The effects of different drying methods on the proximate analysis and antioxidant properties of Chaya leaves (Cnidoscolus aconitifolius)

Abstract

Cnidoscolus aconitifolius (Chaya) leaves are highly nutritious, containing significant protein levels, dietary fibre, and antioxidant compounds. However, post-harvest deterioration due to suboptimal drying methods can diminish their nutritional and functional qualities. This study evaluated the effects of three drying methods, such as sun drying, shade drying, and oven drying at 80 °C, on Chaya leaves' proximate composition and antioxidant potential. Parameters analyzed included moisture content, crude protein, crude fibre, total phenolic content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity. Shade drying preserved the highest protein content and antioxidant activity, with DPPH radical scavenging reaching 64.57%. Sun drying retained the highest flavonoid content (1.46 mg/g), while oven drying, although the most rapid method, resulted in lower antioxidant retention. Crude fibre content did not differ significantly among the drying treatments. These findings suggest that shade drying is the most effective method for maintaining the nutritional and functional properties of Chaya leaves post-harvest.