Biocompounds and amino acid in Vernonia amygdalina: impact of post-harvest treatments

This study investigated the impact of post-harvest treatments on bio-compounds and amino acids in V. amygdalina leaf. Fresh V. amygdalina leaf was processed using thermal oil-aqueous mixtures (soybean oil:aqueous and palm oil:aqueous) at 1:40 and 130 (v/v), respectively. Results indicated that the hot soybean oil-aqueous mixture was the most effective in preserving the bio-compounds and amino acids with retention potentials of 80.95% of the bio-compounds at the rate of 90–100%. Hot palm oil-aqueous mixture retained 61.90% of the bio-compounds at the rate of 90–100% and hot aqueous retained 9.52% of the bio-compounds at the same rate. During the debittering process, seven new bio-compounds were formed in the leaves treated with hot soybean oil-aqueous mixture, six in palm oil-aqueous mixture and only four in hot aqueous leaves. The bio-compounds in the treated leaves have potential functions as antitumor, antioxidants, antihistaminic, anti-ovarian cancer, anti-inflammatory, antiarthritic, hepatoprotective, antihistaminic, haemolytic 5-α reductase inhibitor, nt, immune-stimulant, diuretic, antiandrogenic, and anaemiagenic. Alkaloids and polyphenols were retained at the rate of 81.34–98.50% using oil:aqueous mixture while aqueous recorded the rate of 33.47–41.46%. Most of the essential amino acids were retained at a rate above 90% through the aid of oil. The process is scalable and could be employed for domestic and industrial applications.