Qualitative and quantitative composition of the chaya fresh leaves

Authors

  • Lesvi Moya Instituto de Farmacia y Alimentos. Universidad de La Habana
  • Anduriña Alvaro Díaz Instituto de Farmacia y Alimentos. Universidad de La Habana
  • Aldo E. Hernández Instituto de Farmacia y Alimentos. Universidad de La Habana
  • Lumey Llera Instituto de Investigaciones para la Industria Alimenticia
  • Eva Salas Instituto de Farmacia y Alimentos. Universidad de La Habana

Keywords:

Cnidoscolus aconitifolius, chaya, chemical composition

Abstract

The qualitative and quantitative composition of the chaya fresh leaves (Cnidoscolus aconitifolius Mill.)was evaluated through the determination of humidity, ash, minerals, dietary fiber, proteins and presence of biactive compounds by phytochemical screening. The chaya leaves presented high fiber dietary and micronutrients content, and then they are an alternative source of consumption for the Cuban population. The presence of alkaloids, tannins, phenols and flavonoids increase the value of their consumption since it beneficially influence in human health.

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Published

2023-12-14

Issue

Vol. 23 No. 1 (2013)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Qualitative and quantitative composition of the chaya fresh leaves. (2023). Ciencia Y Tecnología De Alimentos, 23(1), 60-62. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/490

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