NUTRITIONAL COMPOSITION, CONSTITUENTS, AND ANTIOXIDANT ACTIVITY OF POWDER FRACTIONS OF FICUS DICRANOSTYLA MILDBREAD LEAVES
Authors: Yves Tabi Omgba , Valentine Tsague Marthe , Markusse Deli , Estella Tembe Achick , Rose Ngono Mballa , Charles Fokunang N. , Bonaventure Ngadjui Tchaleu , Théophile Dimo , Judith Ndongo Embola , Jacqueline ZeMinkande 
Published: September 2022

Background and objective: The research on nutritional and health-benefiting compounds has increased in leafy vegetables such as Ficus dicranostyla.The current study was conducted to evaluate the effect of sieved-based fractionation on nutrient content, polyphenolic components, and antioxidant activities of Ficus dicranostyla leaves powder.
Methods: Dried leaves powder was sieved at three size classes (<125 µm, between 250 and 125µm, ≥ 250 µm) and unsieved powder was produced and characterized for proximate composition, minerals, total phenolic, and flavonoids contents, as well as antioxidant activity. Nutrient quantities were expressed in g/100g of crude leaves. 
Results: Statistics resultsrevealed a significant difference among fractions composition, as well as antioxidant activity with DPPH and FRAP. Proteins (19.60-26.08), lipids (5.33-10.40), and ash (11.44 16.60) contents were increased in small size fractions, while carbohydrates (40.19-50.88) and fibers (9.08–15.04) contents were lowered. Similarly, minerals namely iron, copper, magnesium, and zinc increased (3.26-9.68, 9.09-24.41, 1.38-2.33, and 3.79-8.55 g/100 g, respectively). In addition, phenolic compounds and flavonoids, as well as antioxidant activity were also higher in smaller powder particles. The powder fraction of < 125 µm (smaller particle) showed the highest phenolic content and antioxidant activity, demonstrating the importance of sizing in the profitability of functional food ingredients.
Conclusion: Data analysis clearly demonstrates that Ficus dicranostyla leaf powder could be recognized as a source of nutritive compounds and antioxidants. Ficus dicranostyla derived functional ingredients could be prepared for the nutritive purpose and oxidative stress-related disease prevention.
                      
Peer Review History:
Received: 3 July 2022; Revised: 13 August; Accepted: 8 September, Available online: 15 September 2022
Academic Editor: Dr. Marwa A. A. Fayed, University of Sadat City, Egypt, maafayed@gmail.com
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Received file:                                Reviewer's Comments:
Average Peer review marks at initial stage: 6.5/10
Average Peer review marks at publication stage: 7.0/10
Reviewers:
Dr. Sangeetha Arullappan, Universiti Tunku Abdul Rahman, Malaysia, sangeetha@utar.edu.my
Ahmad Najib, Universitas Muslim Indonesia, Makassar, Indonesia, ahmad.najib@umi.ac.id
Dr. Marwa A. A. Fayed, University of Sadat City, Egypt, maafayed@gmail.com
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