Chemical composition of varieties of chaya (Cnidoscolus aconitifolius Mill. I.M. Johnst.) at different cutting ages
Keywords:
berza, nutrients, digestion, secondary compounds
Abstract
Cnidoscolus aconitifolius Mill. I.M. Johnst, is a plant distributed in tropical and subtropical, for its high nutritional value and adaptability to diverse environments. To evaluate the chemical composition of two varieties of chaya at different harvest ages. A completely randomized experimental design with a 2x4 factorial arrangement was used, with chaya varieties (Estrella and Mansa) and harvest age (60, 90, 120, and 150 days) as factors. The chemical composition and the presence of some secondary compounds (phenols, tannins, saponins, catechins and flavonoids) in chaya leaves were analyzed. The comparison of means tests for the interaction between variety and cutting time showed that the Mansa variety at 120 days had a higher fat content (7.04 %) and phenols (5.39 mg.g-1), as well as a lower FDA content (15.12 %), unlike the Estrella variety, which at 90 days had a higher protein content (33.90 %). The Estrella variety had higher protein (29.90 %) and NDF (37.57 %) contents; however, the Mansa variety had higher total phenol content (4.78 mg) and ADF (16.90 %). The Estrella variety showed the highest protein content in the 90-day harvest, while NDF was higher in the first harvests (60 days) of the Mansa variety. Fat content was similar in both varieties. Phenols were more prevalent in the Mansa variety, although both showed high concentrations of tannins, saponins, catechins, and flavonoids, and low concentrations of triterpenes, amino acids, and reducing sugars.
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References
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Ledea-Rodríguez, J. L., Verdecia-acosta, D., La O, O., Valentín, J., Reyes, J. J., & Murillo-amador, B. (2018). Caracterización química de nuevas variedades de Cenchrus purpureus tolerantes a la sequía. Agronomía Mesoamericana, 29(3), 1–18. https://doi.org/10.15517/ma.v29i3.32910
Leroy, F., Smith, N. W., Adesogan, A. T., Beal, T., Lannotti, L., Moughan, P. J., & Mann, N. (2023). The role of meat in the human diet: evolutionary aspects and nutritional value. Animal Frontiers, 13(2), 11–18. https://doi.org/10.1093/af/vfac093
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Putri, A. I., Marjuki., & Hartutik. (2025). A Literature Review: Nutritional Potential, Antinutritional Factors, and Flavonoids of Chaya (Cnidoscolus Aconitifolius) Leaves as Ruminant Feed. Jurnal Nutrisi Ternak Tropis, 8(1), 95-104. https://doi.org/10.21776/ub.jnt.2025.008.02.4
Quiñones Chillambo, J. D., Cardona Iglesias, J. L., & Castro Rincón, E. (2020). Ensilaje de arbustivas forrajeras para sistemas de alimentación ganadera en el trópico altoandino. Revista de Investigaciones Altoandinas, 22(3), 285–301. https://doi.org/10.18271/ria.2020.662
Rodrigues, M. M. R., Ojeda, J. C. M., Díaz, M. G., & Allende, D. K. B. (2021). Use of chaya (Cnidoscolous chayamansa) leaves for nutritional compounds production for human consumption. Journal of the Mexican Chemical Society, 65(1), 118-128. https://doi.org/10.29356/jmcs.v65i1.1433
Sidana, J., Singh, B., & Sharma, O. P. (2016). Saponins of Agave: Chemistry and bioactivity. Phytochemistry, 130, 22-46. https://doi.org/ 10.1016/j.phytochem.2016.06.010
Tinco-Jayo, J. A., Pérez-Chauca, L. F., Castilla-Torres, N. V., Enciso-Roca, E. C., Taboada-Huaman, D., Nuñez-Soto, L., Moscoso-García, L. U., Arroyo-Acevedo, J. L., Aguilar-Felices, E. J., & Herrera-Calderon, O. (2024). The Antioxidant Activity of Atomized Extracts of the Leaves and Stems of Cnidoscolus diacanthus (Pax & K. Hoffm.) J.F. Macbr. from Peru and Their Effect on Sex Hormone Levels in Rats. Molecules, 29(19), 4554. https://doi.org/10.3390/molecules29194554
