Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities
Urtica dioica is widely distributed across temperate regions of the world and is highly beneficial and packed with nutritional value including a rich profile of phytochemicals, amino acids, and essential minerals. Due to abundance of these attributes, the nutritional, antioxidant, and antimicrobial...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004547 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849471248453599232 |
|---|---|
| author | Anjali Sahal Afzal Hussain Sanjay Kumar Ankita Dobhal Waseem Ahmad Khan Chand Rishi Richa Umesh Chandra Lohani |
| author_facet | Anjali Sahal Afzal Hussain Sanjay Kumar Ankita Dobhal Waseem Ahmad Khan Chand Rishi Richa Umesh Chandra Lohani |
| author_sort | Anjali Sahal |
| collection | DOAJ |
| description | Urtica dioica is widely distributed across temperate regions of the world and is highly beneficial and packed with nutritional value including a rich profile of phytochemicals, amino acids, and essential minerals. Due to abundance of these attributes, the nutritional, antioxidant, and antimicrobial properties of Urtica dioica were assessed systematically. Additionally, proximate, functional, antinutrient, mineral, polyphenolic compounds, FRAP, and DPPH assays were also examined. The findings revealed that Urtica dioica contains high Mg, Ca, Fe, and Zn. The examined values of DPPH and FRAP showed high antioxidant potential of Urtica dioica. UHPLC and GC–MS analysis confirmed Urtica dioica as an excellent source of phenolic and bioactive compounds. In view of these experimental findings, Urtica dioica can be incorporated into edible coatings and functional foods. Its excellent antimicrobial properties against Gram +ve and Gram -ve bacteria underscore its viability as an excellent source of functional ingredients in edible coatings. |
| format | Article |
| id | doaj-art-c79b4e1d2d624aa49878fd9c8b96fb68 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-c79b4e1d2d624aa49878fd9c8b96fb682025-08-20T03:24:53ZengElsevierFood Chemistry: X2590-15752025-05-012810260710.1016/j.fochx.2025.102607Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivitiesAnjali Sahal0Afzal Hussain1Sanjay Kumar2Ankita Dobhal3Waseem Ahmad4Khan Chand5Rishi Richa6Umesh Chandra Lohani7Department of Food Science & Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, IndiaDepartment of Pharmacognosy, College of Pharmacy, King Saud University, PO Box 2457, Riyadh 11451, Saudi ArabiaDepartment of Food Science & Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, India; Graphic Era Hill University, Dehradun, Uttarakhand, 248002, India; Corresponding author at: Department of Food Science & Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, IndiaDepartment of Food Science & Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, IndiaDepartment of Chemistry, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, IndiaDepartment of Agricultural Engineering, School of Agricultural Sciences, Nagaland University, Medziphema, Chumukedima, IndiaCollege of Agricultural Engineering and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology, 190025 Shalimar, Srinagar, IndiaResearch Associate, Advanced Post Harvest Technology Center, Centre for Applied Research, Innovation and Entrepreneurship, Lethbridge College- ABT1K1L6, Alberta, CanadaUrtica dioica is widely distributed across temperate regions of the world and is highly beneficial and packed with nutritional value including a rich profile of phytochemicals, amino acids, and essential minerals. Due to abundance of these attributes, the nutritional, antioxidant, and antimicrobial properties of Urtica dioica were assessed systematically. Additionally, proximate, functional, antinutrient, mineral, polyphenolic compounds, FRAP, and DPPH assays were also examined. The findings revealed that Urtica dioica contains high Mg, Ca, Fe, and Zn. The examined values of DPPH and FRAP showed high antioxidant potential of Urtica dioica. UHPLC and GC–MS analysis confirmed Urtica dioica as an excellent source of phenolic and bioactive compounds. In view of these experimental findings, Urtica dioica can be incorporated into edible coatings and functional foods. Its excellent antimicrobial properties against Gram +ve and Gram -ve bacteria underscore its viability as an excellent source of functional ingredients in edible coatings.http://www.sciencedirect.com/science/article/pii/S2590157525004547Urtica dioicaAntioxidant activityAntimicrobial propertiesFunctional foodEdible coating |
| spellingShingle | Anjali Sahal Afzal Hussain Sanjay Kumar Ankita Dobhal Waseem Ahmad Khan Chand Rishi Richa Umesh Chandra Lohani Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities Food Chemistry: X Urtica dioica Antioxidant activity Antimicrobial properties Functional food Edible coating |
| title | Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities |
| title_full | Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities |
| title_fullStr | Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities |
| title_full_unstemmed | Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities |
| title_short | Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities |
| title_sort | nettle urtica dioica leaves as a novel food nutritional phytochemical profiles and bioactivities |
| topic | Urtica dioica Antioxidant activity Antimicrobial properties Functional food Edible coating |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004547 |
| work_keys_str_mv | AT anjalisahal nettleurticadioicaleavesasanovelfoodnutritionalphytochemicalprofilesandbioactivities AT afzalhussain nettleurticadioicaleavesasanovelfoodnutritionalphytochemicalprofilesandbioactivities AT sanjaykumar nettleurticadioicaleavesasanovelfoodnutritionalphytochemicalprofilesandbioactivities AT ankitadobhal nettleurticadioicaleavesasanovelfoodnutritionalphytochemicalprofilesandbioactivities AT waseemahmad nettleurticadioicaleavesasanovelfoodnutritionalphytochemicalprofilesandbioactivities AT khanchand nettleurticadioicaleavesasanovelfoodnutritionalphytochemicalprofilesandbioactivities AT rishiricha nettleurticadioicaleavesasanovelfoodnutritionalphytochemicalprofilesandbioactivities AT umeshchandralohani nettleurticadioicaleavesasanovelfoodnutritionalphytochemicalprofilesandbioactivities |