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Full Research Article

Effect of Osmotic Dehydration Technique on Bioactive and Antioxidant Properties of Chayote (Sechium edule)

N
Nidhi Kukreja1
P
Parul Sharma1,*
1Faculty of Home Science, Department of Food Science and Nutrition, University of Banasthali Vidyapith, Tonk-304 022, Rajasthan, India.

ABSTRACT

Background: Chayote, an underutilised vegetable has gained widespread acceptance owing to phytochemicals, antioxidant activity and biofunctional properties presence that can prevent oxidation of metabolites in humans. The present research focussed on to analyse the bioactive profile and antioxidant activity of fresh and osmotically dehydrated Chayote.

Methods: L- Ascorbic acid was estimated by dichlorophenolindophenol titration method, total phenolic compound was estimated by Folin-Ciocalteu method, total flavonoid compound was determined by aluminium chloride colorimetric method, DPPH (2, 2-diphenyl-1-picryl hydrazyl-hydrate) was estimated by stable radical DPPH, ꞵ-carotene was estimated by UV- Spectrometric method, Ferric reducing ability of plasma (FRAP) was estimated by Benzie and Strain method and Tannins was estimated by Folin- Denis Method. Data obtained was analyzed statistically for mean, standard seviation, ANOVA and LSD (Least significance difference).

Result: Results indicated significant increase (p≤0.05) in both bioactive compounds and antioxidant activity upon the application of osmotic dehydration. The process of osmotic dehydration significantly retained higher concentration of bioactive compounds and showed higher antioxidant activity as mild conditions helps in preserving these oxidative sensitive compounds and retains their potential as compared to conventional dehydration, with prolonged exposure to high temperature and more air exposure.

INTRODUCTION

Plants are sources of numerous phytochemicals used in treating various diseases. Both primary and secondary metabolites in plants exhibit unique pharmacological activities and medicinal properties. Consequently, plants and their derivatives have been historically used to manage illnesses and ailments (Veigas  et al., 2020).
       
Vegetables are considered essential for a balanced diet because they supply vitamins, minerals, dietary fiberand various phytochemicals. The specific composition and concentration of these phytonutraceuticals vary, distinguishing different vegetable groups from one another and even within the same group. Incorporating vegetables into the daily diet is strongly associated with numerous health benefits, including enhanced gastrointestinal health, improved vision and a reduced likelihood of developing chronic conditions such as heart disease, stroke, diabetes and various cancers. The protective effect of vegetables is often attributed to their phytochemicals, many of which are potent antioxidants. These compounds are believed to lower chronic disease risk by neutralizing free radicals, modifying the metabolic activation and detoxification processes of carcinogens and even regulating mechanisms that can alter the trajectory of tumor cells. Every vegetable offers the potential for long-term health protection. By providing a rich source of vitamins, nutrients, dietary fibersand phytochemicals in all their varieties, vegetables help restore essential balance to diets, thereby addressing many prevalent nutritional deficiencies. The nutritional value of a diet hinges on both the quantity and quality of food consumed. Coinciding with a growing consumer interest in the health-promoting properties of food, there has been an increased focus on nutritious vegetable products. To maximize health benefits and ensure a diverse intake of phytonutraceuticals, a wide variety of vegetables should be included in one’s diet, as each offers a unique mix of these compounds (Dias, 2012). However, a challenge arises because vegetables are typically harvested during peak seasons, leading to an overstocked market. This often results in spoilage before the produce reaches the final consumer due to inadequate preservation and storage facilities. To counter this, various processing methods are employed to preserve fruits and vegetables. Drying and dehydration are among the most crucial and frequently used techniques, primarily because they significantly reduce transportation weight, packaging needsand storage costs. Research and public health nutrition education continue to focus on the difficulties in obtaining some vegetables and the general advantages of vegetable eating. Regardless of socioeconomic condition, vegetables are consumed by all societies and ethnic groups (Osundare  et al., 2026). The rising occurrence of illness caused by an unhealthy lifestyle, as well as the increasing value of a balanced diet in human life, highlights the need for natural and beneficial nutritional items such as inclusion of vegetables. The body’s fundamental, unavoidable activities depend on nutrition. Numerous nutrition researchers have concentrated on naturally occurring components (e.g. vitamins, fatty acids, proteins, phenolic compounds and dietary fibre) in foods that have a beneficial impact on metabolic functions beyond nutritive value and provide health benefits, as well as potentially lowering disease risk (Seema  et al., 2025).
       
