QUANTITATIVE ESTIMATION OF TOTAL CHLOROPHYLL AND CAROTENOID CONTENT IN OREOPANAX XALEPENSIS

Author(s): Kishan Kshetrimayum, Renuka Devi N, Palinchandra Sharma Aribam, Usharani Longjam, Karuna Devi Longjam, Archana Ng, Santosh Keisam and Premila Chanu Oinam

Abstract: Manipuri people have the traditional habit of eating raw leaves and other parts of plants by preparing traditional delicacies such as eromba, kangshu and shingju. The present work is based on the medicinally important plant Oreopanax xalepensis, locally called chom which is consumed as boiled leaves in kangshu preparation. We quantified the total chlorophyll and carotenoid content in both the septate and aseptate leaves of O. xalepensis using five different solvents (80% acetone, acetone absolute, 95% ethanol, methanol or water). Here, we report the higher content of both chlorophyll and carotenoid in septate leaves compared to the aseptate leaves. Our results showed that methanol and ethanol are the best extraction solvents for septate and aseptate leaves of O. xalepensis respectively.

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