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Profiling of Calcium Content among the Leafy Vegetables of West Bengal Using Atomic Absorption Spectroscopy

1, 1, 1★★ Corresponding author

  1. 1Department Pharmaceutical Chemistry, Guru Nanak Institute of Pharmaceutical Science and Technology, Panihati, Kolkata, West Bengal, INDIA.

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Prerona Saha

Department Pharmaceutical Chemistry, Guru Nanak Institute of Pharmaceutical Science and Technology, Panihati, Kolkata, West Bengal, INDIA.

prerona.saha@gnipst.ac.in

Received: 10-06-2024; Accepted: 04-09-2024.

Volume 17, Issue 1 · pp. 53-59 · 2025 · DOI: 10.5530/pres.20251752

ABSTRACT

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'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. 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. 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. The highest amount of Ca is present in mustard greens that are 704.4±40.18 mg/100 g and 504.2±361.47 mg/100 g by wet oxidation and dry ashing respectively. The best three dietary recommendations from selected leafy vegetables are mustard greens>bottle gourd leaf˃chickpea leaf. 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.

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    Banerjee, D., Mondal, P., & Saha, P. (2025). Profiling of Calcium Content among the Leafy Vegetables of West Bengal Using Atomic Absorption Spectroscopy. Pharmacognosy Research, 17(1), 53-59. https://doi.org/10.5530/pres.20251752

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    © 2025 Author(s)

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as the author is credited and the new creations are licensed under the identical terms. CC BY-NC-SA 4.0