Chlorophyll and carotenoid contents of some green leafy vegetables

M. Priyadharshana; M. Girija; V. Smitha; M.A. Badhsheeba; V. Vadivel

doi:10.30574/wjarr.2022.14.3.0615

eISSN: 2581-9615 || CODEN: WJARAI || Impact Factor 8.2 || CrossRef DOI

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Chlorophyll and carotenoid contents of some green leafy vegetables

M. Priyadharshana ¹, M. Girija ¹, V. Smitha ¹, M.A. Badhsheeba ²and V. Vadivel ^{1, *}

¹Department of Botany, V.O. Chidambaram College (Affiliated to Manonmaniam Sundaranar University, Tirunelveli), Tuticorin – 628 008, Tamil Nadu, India.

²Department of Biotechnology, Kumararani Meena Muthiah College of Arts and Science, Adiyar, Chennai-600 020, Tamil Nadu, India.

Research Article

World Journal of Advanced Research and Reviews, 2022, 14(03), 666-669

Article DOI: 10.30574/wjarr.2022.14.3.0615

DOI url: https://doi.org/10.30574/wjarr.2022.14.3.0615

Publication history

Received on 21 May 2022; revised on 24 June 2022; accepted on 26 June 2022

Abstract

In the present study, the chlorophyll and carotenoid contents of Alternanthera sessilis, Moringa oleifera, Sesbania grandiflora, Piper betle, Trigonella foenum-graecum and Spinacia oleracea were estimated. It is found that Sesbania grandiflora has the highest chlorophyll-a, chlorophyll-b and total chlorophyll contents among the six green leafy vegetables followed by Piper betle. Among the six green leafy vegetables, the highest contents of carotenoid (38.765mg/100g f.w) were recorded in the leaves of Moringa oleifera.

Keywords

Carotenoid; Chlorophyll-a; Chlorophyll-b; Green leafy vegetables; Total chlorophyll

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M. Priyadharshana, M. Girija, V. Smitha, M.A. Badhsheeba and V. Vadivel. Chlorophyll and carotenoid contents of some green leafy vegetables. World Journal of Advanced Research and Reviews, 2022, 14(3), 666-669. Article DOI: https://doi.org/10.30574/wjarr.2022.14.3.0615

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Chlorophyll and carotenoid contents of some green leafy vegetables

M. Priyadharshana ¹, M. Girija ¹, V. Smitha ¹, M.A. Badhsheeba ²and V. Vadivel ^{1, *}

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Chlorophyll and carotenoid contents of some green leafy vegetables

M. Priyadharshana 1, M. Girija 1, V. Smitha 1, M.A. Badhsheeba 2 and V. Vadivel 1, *

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M. Priyadharshana ¹, M. Girija ¹, V. Smitha ¹, M.A. Badhsheeba ²and V. Vadivel ^{1, *}