Nutritional composition and antioxidant potential of Chaya leaves (Cnidoscolus aconitifolius) in different cooking methods
DOI:
https://doi.org/10.33448/rsd-v11i8.30212Keywords:
Unconventional Food Plants (UFP); Flavonoids; Bioactive Compounds; Antioxidants.Abstract
Unconventional Food Plants (UFP), still little explored due to the lack of knowledge of their properties and forms of use, began to be inserted in the menu of the Brazilian population to obtain nutrients and bioactive compounds that promote good health effects. Among the range of specimens, we have Chaya (Cnidoscolous aconitifolius) a leafy vegetable little studied, which has a high content of minerals and vitamins, besides containing significant protein values. Therefore, the aim of this article is to evaluate the nutritional composition, presence of bioactive compounds and antioxidant capacity of this fresh PANC and submitted to different cooking methods. The most significant protein result was found in the dehydrated leaf (25.70 ± 2.10 mg/100g), on the other hand, the bleached leaf showed a higher amount of phenolics (11.47 ± 1.08 mg/g), and also presented 130.44 ± 41.77mg/g flavonoids, although there is 188.22 ± 25.71mg/g of this nutrient in the fresh leaf, there is no great loss when submitted to the heat source. In relation to antioxidant capacity, there was a reduction of 150.45 ± 0.36µM Trolox/g in ABTS in bleached leaf, and 21.42 ± 0.43µM Trolox/g in FRAP in fresh leaf, but when compared to bleached leaf there were minimal losses, resulting in 20.57 ± 0.49µM Trolox/g. It was possible to conclude that the cooking methods, in order to decrease cyanogenic glycoside levels, they were satisfactory, besides being similar and even exclusive results when compared to the literature, are expressive values, especially when we intend to use them in the form of additional ingredients, in order to promote nutritional fortification and reduce food oxidation.
References
Almeida Callou, K. R. & da Silva, M. C. F. (2016). Biodisponibilidade de Micronutrientes e Compostos Bioativos: Aspectos Atuais. Revista Eletrônica da Estácio Recife [online], 1 (1). https://reer.emnuvens.com.br/reer/article/viewFile/79/27#:~:text=A%20biodisponibilidade%20de%20minerais%2C%20vitamin as,promotoras%20ou%20inibidoras%20d%20absor%C3%A7%C3%A3o.
Almeida, M. E. F., Junqueira, A. M. B., Simão, A. A. & Corrêa, A. D. (2014). Caracterização química das hortaliças não-convencionais conhecidas como ora-pro-nobis. Bioscience Journal [online], 30 (3), 431-439. https://seer.ufu.br/index.php/biosciencejournal/article/view/17555.
Aryouet-Grand, A., Vennat, B., Pouratt, A. & Legret, P. (1994). Standardization of propolis extract and indetification of principal constituents. Journal de Pharmacie de Belgique [online], 49, 462-468. https://pubmed.ncbi.nlm.nih.gov/7884635/
Azeredo Peres, B. C., Vidal, M. M. R., Gama, L. P., Pires, É. R., Reis, D. L., Silva, M. M. & da Silva, T. T. C. (2021). Oficina culinária como estratégia de articulação entre os movimentos sociais e a comunidade acadêmica para a promoção da alimentação saudável e sustentável: Relato de experiência. Revista Brasileira de Extensão Universitária [online], 12 (2), 179-189. https://periodicos.uffs.edu.br/index.php/RBEU/article/view/11611
Babalola, J. O. & Alabi, O. O. (2015). Effect of processing methods on nutritional composition, phytochemicals, and anti-nutrient properties of chaya leaf (Cnidoscolus aconitifolius). African Journal of Food Science, 9 (12), 560-565. https://doi.org/10.5897/AJFS2015. 1330
Bass, A., Theodoro, H., Minello, L.V., Scur, L., Pansera, M.R. & Sartori, V.C. (2020). Plantas Alimentícias Não Convencionais-PANC: Resgatando a Soberania Alimentar e Nutricional. EDUCS. https://www.ucs.br/site/midia/arquivos/ebook-plantas-alimenticias.pdf
Benzie, I. F. & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239 (1), 70-76. https://doi.org/10.1006/abio.1996.0292
Amaya, N., Meldrum, G., Padulosi, S., & Cifuentes, R. (2018). Resumen de investigación: Cadena de valor y potencial de mercado de la chaya para fortalecer la resiliencia climática, seguridad nutricional e ingresos en Guatemala. Rome (Italy); Bioversity International [online], 4 p. https://cgspace.cgiar.org/bitstream/handle/10568/98436/Cadena_Amaya_2018.pdf?sequence=1&isAllowed=y
Cerritos Motto, O. E. & Villacorta Cartagena, J. F. (2017). Elaboración de un snack a base de harina de Sorgo (Sorghum bicolor) fortificado com Chaya (Cnidoscolus aconitifolius) como alternativa nutritiva em la agroindustria de El Salvador. REDICCES. http://www.redicces.org.sv/jspui/bitstream/10972/3699/1/0002681-ADTESCE.pdf
Cunniff, P. (1995). Official methods of analysis of AOAC international. Association of Official Analytical Chemists, 16.
