Determination of ferrous and ferric iron ratio in spinach plants and their relation to iron application

El‐Sherif, A. F.; Osman, A. Z.; Sadik, Mohamed; Shata, S.M.

doi:10.1080/01904168409363240

Cited by 4 publications

(2 citation statements)

References 5 publications

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“…It is possible to assume that extraction of leaves with 0.1 N HC1 saturated with ether removed inactive portions of Fe, possibly as Fe 3+ , since El-Sheriff, et al (9) showed (FeCl 4 )~ to be soluble in ether but insoluble in water. This is supported since 0.1 N HCl-ether generally extracted more Fe from chlorotic leaves than 0.1 N HC1 alone (Table 2).…”

Section: Introductionmentioning

confidence: 99%

Comparison of HCl extraction versos total iron analysis for iron tissue analysis

Lang

Reed

1987

Journal of Plant Nutrition

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Extraction of Fe from fresh leaves with 0.1 N HC1 proved to be a better indicator of the Fe status of a variety of ornamental tropical foliage and flowering plants compared to total Fe, 0.1 N HCl-ether, and IN HC1 extraction. It consistently gave higher correlations (r = 0.73 to 0.95 depending on the species) with chlorophyll concentration than the other methods tested. However, even 0.1 N HC1 extraction did not distinguish levels of Fe deficiency accurately when compared between species.

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Section: Introductionmentioning

confidence: 99%

Comparison of HCl extraction versos total iron analysis for iron tissue analysis

Lang

Reed

1987

Journal of Plant Nutrition

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“…The high value of phenolic compounds in the Spinach (4%) snack may be related to the high content of flavonoids and phenolic acids (mainly ferulic acid and p-coumaric acid) present in spinach (Pérez-Cabeza et al, 2018;Roberts & Moreau, 2016). Furthermore, this value can be attributed to the reactivity of the Folin-Ciolcateu reagent with Fe +2 ions (Everette et al, 2010), since spinach is a good source of iron, of which a considerable part is in the Fe +2 ferrous form (El-Sherif et al, 1984;Crispin and Varey, 2002;Arango-Ruiz et al, 2012;Rodriguez-Ramiro et al, 2019).…”

Section: Extractable Phenolic Compoundsmentioning

confidence: 99%

Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts

et al. 2022

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To account for the global trend towards a healthier diet, in recent years the snack market has grown substantially, with a demand for products that are more beneficial to consumers' health. Extruded snacks from a mixture of cereals, quinoa, and corn, with and without the addition of vegetables were used. Snacks made from a mixture of rice flour and quinoa high protein flour (HHP) supplied by SEGALCO S.A.S., (Popayán, Colombia) were studied. Thus, the use of sources of phenolic compounds such as Beet, Broccoli, Avocado, and Spinach, combined with sources of protein such as quinoa, can increase the nutritional quality of snack products. A combination of cereals and vegetables can produce nutrient-rich products. In this paper, phenolic compounds (given in mg AGE/g sample d.b.) and antioxidant capacity were determined using ABTS •+ , DPPH and FRAP (in mg AEAC /g sample d.b.). The highest content of phenolic compounds was found in Spinach 4% and HHP snacks (5.7 ± 0.3 and 3.5 ± 0.2 AGE/g sample d.b., respectively). Kale (2%) and Beet (4%) snacks showed a significant increase in antioxidant capacity using the ABTS •+ method. The antioxidant capacity determined using the DPPH method increased significantly in snacks made from Beet (4%), Broccoli (4%), Avocado (4%), and Spinach (4%). Using FRAP, the antioxidant capacity showed a significant increase in Kale snacks (2%) and a significant decrease in Spinach snacks (4%). In conclusion, snacks with an elevated antioxidant potential can be produced from vegetables such as kale, which can be an alternative for the food industry to develop healthier products and satisfy market trends.

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Ferrous Complexes and Chelating Compounds in Suppression of Fungal Diseases of Cereals

Brown

1986

Iron, Siderophores, and Plant Diseases

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Determination of ferrous and ferric iron ratio in spinach plants and their relation to iron application

Cited by 4 publications

References 5 publications

Comparison of HCl extraction versos total iron analysis for iron tissue analysis

Comparison of HCl extraction versos total iron analysis for iron tissue analysis

Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts

Ferrous Complexes and Chelating Compounds in Suppression of Fungal Diseases of Cereals

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