مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

Comparative Proximate, Mineral, and Vitamin Composition of Bay (Laurus nobilis) and Mint (Mentha spicata) Leaves Harvested in Nigeria

نوع مقاله : مقاله پژوهشی

نویسندگان
1 Department of Biochemistry, Faculty of Basic Medical Sciences, University of Calabar, PMB 1115 Calabar Nigeria.
2 Department of Analytical Chemistry and Drug Quality Control, University of Medicine and Pharmacy at Ho Chi Minh City, School of Pharmacy; Ho Chi Minh City, Vietnam
3 Department of Biochemistry,Faculty of Basic Medical Sciences, University of Calabar, PMB 1115 Calabar, Nigeria
4 Department of Human Nutrition and Dietetics, Faculty of Allied Medical Sciences, University of Calabar
چکیده
Bay (Laurus nobilis L.) and mint (Mentha spicata L.) leaves are widely used aromatic herbs with culinary and medicinal relevance, yet comparative nutritional data generated under identical ecological conditions remain limited. This study evaluated and compared the proximate composition, vitamin content, mineral profile, and energy value of bay and mint leaves harvested in Nigeria using standard analytical methods. Proximate analysis showed significantly higher wet moisture (93.98%) and dry moisture (25.31%) contents in mint leaves compared with bay leaves (4.21%), indicating differences in shelf stability and storage requirements. Ash content was also higher in mint leaves (15.75%) than in bay leaves (3.69%). In contrast, bay leaves contained a substantially higher carbohydrate level (65.43%) relative to mint leaves (31.87%), resulting in a significantly greater energy value (412.5 kcal/100 g). Protein (17–19%) and fat (7–15%) contents were moderate and comparable between both species, while crude fibre was negligible. Vitamin analysis revealed species-specific accumulation patterns, with bay leaves being notably richer in vitamin A (1418.5 µg/100 g) as well as higher levels of vitamins B and E. Mint leaves, however, exhibited a higher vitamin C content (4.49 mg/100 g). Mineral assessment indicated that mint leaves contained more concentrations of essential minerals, particularly calcium, whereas sodium levels were comparable in both plants. Overall, the findings demonstrate distinct and complementary nutritional attributes between L. nobilis and M. spicata. Bay leaves provide superior energy and fat-soluble vitamin density, while mint leaves contribute more vitamin C content, supporting their combined dietary, functional food, and nutraceutical applications.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Comparative Proximate, Mineral, and Vitamin Composition of Bay (Laurus nobilis) and Mint (Mentha spicata) Leaves Harvested in Nigeria

نویسندگان English

Gregory Elayeche Oko 1
Vo Thi Kim Khuyen 2
Akpofure Zion Diegbe 3
Emediong Anietie Udo 3
Joseph Odolomarun Akuirene 4
1 Department of Biochemistry, Faculty of Basic Medical Sciences, University of Calabar, PMB 1115 Calabar Nigeria.
2 Department of Analytical Chemistry and Drug Quality Control, University of Medicine and Pharmacy at Ho Chi Minh City, School of Pharmacy; Ho Chi Minh City, Vietnam
3 Department of Biochemistry,Faculty of Basic Medical Sciences, University of Calabar, PMB 1115 Calabar, Nigeria
4 Department of Human Nutrition and Dietetics, Faculty of Allied Medical Sciences, University of Calabar
چکیده English

Bay (Laurus nobilis L.) and mint (Mentha spicata L.) leaves are widely used aromatic herbs with culinary and medicinal relevance, yet comparative nutritional data generated under identical ecological conditions remain limited. This study evaluated and compared the proximate composition, vitamin content, mineral profile, and energy value of bay and mint leaves harvested in Nigeria using standard analytical methods. Proximate analysis showed significantly higher wet moisture (93.98%) and dry moisture (25.31%) contents in mint leaves compared with bay leaves (4.21%), indicating differences in shelf stability and storage requirements. Ash content was also higher in mint leaves (15.75%) than in bay leaves (3.69%). In contrast, bay leaves contained a substantially higher carbohydrate level (65.43%) relative to mint leaves (31.87%), resulting in a significantly greater energy value (412.5 kcal/100 g). Protein (17–19%) and fat (7–15%) contents were moderate and comparable between both species, while crude fibre was negligible. Vitamin analysis revealed species-specific accumulation patterns, with bay leaves being notably richer in vitamin A (1418.5 µg/100 g) as well as higher levels of vitamins B and E. Mint leaves, however, exhibited a higher vitamin C content (4.49 mg/100 g). Mineral assessment indicated that mint leaves contained more concentrations of essential minerals, particularly calcium, whereas sodium levels were comparable in both plants. Overall, the findings demonstrate distinct and complementary nutritional attributes between L. nobilis and M. spicata. Bay leaves provide superior energy and fat-soluble vitamin density, while mint leaves contribute more vitamin C content, supporting their combined dietary, functional food, and nutraceutical applications.

کلیدواژه‌ها English

Laurus nobilis
Mentha spicata
proximate composition
minerals
vitamin
calories
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