Background: Drynaria quercifolia (L.) J.Sm. (Polypodiaceae) is an ethnomedicinally significant pteridophyte traditionally associated with anti-inflammatory, antioxidant, anticancer and anti-rheumatic properties owing to its diverse bioactive constituents. 
 
Methods: This study comprehensively characterized Drynaria quercifolia Rhizome Powder (DQRP) by evaluating its nutritional composition, fatty acids, bioactive constituents, anti-nutritional factors, structural and thermal characteristics. 
 
Result: DQRP exhibited a favourable nutritional composition, with considerable protein, soluble and insoluble fibre and carbohydrate content, together with notable levels of vitamin C and vitamin E. Fatty acid analysis revealed palmitic acid and linoleic acid as the major fatty acid methyl esters. DQRP also exhibited appreciable flavonoid, phenolic and terpenoid content, while anti-nutritional factors were present at levels comparable to those reported for other plant-based foods. Structural analysis (FTIR) indicated bands characteristic of functional groups associated with alcohols, phenols, carboxylic acids and aromatic compounds, while thermal analysis showed moderate thermal stability. FESEM revealed an irregular, fibrous and layered morphology indicative of a porous structure that may be favourable for food applications. These findings represent a preliminary investigation of DQRP as a potential ingredient source for future functional food formulation studies. 
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Nutritional, Structural, Thermal and Bioactive Characterization of Drynaria quercifolia (L.) J.Sm Rhizome