Osmotic dehydration has emerged as a vital complementary treatment and food preservation technique in the processing of dehydrated foods, gaining increasing attention due to several advantages. These benefits include mitigating heat-induced damage to flavor and color, preventing enzyme browning and reducing energy costs (Khan, 2012). This dynamic process initially involves a relatively minor penetration of sugar, which then increases over time, leading to the gradual removal of water and acid. To accelerate this osmotic condensation process, adjustments can be made to factors such as temperature, sugar syrup concentration, osmosis solution concentration and osmosis time, there by modifying the product’s properties (Chavan and Amarowicz, 2012; Ramya and Jain, 2016). Osmotic dehydration is a process that involves a mass exchange driven by the osmotic pressure of highly concentrated solutions. This results in the loss of water and a minimal gain in solids (Ahmed  et al., 2016). Optimizing key parameters can lead to higher mass transfer rates in this process. According to Valdiviezo-Seminario  et al. (2024), the primary factors influencing osmotic dehydration are the type and concentration of the osmotic agent, the process temperature, the duration of immersionand the level of agitation. Osmo dehydration is thought to be a successful fruit and vegetable preservation technique. Because of the low temperature water removal process, this approach can be used to produce high-quality goods with minimal thermal destruction of nutrients (Aparna  et al., 2022).
       
Chayote (Sechium edule L.), a seasonal vegetable belonging to the Cucurbitaceae family, is cultivated in tropical and subtropical regions. Although widely grown in the north-eastern Indian states, this gourd remains an underappreciated and underutilized crop. Chayote is valuable because all its parts have uses and it requires minimal agronomic inputs. For instance, the roots serve as a starch substitute, the fruits are a common fresh vegetableand the young, fresh shoots are also consumed as a vegetable. The crop is known by various names globally, including Chow-Chow, Isqush (Nepali), Piskut (Khasi), Sikut (Garo), Chayote (Mexico/Latin America)and Squash (English) (Lokesh  et al., 2017; Das and Mishra, 2019). Chayote is a rich source of various nutrients, including fiber, minerals and vitamins, in addition to bioactive compounds such as phenolic acids, flavonoids, alkaloids, saponins, peroxidases, carotenoids, phytosterols and cucurbitane triterpenoids (Mishra and Das, 2015). Its rich phytochemical composition contributes to numerous medicinal and health benefits, such as the prevention of cancer, heart disease, chronic renal disease, overweight and obesity, as well as blood sugar regulation (Aguiñiga  et al., 2015). Chayote contains a wide array of polyphenols, including phenolic acids, stilbenesand tannins. These are associated with benefits like enhancing taste, providing color and perfumeand protecting against insect attacks and fungal infections. Furthermore, research by Yang  et al. (2015) indicates that chayote possesses antibacterial, antioxidant, antihypertensive and antiepileptic properties. Given these potential benefits of chayote, the present study was designed to investigate the antioxidant activity and bioactive properties of fresh and osmotically dehydrated samples of the chayote vegetable.

MATERIALS AND METHODS

Fresh chayote was sourced from the local market in Faridabad, Haryana. All other materials necessary for the study were acquired from Banasthali Vidyapith. All chemicals and reagents used were of analytical grade (AR). A one-kilogram (1kg) sample of fresh chayote was weighed, thoroughly washedand cleaned three to four times with distilled water to remove dirt, contaminantsand extraneous matter, including any damaged parts. The cleaned chayote was then uniformly chopped and stored under appropriate conditions for subsequent processing and use. The pre-processed chayote samples were subsequently divided into four distinct proportions, as detailed in Table 1. Osmotic solutions were prepared using a 1:1 mixture of Sucrose and NaCl dissolved in distilled water. After osmotic treatment, the vegetable samples were removed from the solution and rinsed with distilled water. The treated samples were then spread evenly on a stainless steel tray and placed in a hot air oven under pre-set conditions. Following drying, the samples were packed in air-tight zip-lock polyethylene bags and stored at room temperature until further use.

Table 1: Description of processing of chayote vegetable sample.


 
Estimation of bioactive compounds and antioxidant activity
 
L-ascorbic acid (LAA) determination
 
LAA was extracted following a standard protocol (AOAC, 2019). Specifically, 10 g of dried vegetable powder was homogenized with an extraction solution composed of metaphosphoric acid and acetic acid. The resulting mixture was agitated in a conical flask at 10,000 rpm for 15 minutes before being filtered using Whatman No. 4 filter paper. All samples were extracted in triplicate. The L-ascorbic acid standard was prepared by dissolving 100 mg of L-ascorbic acid in the same metaphosphoric acid/acetic acid solution to achieve a final concentration of 0.1 mg/mL. Quantification was performed using a UV-visible detector set at 254 nm at room temperature (Hassan et al., 2024).
 
