Nutritional, Phytochemical and Antioxidant Evaluation of Fresh and Dried Zanthoxylum zanthoxyloides Leaves: A Traditional Leafy Vegetable Consumed by Some Igbo Clans in Southeast Nigeria
DOI:
https://doi.org/10.70851/jfines.2026.3(4).267.277Keywords:
Zanthoxylum zanthoxyloides leaves, ‘Ukpo nka’, proximate composition, phytochemicalsAbstract
Zanthoxylum zanthoxyloides foliage is utilized as a traditional leafy vegetable by some human populations in clans south east Nigeria. The foliage is dried as a postharvest measure during its seasonal peak usually between late March and April to produce ‘Ukpo Nka’. The impact of air and oven drying at varied temperatures on nutrient, phytochemical and antioxidant potentials of the leaves were evaluated. Results indicated that drying had varied effects on the parameters analyzed. Fresh vegetables had moisture content of 70.80% while it was 14.10% for the air-dried foliage and a range of 10.50 and 12.40% for the oven dried samples. Oven drying at 50 °C increased vitamins and phytochemicals of Z. zanthoxyloides leaves more than the other drying methods adopted in the study. The impact of drying on nutrients and phytochemicals was in this order: oven drying at 50 °C >air drying > oven drying at 40 °C > oven drying at 60 °C > oven drying at 70 °C. Antioxidant activity was evaluated in the methanol and aqueous extracts of the fresh and the various dried vegetable samples using ferric reducing antioxidant power (FRAP). Peak antioxidant activity was slightly higher in the water extracts than in the methanol extracts. Samples oven dried at 40 and 50 °C had higher antioxidant potentials than the other dried samples. It is therefore concluded that oven drying at 50 °C can be adopted to produce “Upko Nka” that will retain nutrients especially vitamins and phytochemicals with good antioxidant potentials to ensure good health, reduce post-harvest losses and ensure food security.
References
Adepoju, O.T., and Oyewole, E.O. (2008). Nutritional importance and micronutrient potentials of two conventional indigenous green leafy vegetables from Nigeria. Agricultural Journal, 3(5),1-4. © Medwell Journal, ISSN 1816-955
Afolabi, I.S. (2014). Moisture migration and bulk nutrient interaction in a drying food system: A review. Food and Nutrition Sciences,5, 692-714. https://doi:10.4236/FNS.2014.58080
Agbugba, I.K., and Thompson, D.C. (2015). Economic study of tropical leafy vegetables in south east of Nigeria: The case of rural women farm. American Journal of Agricultural Sciences, 2(2), 34-49. https://
Ahmad, A., Misra, L., and Gupta, M.M. (1993). Hydroxalk-(4Z)-enoic acids and volatile components from the seeds of Zanthoxylum aromatum. Journal of Natural Products, 56, 456-460. https://doi:10.1021/JNP50094A002
Alemu Gobena, D., Girma Shewa, A., Abera, S., W/Tsadik, K., Neme, G., and Mahamed, W. (2023). Chaya (Cnidoscolus aconitifolius) for enhancing food and nutrition security of arid lands of Ethiopia. Journal of Nutritional and Food Security, 8(3), 461-467. https://doi:10.18502/jnfs.v8i3.13293
Amaechi, N.C., Udeogu, E., Okoronkwo, C.U., and lrondi, C.P. (2021). Nutritional and phytochemical profiles of common pepper (Capsicum spp) foliage consumed as leafy vegetables in southeast Nigeria. Food Research, 5(5), 136-144. https://doi.org/10.26656/fr.2017.5(5).675
AOAC International. Official Methods of Analysis of AOAC International. (2012). 19th edition. Gaithersburg (MD): AOAC International.
Azlan, A., Sultana, S., Huzi, C.S., and Razman, M.R. (2022). Antioxidant, anti-obesity, nutritional and other beneficial effects of different chili pepper: A review. Molecules, 27,898. https//doi.org/10.33901/molecules 27030898.
