Effect of home processing on ascorbic acid and ?-carotene content of spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves

Yadav, Sangeeta; Sehgal, Salil

doi:10.1007/bf01089261

Cited by 60 publications

(33 citation statements)

References 5 publications

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“…The decreasing effect of freezing on cyanide, nitrate, soluble and total oxalates, β-carotene, vitamin C and mineral elements (Fe, Cu, Mg, Na and K) concentrations observed in the leaves of Amaranthus cruentus corroborates with the reported of following researchers (Richard, 1991;Booth, 1992;Olaofe, 1992;Yadav and Sehgal, 1995;Abakr and Ragaa, 1996;Polo et al, 1997;Pruthi, 1999;Yadav and Sehgal, 1997;Fellow, 2000;Lisiewka and Kmiecik, 2000;Hui et al, 2004;Ejoh et al, 2005;Berguist et al, 2006;McDonald et al, 2006;Ogbadoyi et al, 2006;Piotr et al, 2006). These authors reported that freezing ruptures the plant cells which result in the release (leaching) of antinutrients and nutrients content of the cell.…”

Section: Discussionsupporting

confidence: 89%

Effect of Freezing on Some Plant Toxins and Micronutrients in the Leaves of Amaranthus Cruentus

Musa

Ogbadoyi²

2013

Journal of Food Studies

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Postharvest handling is one of the major factors affecting the chemical contents of vegetables after harvesting. It is for this reason that the study was conducted to determine the influence of freezing on some plant toxins (cyanide, nitrate, soluble and total oxalates) and micronutrients which include vitamins (β-carotene and vitamin C) and mineral elements (Fe, Cu, Mg, Na and K) in Amaranthus cruentus. The results showed that the concentrations of vitamin C, β-carotene, K, cyanide, soluble and total oxalates in Amaranthus cruentus decreased significantly (p < 0.05) during one week of freezing and they remained significantly unchanged in the second, third and fourth weeks of freezing. Except that the concentration of β-carotene in the fourth weeks was significantly lower than the second weeks of freezing. The decreasing effect of freezing on nitrate concentration in Amaranthus cruentus was not significant during the first week of storage, however, its concentration decreased significantly (p < 0.05) in the second weeks and the value remained significantly unchanged for the third and fourth weeks of freezing. The significant decreased in the concentrations of Fe and Cu during freezing was observed during three weeks of freezing and remained significantly unchanged in the fourth weeks of storage. Similarly the concentrations ISSN 2166-1073 2013 www.macrothink.org/jfs 76 of Mg and Na in Amaranthus cruentus decreased significantly (p < 0.05) during two weeks of freezing and remained significantly unchanged in the third and fourth weeks. The results conclude that although freezing significantly reduced the antinutrients and toxic substances in Amaranthus cruentus it has a deleterious effects on the micronutrients content of the vegetable. Journal of Food Studies

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Section: Discussionsupporting

confidence: 89%

Effect of Freezing on Some Plant Toxins and Micronutrients in the Leaves of Amaranthus Cruentus

Musa

Ogbadoyi²

2013

Journal of Food Studies

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“…Yadav and Sehgal (1995) evaluated the ascorbic acid and β-carotene content in fresh amaranth that was stored under either refrigeration (4 °C) or ambient (30 °C) temperatures in India [1]. Amaranth was either packaged in polyethylene bags or not, and storage was for either 24 or 48 h. Ascorbic acid content declined 55.3 and 65.9% in amaranth stored at 30 °C in polyethylene bags for 24 and 48 h, respectively, from an initial concentration of 629.0 mg/100 g in the fresh product.…”

Section: Temperature and Relative Humidity Within Clamshell Packagesmentioning

confidence: 99%

“…Leafy green vegetables, such as amaranth, are rich sources of β-carotene, ascorbic acid, riboflavin, folic acid, calcium and iron, however, they are often overlooked in the diet [1]. Leafy vegetable quality is judged based primarily on appearance and other factors that are more difficult to discern, such as tenderness, freshness and taste [2].…”

