PHYTOCHEMICAL SCREENING OF SOME ESSENTIAL COMPOUNDS PRESENT IN NEEM LEAVES EXTRACT (AZADIRACHTA INDICA)

Authors

  • I. F. IBRAHIM Department of Chemistry, Aliko Dangote University Science and Technology, Wudil Author
  • I. MOHAMMED Department of Chemistry, Sa’adu Zungur University, Bauchi State Author
  • C. J. SAUDATU Department of Chemistry, Aliko Dangote University Science and Technology, Wudil Author
  • S. A. YA’U Department of Biology, Aliko Dangote University Science and Technology, Wudil Author

Keywords:

phytochemical, essential compounds present in neem leaves extract, azadirachta indica

Abstract

The phytochemical screening of (Azadirachta indica) Neem leaf extract was conducted to identify and quantify thepresence of bioactive compounds. The study conducted various tests to assess the phytochemical components. About1kg of matured fresh leaves of (Azadirachta indica) The leaves of the plant, which were ground into a fine powder using a mortar and pestle. An ethanol solvent was used to derive the . indica leaf extract. The results of the research shows that the presence of alkaloids, saponins, tannins, in the neem leaf extract is significant, and flavonoids, terpenoids, and steroids were not detected in the neem leaf extract. The presence of alkaloids, saponins, tannins suggests that neem leaves may hold promise in traditional and contemporary medicinal practices.Alkaloids, known for their pharmacological significance, may contribute to the plants therapeutic properties. Saponins, with their frothing and foaming characteristics, have been associated with immunomodulatory effects and their potential in agrochemical applications. Phenolic compounds, as evidenced by the positive response to the Ferricchloride test, indicate the antioxidant potential of neem leaves, which can combat oxidative stress. Conversely, theabsence of flavonoids, terpenoids, and steroids suggests that these specific phytochemical classes may be limited inneemleaves.

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Published

2026-03-15

Issue

Section

Crop Innovation And Resilience For Sustainable Food Systems

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