Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves
Loading...
Date
Authors
Shonte, Tigist Tadesse
Duodu, Kwaku Gyebi
De Kock, Henrietta Letitia
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
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.
Description
Keywords
Food science, Agriculture, Stinging nettle, Ascorbic acid β-carotene, Antioxidant activity, Total phenols content, Dietary value, Oven drying, Freeze drying, Minerals
Sustainable Development Goals
Citation
Shonte, T.T., Duodu, K.G. & De Kock, H.L. 2020, 'Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves', Heliyon, vol. 6, art. e03938, pp. 1-10.