Total phenolic compound (TPC)
 
TPC was determined and expressed as a percentage relative to gallic acid. The procedure involved mixing 0.2 mL of the methanolic extract with Folin-Ciocalteu reagent (diluted 1:10). After a 4-minute reaction interval, 0.8 mL of 7.5% w/v Na2CO3  solution was added. The samples were then incubated for 30 minutes at room temperature, followed by centrifugation at 5000 rpm for 10 minutes. Absorbance readings were subsequently taken at 765 nm (Abirami, 2014).
 
Total flavonoid compound
 
The total flavonoid content was determined colorimetrically. Initially, 125 µL of the extract was combined with 75 µL of a 5% NaNO2  solution and left to stand for 6 minutes. Subsequently, 150 µL of 10% aluminium trichloride was introduced, followed by 5-minute incubation. Next, 750 µL of 1M NaOH was added. Distilled water was used to adjust the final volume of the solution to 2500 µL. After a 15-minute incubation period, the mixture turned pink and its absorbance was measured at 510 nm. Results were expressed as g Quercetin per 100 g DM (Rebaya  et al., 2014).
 
Tannins
 
Condensed tannins were quantified by mixing 400 µL of the extract with 3 mL of a 4% vanillin solution (in methanol) and 1.5 mL of concentrated hydrochloric acid. Following 15-minute incubation, the absorbance was measured at 500 nm. The results were reported as g E. Catechin per 100g DM (Rebaya  et al., 2014).
 
ꞵ-Carotene
 
The ꞵ-Carotene: concentration was determined using a colorimetric assay. A 500 mg sample was extracted twice using 5 mL of chilled acetone. The mixture was kept in an ice bath for 15 minutes, with intermittent shaking. It was then vigorously mixed for 10 minutes and centrifuged at 1370 x g for 10 minutes. The pooled supernatants were filtered using Whatman filter paper no. 2. The absorbance of the resulting extract was measured at 449 nm using a UV-spectrophotometer (Soytong  et al., 2021).
 
DPPH
 
The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method was used to measure DPPH scavenging activity. A 0.05 mM ethanol solution of DPPH (300 µL) was combined with 40 µL of the extract solution at varying concentrations (10, 20, 30, 40, 50 and 60 µg/mL). The DPPH solution was freshly prepared and stored in the dark at 4°C. Following the addition of 2.7 mL of 96% ethanol, the mixture was vigorously shaken. After standing for 30 minutes, the absorbance was measured at 517 nm. The percentage of radical scavenging (inhibition) was then calculated.
  
 
FRAP
 
The ferric reducing antioxidant power (FRAP) assay was employed to evaluate the sample’s reducing ability, which is based on its capacity to reduce ferric (Fe3+) to ferrous (Fe2+) ions. In an acidic environment, the reduction of the ferric-tripyridyltriazine (Fe3+-TPTZ) complex to the ferrous (Fe2+-TPTZ) form results in a distinct blue coloration. This color has an absorption maximum at 593 nm. A 0.7 mL aliquot of the aqueous extract (at concentrations ranging from 0.5 to 5.0 mg/mL) was combined with 2.3 mL of the FRAP reagent. The mixture was then incubated in the dark at 37°C for 30 minutes. The absorbance was subsequently measured at 593 nm against a blank containing all reagents except the sample, using a spectrophotometer. An increase in the absorbance value signifies a higher reducing capability. Ascorbic acid served as the reference standard (Shah  et al., 2023).
 
Statistical Analysis
 
Data interpretation was conducted using IBM SPSS Statistics software (Version 20). The study’s results are presented as the Mean ± Standard deviation (SD) of triplicate determinationsand were further analyzed using One-Way ANOVA and least significance difference (LSD).

RESULTS AND DISCUSSION

Bioactive and Antioxidants activity
 
Table 2 shows the bioactive and antioxidant activity profile of fresh and osmotic dehydrated chayote samples.

Table 2: Bioactive and antioxidant profile of fresh and osmotic dehydrated chayote.


 
L-Ascorbic acid
 
The results indicated that L- ascorbic acid (mg/100 g) of the samples differed significantly (p≤0.05) across the samples. Osmotic dehydration resulted in significant increase (17.4±0.1) in the L- ascorbic content as compared to control (3.2±0.01). Results of L- ascorbic acid ranged from (17.4±0.1 to 3.2±0.01), which is highest in OD1 sample and lowest in fresh sample. The results of LAA were in accordance with the findings of an researcher who observed LAA content in fresh and osmo-dehydrated samples respectively (Islam  et al., 2018). An researcher found LAA content in accordance to the results of present study (Vieira  et al., 2019). This might be due to presence of osmotic agents while dehydration process that lead to less O2 diffusion leading to low oxidation of L-Ascorbic acid content.
 
