Journal of Applied Life Sciences International

Aim: The present study comparatively evaluated the nutritional composition, mineral profile, phytochemical constituents, and antioxidant potential of five morpho-variants of Cissus quadrangularis, designated as CQ, CC, CF, CT and CP.

Place and Duration of Study: Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram, between March 2022 and July 2025.

Methodology: Aerial-part powders obtained from the five morpho-variants were analysed for proximate components, including moisture, crude fat, and total mineral content. Calcium, iron, sodium, and potassium were estimated as part of the mineral profile. Total alkaloids, flavonoids, saponins, tannins, polyphenols, carotenoids, ascorbic acid, and total terpenoid contents were determined using standard analytical procedures. Antioxidant activity was assessed by the DPPH free-radical-scavenging assay and expressed as IC_50.

Results: Significant variation was observed among the morpho-variants. CF showed the highest crude fat content (4.53 ± 0.44%), moisture content (21.32 ± 0.90%), potassium concentration (2950 ± 0.11 mg/100 g), flavonoid content (12.05 ± 0.59 mg/g), and DPPH radical-scavenging activity, with the lowest IC₅₀ value (54.38 ± 0.45 µg/mL). CP recorded the highest total polyphenol content (reported as 17.4 ± 0.97 mg GAE/g; subject to confirmation of the original value), carotenoid content (0.47 ± 0.01 mg/100 g), and a high ascorbic acid concentration (110.66 ± 0.86 mg/100 g). CQ had the greatest calcium concentration (3.00 ± 0.19), total alkaloid content (1.63 ± 0.68 mg/g), and total terpenoid content (100.73 ± 0.50), whereas CT showed the highest iron content (29.14 ± 0.73 mg/100 g), sodium concentration (3420 ± 0.09 mg/100 g), tannin content (2.68 ± 0.38 mg/g), and ascorbic acid concentration (111.04 ± 0.15 mg/100 g). CT also had the lowest crude fat content (2.93 ± 0.36%), while CQ recorded the lowest levels of iron (6.09 ± 0.24 mg/100 g), sodium (450 ± 0.10 mg/100 g), potassium (900 ± 0.04 mg/100 g), carotenoids (0.20 ± 0.02 mg/100 g), and ascorbic acid (81.12 ± 0.82 mg/100 g).

Conclusion: The findings demonstrate substantial morpho-variant-dependent variation in the nutritional, mineral, phytochemical, and antioxidant properties of C. quadrangularis. CF displayed superior DPPH radical-scavenging activity and high flavonoid and potassium contents; CP showed high carotenoid and total polyphenol concentrations; CQ was rich in calcium, alkaloids, and terpenoids, whereas CT was characterised by higher iron, sodium, tannin, and ascorbic acid contents. These morpho-variants may therefore be selected for different nutritional, functional-food, phytochemical, and nutraceutical applications.