Chemical Composition of the Leaves of Tristemma mauritianum Consumed by the Population of Kisangani (DR Congo)

Celestin BAMAWA, Francois FOMA

Abstract: Widely found in Masako reserve (14km from Kisangani) and in the region of Kisangani (DR Congo), T. mauritianum (Melastomataceae) is a wild plant which leaves are underutilized by the population of Kisangani as vegetables. Chemical and HPLC-MSn analyses were carried out on the leaves of Tristemma mauritianum in order to determine their nutritional value and to characterize their major phenolic compounds. These analyses showed that the investigated leaves contain proteins (8.59%), lipids (2.89%), fibers (6.03%), minerals and phenolic compounds. The mineral content (mg/100g) of these leaves was: calcium (325.17), magnesium (589.54) and phosphorus (378.1). HPLC-MSn analyses showed the presence of six ellagitannins of molecular weigt (uma) 1066, 934 (two compounds), 906, 936 and 952. These results showed that these wild leafy vegetables are another potential source of nutrients and ellagitannins (natural antioxydants), which justify their food use by the population of Kisangani.

Keywords: Tristemma mauritianum, analysis, nutrients, phenolic compouds, HPLC-MSn, Kisangani