Journal of Advances in Food Science & Technology

This study examined the nutritional composition, phytochemical makeup, and antioxidant properties of Eupatorium odoratum to assess its nutritional value and bioactive potential. The proximate analysis showed that carbohydrates made up the largest part at 36.06 %, followed by crude fat at 23.73 %. Moderate levels of crude protein at 18.10 % and moisture at 13.23 % were observed, while ash and crude fiber were 5.02 % and 3.83 %, respectively. The phytochemical analysis identified several bioactive compounds with hesperidin, gallocatechin, epicatechin, and naringin occuring in high concentrations, artemetin, apigenin, genistein, and silymarin were found in moderate concentrations, while ellagic acid, retusin, and isorhamnetin were not detected. Antioxidant tests indicated that E. odoratum effectively scavenges free radicals. The extract showed inhibitory activities against nitric oxide, ABTS, hydroxyl radicals, DPPH, and FRAP in a generally dose-dependent manner. However, its effectiveness was consistently lower than standard reference antioxidants like gallic acid and BHT. There was however strong DPPH scavenging activity and increased FRAP inhibition at higher concentrations. The finding shows that Eupatorium Odratum has nutritional and phytochemical constituents as well as an antioxidant capacity which makes it a natural source of bioactive compounds for health-related purposes.