Comparison of the phytochemical composition between cooked and uncooked amaranth plant
Abstract
Phytochemical studies were carried out on fresh, dry and boiled Amaranthus
powdered leaves by use of sequential extraction method. The chloroform and
methanol sequential extracts of Amaranthus were then studied by use ofthin layer
chromatography and their percentage yield determined.
The results obtained showed that the dry and freshly powdered leaves contained
alkaloids, saponins, tannins and phenols. Thin layer chromatography gave good
separation with both chloroform 100% mobile phase and chloroform: methanol(95:5)
mobile phase.