Total phenolic content
 
The results indicated that total phenolic content (TPC) of treated samples significantly (p≤0.05) increased as compared to fresh samples upon the application of dehydration technique. Results of TPC ranged from (5.87±0.04 to 9.0±0.03), which is highest in OD3 sample and lowest in Fresh sample. The results of TPC had significant difference from the findings of study concluded by a researcher (Sharif et al., 2023). This might be due to the less exposure of heat due to osmotic agents coating acting as a protective barrier leading to stability of the phenolic compounds.
 
Total flavonoid content (TFC)
 
The results indicated that total flavonoid compound (TFC) of the treated samples significantly (p≤0.05) increased as compared to fresh samples upon the application of dehydration technique. Results of TFC ranged from (1.43±0.12 to 8.33±0.05), which is highest in OD3 sample and lowest in Fresh sample. The results of TFC were in accordance to the findings of study concluded by a researcher (Fidrianny  et al.., 2021). This might be due to the less air exposure of osmotically dehydrated samples that shielded flavonoids from breakdown.
 
Tannins
 
The results indicated that tannins of the treated samples significantly (p≤0.05) increased as compared to the fresh (untreated) sample of Chayote vegetable upon the application of dehydration technique. The tannins content ranged from (27.4.3±0.2 to 38.3±0.27), which was highest in OD1 sample and lowest in fresh sample. The present study results of tannins had significant difference from findings of an researcher (Hatifah and Sakung, 2023). This might be due to the mild heat exposure leading to fewer breakdowns of tannin compounds.
 
ꞵ-Carotene
 
The results indicated that ꞵ- Carotene of the treated samples significantly (p≤0.05) increased as compared to the fresh (untreated) sample of Chayote vegetable upon the application of dehydration technique. Results of µb- Carotene ranged from (2.91±0.04 to 11.95±0.03), which was highest in OD1 sample and lowest in fresh sample. The results were in accordance to the findings of the study concluded by an researcher (Kaushik  et al., 2025). This might be due to the less air exposure leading to low oxidation and degradation of carotene content. 
 
DPPH (Antioxidant activity):
 
Table 3 shows the IC 50 values of fresh and osmotic dehydrated chayote vegetable samples. The results indicated that DPPH of the treated samples significantly (p≤0.05) increased as compared to fresh samples upon the application of dehydration technique. The results of IC 50 value ranged from (38.64 to 54.31) depicting that OD3 sample had the maximum inhibition concentration. The results were in accordance to the findings of study concluded by an researcher (Parra  et al., 2018). This might be due to the moderate processing of heat exposure in osmotic dehydration whereas in conventional drying methods lead to greater degradation of free radicals leading to reduced DPPH activity.

Table 3: DPPH radical scavenging activity (percentage) of fresh and osmotic dehydrated chayote vegetable samples.


 
Ferric reducing antioxidant power (FRAP)
 
The results indicated that FRAP of the treated samples significantly increased as compared to the fresh (untreated) sample of chayote vegetable upon the application of dehydration technique. Results of FRAP ranged from (27.48±0.2 to 66.77±0.16), which was highest in OD3 sample and lowest in fresh sample. The results were in accordance to the findings of the study concluded by researcher (Chagas  et al., 2024). This might be due to the mild heat exposure leading to preservation of oxidation sensitive components.

CONCLUSION

The present study demonstrates that Osmotic Dehydration significantly enhances the bioactive compounds and antioxidant activity of Chayote vegetable (p≤0.05), indicating its excellent therapeutic potential. Both the bioactive compounds and antioxidant activity showed a significant increase (p≤0.05) in the treated samples compared to the fresh (untreated) samples. The results confirm that osmotic dehydration, when performed under the tested conditions, is a promising alternative to conventional drying techniques. Given that it is economical and time-saving, it presents itself as a better, upgraded choice for the future of the food preservation and processing industry.

ACKNOWLEDGEMENT

All the authors contributed to this study. Nidhi Kukreja had the major contribution in conceptualizing, preparing and drafting the manuscript. Along with the guidance and supervision of the whole research, Dr. Parul Sharma furnished with corrections, comments and revising the manuscript. The authors read and approved the final draft of the manuscript.
 
Disclaimers
 
The views and conclusions expressed in this research paper are solely those of the Nidhi Kukreja and Dr. Parul Sharma and do not necessarily represent the views of their affiliated institution. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.
 
Informed consent and ethical approval
 
It’s not applicable.

CONFLICT OF INTEREST

The authors declare that they have no competing interests regarding the publication of this article. No funding or sponsorship was applicable into the present research paper.

