Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria

Kubura Temitope Odufuwa; Moronke Muinat Adeyanju; Charles Babatunde Adeosun; Adeleke Kazeem Atunnise; Bamidele Adewale Salau

doi:doi:10.11648/j.jfns.20150306.17

Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria

Kubura Temitope Odufuwa, Moronke Muinat Adeyanju, Charles Babatunde Adeosun, Adeleke Kazeem Atunnise, Bamidele Adewale Salau

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 6)

Received: 2 May 2014 Accepted: 17 May 2014 Published: 14 December 2015

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (p<0.05) higher than other experimented samples while, the least was observed in Piper guineense (0.89±0.30) and is significantly (p<0.05) lower than other fresh leafy vegetables. Among the juice extracts Senecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (p<0.05) lower than other vegetables. Comparatively, chromium content in juice extracts are significantly higher than their corresponding fresh vegetables. Therefore caution most be applied when juice of vegetables are to be ingested especially in Piper guineense which displayed a significantly increase chromium content when juiced.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 6)
DOI	10.11648/j.jfns.20150306.17
Page(s)	240-244
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Processing, Chromium, Vegetables, Juice, Toxicity

References

[1]	Walter H. Glinsmanna and Walter Mertz (1996).Effect of trivalent chromium on glucose tolerance. Metabolism; 15(6): 510–520.
[2]	Rex O. Brown Pharm D, Sue Forloines-Lynn RN, Robert E. Cross PhD, MD, William D. Heizer MD (1986).Chromium deficiency after long-term total parenteral nutrition. Digestive Diseases and Sciences; 31(6) 661-664.
[3]	Richard A Anderson, Nanzheng Cheng, Noella A Bryden, Marilyn M Polansky, Nanping Cheng, Jiaming Chi and Jinguang Feng(1997). Elevated Intakes of Supplemental Chromium Improve Glucose and Insulin Variables in Individuals With Type 2 Diabetes. Diabetes; 46(11): 1786-1791.
[4]	W Qi, R J Reiter, D X Tan, J J Garcia, L C Manchester, M Karbownik, and J R Calvo (2000). Chromium (III)-induced 8-hydroxydeoxyguanosine in DNA and its reduction by antioxidants: comparative effects of melatonin, ascorbate, and vitamin E. Environ Health Perspect.; 108(5): 399–402.
[5]	Kuppusamy Balamurugan, Rama Rajaram, Thirumalachari Ramasami and Sujatha Narayanan (2002).Chromium(III)-induced apoptosis of lymphocytes: death decision by ROS and Src-family tyrosine kinases. Free Radical Biology and Medicine; 33(12): 1622–1640.
[6]	Marisa D Pulido and Alan R Parrish (2003). Metal-induced apoptosis: mechanisms. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis; 533(1–2): 227–241
[7]	M.M. Bailey, J.G. Boohaker, R.D. Sawyer, J.E. Behling, J.F. Rasco, J.J. Jernigan, R.D. Hood, and J.B. Vincent (2006). Exposure of pregnant mice to chromium picolinate results in skeletal defects in their offspring. Developmental and Reproductive Toxicology; 77(3): 244–249
[8]	Ellis E.N., Brouhard B.H., Lynch R.E., Dawson E.B., Tisdell R., Nichols M.M., Ramirez F. (1982): Effects of hemodialysis and dimercaprol in acute dichromate poisoning. Journal of Toxicology Clinical Toxicology, 19, 249–258.
