@article {1335, title = {Profiling of Calcium Content among the Leafy Vegetables of West Bengal Using Atomic Absorption Spectroscopy}, journal = {Pharmacognosy Research}, volume = {17}, year = {2025}, month = {January 2025}, pages = {53-59}, type = {Original Article}, chapter = {53}, abstract = {

Background: Leafy vegetables are essential for maintaining a balanced diet and are well known for their abundant amount of vitamins, minerals and dietary fibers. Leafy vegetables are significant dietary source of calcium, among other nutrients. It{\textquoteright}s important to maintain adequate calcium levels in the body for optimal health. A calcium deficiency can lead to conditions such as osteoporosis, osteopenia and osteomalacia. Objectives: This study aims to determine dietary calcium content among some leafy vegetables that are available in West Bengal using Atomic Absorption Spectroscopy (AAS), to provide valuable insights into their nutritional value. Materials and Methods: Eight leafy vegetables were selected, viz. bottle gourd leaf, onion leaf, mustard greens, pot-biroot leaf, wild celery leaf, garlic leaf, spreading hogweed leaf and chickpea leaf. Using Atomic Absorption Spectrometry (AAS), Ca content of the dried powdered samples was quantified by wet oxidation as well as by dry ashing method. Results: The highest amount of Ca is present in mustard greens that are 704.4{\textpm}40.18 mg/100 g and 504.2{\textpm}361.47 mg/100 g by wet oxidation and dry ashing respectively. Discussion: The best three dietary recommendations from selected leafy vegetables are mustard greens˃bottle gourd leaf˃chickpea leaf. Conclusion: All the selected leafy greens have a significant amount of Ca. Further study can be extended to investigate their bioavailability to confirm the most beneficial form of Ca for leafy vegetables.

}, keywords = {Atomic Absorption Spectrometry (AAS), Calcium, Leafy vegetables, West Bengal}, doi = {10.5530/pres.20251752}, author = {Durba Banerjee and Palash Mondal and Prerona Saha} } @article {1093, title = {Quantitative Estimation of Immunomodulatory Flavonoid Quercetin by HPTLC in Different Leafy Vegetables Available in West Bengal}, journal = {Pharmacognosy Research}, volume = {14}, year = {2022}, month = {October 2022}, pages = {423-428}, type = {Original Article}, chapter = {423}, abstract = {

Introduction: Leafy vegetables are commonly consumed medicinal plants used in various metabolic and infectious diseases. Additionally, their antiviral, antioxidant, anticancer, and antihypertensive activities have been reported in the literature. Objectives: To determine the quantity of immunomodulatory flavonoid, quercetin in different types of leafy vegetables available in West Bengal by using a simple validated HPTLC method. Materials and Methods: The chromatographic analysis was performed by using aluminium-backed silica gel 60 F254 plates with Toluene{\textendash}Ethyl acetate{\textendash}Formic acid 5:4:0.2 (\%v/v) as the mobile phase. The method was validated according to the ICH guidelines. Results: The total flavonoid content (TFC) in the four leafy vegetables studied varied between 58.10 to 12.28 mg QE/g. Well-separated and compact spots (Rf) of quercetin (0.55{\textpm}0.03) were detected. The regression equation obtained was y = 0.0011x - 0.0569, with a correlation coefficient (R{\texttwosuperior}) of 0.9939. The linearity range (μg/spot) was 60-160. The LOD/LOQ (ng/spot) was 6.09/18.47. Murraya koenigii (0.1992{\textpm}0.037 \%w/w) contained the maximum amount of quercetin compared to Ipomoea aquatic (0.1501{\textpm}0.039\%w/w), Coriandrum sativum (0.1430{\textpm}0.061\%w/w) and Trigonella foenum- graecum (0.1201{\textpm}0.055\%w/w) in methanolic extract. Conclusion: This study revealed that the validated HPTLC method was simple, accurate and sensitive for separating and quantifying quercetin in different leaf vegetables. Quercetin content was highest in Murraya koenigii (0.1992{\textpm}0.037 \%w/w), and least in Trigonella foenum-graecum (0.1201{\textpm}0.055 \%w/w). The developed method might be used further in standardizing and quality control of secondary metabolites in herbal formulations

}, keywords = {Flavonoid, HPTLC, Leafy vegetables, Quercetin}, doi = {10.5530/pres.14.4.62}, author = {Tushar Adhikari and Prerona Saha} }