Herbal Component of African Vegetables

Herbal Component of African Vegetables

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Introduction

African diet is mostly dominated by starchy food and indigenous vegetables since they are the most readily available and cheap source of proteins, vitamins, and essential food nutrients to the human body. Humanity is a product of nature and his/her body respond to nature. The efforts to escape from natural products like herbs and plants will always make man vulnerable to diseases. This fact is supported by the true nature of medicinal plants which have been part and parcel of the human society in protecting their body from diseases even in the wake of civilization (Barve, & Pattan, 2010).

The use of herbs in human healthcare can be well traced in their natural products which have medicinal properties. This paper focuses on the clay pots and the dried fruit pods of the calabash (also known as the Lagenaria siceraria), which have traditional back-up in Northern Ghana for storage of herbal products. Possible deterioration of the herbal contents and formulations has been their main concern and the use of calabash has been seen as proper for natural products stability.

Most of the African indigenous vegetables are not only of herbal contents, they also rich in macronutrients such as iron and vitamins. Their existence offer solution to malnutrition, favoritism, and various diseases. Research on these vegetables has increased interests from various U.S. researchers, with many citing the need for such vegetables to be cultivated in the USA (Northeast and mid-Atlantic part) because of demographics/influx of African inhabitants who eat such vegetables to the US.

The study also sought to affirm and evaluate the relationship between the herbal content (formulation) and the storage containers, which may either prove contaminative or not. For this reason, the study focuses on three local herbal concoctions in the Northern Ghana: Dirigu, Yoggu and, Sankpannantoo, which are stored in the calabash and clay pots for duration of one month before they are used. The screened concoctions with phytochemicals, with their pH, UV absorbance and the thin layers of chromatographic reports at some intervals of time proved that there was great stability of the formulation in calabash (Lucy, & Edger, 1999). The study sought to demonstrate the use of calabash and clay pot in maintaining stability and storage of the three herbal concoctions mentioned above in accordance to the people of Northern Ghana, West Africa.

Herbal Component of African Vegetables

The curative nature of the traditional medicine has been for long time been recognized by health bodies such as the World Health organization (WHO) as one of the primary source of health care. Long since 1976, the United Nations’ health programs have globally addressed the extraction of the medicinal value from these plants. The growing demand for these medicinal plants is evidenced in developing countries and surprisingly in the developed countries since their natural products which have been realized to being readily available, very affordable, have no side-effects, and non-narcotic in nature (Barve, & Pattan, 2010). They are the main source of healthcare for the poor majority, particularly in Africa.

According to the rural communities of Africa, particularly in Northern Ghana, the herbal contents got from the plants sources are stored in dried matured calabash fruit pods, and/or in clay pots. The storage takes place for a period of approximately four weeks before its usage, thereafter disposed -off. Most people of the Northern Ghana have little access to health facilities and therefore use this method to stabilize their known medicines for various ailments. The traditional herbalists make a large component of infusions which have a lot of components, and store them in the calabash or clay pots (Abdul, et al., 2011). The sterility of the components and their chemical compatibility were the main concern of the study. Contrary to the obvious notion that most of the constituents of the container would react with each other and the storage material, the study realized otherwise. A close study of the use of calabash and the constituent mixture process revealed important information for the field of natural medicine.

Lagenaria siceraria is a common plant grown in this area and bear fruits which mature and are dried to make calabash or guard. Made of different sizes, the shape of calabash is distinctively rounded and is put to special use by specialists.

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Lagenaria siceraria

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A close study revealed that the dried calabash pods which are woody in nature are weak and thus vulnerable to insects, humidity, light, dust and other chemicals. Studies also show that there are vitamins and fixed oils in the calabash. This raised doubts in the ability of the calabash to contain medicinal contents as perceived by this community (Lucy, & Edger, 1999). A clay pot on the other hand is a container made from clay. Made in definite shapes and patterns, the clay pot is said to absorb and desorbs moisture during high humidity. Molds also grow in the clay as humidity rise. However, the process of making these clay pots create some protective measures against these growths, through heating and used later for storage of water or herbal contents.

The increasing use of the clay pots or the calabash for herbal storage has been much associated to cultural beliefs and the advantages that accrue when used. Yoggu, the aqueous formulation prepared as concoctions through combination of roots of Securidaca longipedunculta, Hibiscus surattensis, and the bark of Sclerocaryo, is used to treat anthrax in Northern Ghana.

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Dirigu is also an aqueous solution of roots of S.longipedunculata, misteletoe onparkiaa, and seeds of Cyperus articulates, and is used in Ghana to treat migraine. On the other hand, Sankpannantoo is an aqueous decoction of the back of the Blighia sapida tree used as antibiotics for various bacteria (Abdul, et al., 2011). The three concoctions are stored in dried calabash or clay pots, until they are used for their purposes to treat various ailments in the Northern Ghana community.