Totakul, P., Matra, M., Sommai, S., & Wanapat, M. (2021). Cnidoscolus aconitifolius leaf pellet can manipulate rumen fermentation characteristics and nutrient degradability. Animal Bioscience, 34(10), 1607–1615. https://doi.org/10.5713/ab.20.0833
Alcívar Acosta, E. H., Fernández Romay, Y., Vivas, W. F., Cusme Rivas, K. E., Verduga López, C. D., & Heredia Mendoza, J. D. (2023). Evaluación del potencial nutritivo de especies arbustivas tropicales para la alimentación de cerdos de traspatio. Ciencia y Tecnología Agropecuaria, 24(3), e2991. https://doi.org/10.21930/rcta.vol24_num3_art:2991
Amaya, N., Padulosi, S., & Meldrum, G. (2020). Value Chain Analysis of Chaya (Mayan Spinach) in Guatemala. Economic Botany, 74(1), 100–114. https://doi.org/10.1007/s12231-019-09483-y
Ardestani, A., & Yazdanparast, R. (2007). Antioxidant and free radical scavenging potential of Achillea santolina extracts. Food Chemistry, 104(1), 21-29. https://doi.org/10.1016/j.foodchem.2006.10.066
Chin-Chan, T., Ortiz-García, M. M., Ruiz-Gil, P. J., & Martínez-Castillo, J. (2021). Diversidad genética de la Chaya (Cnidoscolus aconitifolius (Mill.) I. M. Johnst. ssp. aconitifolius) en Yucatán, México, su posible centro de domesticación. Polibotánica, 51, 185-201. https://doi.org/10.18387/polibotanica.51.12
Cifuentes, R., Pöll, E., Bressani, R., & Yuttita, S. (2010). Caracterización botánica, molecular, agronómica y química de los cultivares de chaya (Cnidoscolus aconitifolius) de Guatemala. Revista de La Universidad Del Valle de Guatemala, 21. https://repositorio.uvg.edu.gt/entities/publication/716adb1a-55cd-46fb-a0b7-06f8d10e8210
Carrera, D., Guevara, P., & Gualichicomin, G. (2014). Caracterización físico-química desde el punto de vista agrícola de los suelos en la zona de riego del proyecto multipropósito Chone. Revista Congreso de Ciencia y Tecnología ESPE, 9(1), 71-80). https://doi.org/10.24133/cctespe.v9i1.87
Castellón, M., C., Lemus, F., C., Bugarín, P., J., Grageola, N., F., Dzib, C., D., & Ángel, H., A. (2024). Growth and quality of the post-weaned hairless pig carcass fed with tree plant foliage meal. Revista de Investigaciones Veterinarias del Perú, 35(6), 1-9. https://doi.org/10.15381/rivep.v35i6.27694
Ebel, R., Méndez Aguilar, M., Castillo Cocom, J. A., & Kissmann, S. (2019). Genetic Diversity in Nutritious Leafy Green Vegetable—Chaya (Cnidoscolus aconitifolius), pp. 161–189. https://doi.org/10.1007/978-3-319-96454-6_6
Ezeigwe, O., Okpala, C., Joy, O., Okwuchukwu Aziagba, B., Obiajulu Christian, E., Chukwuemeka Obumneme, O., Nkemakonam Edith, A., Bibian Okwuchukwu, A., Naomi Ngozi, N., Ozioma Juliana, A., & Valentine Osita Godwin, N. (2020). Comparative Phytochemical and Nutritional Profiles of Ficus capensis and Cnidoscolus aconitifolius Leaves. International Journal of Research and Innovation in Applied Science (IJRIAS), V(I), 16-21. ww.ijltemas.in/international-journal-of-research-and-innovation-in-applied-science-ijrias/
Gary, W., & Anderson, D. (2019). Growth of the Latin American Livestock Industry: Situation and Challenges. Choises, 34(4), 1–12. https://www.jstor.org/stable/27098531
Godínez-Santillán, R. I., Chávez-Servín, J. L., García-Gasca, T., & Guzmán-Maldonado, S. H. (2019). Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae). Acta Botanica Mexicana, 126(e1493). https://doi.org/10.21829/abm126.2019.1493
Guevara, P., López, S., & Andino, P. (2021). Digestibility Coefficients and Energy in Alfalfa Hay from Chimborazo and Tungurahua. ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M., 1(5), 1334–1346. https://doi.org/10.18502/espoch.v1i5.9575
John, O. B., & Opeyemi, O. A. (2015). Effect of processing methods on nutritional composition, phytochemicals, and anti-nutrient properties of chaya leaf (Cnidoscolus aconitifolius). African Journal of Food Science, 9(12), 560-565. https://doi.org/10.5897/ajfs2015.1330
Kolterman, D. A., Breckon, G. J., & Kowal, R. R. (1984). Chemotaxonomic Studies in Cnidoscolus (Euphorbiaceae). II. Flavonoids of C. aconitifolius, C. souzae, and C. spinosus. Systematic Botany, 9(1), 22-32. https://doi.org/10.2307/2418403