[9]	Lee C.R., Yoo C.I., Lee J.H., Kang S.K. (2002): Nasal septum perforation of welders. Industrial Health, 40, 286–289.
[10]	William T. Cefalu and Frank B. Hu (2004).Role of Chromium in Human Health and in Diabetes. Diabetes Care; 27(11): 2741-2751.
[11]	Oyenuga, V.A. and B.L. Fetuga, (1975). First National Seminar on Fruits and vegetables, In process and Recombination by NIHORT, Ibadan, Nigeria, 13-17: 122-123.
[12]	Odufuwa Kuburat Temitope, Atunnise Adeleke, Kinnah Hudson joseph, Adeniji, P. O and Salau Bamidele Adewale (2013).Changes in Saponins Content of Some Selected Nigerian Vegetables during Blanching and Juicing. Journal Of Environmental Science, Toxicology And Food Technology; 3(3): 38-42.
[13]	Salau, B. A, Ajani E .O, Odufuwa, K. T., Adegbesan, B. O, and Soladoye, M. O (2010). Effect of processing on iodine content of some selected plants food. African Journal of Biotechnology Vol. 9(8): 1200-1204.
[14]	Odufuwa, Kuburat Temitope, G. G. Daramola, P. O. Adeniji, Bamidele Adewale Salau. Changes in Alkaoids Content of Some Selected Nigerian Vegetables during Processing. Journal of Dental and Medical Sciences; 6(1): 51-54.
[15]	ISO (1973). Determination of Moisture Content, ISO 1442 – 1973. International Organization for Standardization, Geneva, Switzerland.
[16]	Parkhurst, D.F. Arithmetic versus geometric means for environmental concentration data. Environ. Sci. Technol. 1998, 32, 92A-98A.
[17]	Ghosh, U. C., Dasgupta, M., Debnath, S., and Bhat, S. C. (2003).Studies on management of chromium (VI)-contaminated industrial waste effluent using hydrous titanium oxide (HTO). Water, Air, and Soil Pollution, 143, 245–256.
[18]	Shams, K. M., Tichy, G., Fischer, A., Sager, M., Peer, T., Bashar, A., et al. (2010). Aspects of phytoremediation for chromium contaminated sites using common plants Urticadioica, Brassica napus and Zea mays. Plant and Soil, 328, 175–198.
[19]	Chuan, M. C., Shu, G. Y., and Liu, J. C. (1996). Solubility of heavy metals in a contaminated soil: effects of redox potential and pH. Water, Air, and Soil Pollution, 90(3–4), 543–556.
[20]	Ejazul Islam, Xiao-e Yang, Zhen-li He, and Qaisar Mahmood (2007).Assessing potential dietary toxicity of heavy metals in selected vegetables and food crops. J Zhejiang Univ Sci B. J; 8(1): 1–13.
[21]	Mirosław Wyszkowski and Maja Radziemska (2013). Assessment of Tri- and Hexavalent Chromium Phytotoxicity on Oats (Avenasativa L.) Biomass and Content of Nitrogen Compounds Water Air Soil Pollut; 224:1619.
[22]	Rong Wang, Fei Gao, Bing-Qian Guo, Ji-Chang Huang, Lei Wang, and Yi-Jun Zhou (2013). Short-Term Chromium-Stress-Induced Alterations in the Maize Leaf Proteome. Int J MolSci; 14(6): 11125–11144.
[23]	Geoffrey J. Puzon, Arthur G. Roberts, David M. Kramer, and Luying Xun (2005). Formation of Soluble Organo−Chromium(III) Complexes after Chromate Reduction in the Presence of Cellular Organics. Environ. Sci. Technol; 39 (8) 2811–2817.
[24]	Ismael Acosta R., chitl Rodriguez, Conrado Gutirrez and Ma.de Guadalupe Moctezuma (2004). Biosorption of Chromium (VI) from Aqueous Solutions onto Fungal Biomass. Bioorganic Chemistry and Applications; 2: 1-2.