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    Full Research Article

    Effect of Osmotic Dehydration Technique on Bioactive and Antioxidant Properties of Chayote (Sechium edule)

    N
    Nidhi Kukreja1
    P
    Parul Sharma1,*
    1Faculty of Home Science, Department of Food Science and Nutrition, University of Banasthali Vidyapith, Tonk-304 022, Rajasthan, India.

    ABSTRACT

    Background: Chayote, an underutilised vegetable has gained widespread acceptance owing to phytochemicals, antioxidant activity and biofunctional properties presence that can prevent oxidation of metabolites in humans. The present research focussed on to analyse the bioactive profile and antioxidant activity of fresh and osmotically dehydrated Chayote.

    Methods: L- Ascorbic acid was estimated by dichlorophenolindophenol titration method, total phenolic compound was estimated by Folin-Ciocalteu method, total flavonoid compound was determined by aluminium chloride colorimetric method, DPPH (2, 2-diphenyl-1-picryl hydrazyl-hydrate) was estimated by stable radical DPPH, ꞵ-carotene was estimated by UV- Spectrometric method, Ferric reducing ability of plasma (FRAP) was estimated by Benzie and Strain method and Tannins was estimated by Folin- Denis Method. Data obtained was analyzed statistically for mean, standard seviation, ANOVA and LSD (Least significance difference).

    Result: Results indicated significant increase (p≤0.05) in both bioactive compounds and antioxidant activity upon the application of osmotic dehydration. The process of osmotic dehydration significantly retained higher concentration of bioactive compounds and showed higher antioxidant activity as mild conditions helps in preserving these oxidative sensitive compounds and retains their potential as compared to conventional dehydration, with prolonged exposure to high temperature and more air exposure.

    INTRODUCTION

    Plants are sources of numerous phytochemicals used in treating various diseases. Both primary and secondary metabolites in plants exhibit unique pharmacological activities and medicinal properties. Consequently, plants and their derivatives have been historically used to manage illnesses and ailments (Veigas  et al., 2020).
           
    Vegetables are considered essential for a balanced diet because they supply vitamins, minerals, dietary fiberand various phytochemicals. The specific composition and concentration of these phytonutraceuticals vary, distinguishing different vegetable groups from one another and even within the same group. Incorporating vegetables into the daily diet is strongly associated with numerous health benefits, including enhanced gastrointestinal health, improved vision and a reduced likelihood of developing chronic conditions such as heart disease, stroke, diabetes and various cancers. The protective effect of vegetables is often attributed to their phytochemicals, many of which are potent antioxidants. These compounds are believed to lower chronic disease risk by neutralizing free radicals, modifying the metabolic activation and detoxification processes of carcinogens and even regulating mechanisms that can alter the trajectory of tumor cells. Every vegetable offers the potential for long-term health protection. By providing a rich source of vitamins, nutrients, dietary fibersand phytochemicals in all their varieties, vegetables help restore essential balance to diets, thereby addressing many prevalent nutritional deficiencies. The nutritional value of a diet hinges on both the quantity and quality of food consumed. Coinciding with a growing consumer interest in the health-promoting properties of food, there has been an increased focus on nutritious vegetable products. To maximize health benefits and ensure a diverse intake of phytonutraceuticals, a wide variety of vegetables should be included in one’s diet, as each offers a unique mix of these compounds (Dias, 2012). However, a challenge arises because vegetables are typically harvested during peak seasons, leading to an overstocked market. This often results in spoilage before the produce reaches the final consumer due to inadequate preservation and storage facilities. To counter this, various processing methods are employed to preserve fruits and vegetables. Drying and dehydration are among the most crucial and frequently used techniques, primarily because they significantly reduce transportation weight, packaging needsand storage costs. Research and public health nutrition education continue to focus on the difficulties in obtaining some vegetables and the general advantages of vegetable eating. Regardless of socioeconomic condition, vegetables are consumed by all societies and ethnic groups (Osundare  et al., 2026). The rising occurrence of illness caused by an unhealthy lifestyle, as well as the increasing value of a balanced diet in human life, highlights the need for natural and beneficial nutritional items such as inclusion of vegetables. The body’s fundamental, unavoidable activities depend on nutrition. Numerous nutrition researchers have concentrated on naturally occurring components (e.g. vitamins, fatty acids, proteins, phenolic compounds and dietary fibre) in foods that have a beneficial impact on metabolic functions beyond nutritive value and provide health benefits, as well as potentially lowering disease risk (Seema  et al., 2025).
           