Kuri-García, A., Chávez-Servín, J. L., & Guzmán-Maldonado, S. H. (2017). Phenolic profile and antioxidant capacity of Cnidoscolus chayamansa and Cnidoscolus aconitifolius: A review. Journal of Medicinal Plants Research, 11(45), 713-727. https://doi.org/10.5897/jmpr2017.6512
Ledea-Rodríguez, J. L., Verdecia-acosta, D., La O, O., Valentín, J., Reyes, J. J., & Murillo-amador, B. (2018). Caracterización química de nuevas variedades de Cenchrus purpureus tolerantes a la sequía. Agronomía Mesoamericana, 29(3), 1–18. https://doi.org/10.15517/ma.v29i3.32910
Leroy, F., Smith, N. W., Adesogan, A. T., Beal, T., Lannotti, L., Moughan, P. J., & Mann, N. (2023). The role of meat in the human diet: evolutionary aspects and nutritional value. Animal Frontiers, 13(2), 11–18. https://doi.org/10.1093/af/vfac093
Ngoc Thuy, N. T., Ha, P. T. M., Phuong Thao, N. T., Nhan, V. D., Bang, T. H., Pham, V. T., Pham, D. T., & Phuong Thuy, B. T. (2025). Therapeutic potential of Phyllanthus spp. in sustainable aquaculture: a phytopharmacological perspective. RSC Advances, 15(49), 41432–41446. https://doi.org/10.1039/D5RA07594G
Panghal, A., Shaji, A. O., Nain, K., Garg, M. K., & Chhikara, N. (2021). Cnidoscolus aconitifolius: Nutritional, phytochemical composition and health benefits – A review. Bioactive Compounds in Health and Disease, 4(11), 260-286 https://doi.org/10.31989/BCHD.V4I11.865
Putri, A. I., Marjuki., & Hartutik. (2025). A Literature Review: Nutritional Potential, Antinutritional Factors, and Flavonoids of Chaya (Cnidoscolus Aconitifolius) Leaves as Ruminant Feed. Jurnal Nutrisi Ternak Tropis, 8(1), 95-104. https://doi.org/10.21776/ub.jnt.2025.008.02.4
Quiñones Chillambo, J. D., Cardona Iglesias, J. L., & Castro Rincón, E. (2020). Ensilaje de arbustivas forrajeras para sistemas de alimentación ganadera en el trópico altoandino. Revista de Investigaciones Altoandinas, 22(3), 285–301. https://doi.org/10.18271/ria.2020.662
Rodrigues, M. M. R., Ojeda, J. C. M., Díaz, M. G., & Allende, D. K. B. (2021). Use of chaya (Cnidoscolous chayamansa) leaves for nutritional compounds production for human consumption. Journal of the Mexican Chemical Society, 65(1), 118-128. https://doi.org/10.29356/jmcs.v65i1.1433
Sidana, J., Singh, B., & Sharma, O. P. (2016). Saponins of Agave: Chemistry and bioactivity. Phytochemistry, 130, 22-46. https://doi.org/ 10.1016/j.phytochem.2016.06.010
Tinco-Jayo, J. A., Pérez-Chauca, L. F., Castilla-Torres, N. V., Enciso-Roca, E. C., Taboada-Huaman, D., Nuñez-Soto, L., Moscoso-García, L. U., Arroyo-Acevedo, J. L., Aguilar-Felices, E. J., & Herrera-Calderon, O. (2024). The Antioxidant Activity of Atomized Extracts of the Leaves and Stems of Cnidoscolus diacanthus (Pax & K. Hoffm.) J.F. Macbr. from Peru and Their Effect on Sex Hormone Levels in Rats. Molecules, 29(19), 4554. https://doi.org/10.3390/molecules29194554
Totakul, P., Matra, M., Sommai, S., & Wanapat, M. (2021). Cnidoscolus aconitifolius leaf pellet can manipulate rumen fermentation characteristics and nutrient degradability. Animal Bioscience, 34(10), 1607–1615. https://doi.org/10.5713/ab.20.0833
Published
2026-06-24
How to Cite
Alcívar, E., Cusme , K., La O , O., Fernández, Y., Vivas, W., Vásquez, M., & Ledea, J. (2026). Chemical composition of varieties of chaya (Cnidoscolus aconitifolius Mill. I.M. Johnst.) at different cutting ages. Revista De La Facultad De Agronomía De La Universidad Del Zulia, 43(3), e264335. Retrieved from https://produccioncientificaluz.org/index.php/agronomia/article/view/45772
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Crop Production
Copyright (c) 2026 Euster Alcívar Acosta, Karina Cusme Rivas, Oreste La O León, Yulien Fernández Romay, Walter Fernando Vivas Arturo, Maribel Celi Vásquez Paucar, José Leonardo Ledea Rodríguez
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