Distribution of Essential and Non-Essential Mineral Elements in Different Plant Parts of Jatropha Zeyheri

Lerato Katedi Mamabolo; Kagiso Given Shadung; Mmatshelo Yvonne Maila

Lerato Katedi Mamabolo University of Limpopo, Limpopo Agro-Food Technology Station, Private Bag X1106, Sovenga, 0727, Limpopo Province, South Africa
Kagiso Given Shadung University of Limpopo, Limpopo Agro-Food Technology Station, Private Bag X1106, Sovenga, 0727, Limpopo Province, South Africa
Mmatshelo Yvonne Maila University of Limpopo, Limpopo Agro-Food Technology Station, Private Bag X1106, Sovenga, 0727, Limpopo Province, South Africa

Keywords: Harvesting time, indigenous tea, mineral composition, plant parts, quality, medicinal plant

Abstract

Most rural communities harvest different plant parts of Jatropha zeyheri for nutritional and medicinal purposes. However, the decision of choosing to harvest the part with desired chemical components is important for quality purposes. Therefore, study was conducted to investigate the effect of different plant parts (stems, roots and leaves) of J. zeyheri on mineral composition. The plant materials were collected from Khureng Village, Nkumpi-Lepelle Municipality, in Limpopo Province, South Africa. Three treatments, namely, stems, leaves and roots were arranged in a randomised complete block design (RCBD), replicated 10 times. After laboratory preparations, essential mineral elements (Fe, P, K, Mg, S, Ca, Cu, Mn, Ni and Z) and non-essential mineral elements (Al, Cr, Co, Na and Si) were quantified using ICPE-9000. Data were subjected to analysis of variance (ANOVA) using the Statistix 10.0. Plant parts had highly significant effect on essential mineral elements, Cu, Fe, K, Mg, Zn, Mn, P and Ni contributing 82, 75, 97, 88, 86, 96, 79 and 82% in total treatment variation (TTV), respectively, whereas, Ca had a significant effect contributing 69%, while no significant effect was observed on S. Similarly, plant parts had highly significant effect on non-essential mineral elements, Al, Na, Co and Cr contributing 85, 72, 84 and 81% in TTV, respectively, whereas, not significant on Si. The quantities of essential and non-essential mineral elements in stem, root and leaf differed. The leaves and stems had highest quantities of most determined essential mineral elements. However, Fe was high in leaves and roots, whereas P was high in leaves only and K was high in stems only. The leaves and stems had highest quantities of most determined non-essential mineral elements. In conclusion, the results suggested that leaves and stems could be used in the brewing of J. zeyheri tea beverage.

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