Balama, C., Makatta, A.A., Maduka, S.M., and Tewele, C. (2015). Nutrient content of dried leaves of Zanthoxylum chalybeum (Engl) growing in semi-arid areas of Iringa region, Tanzania. Tanzania Journal of Forestry and Nature Conservation, 84(2),13-22.
Berger, A., Jones, P.J.H., and Abumweis, S.S. (2004). Plant sterols: Factors affecting their efficacy and safety as functional food ingredients. Lipids in Health and Disease, 3,5. https://doi:10.1186/1476-511X-3-5
Black, R.E. (2003). Zinc deficiency, infectious disease and mortality in the developing world. Journal of Nutrition, 133, 1485S-1489S. https://doi:10.1093/jn/133.5.1485S
De ’Melo, L.F.M., Aquino-Martins, V.G. D’Q., DaSilva, A.P., Rocha, H.A.O., and Scortecci, K.C. (2023). Biological and pharmacological aspects of tannins and potential biotechnological applications. Food Chemistry, 414, 135645. https://doi:10.1016/j.foodchem.2023.135645
Debnath, B., Singh, W.S., Das, M., Goswami, S., Singh, M.K., Maiti, D., and Manna, K. (2018). Role of plant alkaloids on human health: A review of biological activities. Materials Today Chemistry, 9, 56-72. https://doi:10.1016/j.mtchem.2018.05.001
Demigné, C., Sabboh, H., Rémésy, C., and Meneton, P. (2004). Protective effects of high dietary potassium: Nutritional and metabolic aspects. Journal of Nutrition, 134(11),2903-2906. https://doi:10.1093/JN/134.11.2903.
Diatta, W., Sy, G.Y., Manga, C.I., Diatta, K., Fall, A., and Basseme, E. (2014). Recherche des acticities anti-inflammatoire et analgesique des extraits de feuilles de Zanthoxylum zanthoxyloides (Lam) zepernick et timber (Rutaceae). International Journal of Biological and Chemical Sciences, 8,128-133. https://doi:10.4314/ijbcs.v8i1.12
Edeh, R.I., Adeniji, P.O., and Salau, B.A. (2013). The effect of household processing on the ascorbic acid and moisture contents of some selected Nigerian vegetables. IOSR Journal of Environmental Science, Toxicology and Food Technology, 6(4), 52-54. https://doi:10.9790/2402-0645561
El-Gamal, R., Song, C., Rayan, A.M., Liu, C., Al-Rejaie, S., and Elmasry, G. (2023). Thermal degradation of bioactive compounds during process of horticultural and agronomic products: A comprehensive review. Agronomy, 13(6), 1580. https://doi:10.3390/agronomy13061580
Erenturk, S., Gulaboglu, M.S., and Gultekin, S. (2005). The effects of cutting and drying medium on the vitamin C content of rosehip during drying. Journal of Food Engineering, 68(4),513-518. https://doi:10.1016/j.jfoodeng.2004.07.012
Guendehou, F., Djossa, B.A., Kénou, C., and Assogbadjo, C.A.F. (2018). Review of studies on Zanthoxylum zanthoxyloides(Lam)., availability and ethnomedical, phytochemicals, pharmacological uses. Scholar Journal of Research in Agriculture and Biology, 3(3), 244-254. ISSN:2456-6527
Gupta, S., Lakshmi, A.J., Manjunath, M.N., and Prakash, J. (2005). Analysis of nutrient and antinutrient content of underutilized green leafy vegetables. LWT - Food Science and Technology, 38(4),339-345. https://doi.org/10.1016/j.lwt.2004.06.012
Gupta, S., Gowri, B.S., Lakshmi, A. J., and Prakash, J. (2013). Retention of nutrients in green leafy vegetables on dehydration. Journal of Food Science and Technology, 50(5),918-925. https://doi: 10.1007/s13197-011-0407-z.
