Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves

dc.contributor.authorShonte, Tigist Tadesse
dc.contributor.authorDuodu, Kwaku Gyebi
dc.contributor.authorDe Kock, Henrietta Letitia
dc.date.accessioned2020-10-12T09:16:45Z
dc.date.available2020-10-12T09:16:45Z
dc.date.issued2020-05
dc.description.abstractStinging 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.en_ZA
dc.description.departmentConsumer Scienceen_ZA
dc.description.departmentFood Scienceen_ZA
dc.description.librarianam2020en_ZA
dc.description.sponsorshipThe Organization for Women in Sciences for Developing Countries (OWSD), Trieste, Italy, which contributed towards a PhD Scholarship.en_ZA
dc.description.urihttp://www.cell.com/heliyonen_ZA
dc.identifier.citationShonte, 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.en_ZA
dc.identifier.issn2405-8440 (online)
dc.identifier.other10.1016/j.heliyon.2020.e03938
dc.identifier.urihttp://hdl.handle.net/2263/76451
dc.language.isoenen_ZA
dc.publisherElsevieren_ZA
dc.rights© 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).en_ZA
dc.subjectFood scienceen_ZA
dc.subjectAgricultureen_ZA
dc.subjectStinging nettleen_ZA
dc.subjectAscorbic acid β-caroteneen_ZA
dc.subjectAntioxidant activityen_ZA
dc.subjectTotal phenols contenten_ZA
dc.subjectDietary valueen_ZA
dc.subjectOven dryingen_ZA
dc.subjectFreeze dryingen_ZA
dc.subjectMineralsen_ZA
dc.titleEffect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leavesen_ZA
dc.typeArticleen_ZA

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