García-Rodríguez, R. V., Gutiérrez-Rebolledo, G. A., Méndez-Bolaina, E., Sánchez-Medina, A., Maldonado-Saavedra, O., Domínguez-Ortiz, M. Á. & Cruz-Sánchez, J. S. (2014). Cnidoscolus chaya mansa Mc Vaugh, an important antioxidant, anti-inflammatory and cardioprotect iveplantused in Mexico. Journal of Ethnopharmacology, 151 (2), 937-943. https://doi.org/10.1016/j.jep.2013.12.004
Godínez-Santillán, R. I., Chávez-Servín, J. L., García-Gasca, T. & Guzmán-Maldonado, S. H. (2019). Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae). Acta Botánica Mexicana, (126). https://doi.org/10.21829/abm126.2019.1493
Guzmán, E. L., González, J. C. C., Flores, M. C., Carrillo, A. S., Pescador, M. G. N. & Cruz, F. J. M. (2021). Effect on hyperglycemia and pâncreas cells of chaya aqueous extracts from two different regions in streptozotocin-induced diabetes rats. Brazilian Journal of Pharmaceutical Sciences, 56(18782). https://doi.org/10.1590/s2175-97902019000418782
Halliwell, B. & Gutteridge, J. M. (2015). Free radicals in biology and medicine. Oxford University Press. https://doi.org/ 10.1093/acprof:oso/9780198717478.001.0001
Herrera Gaibor, C. L. & Pinto Bastidas, R. V. (2020). Aprovechamiento de la hoja de chaya (Cnidoscolus Aconitifolius) para el desarrollo de una línea de vinagretas. Repos. Inst. de la Universidad de Guayaquil [online]. http://repositorio.ug.edu.ec/handle/redug/51331
Jesus Benevides, C. M., Souza, M. V., Souza, R. D. B. & Lopes, M. V. (2011). Fatores antinutricionais em alimentos: revisão. Segurança Alimentar e nutricional, 18(2), 67-79. https://doi.org/10.20396/san.v18i2.8634679
Martinelli, S. S. & Cavalli, S. B. (2019). Alimentação saudável e sustentável: uma revisão narrativa sobre desafios e perspectivas. Ciência & Saúde Coletiva, 24, 4251-4262. https://doi.org/10.1590/1413-812320182411.30572017
Matos Filho, A. M. & Callegari, C. R. (2017). Plantas Alimentícias Não Convencionais-PANCs. Epagri, Boletim Didático [online], 142, 53-53. https://publicacoes.epagri.sc.gov.br/BD/article/view/409
Mena Linares, Y., González Mosquera, D.M., Valido Díaz, A., Pizarro Espín, A., Castillo Alfonso, O. & Escobar Román, R. (2016). Estudio fitoquímico de extractos de hojas de Cnidoscolus chaya mansa Mc Vaugh (Chaya). Revista Cubana de Plantas Medicinales, 21 (4), 1-13. http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S1028-47962016000400003&lng=es&tlng=es.
