Nutritional and phytochemical properties of Chaya leaves (Cnidoscolus chayamansa Mc Vaugh) planted in Northeastern Thailand
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Published:
Dec 1, 2021
Keywords:
Cnidoscolus chayamansa Nutritional Amino acid Phenolic compound TPC Antioxidant capacity
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Abstract
Chaya (Cnidoscolus chayamansa Mc.Vaugh) is commonly found in Thailand, especially in the northeastern (Isan) region where the consumption of this plant has been cooked for its nutritional benefits and taste. To assess the nutritional composition and antioxidant properties of raw and cooked chaya leaves. Chaya plants from Isan were heat-treated by boiling and drying and compared with raw leaves. Analysis of nutritional composition, phenolic compounds, total phenolic content (TPC) and antioxidant capacity were standardized techniques. Cooked leaves showed a significant (p≤0.05) decrease in protein, carbohydrate, potassium, sodium, and hydrocyanic acid compared to raw leaves. Chaya leaves are rich in protein (32.41-34.02 g/100g dry weight), but the preliminary protein quality by a digestible indispensable amino acid score is low with isoleucine being the limiting amino acid. Cooking was also significantly (p≤0.05) eliminated hydrocyanic acid (HCN) Raw (1121.72), Cooked (1.71) mg/kg dry weight]. The major phenolic compounds of both samples were sinapic acid and caffeic acid. Cooked leaves have TPC decreased significantly (p ≤ 0.05). TPC and antioxidant capacity are significantly (p ≤ 0.05) decreased by three assays. The results proved that chaya plants found in Thailand are rich sources of nutritional and phytochemical properties. Some plants must require a heat-treated process for safe consumption. Although, some nutritional and phytochemical properties diminish.
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How to Cite
Kongphapa, J., Chupanit, P., Anutrakulchai, S., Cha’on, U., & Pasuwan, P. (2021). Nutritional and phytochemical properties of Chaya leaves (Cnidoscolus chayamansa Mc Vaugh) planted in Northeastern Thailand. Asia-Pacific Journal of Science and Technology, 27(01), APST–27. https://doi.org/10.14456/apst.2022.5
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Research Articles
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
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[24] Ikewuchi JC, Ikewuchi CC, Ifeanacho MO. Nutrient and bioactive compounds composition of the leaves and stems of Pandiaka heudelotii: a wild vegetable. Heliyon. 2019;5(4):e01501.
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[28] Ajiboye BO, Ojo OA, Okesola MA, Oyinloye BE, Kappo AP. Ethyl acetate leaf fraction of Cnidoscolus aconitifolius (Mill.) I. M. Johnst: antioxidant potential, inhibitory activities of key enzymes on carbohydrate metabolism, cholinergic, monoaminergic, purinergic, and chemical fingerprinting. Int J Food Prop. 2018;21(1):1697-1715.
[29] Paz BC, Yahia EM, Paz JJ, Béjar AA, Junquera VI, Martínez JD. Effect of heat processing on the profile of pigments and antioxidant capacity of green and red Jalapeño peppers. J Agric Food Chem. 2012;60(43):10822-10833.
[30] Somdee T, Mahaweerawat U, Phadungkit M, Suneerat Y. Antioxidant compounds and activities in selected fresh and blanched vegetables from Northeastern Thailand. Chiang Mai J Sci. 2016;43(4):834-844.
[2] Garcia AK, Servin JL, Maldonado SH. Phenolic profile and antioxidant capacity of Cnidoscolus chayamansa and Cnidoscolus aconitifolius: a review. J Med Plants Res. 2017;11(45):713-727.
[3] Kuti JO, Konuru HB. Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.). J Agric Food Chem. 2004;52(1):117-121.
[4] Rodríguez RV, Rebolledo GA, Bolaina EM, Medina AS, Saavedra OM, Ortiz MÁ, et al. Cnidoscolus chayamansa Mc Vaugh, an important antioxidant, anti-inflammatory and cardioprotective plant used in Mexico. J Ethnopharmacol. 2014;151(2):937-943.
[5] Gomez MR, Pérez MG, Maldonado HG, Piña GL, Mendoza S, Tristán TQ, et al. Phytochemical profile, antioxidant properties and hypoglycemic effect of chaya (Cnidoscolus chayamansa) in STZ-induced diabetic rats: STZ-induced diabetic rats. J Food Biochem. 2017;41(1):e12281.
[6] Amaya N, Padulosi S, Meldrum G. Value chain analysis of chaya (Mayan spinach) in Guatemala. Econ Bot. 2020;74(1):100-114.
[7] Victor M, Abbey PA, Joseph Y, Jonathan Z, Bobai YK, Maria O. An underexploited tropical plant with promising economic value and the window of opportunities for researchers: Cnidoscolus aconitifolius. Am J Food Sci Nutr Res. 2016;3(6):177.