Harborne, J.B. (1998). Phytochemical methods: A guide to modern techniques of plant analysis (3rd Edition) London: Chapman and Hall. ISBN 978-0-412-57270-8
Hawthrone, W.D., and Jongkind, C.C. (2006). Woody plants of Western African forests. In: R. Wise & M. Spitteler (Ed). A guide to the forest trees, shrubs and lianes from Senegal to Ghana. Royal Botanic Gardens, Kew. Pg 1040. https://doi:10.1017/S0960428607064323
He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X., and Zhang, C. (2021). Effects of dietary fiber on human health. Journal of Food Science and Human Wellness, 11 (1),1-10. https://doi:10.1016/j.fshw.2021.01.001
James, C.S. (2013). Analytical Chemistry of Foods: Springer US. ISBN 0834212986
Karak, P. (2019). Biological activities of flavonoids: An overview. International Journal of Pharmaceutical Sciences and Research, 10(4), 1567-1574. https://doi:10.13040/IJPSR-0975-8232.10(4).1567-74
Kasal, A., Budesinsky, M., and Griffiths, W.J. (2010). Spectroscopic Methods of Steroid Analysis. In H. L. J. Makin & D. B. Gower (Eds.), Steroid Analysis; Dordrecht: Springer Netherlands. pp. 27-161. https://doi: 10.1023/b135931_2
Kolla, M.C., Laya, A., Bayang, J.P., and Koumala, B.B. (2021). Effect of different drying methods and storage conditions on physical, nutritional, bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits. Heliyon, 7(4), e06678. https://doi:10.1016/j.heliyon.2021.e06678
Kurozawa, L.M., Terng, I., Hubinger, M.D., and Park, K.J. (2014). Ascorbic acid degradation in papaya during drying: effect of process conditions and glass transition phenomenon. Journal of Food Engineering, 123, 157-164. https://doi: 10.1016/j.jfoodeng.2013.08.039
Lin, D., Xiao, M., Zhao, J., Li, Z., Xing, B., Li, X., Kong, M., Li, L., Zhang, Q., Liu, Y., Chen, H., Qin, W., Wu, H. and Chen, S. (2016). An Overview of plant phenolic compounds and their importance in human nutrition and management of Type 2 diabetes. Molecules, 21 (10), 1374. https://doi: 10.3390/molecules21101374
Medoua, G.N., and Oldewage-Theron, W.H. (2011). Effect of drying and cooking on nutritional value and antioxidant capacity of Morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa. Journal of Food Science and Technology, 51(4),736-742. https://doi:10:1007/s13197-011-0560-4.
Mensah, J.K., Okoli, R.I., Ohaju-Obodo, J.O., and Eifediyi, K. (2008). Phytochemical, nutritional and medicinal properties of some leafy vegetables consumed by Edo people of Nigeria. African Journal of Biotechnology, 7, 2304-2309. https://doi:10.4314/ajb. v7i14.58988
Mieszczakwoska-Frac, M., Celejewska, K., and Plocharski, W. (2021). Impact of innovative technologies on the content of vitamin C and its bioavailability from processed fruit and vegetable products. Antioxidants, 10(1), 54, doi.org/10.3390/antiox10010054.
Modesto Junior, E.N., Christé, R.C., and Pena, R.D.S. (2019). Oven drying and hot water cooking processes decrease HCN contents of cassava leaves. Food Research International, 119, 517-523. https//doi:10.1016/jfoodres.2019.01.029
Okwu, D.E. and Emenike, I.N. (2006). Evaluation of the phytonutrients and vitamins content of citrus fruits. International Journal of Molecular Medicine and Advance Sciences, 2(1),1-6.
Orhuamen, E.O., Olorunmaiye, K.S and Adeyemi, C.O. (2012). Proximate analysis of fresh and dry leaves of Telfairia occidentalis (Hook.F.) and Talinum triangulare (Jacq) Willd. Croatian Journal of Food Technology, Biotechnology and Nutrition, 7(3-4), 188-191.
Otitoju, G.T.O., Ene-Obong, H.N., and Otitoju, O. (2014). Macro and micro nutrient composition of some indigenous vegetables in southeast zone Nigeria. Journal of Food Processing and Technology, 5,389. https://doi:10.4172/2157-7110.1000389.
Pulido, R., Bravo, L., and Saura-Calixto, F. (2000). Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry, 48(8): 3396-3402. https://doi:10.1021/jf9913458
Rojas, A., and Gershenson, L. (2001). Ascorbic acid destruction in aqueous mode systems: An additional discussion. Journal of the Science of Food and Agriculture, 81(15), 1433-1439. . https://doi:10.1002/jsfa.961.
