Author(s) :

Jean-Godard Mutala Disansukidi, Cedric Kadima Manianga, Bienvenu Kamalandua Mvingu, Bienvenu-Doudou Ngesevua Lukuama, Daniel Nzau Samba, Jean-Aimé Lokebo Mbanga, Gracien Bakambo Ekoko, Jean Sungula Kayembe, Blaise Mavinga Mbala.

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Abstract :

The exudate obtained from the macerate of Limaciopcis loangensis leaves is traditionally employed in certain households of Kongo-Central Province (Democratic Republic of Congo) to enhance the flavour of cassava (Manihot esculenta) leaf preparations, a vegetable dish widely consumed by the majority of the population in Central Africa in general, and in the Democratic Republic of Congo in particular. The present study has been undertaken with the aim of enriching the phytochemical database of these leaves, since the existing literature refers only to alkaloids isolated from the roots of this plant, despite the fact that its leaves are incorporated into the human diet. Powdered leaf extracts of Limaciopcis loangensis were subjected to characterisation assays, including thin-layer chromatography (TLC), fluorescence testing, antioxidant analysis, determination of antinutritional factors, and quantification of secondary metabolites. These investigations revealed the presence of major classes of secondary metabolites in the leaves, notably polyphenols (flavonoids, anthocyanins, tannins, coumarins, quinones), steroids, alkaloids, and saponins, with high antioxidant activity and low levels of antinutritional compounds. The leaves of Limaciopcis loangensis thus represent a valuable dietary additive to cassava leaf preparations. The findings highlight the potential of L. loangensis leaves, through their distinctive aromas and flavours, to serve as natural substitutes for synthetic flavourings. Moreover, they indicate a therapeutic interest, particularly in the prevention of digestive disorders and diseases associated with oxidative stress.

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