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Experimental

This study purposed to obtain data concerning the chemical and the physical stability of the three herbal formulations; Yoggu, Dirigu and Sankpannantoo during storage in calabash and/or clay pots for around four weeks during which they are stored. Any possible deterioration due to their interaction with the calabash contents or clay pots was investigated using the following procedures:

Materials (equipments, apparatus, Reagents): calabash bottles, clay pot, pipette, syringe, beakers, tissue papers, aluminum foil, cotton, glass jar, measuring cylinders, reagent bottles, electronic balance, and pH-meter.

Sample materials: Roots of S. longepedunculata, bark of S. birrea, whole part of H. surattensis, whole mistletoe on P. biglobosa, mistletoe on P. reticulatum, seeds of C. articulatus, whole mistletoe on V. paradoxa and bark of B. sapida.

Procedure

The study concentrated on collecting the samples out of their natural distribution from specific regions in the Northern Ghana. Proper preparations were done and the samples were cleaned to remove dirt and dusts with distilled water. Herbalists’ recommendations were very crucial for the study in formulating the three herbs.

Preparation of ‘‘Dirigu’’ formulation

An adequate quantity of the roots of S.longepedunculata, p.rectulatum, whole mistletoe on P. biglobosa, whole mistletoe on V. paradoxa, and the seeds of C. articulatus were together put in one liter of water and the concoction left preparing at boiling point for about 10 minutes..

Preparation of formulation of ‘‘Yoggu’’

The roots of S. longepedunculata, the whole part of H. surattensis and the back of S. birrea was prepared in adequate quantity and the concoction together boiled at boiling temperature in one- liter water for about fifteen minutes.

Preparation of “Sankpannantoo” formulation

Adequate quantity of bark of B. sapida was put in distilled water a decoction prepared at boiling point for 15 minutes.

The Storage of the Concoctions

The study was very careful about the means of storing the samples and therefore ensured that 200ml of the equal measures of the concentration of the crude extracts of each sample of the concoctions were stored in calabash containers, the glass containers and clay pots. They were equally wrapped with aluminum foil and kept for keen analysis at room temperature.

The TLC, the pH, and the absorbance rate were noted and recorded from each of the three containers every day until the end of the four weeks.

A mixture of silica gel with small amount of water and calcium sulphate was sufficient in preparing the TLC plate. The mixture was then spread as thick as possible on the glass and later dried. It was heated at 1100c for 30 minutes for activation. The resultant absorbent layer was approximately 0.2mm. The development of plates for all the formulations was made possible by the use of aqueous solutions of ethanol (50% v/v), and visible bands made in the daylight and ultraviolet light. The number of spots was made at intervals of time.

A double beam spectrometer aided in the measurement of the UV-visible absorbent rate of the samples. Distilled water was mixed with each sample solutions to obtain a solution which would comply with the limit range of the measurement of the instrument prior to obtaining the UV absorption spectra.

Selection of wavelength for absorbance

The absorbance of the three samples was run after the calibration curve versus the wavelengths was drawn in order to obtain a maximum absorbance.

Sample Yoggu Dirigu Sankpannantoo

Maximum wavelength 500nm 350nm 400nm

pH Readings

The sensing electrode for the pH standards of 4.01 and 7.01 pH every time the sample of each solution was taken and were later left to stabilize before the reading.

Results and Discussion

Phytochemical constituents of the calabash are essential raw materials used in manufacturing process of a number of chemicals and drugs particularly in the pharmaceutical industries of Ghana. As asserts Tweneboah (1998), the medicinal value of this vegetable plant is founded on the chemical components of the drug plant that have the ability to produce physiological action and effects on the body of the patients. Through a preliminary laboratory screening, it was revealed that nearly all parts of the concoctions had a significant amount of flavonoids, phenolics, and saponins, substances of great medicinal value (Addae-Mensah, 1991; Harbone, 2007). Owing to their biological activeness, these phytochemicals play an important role and responsibility in a number of biological activities that are demonstrated by phytochemicals and evidenced by the vegetable’s use in the folklore traditional medical practices in West Africa and other parts of the world. Tannins & Alkaloids were found to have limited presence in Sankpannantoo and Dirigu. Anthraquinones and Flavotannins were found to be present in Dirigu and Yoggu lacked in Sankpannantoo. Steroids tested positive in Sankpannantoo and Yoggu. Yoggu and Cyanogenic glycosides were only present in Yoggu. On the other hand, terpenes and cardiac glycoside were revealed to be present in Dirigu and lacked in other plants. It is these ingredients of these plants that make them have great medical and herbal value (Harbone, 2007).

pH Values

During the experiment, it was established that the containers and their contents showed a significant variation in the pH values, hence the differences in the acidic values of these plants, with the clay pots showing the largest variation in the pH values, with pH being 7.10±0.057 – 3.82±0.101, 8.10±0.057 – 11.23±0.202, and 5.50±0.000 – 1.47±0.101 for Yoggu, Sankpannantoo, and Dirigu respectively (Laura, Emilio, & Gustavo, 2010). The changing nature of the pH of the clay pot contents serves as a perfect indication of the fact that there is a likelihood of changes in the phytochemical composition arising from the container-concoction interactions (Sofowora, 1993, p.152-3). Moreover, the presence of semi-porous openings on the clay pot makes it possible for the concoctions interaction with the pot.

