Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India – An in vitro study

Amalraj, Augustine; Pius, Anitha

doi:10.1016/j.foodchem.2014.08.031

Cited by 86 publications

(92 citation statements)

References 21 publications

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“…According to similar work done by (Yadav & Sehgal, 2003) cooking did not change the phytic acid content of leaves. The reason being could be that during cooking, endogenous phytases are inactivated by the heat and are broken down with high temperatures (Amalraj & Pius, 2015). The interaction of the leaves with the hot water causes the cell wall to be ruptured and soluble phytic acid may leach into the medium which can account for phytic acid losses (Yadav & Sehgal, 2003).…”

Section: Resultsmentioning

confidence: 99%

Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing

2017

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This study investigated the effect of processing on anti-nutritional factors of thirteen traditional leafy vegetables collected in Kwa Zulu-Natal, South Africa. The aim was to determine whether processing reduced anti-nutrient levels of leafy vegetables. The vegetables were boiled in a plant-to-distilled water ratio of 1:4 (w/v) at 97 °C for a time period of 5 and 15 min. The vegetables studied were: Amaranthus dubius, Amaranthus hybridus, Asystasia gangetica, Bidens pilosa, Ceratotheca triloba, Chenopodium album, Emex australis, Galinsoga parviflora, Guilleminea densa, Momordica balsamina, Oxygonum sinuatum, Physalis viscosa and Solanum nigrum. From this study, it was determined that non processed samples contained anti-nutrients such as tannins, phytic acid, alkaloids, oxalic acid, and cyanogenic glycoside. Both boiling parameters were effective in reducing the tannin, phytic acid, alkaloid, oxalic acid and cyanogenic glycoside contents of all 13 traditional leafy vegetables. The results of this study provide evidence that the local traditional leafy vegetables which the population is so reliant upon, are important contributors to micronutrient malnutrition in developing countries and can be minimized through common boiling methods for a minimum of 5 and maximum of 15 minutes.

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Section: Resultsmentioning

confidence: 99%

Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing

2017

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“…This compound has a quite low toxicity, but it can reduce the bioavailability of dietary Ca by the formation of an insoluble complex of calcium oxalate (Kristanc and Kreft, 2016a). Known as raphides in plants, this calcium salt is the primary constituent of the most common kind of human kidney stones (Amalraj and Pius, 2015). For this reason, the ingestion of foods with high levels of this antinutritional compound is not desirable.…”

Section: Oxalic Acidmentioning

confidence: 99%

Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society

Pinela

Ferreira

2017

Food and Chemical Toxicology

137

111

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A B S T R A C TWild edible plants (WEPs) are part of the cultural and genetic heritage of different regions of the world. In times of famine and scarcity, these sources of nutrients and health-promoting compounds have received high importance mainly in rural and suburban areas. Although currently underutilized, WEPs are still consumed traditionally by different communities and are gaining relevance in today's society. However, these foods lack recognition as significant contributors to the human diet in developed areas. This review describes the nutritional value of WEPs from the North-eastern region of Portugal and points out those containing potentially toxic compounds. Several retrieval strategies are presented with the aim of promoting the (re)use, production, commercialization and conservation of WEPs (wild harvested plants and crop wild relatives), and their importance for social, economic and agro-ecological development is highlighted.

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“…The use of horse gram flour in composite flour is restricted due to its antinutritional factors (Sreerama et al 2012). Antinutritional factors not only hindered mineral absorption, protein digestibility, but also associated with "hard-to-cook phenomenon of legumes (Stanley and Aguilera 1985a;Amalraj and Pius 2015). Many antinutritional factors such as trypsin inhibitor, hemagglutinin activities, phytates, and tannin present in horse gram can be reduced by dehusking, germination, cooking, and roasting (Borade et al 1984;Kadam and Salunkhe 1985;Bhokre et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour

Moktan¹,

Ojha

2016

Food Science & Nutrition

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Horse gram was germinated at 90% RH at 25°C for 72 h after 24 h soaking and then grinded to pass through 150 μm mesh size screens. The germination of horse gram result in increased protein, fiber, total polyphenol content, and antioxidant activity of horse gram flour whereas fat, ash, carbohydrate, iron, calcium, tannin, phytate, and oxalate were reduced due to germination. Bread was prepared by the incorporation of (2%, 4%, 6%, and 8%) germinated horse gram flour (GHF) by a straight dough method. The loaf volume and specific volume decreased with an increased use of percentage of GHF. The sensory evaluation revealed that the incorporation of GHF up to 6% was acceptable. The protein (% db), fiber (% db), ash (% db), iron (mg/100 g), calcium (mg/100 g), tannin (mg/g), phytate (mg/g), oxalate (mg/g), total polyphenol content (GAE/g), and antioxidant activity (DPPH % inhibition) was found to be 9.08 ± 0.01, 1.23 ± 0.15, 1.36 ± 0.11, 4.07 ± 0.03, 128 ± 0.26, 2.06 ± 0.15, 2.46 ± 0.15, 0.7 ± 0.1, 12.44 ± 0.40, and 31.13 ± 0.25, respectively, in 6% GHF incorporated bread. The research concludes that 6% GHF incorporation in bread enhance the polyphenol content and antioxidant properties. 767

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Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India – An in vitro study

Cited by 86 publications

References 21 publications

Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing

Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing

Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society

Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour

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