    Osmotic dehydration has emerged as a vital complementary treatment and food preservation technique in the processing of dehydrated foods, gaining increasing attention due to several advantages. These benefits include mitigating heat-induced damage to flavor and color, preventing enzyme browning and reducing energy costs (Khan, 2012). This dynamic process initially involves a relatively minor penetration of sugar, which then increases over time, leading to the gradual removal of water and acid. To accelerate this osmotic condensation process, adjustments can be made to factors such as temperature, sugar syrup concentration, osmosis solution concentration and osmosis time, there by modifying the product’s properties (Chavan and Amarowicz, 2012; Ramya and Jain, 2016). Osmotic dehydration is a process that involves a mass exchange driven by the osmotic pressure of highly concentrated solutions. This results in the loss of water and a minimal gain in solids (Ahmed  et al., 2016). Optimizing key parameters can lead to higher mass transfer rates in this process. According to Valdiviezo-Seminario  et al. (2024), the primary factors influencing osmotic dehydration are the type and concentration of the osmotic agent, the process temperature, the duration of immersionand the level of agitation. Osmo dehydration is thought to be a successful fruit and vegetable preservation technique. Because of the low temperature water removal process, this approach can be used to produce high-quality goods with minimal thermal destruction of nutrients (Aparna  et al., 2022).
           
    Chayote (Sechium edule L.), a seasonal vegetable belonging to the Cucurbitaceae family, is cultivated in tropical and subtropical regions. Although widely grown in the north-eastern Indian states, this gourd remains an underappreciated and underutilized crop. Chayote is valuable because all its parts have uses and it requires minimal agronomic inputs. For instance, the roots serve as a starch substitute, the fruits are a common fresh vegetableand the young, fresh shoots are also consumed as a vegetable. The crop is known by various names globally, including Chow-Chow, Isqush (Nepali), Piskut (Khasi), Sikut (Garo), Chayote (Mexico/Latin America)and Squash (English) (Lokesh  et al., 2017; Das and Mishra, 2019). Chayote is a rich source of various nutrients, including fiber, minerals and vitamins, in addition to bioactive compounds such as phenolic acids, flavonoids, alkaloids, saponins, peroxidases, carotenoids, phytosterols and cucurbitane triterpenoids (Mishra and Das, 2015). Its rich phytochemical composition contributes to numerous medicinal and health benefits, such as the prevention of cancer, heart disease, chronic renal disease, overweight and obesity, as well as blood sugar regulation (Aguiñiga  et al., 2015). Chayote contains a wide array of polyphenols, including phenolic acids, stilbenesand tannins. These are associated with benefits like enhancing taste, providing color and perfumeand protecting against insect attacks and fungal infections. Furthermore, research by Yang  et al. (2015) indicates that chayote possesses antibacterial, antioxidant, antihypertensive and antiepileptic properties. Given these potential benefits of chayote, the present study was designed to investigate the antioxidant activity and bioactive properties of fresh and osmotically dehydrated samples of the chayote vegetable.

    MATERIALS AND METHODS

    Fresh chayote was sourced from the local market in Faridabad, Haryana. All other materials necessary for the study were acquired from Banasthali Vidyapith. All chemicals and reagents used were of analytical grade (AR). A one-kilogram (1kg) sample of fresh chayote was weighed, thoroughly washedand cleaned three to four times with distilled water to remove dirt, contaminantsand extraneous matter, including any damaged parts. The cleaned chayote was then uniformly chopped and stored under appropriate conditions for subsequent processing and use. The pre-processed chayote samples were subsequently divided into four distinct proportions, as detailed in Table 1. Osmotic solutions were prepared using a 1:1 mixture of Sucrose and NaCl dissolved in distilled water. After osmotic treatment, the vegetable samples were removed from the solution and rinsed with distilled water. The treated samples were then spread evenly on a stainless steel tray and placed in a hot air oven under pre-set conditions. Following drying, the samples were packed in air-tight zip-lock polyethylene bags and stored at room temperature until further use.

    Table 1: Description of processing of chayote vegetable sample.


     
    Estimation of bioactive compounds and antioxidant activity
     
    L-ascorbic acid (LAA) determination
     
    LAA was extracted following a standard protocol (AOAC, 2019). Specifically, 10 g of dried vegetable powder was homogenized with an extraction solution composed of metaphosphoric acid and acetic acid. The resulting mixture was agitated in a conical flask at 10,000 rpm for 15 minutes before being filtered using Whatman No. 4 filter paper. All samples were extracted in triplicate. The L-ascorbic acid standard was prepared by dissolving 100 mg of L-ascorbic acid in the same metaphosphoric acid/acetic acid solution to achieve a final concentration of 0.1 mg/mL. Quantification was performed using a UV-visible detector set at 254 nm at room temperature (Hassan et al., 2024).
     
