Effect of Drying on Retention of Antioxidant Properties of Ambat Vel (Cayratia auriculata)

Abstract

Ambat Vel (Cayratia auriculata) is a wild leafy vegetable valued for its rich antioxidant and medicinal properties. This study aimed to investigate the effect of drying on the retention of its antioxidant capacity and proximate composition. Fresh Ambat Vel leaves were blanched, tray-dried at 60°C, and powdered. Both fresh and dried samples were analyzed for antioxidant activity using the DPPH radical scavenging assay, total phenolic content, and standard proximate parameters including moisture, ash, crude fat, carbohydrates, protein, and energy content. Results demonstrated a significant reduction in antioxidant activity after drying, with fresh samples exhibiting 39.92% DPPH inhibition compared to 10.83% in dried samples, indicating degradation of bioactive compounds during drying. Proximate analysis revealed a substantial decrease in moisture and protein content, while crude fat content increased due to concentration effects. Despite losses, dried Ambat Vel retained appreciable antioxidant potential, underscoring its possible application as a functional ingredient in nutraceuticals and food products. These findings emphasize the impact of thermal processing on phytochemical retention and support the use of optimized drying methods to preserve Ambat Vel’s nutritional and functional qualities.