Table 1: Phytochemical Constituents

Phytochemical Formulations

Yoggu Dirigu Sankpannantoo

Alkaloids + + +

Saponins +++ ++ ++

Flavonoids ++ + +

Anthocyanins + – –

Tannins – + ++

Phenolics +

+

+

Cardiac glycosides – + –

Terpenes – ++ –

Flavotanins + + –

Anthraquinones + + –

Cyanogenic glycosides + – –

Steroids + – ++

Where: + = present ++ = moderately present +++ = abundantly present – = absent

Although the result indicated that there seemed to be differences in the recorded pH values for calabash contents, these pH-Value variations were not statistically different from the identical glass content at 95% level of significance. These findings are an indication of the existence of some level of interaction between the surrounding, calabash and the contents. However, the variations in the pH values recorded are likely to have risen from her-herb interaction and not necessarily herb-container interaction. These results therefore concur with Suppiah (1992) assertion that calabash pods have the ability to provide storage for the concoctions, substances with medicinal value in these vegetables.

Conclusion

The phytochemicals that are found in the vegetables (including calabash) are a group of heterogeneous compounds have essential contribution to the usage of these products in West Africa, Ghana in particular. It is these heterogeneous phytochemicals in these vegetables that constitute the important human nutritional value components, hence making the vegetable fit for human consumption. A number of literatures have revealed these medicinal plants have rich contents of antioxidants and phytochemicals that have the medical value and ability to protect human body against any form of degenerative disease (Nordeide, et al., 1996). The concoctions made from these medicinal plants and vegetables for the treatment of a number of ailments are preserved in sterilized containers prior to their usage as a way of protecting them concoctions from any form of contamination, hence enhancing the effectiveness of the concoctions in treatment (as cited by Smith, & Eyzaguirre, 2007). Besides, the concoctions are prone to physical and chemical changes while under storage.

The chemical reaction may be caused by the higher intensity interaction between the container and concoctions or through an interaction with environmental factors through exposure. Yoggu, Sankpannantoo, and Dirigu are the three popular West African herbal concoctions that are particularly preferred in Ghana for medical and health purposes. According to Schippers (2000), the three traditional concoctions are stored or kept in dried fruit pod calabash and clay pots when being used. In attempting to investigate the stability of the three concoctions, this study measured the pH, TLC, and absorbance rate of these concoctions for a given period of time (768 hrs). The result revealed there was a significant difference in the stability rate of concoctions stored under clay pots and calabash fruit pods. The research findings supported the idea of storing herbal concoctions in calabash fruit pods particular in the rural areas of Ghana and other West African states. The research concluded that Yoggu, Sankpannantoo, and Dirigu are West African vegetables that have great nutritional and medicinal values, hence should be grown in other parts of the world for ailment purposes.

References

Abdul, V., Qamar, U., Ramzan, M., Indu, S., & Arthar, A. (2011). Asian Pacific Journal of Tropical Biomedicine. p.452-455.

Addae-Mensah. (1991). Towards a Rational Scientific Basis for Herbal Medicine, Accra: Ghana Universities Press.

Arora, S., Vijay, S., Kumar, D. (2011). Chem. Pharm. Res., vol. 3(5), 145-150.

Harbone, B. (2007). Phytochemical Methods. A Guide to Modern Technique of Plant Analysis. London: Fakenhan Press Ltd, 62-167.

Laura, D., Emilio, P. & Gustavo, T. (2010). Fruit & Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability. 1st ed. John Wiley and Sons.

Lucy, H., & Edger, D. (1999). Electronic Journal of Biotechnology, vol. 2(2), 262-263.

Nordeide, M., Hatloy, A., Folling M., Lied, E., & Oshaug, A. (1996). Nutrient Composition and Nutritional Importance of Green Leaves and Wild Food Resources in an Agricultural District, Koutiala, in Southern Mali. Intern. J. Food Sci. & Nutr. 45: 455-468.

Schippers, R.R., (2000). African Indigenous Vegetables. An Overview of the Cultivated Species. Chatham, U.K. Natural Resources Institute/ACP-EU Technical Centre for Agriculture and Rural Cooperation. p.214.

Smith, I. F., & Eyzaguirre, P. (2007). African Leafy Vegetables: Their Role in the WHO’s Global Fruit and Vegetable Initiative. African Journal of Food Agriculture Nutrition and Development. Vol.7 (3):1-17.

Sofowora, A. (1993). Medicinal Plants and Traditional Medicine in Africa. Ibadan: Spectrum Books Ltd, 150-153.

Suppiah, S. (1992). Vegetable Cultivation. Ghana-Accra: Asempa Publishers, pp. 202.

Tweneboah, C.K. (1998). Vegetables and Species in West Africa. Ghana: C.K. Tweneboah and Co-Wood Publishers, pp. 136 – 149.