    Total phenolic compound (TPC)
     
    TPC was determined and expressed as a percentage relative to gallic acid. The procedure involved mixing 0.2 mL of the methanolic extract with Folin-Ciocalteu reagent (diluted 1:10). After a 4-minute reaction interval, 0.8 mL of 7.5% w/v Na2CO3  solution was added. The samples were then incubated for 30 minutes at room temperature, followed by centrifugation at 5000 rpm for 10 minutes. Absorbance readings were subsequently taken at 765 nm (Abirami, 2014).
     
    Total flavonoid compound
     
    The total flavonoid content was determined colorimetrically. Initially, 125 µL of the extract was combined with 75 µL of a 5% NaNO2  solution and left to stand for 6 minutes. Subsequently, 150 µL of 10% aluminium trichloride was introduced, followed by 5-minute incubation. Next, 750 µL of 1M NaOH was added. Distilled water was used to adjust the final volume of the solution to 2500 µL. After a 15-minute incubation period, the mixture turned pink and its absorbance was measured at 510 nm. Results were expressed as g Quercetin per 100 g DM (Rebaya  et al., 2014).
     
    Tannins
     
    Condensed tannins were quantified by mixing 400 µL of the extract with 3 mL of a 4% vanillin solution (in methanol) and 1.5 mL of concentrated hydrochloric acid. Following 15-minute incubation, the absorbance was measured at 500 nm. The results were reported as g E. Catechin per 100g DM (Rebaya  et al., 2014).
     
    ꞵ-Carotene
     
    The ꞵ-Carotene: concentration was determined using a colorimetric assay. A 500 mg sample was extracted twice using 5 mL of chilled acetone. The mixture was kept in an ice bath for 15 minutes, with intermittent shaking. It was then vigorously mixed for 10 minutes and centrifuged at 1370 x g for 10 minutes. The pooled supernatants were filtered using Whatman filter paper no. 2. The absorbance of the resulting extract was measured at 449 nm using a UV-spectrophotometer (Soytong  et al., 2021).
     
    DPPH
     
    The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method was used to measure DPPH scavenging activity. A 0.05 mM ethanol solution of DPPH (300 µL) was combined with 40 µL of the extract solution at varying concentrations (10, 20, 30, 40, 50 and 60 µg/mL). The DPPH solution was freshly prepared and stored in the dark at 4°C. Following the addition of 2.7 mL of 96% ethanol, the mixture was vigorously shaken. After standing for 30 minutes, the absorbance was measured at 517 nm. The percentage of radical scavenging (inhibition) was then calculated.
      
     
    FRAP
     
    The ferric reducing antioxidant power (FRAP) assay was employed to evaluate the sample’s reducing ability, which is based on its capacity to reduce ferric (Fe3+) to ferrous (Fe2+) ions. In an acidic environment, the reduction of the ferric-tripyridyltriazine (Fe3+-TPTZ) complex to the ferrous (Fe2+-TPTZ) form results in a distinct blue coloration. This color has an absorption maximum at 593 nm. A 0.7 mL aliquot of the aqueous extract (at concentrations ranging from 0.5 to 5.0 mg/mL) was combined with 2.3 mL of the FRAP reagent. The mixture was then incubated in the dark at 37°C for 30 minutes. The absorbance was subsequently measured at 593 nm against a blank containing all reagents except the sample, using a spectrophotometer. An increase in the absorbance value signifies a higher reducing capability. Ascorbic acid served as the reference standard (Shah  et al., 2023).
     
    Statistical Analysis
     
    Data interpretation was conducted using IBM SPSS Statistics software (Version 20). The study’s results are presented as the Mean ± Standard deviation (SD) of triplicate determinationsand were further analyzed using One-Way ANOVA and least significance difference (LSD).

    RESULTS AND DISCUSSION

    Bioactive and Antioxidants activity
     
    Table 2 shows the bioactive and antioxidant activity profile of fresh and osmotic dehydrated chayote samples.

    Table 2: Bioactive and antioxidant profile of fresh and osmotic dehydrated chayote.


     
    L-Ascorbic acid
     
    The results indicated that L- ascorbic acid (mg/100 g) of the samples differed significantly (p≤0.05) across the samples. Osmotic dehydration resulted in significant increase (17.4±0.1) in the L- ascorbic content as compared to control (3.2±0.01). Results of L- ascorbic acid ranged from (17.4±0.1 to 3.2±0.01), which is highest in OD1 sample and lowest in fresh sample. The results of LAA were in accordance with the findings of an researcher who observed LAA content in fresh and osmo-dehydrated samples respectively (Islam  et al., 2018). An researcher found LAA content in accordance to the results of present study (Vieira  et al., 2019). This might be due to presence of osmotic agents while dehydration process that lead to less O2 diffusion leading to low oxidation of L-Ascorbic acid content.
     
