Impact of Boiling on Cyanogenic Detoxification and Nutrient Retention in Cnidoscolus aconitifolius (Chaya) Leaves

Cyanogenic glycosides in leafy vegetables pose significant food safety concerns because they release hydrogen cyanide (HCN) when plant tissue is disrupted. Although boiling is widely used for detoxification, its effects on nutritional quality and bioactive compounds remain insufficiently characterized. This study evaluated the effects of boiling on HCN, carotenoids, antioxidant capacity, and nutrient retention in Cnidoscolus aconitifolius (chaya) leaves. Antioxidant capacity was determined using the oxygen radical absorbance capacity, ferric reducing antioxidant power, and 2,2-diphenyl-1-picrylhydrazyl assays. An integrative nutrient retention index (NRI) was used to assess overall nutrient preservation. Boiling reduced HCN by 99.94%, confirming effective detoxification through hydrolysis, volatilization, and leaching. β-carotene showed high retention (95.8%), whereas thiamine (0.91%) and riboflavin (16.67%) were markedly reduced. Potassium retention was also low (24.85%). The total phenolic content and antioxidant capacity decreased significantly after boiling. The NRI indicated high retention of bioactive compounds (85.95%) but lower retention of vitamins (25.81%) and minerals (52.85%), yielding a global value of 54.92%. These findings highlight a trade-off between food safety and nutritional quality. Therefore, boiling remains a critical safety intervention for chaya and provides a useful model for optimizing processing conditions to balance detoxification with functional value.