Section: Introductionmentioning

confidence: 99%

Use of Insulated Covers over Product Crates to Reduce Losses in Amaranth during Shipping Delays

Wheeler¹,

Kitinoja²,

Barrett

et al. 2015

Agriculture

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Amaranth is a leafy vegetable with high nutrient content which is sensitive to temperature and low relative humidity. Delays in shipment to market may result in significant losses, therefore improved packaging to minimize mechanical damage and reduce moisture loss are desirable. Amaranth was stored in three types of consumer packages, bunches, clamshells and thin plastic bags, within vented plastic crates. Pallet loads were either covered with insulated material or not, while awaiting transportation. Results indicated covering pallets improved the color and overall quality while reducing weight loss and wilting. Covered crates had a "good" (7.6/9.0) overall quality while uncovered averaged 5.5/9.0 or "moderate" quality. There were significant differences in consumer package type, with the bagged amaranth having almost "excellent" quality (8.8/9.0) compared to "good-fair" quality in clamshells (6.2/9.0) and "poor-fair" quality in the control bunches (4.7/9.0). Amaranth stored in thin plastic bags was better in quality and color, with less weight loss and wilting, however, temperatures at the end of six hours of storage were higher and this may lead to microbial growth. Storage of amaranth in thin bags or clamshell packages, within plastic crates covered with insulated pallet covers while awaiting shipping resulted in improved overall quality and color.

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“…Ascorbic acid is known to be one of the water-soluble nutrients in the vegetable matrix most affected by heat, pH and light. Its concentration may vary markedly between cooking methods (Yadav & Sehgal, 1995;Begum & Brewer, 2001;Vallejo et al 2002).…”

mentioning

confidence: 99%

Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates

Rungapamestry

Duncan²,

Fuller³

et al. 2007

Proc. Nutr. Soc.

137

102

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The protective effects of brassica vegetables against cancer may be partly related to their glucosinolate content. Glucosinolates are hydrolysed by plant myrosinase following damage of plant tissue. Isothiocyanates are one of the main groups of metabolites of glucosinolates and are implicated in the preventive effect against cancer. During cooking of brassica the glucosinolate–myrosinase system may be modified as a result of inactivation of plant myrosinase, loss of enzymic cofactors such as epithiospecifier protein, thermal breakdown and/or leaching of glucosinolates and their metabolites or volatilisation of metabolites. Cooking brassica affects the site of release of breakdown products of glucosinolates, which is the upper gastrointestinal tract following consumption of raw brassica containing active plant myrosinase. After consumption of cooked brassica devoid of plant myrosinase glucosinolates are hydrolysed in the colon under the action of the resident microflora. Feeding trials with human subjects have shown that hydrolysis of glucosinolates and absorption of isothiocyanates are greater following ingestion of raw brassica with active plant myrosinase than after consumption of the cooked plant with denatured myrosinase. The digestive fate of glucosinolates may be further influenced by the extent of cell rupture during ingestion, gastrointestinal transit time, meal composition, individual genotype and differences in colonic microflora. These sources of variation may partly explain the weak epidemiological evidence relating consumption of brassica to prevention against cancer. An understanding of the biochemical changes occurring during cooking and ingestion of brassica may help in the design of more robust epidemiological studies to better evaluate the protective effects of brassica against cancer.

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Effect of home processing on ascorbic acid and ?-carotene content of spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves

Cited by 60 publications

References 5 publications

Effect of Freezing on Some Plant Toxins and Micronutrients in the Leaves of Amaranthus Cruentus

Effect of Freezing on Some Plant Toxins and Micronutrients in the Leaves of Amaranthus Cruentus

Use of Insulated Covers over Product Crates to Reduce Losses in Amaranth during Shipping Delays

Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates

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