Estimation and comparison of chlorophyll content in Hibiscus sabdariffa and Amaranthus viridis using absorbance and fluorescence spectroscopy

Green leafy vegetables are indispensable in a healthy diet. They are rich in phytochemicals which play an essential role in plant growth and development. In this paper, we focus on chlorophyll a, the primary pigment in all green leafy vegetables. The results obtained from the optical absorbance and fluorescence analysis of chlorophyll molecules present in the whole leaf and its extract are used to identify and compare healthier greens that can be incorporated directly into the human diet without consuming extracted forms.