Thesis (MSc) - Cyprus International University. Institute of Graduate Studies and Research Plant Sciences and Technologies Department

Includes bibliography (sheets 40-44)

ABSTRACT
Green vegetables contain various phytochemicals in good amount which are very helpful in preventing and fighting numerous diseases. They also have different types of vitamins and minerals for effective functioning of the body system. Spinach is a leafy green flowering plant with edible leaves. The bioactive components and phytochemicals, such as flavonoids, polyphenols, carotenoids, and ascorbic acid present in the spinach (Spinacia oleracea L.) leaves responsible for its nutritional and medicinal properties. The study analyzed the bioactive compounds and phytochemicals present in spinach leaves. Phytochemicals which are substantially present including the saponins, steroids, tannins, glycosides, flavonoids, phenols, phlobatanin and ascorbic acids in the spinach were determined and screened according to standard method using extracts from different solvents like water, ethanol and ethyl acetate. The Leaf samples were collected, dried and grinded for the purpose of extraction. The solvents which are water, ethanol and ethyl acetate used for the extracts were incubated for 72hours, and thereafter filtered and centrifuged. The centrifuged extracts were subjected to Gas Chromatography-Mass Spectroscopy (GC-MS) for further analysis on the bioactive compounds present. This was achieved on a GC-MS Shimadzu GC–MSQP2010 Plus system equipped with RTX-5 M.S. capillary column (0.25 mm X 30 m X 0.25 lm). The result established from the GC-MS analysis from the ethyl acetate extract and the ethanol extract of the spinach leaves were identified from 25 compounds from the chromatogram on each of the extract. The active compounds name, compound structures and molecular weight in the ethyl acetate and ethanol extract were identified. This GC-MS spectrum proved the similarity percentage of these components as compared to the Wiley online library (WILEY8.LIB) which was the library source. The medicinal and nutritional value which are of these phytochemical composition, makes the plant to be highly essential for good health. However, there have not been loss of these plant phytoconstituents, as a result of cooking. As a result of these positive effects seen in spinach, it is a green vegetable that is consumed everywhere in the world.