Valorization of Phenolic and Carotenoid Compounds of Sechium edule (Jacq. Swartz) Leaves: Comparison between Conventional, Ultrasound- and Microwave-Assisted Extraction Approaches

Chayote leaves are more than a kitchen staple—they pack a hidden arsenal of health-boosting compounds. But how do we unlock their full potential?

Chayote leaves have long been used in cooking and traditional medicine, but their bioactive treasures often stay locked inside. A recent study set out to find the best way to release these compounds, comparing ultrasound-assisted extraction (UAE) with conventional maceration and microwave-assisted extraction (MAE).

Using a Box–Behnken design, researchers optimized UAE by testing time, temperature, and ultrasonic power. The sweet spot? 50°C, 170 watts, for 30 minutes. UAE outperformed both maceration and MAE, proving its efficiency in recovering carotenoids and phenolic compounds.

What did they find? Xanthophylls dominated the carotenoid profile, making up 42–85% of the total, followed by β-carotene and tocopherol. Meanwhile, 26 phenolic compounds were identified, with flavonols leading the charge at 55% (myricetin being the star), and phenolic acids at 35% (ferulic acid, chlorogenic acid, and (+)-catechin).

This green extraction method could be a game-changer for the food, pharmaceutical, and cosmetic industries, turning humble chayote leaves into a powerhouse of natural bioactives.

Key Points

• UAE optimized at 50°C, 170W, 30 min
• Xanthophylls dominate carotenoids (42–85%)
• Flavonols make up 55% of phenolics