Authors : Dr. D.P. Sivasakti Balan; V. Santhanalakshmi; R. Fiza; V. Akshita; J.D. Krishna; Dharshan Raj

Volume/Issue : Volume 9 - 2024, Issue 11 - November

Google Scholar : https://tinyurl.com/49445ta5

Scribd : https://tinyurl.com/2vzvamhm

DOI : https://doi.org/10.38124/ijisrt/IJISRT24NOV1314

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : This study investigates the Phytonutrient such as Xanthophyll,Carotenoid and Chlorophyll b in Erythrina variegata and Sesbania grandiflora under varies conditions.which are commonly consumed in tropical and subtropical regions for their health benefits. Our primary aim was to assess the loss of chlorophyll pigments during boiling and shade drying processes. Thin Layer Chromatography (TLC) using silicon-coated sheets was employed as an analytical tool to detect and quantify the pigments in the samples. The Rf (Retention Factor) values for various pigments were calculated and recorded to derive the results. Our findings indicate that temperature-sensitive pigments like xanthophylls degrade when the leaves are boiled, while shade-dried leaves showed a reduction in chlorophyll pigments (Chlorophyll a and Chlorophyll b) but retained xanthophylls. Additionally, ethanol was used as a solvent to extract pigments, revealing the presence of carotene in Sesbania grandiflora leaves. The study highlights the importance of optimizing cooking and preservation methods to retain phytonutrients, thereby maximizing the therapeutic and nutritional benefits of plant-based foods. Future research could focus on refining these methods to reduce nutrient loss, contributing to a more holistic approach to diet and health.

Keywords : Phytonutrient, Xanthophyll, Carotenoid, Chlorophyll b, Erythrina variegata and Sesbania grandiflora, TLC, Temperature.

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