Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves
| Autor: | Tigist Tadesse Shonte, Henrietta Letitia De Kock, Kwaku G. Duodu |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Vitamin Antioxidant Dietary value medicine.medical_treatment Stinging nettle Article Food science 03 medical and health sciences chemistry.chemical_compound Freeze-drying Oven drying 0302 clinical medicine Nutrient Antioxidant activity β-carotene medicine Phenols lcsh:Social sciences (General) lcsh:Science (General) Minerals Multidisciplinary Vitamin C Chemistry Total phenols content Agriculture Ascorbic acid Micronutrient eye diseases 030104 developmental biology Freeze drying lcsh:H1-99 030217 neurology & neurosurgery lcsh:Q1-390 |
| Zdroj: | Heliyon, Vol 6, Iss 5, Pp e03938-(2020) Heliyon |
| ISSN: | 2405-8440 |
| Popis: | Stinging nettles provide low-cost quality nutrition for alleviating malnutrition. Previous research on stinging nettles focused mainly on the nutritional quality of fresh leaves. In this study, the effect of drying method on macronutrients, mineral content, ascorbic acid, β-carotene content and total phenols content and antioxidant activity were investigated. The contribution of fresh, oven dried or freeze dried stinging nettle leaves to the required daily value for the nutrients were also determined. Oven drying of nettle leaves resulted in a higher loss of β-carotene and ascorbic acid content compared to freeze drying. In contrast, the total phenols content and total antioxidant activity were higher in oven dried stinging nettle leaves compared to freeze dried leaves. Overall, freeze dried and oven dried nettle leaves can be considered as a rich source of Ca, Mg and vitamin A; a good source of vitamin C, Fe, and Mn; and a source for Mg and K. Stinging nettle leaves could potentially be used as a cheap natural source of antioxidants and for addressing micronutrient malnutrition. Food Science; Agriculture; Stinging nettle; Ascorbic acid; β-carotene; Antioxidant activity; Total phenols content; Dietary value; Oven drying; Freeze drying; Minerals |
| Databáze: | OpenAIRE |
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