You have no items in your shopping cart.
ABSTRACT
This research project delves into the assessment of phytochemical constituents and microbial load within two distinct varieties of Amaranthus species, namely Amaranthus viridis and Amaranthus hybridus, upon preservation with Azadirachta indica (Neem leaf) extract. The objectives encompassed a comprehensive analysis of the phytochemical constituents and the microbial load present in the Amaranthus samples before and after preservation, alongside an evaluation of the efficacy of neem leaf extract in mitigating microbial contamination. The methodology involved the collection of fresh Amaranthus samples from local markets, followed by meticulous processing of the neem leaf extract and preserving the samples with it. Phytochemical analysis was conducted using standardized techniques such as chromatography and spectrophotometry to quantify and identify various phytochemical compounds such as tannins, flavonoids, saponins etc. Concurrently, microbial load assessment involved the enumeration of mostly fungi species present in both untreated and preserved samples, employing standard microbiological method like plate counting. Preservation with neem leaf extract did not lead to much notable increase in certain phytochemical compounds, and the concentrations of these compounds differed between the untreated and the preserved samples, indicating the influence of Neem leaf extract on the phytochemical composition. Microbial load analysis demonstrated a significant reduction in microbial counts in the preserved samples compared to the untreated ones. The anti-microbial activity of the neem leaf extract was evident in its ability to control the growth of fungi commonly associated with food spoilage. Overall, this study highlights the potential of neem leaf extract as a natural preservative for Amaranthus species, offering both phytochemical benefits and antimicrobial properties. Further research is warranted to explore the mechanisms underlying the preservation process and to access the safety and shelf-life extension of Neem preserved food products.