Säbel, C.E., Neureuther, J.M., and Siemann, S.A. (2010). Spectrophotometric method for the determination of zinc, copper, and cobalt ions in metalloproteins using Zincon. Analytical Biochemistry, 397(2), 218-226.doi: https://doi.org/10.1016/j.ab.2009.10.037.
Sharma, K., Kaur, R., Kumar, S., Saini, R.K., Sharma, S., Pawde, S.V., and Kumar, V. (2023). Saponins: A concise review on food related aspects, applications and health implications. Food Chemistry Advances, 2, 100191. https://doi:10.1016/j.focha.2023.100191
Stoltzfus, R.J. (2001). Iron-Deficiency Anemia: Reexamining the nature and magnitude of the public health problem. Summary: Implications for research and programs. Journal of Nutrition, 131 (2S-2), 697S-700S. https://doi:1093/jn/131.2.697S
Udo, S.E., Obi-Abang, M., Okoi, A.I., and Awaji, P. (2013). Nutrition and Anti-nutrition components of two popular lesser-known vegetables in farming communities of Cross River State, Nigeria. International Journal of Applied and Natural Science, 2(5), 85-90.
Ukam, N.U., Mgbekem, M.A., Edide, R., and Obizoba, I.C. (2016). Nutrient and phytochemical composition of five wild green leafy vegetables consumed in Erie-Biase Local Government Area of Cross River State. Food and Nutrition Sciences, 7(4), 817-823. https://doi:4236/fns.2016.79082
Ukom, A.N., Albert, M., Ojimelukwe, P.C., Offia-Olua, B., and Nwanagba, l. (2023). Impact of cooking methods of the chemical and antioxidant composition of some indigenous vegetables used in different food dishes in southeast Nigeria. Journal of Ethnic Foods, 10,6. https://doi:10.1186/s42779-023-00170-x
Waterhouse, A.L. (2003). Determination of Total Phenolics. Current Protocols in Food Analytical Chemistry, 6(1),I1.1.1-I1.1.8. https://doi:10.1002/0471142913.fai0101s06
Yang, M., Tao, L., Kang, X.-R., Wang, Z.-L., Su, L.-Y., Li, L.-F., Gu, F., Zhao, C., Sheng, J., and Tian,Y. (2023). Moringa oleifera Lam leaves as new raw food material: a review of its nutritional composition, functional properties and comprehensive application. Trends in Food Science and Technology, 138, 399-416. https://doi:10.1016/j.tifs.2023.05.013
Yasmin, A., Zeb, A., Khalil, A.W., Paracha, G. M-ud-D. and Khattak, A.B. (2008). Effect of Processing on Anti-nutritional Factors of Red Kidney Bean (Phaseolus vulgaris) Grains. Food and Bioprocess Technology, 1(4):415-419. https://doi: 10.1007/s11947-008-0125-3
Yen, T.T.N., and Vu, N.H. (2017). Effect of drying method on antioxidant capacity of Limophila aromatica. AIP Conference Proceedings, 3rd International Conference on Chemical Engineering, Food and Biotechnology, 1878 (1), 020036, doi:10.1063/1.5000204. 020036.
Zambarano, M.V., Dutta, B., Mercer, D.G., MacLean, H.L., and Touchie, M.F. (2019). Assessment of moisture content measurement methods of dried food products in small scale operations in developing countries: A review. Trends in Food Science and Technology, 88, 484-496. https://doi:10.1016/j.tifs.2019.04.006
Zhao, Y., Zhang, W., Yang, H., Xu, Z., Wang, X., Zhang, Z., and Deng, J. (2025). Effect of drying methods on phytochemicals and antioxidant activity of broccoli by products. Food Research International, 208, 116284. https://doi:10.1016/j.foodres.2025.116284
Downloads
Published
License
Copyright (c) 2026 Nuria Chinonyerem Oganezi, Emmanuel Chime Ogbonna, Chinenye Agwu (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
