Anti-Nutrient, Phytochemical and Antiradical Evaluation of 10 Amaranth (Amaranthus spp.) Varieties Before and After Flowering

Nyonje, Winnie Akinyi; Makokha, Anselimo; Abukutsa‐Onyango, Mary

doi:10.5539/jas.v6n4p68

Cited by 11 publications

(10 citation statements)

References 9 publications

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“…It was observed that scavenging activity was higher at site 2 than site 1 and the percentage inhibition showed the following trend Stage I >Stage III >Stage II. This outcome is also supported by Nyonje, (2014)38 who also reported that Stage II showed least percentage inhibition.…”

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confidence: 69%

Evaluation of in vitro Antioxidant Potential of Amaranthus caudatus L. Grown in Kashmir Region

Ramzan¹,

Tahir²,

Rehman³

2018

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Background: Plants have a well-developed defensive machinery for minimizing the reactive oxygen species (ROS) associated damages in the form of enzymatic and non-enzymatic antioxidants. The in-vitro mechanism of antioxidant action of plant extracts may involve direct inhibition of the ROS generation or ROS scavenging. The antioxidant activity of the extracts may be due to active constituents alone or the combination of constituents. However, the amount of constituents are known to vary according to the change in environment. Method: In our study, antioxidant activity of Amaranthus caudatus L. from two different sites (elevation sites) was investigated at three stages, (vegetative, pre flowering and post flowering) using ethanolic extract (EtOH). Result: The phenolic and flavonoid content increased at all stages from site 1 to site 2. The total reducing power, Ferrous reducing antioxidative power (FRAP), diphenyl picryl hydrazine (DPPH) radical scavenging assay, superoxide dismutase scavenging (SOD) assay and hydrogen peroxide (H 2 O 2) scavenging activity increased from site 1 to site 2 at all the three stages. Conclusion: The results reveal that the altitude and the growth stage have a significant effect on antioxidative potential of Amaranthus.

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confidence: 69%

Evaluation of in vitro Antioxidant Potential of Amaranthus caudatus L. Grown in Kashmir Region

Ramzan¹,

Tahir²,

Rehman³

2018

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“…These results were consistent with a 2014 study from Kenya, which found pre-flowering values of beta-carotene in amaranth ranging from 39.1-47.8 mg/100 g fresh weight, and post-flowering values ranging from 41.2-47.3 mg/100 g fresh weight. 7 A second study from 2004 reported slightly higher, but similar levels of beta-carotene in fresh leaves. 6 In areas lacking vitamin A, magnesium, or copper, later harvest would be optimal.…”

Section: Discussionmentioning

confidence: 95%

“…6 One 2014 study found differences between pre-flowering and postflowering beta-carotene levels, so we anticipated that levels might also change during vegetative growth. 7 In this project, we aimed to detect differences across vegetative development when individuals are most likely to consume the leaves.…”

Section: Introductionmentioning

confidence: 99%

Defoliation timing for optimal leaf nutrition in dual‐use amaranth production systems

et al. 2020

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BACKGROUND Amaranth leaves can provide important nutrients to small‐scale farming families growing amaranth for seed. Amaranth is known to be tolerant to defoliation, but there is little guidance on when defoliation should be performed for optimal nutritional benefits. This series of experiments assessed tolerance to defoliation at different points throughout the vegetative stage of development, in addition to the nutritional benefits and flavor of amaranth leaves at each stage. RESULTS Overall, timing of defoliation had no impact on seed yield or quality. Fifty percent defoliation at any point did not significantly reduce seed yield, whereas 100% defoliation throughout development reduced seed yield. The nutritional value of amaranth leaves differed substantially throughout development, with the highest concentrations of iron mid‐way through vegetative development, and the highest levels of vitamin A, magnesium, and copper at the end of the vegetative development stage. Palatability was highest in young leaves, and decreased as plants aged. We also found that neither timing nor intensity of defoliation had an influence on branching, which can negatively influence ease of harvest. CONCLUSIONS These results indicate that amaranth leaves are a nutritious food source that provides vital nutrients at different concentrations throughout development. Farmers who wish to harvest both leaves and seeds can harvest up to 50% of the leaves at any point during vegetative development or bud formation while maintaining seed yield. Leaf harvest timing can thus be tailored to nutritional needs, although palatability decreases with plant age. © 2020 Society of Chemical Industry

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“…It is required for the maintenance of healthy skin, gums and blood vessels. It is also known to have many biological functions including collagen formation, absorption of inorganic iron, and it is an antioxidant, that reportedly reduces the risk of arteriosclerosis, cardiovascular diseases and some forms of cancers (Amanabo et al, 2011;Nyonje et al, 2014). Iron is a mineral found in every cell of the body.…”

Section: Introductionmentioning

confidence: 99%

Vitamin C, iron and zinc levels of selected African green leafy vegetables at different stages of maturity

Mamboleo¹,

Msuya²,

Mwanri³

2018

Afr. J. Biotechnol.

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Nutrient level at harvest of vegetables is an important aspect in the efforts to combat food and nutrition insecurity in developing countries. However information on the nutrient levels at different maturity stages of most indigenous African green leafy vegetables is scanty. This study was undertaken to determine the levels of vitamin C, iron and zinc in Amaranthus cruentus, Cleome gynandra and Solanum villosum at different stages of maturity. The vegetables were planted on plots and harvested at 21, 28 and 35 days. At each stage, about 500 to 600 g of the edible part was harvested and standard chemical analyses procedures were followed to determine the levels of vitamin C, iron and zinc. Vitamin C increased significantly (p<0.05) with maturity in all vegetables except S. villosum Nduruma BG 16 which had similar values for stage I and II. Vitamin C content was highest (163.4 ± 2.3 mg/100 g) in C. gynandra stage III and lowest (27.7 ± 3.9 mg/100 g) in S. villosum SS 49 stage I. Iron content increased significantly (p < 0.05) at all maturity stages. Amaranthus cruentus Madiira Ex zim had the highest iron concentration (99.9 ± 3.7 mg/100 g) while S. villosum Olevolosi SS 49 had the lowest value (23.1 ± 1.5 mg/100 g). Zinc content decreased with plant age, highest values (7.8 ± 0.4 mg/100 g) were observed in C. gynandra at the first stage of maturity which was reduced to about half at the third stage of maturity (3.9 ± 0.0 mg/100 g). There were marked differences in nutrient content among the various varieties and cultivars involved in this investigation. Iron and vitamin C concentrations increased with plant age whereas levels of zinc decreased with plant maturity. Consuming the different vegetables varieties would be the best approach to get all the essential nutrients in adequate amounts. Further studies are needed to investigate organoleptic acceptability of these vegetables at the different stages of maturity.

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Anti-Nutrient, Phytochemical and Antiradical Evaluation of 10 Amaranth (Amaranthus spp.) Varieties Before and After Flowering

Cited by 11 publications

References 9 publications

Evaluation of in vitro Antioxidant Potential of Amaranthus caudatus L. Grown in Kashmir Region

Evaluation of in vitro Antioxidant Potential of Amaranthus caudatus L. Grown in Kashmir Region

Defoliation timing for optimal leaf nutrition in dual‐use amaranth production systems

Vitamin C, iron and zinc levels of selected African green leafy vegetables at different stages of maturity

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