Cite This Article

Plain Text BibTeX RIS

APA Style

Kubura Temitope Odufuwa, Moronke Muinat Adeyanju, Charles Babatunde Adeosun, Adeleke Kazeem Atunnise, Bamidele Adewale Salau. (2015). Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. Journal of Food and Nutrition Sciences, 3(6), 240-244. https://doi.org/10.11648/j.jfns.20150306.17

Copy | Download

ACS Style

Kubura Temitope Odufuwa; Moronke Muinat Adeyanju; Charles Babatunde Adeosun; Adeleke Kazeem Atunnise; Bamidele Adewale Salau. Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. J. Food Nutr. Sci. 2015, 3(6), 240-244. doi: 10.11648/j.jfns.20150306.17

Copy | Download

AMA Style

Kubura Temitope Odufuwa, Moronke Muinat Adeyanju, Charles Babatunde Adeosun, Adeleke Kazeem Atunnise, Bamidele Adewale Salau. Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. J Food Nutr Sci. 2015;3(6):240-244. doi: 10.11648/j.jfns.20150306.17

Copy | Download

@article{10.11648/j.jfns.20150306.17,
  author = {Kubura Temitope Odufuwa and Moronke Muinat Adeyanju and Charles Babatunde Adeosun and Adeleke Kazeem Atunnise and Bamidele Adewale Salau},
  title = {Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {6},
  pages = {240-244},
  doi = {10.11648/j.jfns.20150306.17},
  url = {https://doi.org/10.11648/j.jfns.20150306.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150306.17},
  abstract = {Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (pPiper guineense (0.89±0.30) and is significantly (pSenecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (pPiper guineense which displayed a significantly increase chromium content when juiced.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria
AU  - Kubura Temitope Odufuwa
AU  - Moronke Muinat Adeyanju
AU  - Charles Babatunde Adeosun
AU  - Adeleke Kazeem Atunnise
AU  - Bamidele Adewale Salau
Y1  - 2015/12/14
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150306.17
DO  - 10.11648/j.jfns.20150306.17
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 240
EP  - 244
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150306.17
AB  - Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (pPiper guineense (0.89±0.30) and is significantly (pSenecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (pPiper guineense which displayed a significantly increase chromium content when juiced.
VL  - 3
IS  - 6
ER  -

Copy | Download

Author Information

Kubura Temitope Odufuwa

Department of Biochemistry, Faculty of Basic Medical Sciences, Obafemi Awolowo College of Health Sciences, Olabisi Onabanjo University, Ogun State, Nigeria
Moronke Muinat Adeyanju

Department of Biochemistry, Faculty of Basic Medical Sciences, Obafemi Awolowo College of Health Sciences, Olabisi Onabanjo University, Ogun State, Nigeria
Charles Babatunde Adeosun

Department of Chemical Sciences, College of Natural Sciences, Redeemer’s University, Ede, Osun State, Nigeria
Adeleke Kazeem Atunnise

Department of Biochemistry, Faculty of Basic Medical Sciences, Obafemi Awolowo College of Health Sciences, Olabisi Onabanjo University, Ogun State, Nigeria
Bamidele Adewale Salau

Department of Chemical Sciences, College of Natural Sciences, Redeemer’s University, Ede, Osun State, Nigeria

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Kubura Temitope Odufuwa, Moronke Muinat Adeyanju, Charles Babatunde Adeosun, Adeleke Kazeem Atunnise, Bamidele Adewale Salau. (2015). Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. Journal of Food and Nutrition Sciences, 3(6), 240-244. https://doi.org/10.11648/j.jfns.20150306.17

Copy | Download

ACS Style

Kubura Temitope Odufuwa; Moronke Muinat Adeyanju; Charles Babatunde Adeosun; Adeleke Kazeem Atunnise; Bamidele Adewale Salau. Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. J. Food Nutr. Sci. 2015, 3(6), 240-244. doi: 10.11648/j.jfns.20150306.17

Copy | Download

AMA Style

Kubura Temitope Odufuwa, Moronke Muinat Adeyanju, Charles Babatunde Adeosun, Adeleke Kazeem Atunnise, Bamidele Adewale Salau. Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria. J Food Nutr Sci. 2015;3(6):240-244. doi: 10.11648/j.jfns.20150306.17

Copy | Download

@article{10.11648/j.jfns.20150306.17,
  author = {Kubura Temitope Odufuwa and Moronke Muinat Adeyanju and Charles Babatunde Adeosun and Adeleke Kazeem Atunnise and Bamidele Adewale Salau},
  title = {Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {6},
  pages = {240-244},
  doi = {10.11648/j.jfns.20150306.17},
  url = {https://doi.org/10.11648/j.jfns.20150306.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150306.17},
  abstract = {Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (pPiper guineense (0.89±0.30) and is significantly (pSenecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (pPiper guineense which displayed a significantly increase chromium content when juiced.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria
AU  - Kubura Temitope Odufuwa
AU  - Moronke Muinat Adeyanju
AU  - Charles Babatunde Adeosun
AU  - Adeleke Kazeem Atunnise
AU  - Bamidele Adewale Salau
Y1  - 2015/12/14
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150306.17
DO  - 10.11648/j.jfns.20150306.17
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 240
EP  - 244
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150306.17
AB  - Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (pPiper guineense (0.89±0.30) and is significantly (pSenecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (pPiper guineense which displayed a significantly increase chromium content when juiced.
VL  - 3
IS  - 6
ER  -

Copy | Download