Effect of Drying Methods on the Chemical Composition, Bioactive Compounds and Antioxidant Activity of Nettle Leaves | ||||
| Journal of Desert and Environmental Agriculture | ||||
| Article 8, Volume 5, Issue 1, 2025, Page 123-138 PDF (1017.47 K) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/jdea.2025.396558.1065 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Abdelrhman Eltabakh  1; Wael Mousa2; Ibrahim M. Abaza3; Mohamed Abdelaal4
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| 1Food ٍٍScience and Technology, Faculty of Desert and Environmental Agriculture, Matrouh University, Egypt | ||||
| 2Food Science and Technology, Faculty of Desert and Environmental Agriculture, Matrouh University, Egypt | ||||
| 3Poultry Nutrition, Faculty of Desert and Environmental Agriculture, Matrouh University, Egypt | ||||
| 4Food Science and Technology, Faculty of Agriculture, Alexandria University, Egypt | ||||
| Abstract | ||||
| The nettle plant is an untapped source of human nutrition in Egypt. Also, information on its complete composition and the effect of different drying methods is scarce. The primary objective of this work was to characterize the chemical constituents, bioactive compounds, and antioxidant potential of the leaves. The results revealed that shade and oven drying did not significantly influence protein (36.87 and 32.12%) and ash (20.26 and 19.78%). Carotenoid (136.54 mg/l00g DW) and ascorbic acid (68.77 mg/l00g DW) in shade-dried leaves were significantly higher in comparison to oven-dried. Linoleic acid was the predominant fatty acid (30.50 and 39.00%). Followed by palmitic acid (20.90 and 17.06%) in shade and oven-dried leaves, respectively. Isoleucine was the first limiting amino acid in fresh leaves. Total phenolics (mg 100g DW) were higher in oven-dried leaves (420.93) than in shade-dried leaves (412.26). At the same time, the value of flavonoid was almost identical. Chlorogenic acid was the most abundant in the phenolic acid fraction, while Kaempferol was the main compound in the flavonoid fraction. DPPH (Inhibition% %) was significantly higher (89.46) in fresh leaves compared to shade (79.21) and oven (41.70) dried leaves. FRAP values (mmol/AAE/g) were almost identical in the oven and shade-dried leaves (15.760 and 14.57, respectively). The results indicated that fresh nettle leaves and their powders are a rich source of macro and micronutrients that could be used as supplement ingredients in food products. | ||||
| Keywords | ||||
| Nettle Leaves; Shade Drying; Oven Drying; Chemical Composition; Antioxidant Activity | ||||
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