Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of <i>Chenopodium berlandieri</i> ssp. <i>berlandieri</i>

Abstract

C. berlandieri ssp. berlandieri (C. berlandieri) is one of the most common members of the group of plants known as quelites, which are dark leafy greens widely consumed in Mexico. This study aimed to evaluate the impact of two drying procedures (oven drying and freeze-drying/lyophilization) on the polyphenolic composition, antioxidant capacity, and proximal chemical analysis of C. berlandieri leaves and inflorescences (raw or boiled). The results indicated that the raw freeze-dried samples had higher amounts (p C. berlandieri contain an interesting variety of phenolic compounds that may have beneficial effects on health.

Keywords

• <i>Chenopodium berlandieri</i> ssp. <i>Berlandi</i>
• lyophilization
• proximal chemical analysis
• oven-drying
• phenolic compounds
• quelites