Leafy vegetables and salads.

Toivonen, P. M. A.; Hodges, D. Mark

doi:10.1079/9781845935283.0171

Cited by 2 publications

(1 citation statement)

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“…Similar to other leafy vegetables like lettuce or cabbage, spinach can tolerate lower light levels than fruiting vegetable crops [11]. Spinach is viewed as a vegetable with high nutritional quality [12], providing many health-promoting antioxidant constituents like carotenoids, flavonoids and other phenolic compounds [13], as well as considerable amounts of minerals, trace elements and vitamins, like vitamin C [14]. As compared to other flavonoid-rich vegetables such as Swiss chard (2.700 mg/kg fresh matter (FM) [15]) or red lettuce (1.400 mg/kg FM [16]), spinach showed similarly high contents of flavonoids (1.000 mg/kg FM [17]).…”

Section: Introductionmentioning

confidence: 99%

Alterations in the Chemical Composition of Spinach (Spinacia oleracea L.) as Provoked by Season and Moderately Limited Water Supply in Open Field Cultivation

et al. 2020

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The current use and distribution of agricultural water resources is highly prone to effects of global climate change due to shifting precipitation patterns. The production of vegetable crops in open field cultivation often requires demanding water applications, being impaired in regions where climate change will increasingly evoke water scarcity. To date, increasingly occurring precipitation-free periods are already leading to moderate water deficits during plant growth, e.g., in southern Europe. Among all vegetable crops, leafy vegetables such as spinach (Spinacia oleracea L.) are particularly vulnerable to limited water supply, because leaf expansion is highly dependent on water availability. Besides biomass production, water limitation might also affect the valuable nutritional composition of the produce. Therefore, we investigated the impact of moderately reduced water supply on the chemical composition of spinach, cultivated in the open field in three consecutive years. Two different water supply treatments, full and reduced irrigation, were used in a randomized block design consisting of three sets of six plots each. In the reduced water supply treatment, the total amount of supplied water, including both irrigation and natural precipitation, amounted to 90%, 94% and 96% in 2015, 2016 and 2017, respectively, of the full, optimal water supply treatment. Spinach grown under limited water supply showed significantly higher fresh biomass-based contents of polyols (e.g., inositol, glycerol), ascorbic acid, potassium, nitrogen, phosphorous, zinc and manganese, as well as total flavonoids and carotenoids. Increased dry biomass-based levels were found for total inositol, zinc and manganese, as well as decreased levels for malic acid, fumaric acid, phosphate and chloride. Furthermore, we report a high seasonal variation of several minor phytochemicals, such as single flavonoids. Spinacetin derivatives, spinatoside-glucoside as well as a rather unusual hexuronylated methylenedioxy flavonoid showed highest amounts when grown under relatively low irradiation in autumn. Levels of patuletin derivatives tended to increase under high irradiation conditions during spring. In summary, the chemical composition of spinach was shown to be highly sensitive to moderately reduced water supply and seasonal variation, but the overall nutritional quality of fresh marketable spinach was only marginally affected when considering health-related constituents such as minerals, trace elements, flavonoids and carotenoids.

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Section: Introductionmentioning

confidence: 99%

Alterations in the Chemical Composition of Spinach (Spinacia oleracea L.) as Provoked by Season and Moderately Limited Water Supply in Open Field Cultivation

et al. 2020

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Evaluation of antioxidant activity of leafy vegetables and beans with myoglobin method

et al. 2012

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KEY MESSAGE : Antioxidant activity of seven leafy vegetables and four beans against five reactive oxygen species and reactive nitrogen species was clearly characterized with a protocol using myoglobin as a reporter probe. Antioxidant activity of seven leafy vegetables and four beans against peroxyl radical, hydroxyl radical, hypochlorite ion, and peroxynitrite ion has been measured using myoglobin as a reporter probe (myoglobin method). Conventional DPPH method was also used to evaluate antioxidant activity of the samples. Difference of activity against different reactive oxygen species (ROS) and reactive nitrogen species (RNS) was characterized by plotting the data in a 5-axe cobweb chart. This plot clearly showed the characteristics of the antioxidant activity of the leafy vegetables and the beans. The samples examined in this work were categorized into four groups. (1) The samples showed high antioxidant activity against all ROS and RNS: daikon sprout, spinach, Qing-geng-cai, and onion. (2) The samples showed high antioxidant activity against peroxyl radical: red bean and soy bean. (3) The samples showed high antioxidant against hypochlorite ion: broccoli floret, cabbage, and Chinese cabbage. (4) The samples showed weak antioxidant activity against all ROS and RNS: cowpea and common beans. Our protocol is probably useful to characterize antioxidant activity of the crops of different cultivars, the crops obtained in different growing environments and growing seasons, the crops harvested at different age, and the crops stored in the different conditions, as well as the changes of activity during cooking process of the crops.

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Leafy vegetables and salads.

Cited by 2 publications

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Alterations in the Chemical Composition of Spinach (Spinacia oleracea L.) as Provoked by Season and Moderately Limited Water Supply in Open Field Cultivation

Alterations in the Chemical Composition of Spinach (Spinacia oleracea L.) as Provoked by Season and Moderately Limited Water Supply in Open Field Cultivation

Evaluation of antioxidant activity of leafy vegetables and beans with myoglobin method

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