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.