[8] Jiménez-Aguilar DM, Grusak MA. Evaluation of minerals, phytochemical compounds and antioxidant activity of Mexican, Central American, and African green leafy vegetables. Plant Foods Hum Nutr Dordr Neth. 2015;70(4):357-364.
[9] Babalola JO, Alabi OO. Effect of processing methods on nutritional composition, phytochemicals, and anti-nutrient properties of chaya leaf (Cnidoscolus aconitifolius). Afr J Food Sci. 2015;9(12):560-565.
[10] Adefegha SA, Oboh G. Enhancement of total phenolics and antioxidant properties of some tropical green leafy vegetables by steam cooking. J Food Process Preserv. 2011;35(5):615-622.
[11] Santillán RI, Servín JL, Gasca TG, Maldonado SH. Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae). Act Bot Mex. 2019;(126):e1493.
[12] Kuti JO, Konoru HB. Cyanogenic glycosides content in two edible leaves of tree spinach (Cnidoscolus spp.). J Food Compos Anal. 2006;19(6):556-561.
[13] Traoré K, Parkouda C, Savadogo A, Ba/Hama F, Kamga R, Traoré Y. Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow. Food Sci Nutr. 2017;5(6):1139-1144.
[14] Brimer L, Abrahamsson M, MLingi N, Rosling H. A modified microdiffusion assay with solid-state detection for the determination of total cyanogens (CNp) in cassava flour. Comparison to the method of O’Brien et al. (1991). Food Chem. 1998;62(2):239-242.
[15] Sarwar G, Botting HG, Peace RW. Complete amino acid analysis in hydrolysates of foods and feces by liquid chromatography of precolumn phenylisothiocyanate derivatives. J-Assoc Off Anal Chem. 1988;71(6):1172-1175.
[16] Food and Agriculture Organization of the United Nations [Internet]. Rome: The Organization; c1945 [cited 2020 Oct 24]. Dietary protein quality evaluation in human nutrition. Available from: http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf.
[17] Moughan PJ, Gilani S, Rutherfurd SM, Tomé D. True ileal amino acid digestibility coefficients for application in the calculation of digestible indispensable amino acid score (DIAAS) in human nutrition [Internet]. Rome: FAO; c2012 [cited 2020 Oct 24]. Available from: http://www.fao.org.ag/humannutri tion/36216-04a2f02ec02eafd4f457dd2c9851b4c45.pdf.
[18] Kubola J, Siriamornpun S. Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng). Food Chem. 2011;127(3):1138-1145.
[19] Ibarra JR, Cruz AM. The ethnobotany of chaya (Cnidoscolus aconitifolius SSP.Aconitifolius breckon): a nutritious Maya vegetable. Econ Bot. 2002;56(4):350-365.
[20] Otitoju G, Obong HE, Olawale OO. Macro and micro nutrient composition of some indigenous green leafy vegetables in South-East zone Nigeria. J Food Process Technol. 2014;5:11.
[21] Agarwal A, Raj N, Chaturvedi N. A comparative study on proximate and antioxidant activity of Brassica oleracea (Kale) and Spinacea oleracea (Spinach) leaves. Int J Adv Res Biol Sci. 2017;4:22-29.
[22] Edelman M, Colt M. Nutrient value of leaf vs. seed. Front Chem. 2016;4:32. PMID: 27493937
[23] Essack H, Odhav B, Mellem JJ. Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing. Food Sci Technol. 2017;37(3):462-471.
[24] Ikewuchi JC, Ikewuchi CC, Ifeanacho MO. Nutrient and bioactive compounds composition of the leaves and stems of Pandiaka heudelotii: a wild vegetable. Heliyon. 2019;5(4):e01501.
[25] Reynaud Y, Buffière C, Cohade B, Vauris M, Liebermann K, Hafnaoui N, et al. True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods. Food Chem. 2021;338:128020. PMID: 32932087.
[26] Lopez MJ, Mohiuddin SS. Biochemistry, essential Amino acids. 1st ed. Florida: StatPearls Publishing; 2021.
[27] Mathai JK, Liu Y, Stein HH. Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS). Br J Nutr. 2017;117(4):490-499.
[28] Ajiboye BO, Ojo OA, Okesola MA, Oyinloye BE, Kappo AP. Ethyl acetate leaf fraction of Cnidoscolus aconitifolius (Mill.) I. M. Johnst: antioxidant potential, inhibitory activities of key enzymes on carbohydrate metabolism, cholinergic, monoaminergic, purinergic, and chemical fingerprinting. Int J Food Prop. 2018;21(1):1697-1715.
[29] Paz BC, Yahia EM, Paz JJ, Béjar AA, Junquera VI, Martínez JD. Effect of heat processing on the profile of pigments and antioxidant capacity of green and red Jalapeño peppers. J Agric Food Chem. 2012;60(43):10822-10833.
[30] Somdee T, Mahaweerawat U, Phadungkit M, Suneerat Y. Antioxidant compounds and activities in selected fresh and blanched vegetables from Northeastern Thailand. Chiang Mai J Sci. 2016;43(4):834-844.