53.84% respectively. Drumstick leaves and casia tora did not show any contamination. Green and red spinach were contaminated with giardia and trichomonas. Conclusion: Results of the present study concludes that green leafy vegetables act as a vehicle of transmission. The Mangalore cuisine being one that incorporates a high amount of the vegetables in daily meals makes the population more susceptible to parasitic infiltration.
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Objective: To investigate the antibacterial activity and photochemicals of five green leafy vegetables against a panel of five bacteria strains. Methods: Disc diffusion method was used to determine the antibacterial activity, while kanamycin was used as a reference antibiotic. The phytochemical screening of the extracts was performed using standard methods. Results:All methanol extracts were found active against all the test bacterial strains. Overall maximum extracts shows antibacterial activity which range from 6 to 15 mm. Proteins and carbohydrates was found in all the green leaves, whereas alkaloid, steroids, saponins, flavonoids, tannins were found in most of the test samples. Conclusions:The obtain result suggests that green leafy vegetables have moderate antibacterial activity and contain various pharmacologically active compounds and thus provide the scientific basis for the traditional uses of the studied vegetables in the treatment of bacterial infections.
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<p><b>OBJECTIVE</b>To investigate the antibacterial activity and photochemicals of five green leafy vegetables against a panel of five bacteria strains.</p><p><b>METHODS</b>Disc diffusion method was used to determine the antibacterial activity, while kanamycin was used as a reference antibiotic. The phytochemical screening of the extracts was performed using standard methods.</p><p><b>RESULTS</b>All methanol extracts were found active against all the test bacterial strains. Overall maximum extracts shows antibacterial activity which range from 6 to 15 mm. Proteins and carbohydrates was found in all the green leaves, whereas alkaloid, steroids, saponins, flavonoids, tannins were found in most of the test samples.</p><p><b>CONCLUSIONS</b>The obtain result suggests that green leafy vegetables have moderate antibacterial activity and contain various pharmacologically active compounds and thus provide the scientific basis for the traditional uses of the studied vegetables in the treatment of bacterial infections.</p>