Moraes, T. V., Ferreira, J. P. G., de Souza, M. R. A. & Moreira, R. F. A. (2020). Atividade antioxidante e conteúdo de compostos fenólicos do chá do caule da Pereskia Aculeata Miller fresco e armazenado sob congelamento. Research, Society and Development, 9 (5), e34953140. https://doi.org/10.33448/rsd-v9i5.3140
Peisino, M. C. O. (2018). Atividade antioxidante e anti-inflamatória in vitro de plantas alimentícias não convencionais. [Dissertação de mestrao, Universidade Federal de Viçosa], Repositório COLLAB UVV. https://repositorio.uvv.br/handle/123456789/5/browse?type=author&order=ASC&rpp=20&value=Peisino%2C+Maria+Carolina+Oliveira
Pozzebon, J. M. (2021). Cultivo, aspectos nutricionais e aplicação culinária de plantas alimentícias não-convencionais (PANC). [Dissertação de mestrado, Universidade Federal de Santa Maria], Repositório Manancial. http://repositorio.ufsm.br/handle/1/22540
Quintanilla Menjivar, C. I., Serrano Sibrian, F. L., Meléndez Calderón, O. L. & Oviedo Zelaya, R. (2016). Efecto de la alimentación com hojas de Ojushte (Brosimum alicastrum Swartz) y hojas de Chaya (Cnidoscolus chaya mansa) em la ganancia de peso de conejos de engorde de la raza neozelandés. [Tese de doutorado, Universidade de El Salvador], Repos. Inst. de la Universidad de El Salvador. https://ri.ues.edu.sv/id/eprint/10276
Ramírez Rodrigues, M. M., Metri Ojeda, J. C., González Díaz, M. & Baigts Allende, D. K. (2021). Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption. Journal of the Mexican Chemical Society, 65 (1), 118-128. https://doi.org/10.29356/jmcs.v65i1.1433
Ramos‐Gomez, M., Figueroa‐Pérez, M. G., Guzman‐Maldonado, H., Loarca‐Piña, G., Mendoza, S., Quezada‐Tristán, T. & Reynoso‐Camacho, R. (2017). Phytochemical profile, antioxidant properties and hypoglycemic effect of chaya (Cnidoscolus chaya mansa) in Stz‐induced diabetic rats. Journal of Food Biochemistry, 41 (1), e12281. https://doi.org/10.1111/jfbc.12281
Saeed, N., Khan, M. R. & Shabbir, M. (2012). Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L. BMC Complementary and Alternative Medicine, 12 (221), 1-12. https://doi.org/10.1186/1472-6882-12-221
Singleton, V. L. & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16 (3), 144-158. http://www.ajevonline.org/content/16/3/144.full.pdf+html
Souza, P. V. R. D., Mazzei, J. L., Siani, A. C. & Behrens, M. D. D. D. (2017). Vernonia polyanthes (Spreng.) Less.: uma visão geral da sua utilização como planta medicinal, composição química e atividades farmacológicas. Revista Fitos, 11 (1), 105-115. https://doi.org/10.5935/2446-4775.20170021
Us-Medina, U., Millán-Linares, M. C., Arana-Argaes, V. E., & Segura-Campos, M. R. (2020). Actividad antioxidante y antiinflamatoria in vitro de extractos de chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst). Nutrición Hospitalaria, 37 (1), 46-55. https://dx.doi.org/10.20960/nh.02752
Valenzuela Soto, R., Morales Rubio, M. E., Verde Star, M. J., Oranday Cárdenas, A., Preciado-Rangel, P., Antonio González, J. & Esparza-Rivera, J. R. (2015). Cnidoscolus chaya mansa hidropônica orgánica y su capacidad hipoglucemiante, calidad nutraceutica y toxicidad. Revista mexicana de ciencias agrícolas, 6(4), 815-825. https://www.redalyc.org/pdf/2631/263138102012.pdf
Viana, M, Carlos, LA, Silva, EC, Pereira, SM, Oliveira, DB & Assis, ML (2015). Composição fitoquímica e potencial antioxidante de hortaliças não convencionais. Horticultura brasileira, 33, 504-509. https://doi.org/10.1590/S0102-053620150000400016
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Mariana Inêz Gregorio da Silva ; Giovana Seki Cavalheiro Figueiredo de Almeida ; Leticia Jalloul Guimarães ; Ana Luisa Granado Potinatti Alves ; Ingrid Schneider Ferreira Soares ; Milena Zenaide Queiroz Alves ; Marcelo Rodrigo Alves ; Angélica Augusta Grigoli Dominato ; Marilice Zundt Astolphi ; Sabrina Alves Lenquiste
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
