Compositional Changes in Spinach (Spinacia oleraceaL) Grown in the Summer and in the Fall.

Watanabe, Yoko; Uchiyama, Fusako; Yoshida, Kohei

doi:10.2503/jjshs.62.889

Cited by 26 publications

(26 citation statements)

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“…summer) and Lead (cv. autumn), revealed that the summer cultivar contained greater amounts of oxalate (740 mg/ 100 g FW) than the autumn cultivar (560 mg/100 g FW) (Watanabe et al, 1994).…”

Section: Introductionmentioning

confidence: 98%

Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods

Savage

Vanhanen

Mason

et al. 2000

Journal of Food Composition and Analysis

208

216

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“…summer) and Lead (cv. autumn), revealed that the summer cultivar contained greater amounts of oxalate (740 mg/ 100 g FW) than the autumn cultivar (560 mg/100 g FW) (Watanabe et al, 1994).…”

Section: Introductionmentioning

confidence: 98%

Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods

Savage

Vanhanen

Mason

et al. 2000

Journal of Food Composition and Analysis

208

216

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“…New Zealand spinach has similar nutritive values to common spinach. It contains proteins, vitamins (A, B, C, E, K, PP), b-carotene, folic acid, dietary fibre as well as mineral components, especially salts of calcium, phosphorus, magnesium and iron (Gupta and Wagle 1988;Watanabe et al 1994;Jaworska 2005a, b). New Zealand spinach is used as antiscorbutic, and to cure pulmonary and intestinal affections.…”

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confidence: 99%

Nitrate reductase activity of two leafy vegetables as affected by nickel and different nitrogen forms

Matraszek¹

2008

Acta Physiol Plant

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The author studied the effect of different nickel concentrations (0, 0.4, 40 and 80 lM Ni) on the nitrate reductase (NR) activity of New Zealand spinach (Tetragonia expansa Murr.) and lettuce (Lactuca sativa L. cv. Justyna) plants supplied with different nitrogen forms (NO 3 --N, NH 4 + -N, NH 4 NO 3 ). A low concentration of Ni (0.4 lM) did not cause statistically significant changes of the nitrate reductase activity in lettuce plants supplied with nitrate nitrogen (NO 3 --N) or mixed (NH 4 NO 3 ) nitrogen form, but in New Zealand spinach leaves the enzyme activity decreased and increased, respectively. The introduction of 0.4 lM Ni in the medium containing ammonium ions as a sole source of nitrogen resulted in significantly increased NR activity in lettuce roots, and did not cause statistically significant changes of the enzyme activity in New Zealand spinach plants. At a high nickel level (Ni 40 or 80 lM), a significant decrease in the NR activity was observed in New Zealand spinach plants treated with nitrate or mixed nitrogen form, but it was much more marked in leaves than in roots. An exception was lack of significant changes of the enzyme activity in spinach leaves when plants were treated with 40 lM Ni and supplied with mixed nitrogen form, which resulted in the stronger reduction of the enzyme activity in roots than in leaves. The statistically significant drop in the NR activity was recorded in the aboveground parts of nickel-stressed lettuce plants supplied with NO 3 --N or NH 4 NO 3 . At the same time, there were no statistically significant changes recorded in lettuce roots, except for the drop of the enzyme activity in the roots of NO 3 --fed plants grown in the nutrient solution containing 80 lM Ni. An addition of high nickel doses to the nutrient solution contained ammonium nitrogen (NH 4 + -N) did not affect the NR activity in New Zealand spinach plants and caused a high increase of this enzyme in lettuce organs, especially in roots. It should be stressed that, independently of nickel dose in New Zealand spinach plants supplied with ammonium form, NR activity in roots was dramatically higher than that in leaves. Moreover, in New Zealand spinach plants treated with NH 4 + -N the enzyme activity in roots was even higher than in those supplied with NO 3 --N.

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“…Among all vegetables it is also characterized by the highest antioxidant capacity (Jaworska 2005b). Unfortunately, as the other leafy vegetable, New Zealand spinach shows a tendency to accumulate compounds unwanted in the human diet, above all nitrates, nitrites and oxalates (Jaworska 2005a, Gupta & Wagle 1988, Watanabe et al 1994. Nitrate levels in vegetables are known to vary considerably according to growing conditions, vegetative parts and storing conditions (Yang 1992).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Blanching, Freezing and Freeze-Storage on Changes of Some Chemical Compounds Content in New Zealand Spinach

Grzeszczuk

Jadczak²,

Podsiadlo

2007

Journal of Fruit and Ornamental Plant Research

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SummaryThe aim of the work conducted in [2003][2004] was the estimation of the effect of blanching, freezing and freeze-storage on the content of chosen chemical compounds in plants of New Zealand spinach grown from seedlings. The determinations included dry matter, total protein, L-ascorbic acid, titrable acidity, total sugars, crude fibre, total ash, pH, nitrates, nitrites and chlorophyll content in the experimental material (fresh, blanched, frozen and stored shoots with leaves of New Zealand spinach). Used in the experiment procedures had a significant effect on changes of dry matter, total protein, L-ascorbic acid, titrable acidity, total sugars, crude fibre, total ash content and pH. After blanching their losses reached respectively: 34. 9, 6.7, 70.2, 45.0, 56.3, 19.3, 52.9%, in relation to the raw material. However, the value of pH increased to 6.75. After freezing the losses, in relation to the blanched material, were: 21.7% for total protein, 21.4% -L-ascorbic acid, 27.3% -titrable acidity, 42.9% -total sugars, 4.5% -crude fibre, 2.5% -total ash, and pH decreased to 6.45. Frozen material was stored for 3, 6 and 9 months in a freezing chamber at -25 ÷ -27°C. The period of storage did not have statistically significant effect on the preservation of determined chemical components.

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Compositional Changes in Spinach (Spinacia oleraceaL) Grown in the Summer and in the Fall.

Cited by 26 publications

References 1 publication

Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods

Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods

Nitrate reductase activity of two leafy vegetables as affected by nickel and different nitrogen forms

The Effect of Blanching, Freezing and Freeze-Storage on Changes of Some Chemical Compounds Content in New Zealand Spinach

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