Evaluation of Phytochemicals and Lead Ions Concentration in Amaranthus palmeri and Brassica oleraceae Acephala Plants Extracts

Background: In recent times there has been a pronounced interest in plants and their derived phytochemicals as food source for many population in the world. Amaranthus palmeri and Brassica olearaceae Acephale are some such commonly consumed vegetable by many households in Kenya. They are known to possess potent bioactive components, but there consumption has remained a preservative for low income earners in rural areas as opposed to urban population. In some areas their leaves are often neglected or discarded and used as fodder.

Aim: The aim of the research was to analyze the presence of different phytochemicals and the concentration of lead metal ions of hexane, ethyl acetate, dichloromethane and methanol leave extracts of Amaranthus palmeri and Brassica oleraceae Acephala.

Methodology: Inductive Coupled Plasma (ICPE 9000) was used to determine the levels of lead metals. Phytochemical screening was done using a standard procedure.

Results: Phytochemical screening revealed the commonly encountered phytochemical constituents in the leaf extracts of the Amaranthus palmeri and Brassica olearaceae acephale species which included flavonoids, alkaloids, terpenoids and tannins. Lead concentration ranged from 13.00 ± 2.00 mg/kg to 52.33± 1.76 mg/kg in the roots, 12.33 ± 1.80 mg/kg to 49.33 ± 1.22 mg/kg in the stem and 45.33 ± 1.76 mg/kg to 71.67 ± 1.86 mg/kg in the leaves.

Conclusion: Since the heavy metal analyzed was above the permissible levels, there is a n indication of heavy metal contamination of this plants which are used as vegetables in Kericho. This may pose a serious health hazard to the consumers of these vegetables in the County. Therefore, policy makers and health practioners should provide legislation on the use of chemicals that releases heavy metals into the environment. Public awareness and education should also be carried out with the aim of reducing exposure of heavy metals to the vegetables and soils to avoid health hazards that may arise from contamination.