ABSTRACT

The chemical composition and the effect of different extraction solvents (water, acetone, ethanol and water-acetone (50:50)) on the leaf extracts’ antioxidant and antioxidant activities were also analyzed. The results revealed that the proximate composition had 4.5, 16.21, 11.09, 4.07, 9.17, 54.89 and 321.09 Kcal for moisture content, crude protein, crude fibre, fats, ash, carbohydrates and energy value respectively. Vitamins A, B1, B2, B3, B6, C and E were found to be present in the leaves with vitamin C had the highest cponcentration (110.14 mg/100g). Mineral content showed 59.73, 8.71, 17.55, 45.05, 116.83, 18.63 and 3.93 mg/100g for calcium, sodium, magnesium, phosphorus, potassium, iron and zinc respectively. Antinutrients values of 3.74, 0.92, 5.63, 8.92, 0.67 and 6.33 mg/100g for alkaloid, tannin, saponin, phytate, oxalate and glycoside respectively. The results showed that V. doniana leaves are rich in flavonoids and phenolic constituents. The highest total phenolic content of 451.03 mgGAE/g was obtained in water extract and highest total flavonoid extraction of 302.92 mgQE/g in ethanol extract. The antioxidant activities (FRAP and ABTS) were strongest in ethanol extract, (water 0.94, acetone 1.06, water-acetone (50:50) 0.77, ethanol 1.40), (water 61.03, acetone 32.78, water-acetone (50:50) 40.72, ethanol 66.31) respectively while the DPPH activities was strongest in water extract. (water 88.29, acetone 50.17, water-acetone (50:50) 51.13, ethanol 54.07). Utilization of Vitex doniana (uchakuru) leaves should be encouraged for use As food for its nutrients and antioxidant properties to enhances the nutritional and health status of the consumers.