    Total phenolic content
     
    The results indicated that total phenolic content (TPC) of treated samples significantly (p≤0.05) increased as compared to fresh samples upon the application of dehydration technique. Results of TPC ranged from (5.87±0.04 to 9.0±0.03), which is highest in OD3 sample and lowest in Fresh sample. The results of TPC had significant difference from the findings of study concluded by a researcher (Sharif et al., 2023). This might be due to the less exposure of heat due to osmotic agents coating acting as a protective barrier leading to stability of the phenolic compounds.
     
    Total flavonoid content (TFC)
     
    The results indicated that total flavonoid compound (TFC) of the treated samples significantly (p≤0.05) increased as compared to fresh samples upon the application of dehydration technique. Results of TFC ranged from (1.43±0.12 to 8.33±0.05), which is highest in OD3 sample and lowest in Fresh sample. The results of TFC were in accordance to the findings of study concluded by a researcher (Fidrianny  et al.., 2021). This might be due to the less air exposure of osmotically dehydrated samples that shielded flavonoids from breakdown.
     
    Tannins
     
    The results indicated that tannins of the treated samples significantly (p≤0.05) increased as compared to the fresh (untreated) sample of Chayote vegetable upon the application of dehydration technique. The tannins content ranged from (27.4.3±0.2 to 38.3±0.27), which was highest in OD1 sample and lowest in fresh sample. The present study results of tannins had significant difference from findings of an researcher (Hatifah and Sakung, 2023). This might be due to the mild heat exposure leading to fewer breakdowns of tannin compounds.
     
    ꞵ-Carotene
     
    The results indicated that ꞵ- Carotene of the treated samples significantly (p≤0.05) increased as compared to the fresh (untreated) sample of Chayote vegetable upon the application of dehydration technique. Results of µb- Carotene ranged from (2.91±0.04 to 11.95±0.03), which was highest in OD1 sample and lowest in fresh sample. The results were in accordance to the findings of the study concluded by an researcher (Kaushik  et al., 2025). This might be due to the less air exposure leading to low oxidation and degradation of carotene content. 
     
    DPPH (Antioxidant activity):
     
    Table 3 shows the IC 50 values of fresh and osmotic dehydrated chayote vegetable samples. The results indicated that DPPH of the treated samples significantly (p≤0.05) increased as compared to fresh samples upon the application of dehydration technique. The results of IC 50 value ranged from (38.64 to 54.31) depicting that OD3 sample had the maximum inhibition concentration. The results were in accordance to the findings of study concluded by an researcher (Parra  et al., 2018). This might be due to the moderate processing of heat exposure in osmotic dehydration whereas in conventional drying methods lead to greater degradation of free radicals leading to reduced DPPH activity.

    Table 3: DPPH radical scavenging activity (percentage) of fresh and osmotic dehydrated chayote vegetable samples.


     
    Ferric reducing antioxidant power (FRAP)
     
    The results indicated that FRAP of the treated samples significantly increased as compared to the fresh (untreated) sample of chayote vegetable upon the application of dehydration technique. Results of FRAP ranged from (27.48±0.2 to 66.77±0.16), which was highest in OD3 sample and lowest in fresh sample. The results were in accordance to the findings of the study concluded by researcher (Chagas  et al., 2024). This might be due to the mild heat exposure leading to preservation of oxidation sensitive components.

    CONCLUSION

    The present study demonstrates that Osmotic Dehydration significantly enhances the bioactive compounds and antioxidant activity of Chayote vegetable (p≤0.05), indicating its excellent therapeutic potential. Both the bioactive compounds and antioxidant activity showed a significant increase (p≤0.05) in the treated samples compared to the fresh (untreated) samples. The results confirm that osmotic dehydration, when performed under the tested conditions, is a promising alternative to conventional drying techniques. Given that it is economical and time-saving, it presents itself as a better, upgraded choice for the future of the food preservation and processing industry.

    ACKNOWLEDGEMENT

    All the authors contributed to this study. Nidhi Kukreja had the major contribution in conceptualizing, preparing and drafting the manuscript. Along with the guidance and supervision of the whole research, Dr. Parul Sharma furnished with corrections, comments and revising the manuscript. The authors read and approved the final draft of the manuscript.
     
    Disclaimers
     
    The views and conclusions expressed in this research paper are solely those of the Nidhi Kukreja and Dr. Parul Sharma and do not necessarily represent the views of their affiliated institution. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.
     
    Informed consent and ethical approval
     
    It’s not applicable.

    CONFLICT OF INTEREST

    The authors declare that they have no competing interests regarding the publication of this article. No funding or sponsorship was applicable into the present research paper.

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