Thesis (M.Sc. (Horticulture)) -- University of Limpopo, 2020 / Most rural communities harvest different plant parts of Jatropha zeyheri for nutritional and medicinal purposes. However, the decision of choosing to harvest the plant part with desired chemical components is essential for quality purposes. Nevertheless, there is a lack of information regarding the distribution of chemical composition in different plant parts of J. zeyheri tea. Therefore, the objectives of the study were to: (1) investigate the effect of different plant parts (stems, roots and leaves) of J. zeyheri on mineral composition and, (2) determine the effect of different plant parts (stems, roots and leaves) of J. zeyheri on phytochemicals and antioxidant activity. A study was conducted with three treatments, namely stems, roots and leaves arranged in a randomised complete block design (RCBD), with 10 replications. Plant materials were collected in the wild from mature plants between June-July 2018. Leaves and stems were manually separated, while roots were cut into smaller pieces, dried at 60°C for 48 hours in an air-forced oven and later finely ground using an electric grinder. Mineral elements were determined using Inductive Coupled Plasma Emission (ICPE-9000 Shimadzu, Japan). Phytochemical tests were performed to detect the presence of flavonoids, tannins, alkaloids and saponins, whereas 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant qualitative test was performed using TLC plates. Antioxidant activity and phytochemicals constituents were quantified using UV/Visible spectrophotometer. Results of this study demonstrated that plant parts had a highly significant effect on essential mineral elements, copper (Cu), iron (Fe), potassium (K), magnesium (Mg), zinc (Zn), manganese (Mn), phosphorus (P) and nickel (Ni) contributing 82, 75, 97, 88, 86, 96, 79 and 82% to total treatment variation (TTV), respectively, whereas, calcium (Ca) had a significant effect contributing 69%, while no significant effect on sulphur (S) was observed. Among the tested essential mineral elements, Ca, Zn, Cu and Ni were consistently the highest in the leaf, followed by stem whereas, the root had the lowest contents. Manganese and Mg were consistently the highest in the stem, followed by leaf whereas, the root had the lowest content. Iron was highest in the leaf followed by root and was lowest in the stem. Also, the stem had the highest content of K whereas, the leaf and the root had moderately lower content, and P was high in the leaf, whereas, stem and root had lower content. Similarly, plant parts had a highly significant effect on non-essential mineral elements, aluminium (Al), sodium (Na), cobalt (Co) and chromium (Cr) contributing 85, 72, 84 and 81% in TTV, respectively, whereas, not significant on silicon (Si). Among the tested non-essential mineral elements, the leaf had the highest content of Al, Na, Cr, and Co followed by the stem, whereas, the root had the lowest. The screening of phytochemicals showed that flavonoids, tannins, alkaloids and saponins were present within different plant parts of J. zeyheri. The results from DPPH qualitative assay of J. zeyheri plant parts showed more yellow spots in leaf and root whereas, there was lesser amount in stem indicating that the plant exhibited antioxidant activity. Plant parts had highly significant effect on total flavonoids contributing 72% in TTV, however, had a significant effect on tannins and antioxidant activity contributing 56 and 79% in TTV, respectively. In contrast, plant parts were not significant on total phenols. The leaf had the lowest of total flavonoids content, whereas root and stem reported the higher contents and root had a lower content of tannins and antioxidant activity, whereas stem and leaf reported higher contents. In conclusion, the majority of chemical properties were recorded in leaves followed by stems and lastly in the roots. The result of this study suggested that J. zeyheri tea beverage can be brewed from leaves predominantly followed by stems or alternatively they can be combined. / National Research Foundation (NRF) and Limpopo Agro-Food Technology Station (LATS)