CC BY-NC-ND 4.0 · Journal of Health and Allied Sciences NU 2023; 13(01): 038-045
DOI: 10.1055/s-0042-1746425
Original Article

Nutraceutical Profile of the Ceylon Spinach (Talinum triangulare)

Mundamoole Pavithra
1   Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore, Karnataka, India
Kandikere R. Sridhar
1   Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore, Karnataka, India
Ammatanda A. Greeshma
1   Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore, Karnataka, India
› Author Affiliations


Objective This study appraises the nutraceutical potential of uncooked and cooked Ceylon spinach, the wild leafy vegetable Talinum triangulare occurring in southwest India.

Materials and Methods Proximal properties (moisture, crude protein, total lipids, crude fiber, ash, total carbohydrates, and calorific value), mineral contents, amino acid composition, in vitro protein digestibility (IVPD), protein digestibility–corrected amino acid score (PDCAAS), protein efficiency ratios (PERs), and fatty acid methyl esters (FAMEs) were evaluated by following standard protocols.

Results Total lipids, crude fiber, total carbohydrates, and calorific value were higher in cooked than in uncooked samples. Among nine minerals assessed, sodium, magnesium, phosphorous, iron, manganese, and zinc were significantly higher in uncooked samples compared with cooked samples. Lysine, methionine, cystine, tyrosine, alanine, arginine, aspartic acid, glutamic acid, and serine were higher and histidine, isoleucine, leucine, phenylalanine, valine, glycine, and proline were lower in uncooked samples. Cooking improved IVPD, PDCAAS, and PER. Capric and linoleic acids were higher in uncooked samples, while palmitic, 1-pyrrolidinebutanoic, and ɑ-linolenic acid acids were higher in cooked samples. The total unsaturated fatty acids (TUFAs) were higher in cooked samples; however, the total saturated fatty acids (TSFAs) were lower in cooked samples. The ratio of TUFA to TSFA was higher in uncooked than in cooked samples.

Conclusion The protein content of T. triangulare is comparable to those of legume seeds and consists of low fat, high fiber, and high carbohydrates along with increased calorific value. The Na/K (<1) and Ca/P (>1) ratios are favorable to combat blood pressure and prevention of calcium loss, respectively. The indispensable amino acids are comparable to or higher than soybean, wheat, and Food and Agriculture Organization of the United Nations and the World Health Organization (FAO-WHO) standards. Improved IVPD, PDCAAS, and PER in cooked samples of T. triangulare support its nutraceutical potential in human diet to tackle the protein-energy malnutrition and supplement of its flour strengthens the value of fortified foods. The nutraceutical potential has possible roles to combat lifestyle diseases such as obesity, diabetes, cancers, and cardiac ailments.

Publication History

Article published online:
27 June 2022

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