Journal of Biochemistry Research

International Plant Biochemistry Journals

 The qualitative phytochemical analysis of oil, juice and dry sorts of garlic and three species of onions (red, brown and white onions) was investigated. Samples of fresh and dried garlic, red, brown and white onions were prepared and analyzed. All the samples were analyzed for the presence of phytochemicals which include saponins, flavonoids, phenols, tannins, triterpenoids, cardiac glycosides, steroids and alkaloids. Results of the juice samples showed that garlic has rock bottom phytochemical content while red and brown onions recorded the very best and similar phytochemical contents. All the samples gave positive results for saponins and cardiac glycosides. For the dry samples, garlic had the lowest phytochemicals while the red and brown onions had the highest. This study concludes that brown onions has the highest phytonutrients in all forms and are recommended as the most preferred option in health and disease. In this study, we assessed the effect of NaCl salt stress on flowering, fructification and fruit nutritional quality of an area cultivar of chili pepper. The experiment was administered during a screen house as a totally randomized design (CRD) with three replications. Three weeks old plants were submitted in pots containing a mix of potting soil and sand, to 5 NaCl concentrations; 0, 30, 60, 90 and 120 mM NaCl by irrigation every two days for 94 days. Salinity retarded significantly flowering and fruit ripening, and reduced significantly the fruit number, because the NaCl concentration increased with no fruit obtained at 90 and 120 mM NaCl.  

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