Mineral and Ascorbic Acid Concentrations of Greenhouse- and Field-Grown Vegetables: Implications for Human Health

Aghili, Forough; Khoshgoftarmanesh, Amir Hossein; Afyuni, Majid; Mobli, M.

doi:10.1080/19315260.2011.572147

Cited by 7 publications

(6 citation statements)

References 17 publications

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“…In column, means with the same letter are not significantly different (Tukey's test, p ≤ 0.05).Ca content in this research project ranged from 9.2 to 25.5 mg/100 g of dry weight, which was slightly higher than that reported by Hernández-Suárez et al[33] for beefsteak and saladette tomatoes from Tenerife, Spain, which ranged from 5.3 to 8.2 mg/100 g of wet sample and were within the interval reported by Aghili et al[35] of 9.6 to 10.7 mg/100 of wet sample. The high values were similar to those reported for the fruits of S. lycopersicum, with an average of 23.6 mg/100 g, and below…”

supporting

confidence: 66%

“…We can infer that the concentration of minerals is related to the amount of water in the fruit and the absorption and translocation of minerals in the plant, among other factors. It is important to highlight the fact that the mineral content of tomato fruits depends on a range of factors: species, genotype, planting or harvesting season, crop substrate (if applicable), conventional or organic crop system, nitrogen content, and greenhouse or field growing conditions, among others [13,32,33,35,36]. those reported for S. pimpinellifolium, S. cheesmaniae and S. habrochaites (>37 mg/100 g) registered by Fernández-Ruiz et al [13].…”

Section: Mineral Content In Tomato Fruitsmentioning

confidence: 99%

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Agromorphological Traits and Mineral Content in Tomato Accessions from El Salvador, Central America

et al. 2018

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The agromorphological traits and phenotypic variation of mineral content in the fruit were evaluated in eleven tomato accessions from nine communities in El Salvador. The tomato collection was cultivated in a greenhouse with a randomized complete block design with three replications. Plant phenological and fruit traits, as well as the mineral content, were evaluated using atomic-absorption and ultraviolet-visible spectroscopy. In the analysis of variance, significant differences (p < 0.01) among the accessions were determined for agromorphological traits and all mineral elements except Cu. Plant height at 30, 60 and 90 days after transplant, days to flowering and maturating of the fruits, and the number and weight of fruits per plant were useful variables for describing the phenotypic divergences among the tomato accessions. In terms of mineral content, the differences among the accessions were based on Mg, P, S, Fe, Zn and Mn. The weights of the fruits per cluster and per plant and fruit weight presented negative correlations with Ca, Mg, Fe and P (r = −0.67 to −0.71, p < 0.05) and a positive correlation with Na (0.63).

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supporting

confidence: 66%

Section: Mineral Content In Tomato Fruitsmentioning

confidence: 99%

Agromorphological Traits and Mineral Content in Tomato Accessions from El Salvador, Central America

et al. 2018

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“…Our studies sourced vegetables and legumes from different geographic regions of Australia, with exposure to variable climatic and soil conditions that are known to affect plant iron concentrations [ 52 , 53 ]. Differences in seasonal and growth conditions also affect iron content, for example, greenhouses and growth chambers offer more protection and control over climate, soil, crop health and pest infestations than field production [ 54 ]. This may explain the higher iron content values observed in our review for lupin grown in greenhouses in studies conducted before 1980 than in later field trials.…”

Section: Discussionmentioning

confidence: 99%

Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review

Eberl

Zheng

et al. 2021

Foods

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Studies in UK and US have reported a temporal decline in the iron content of plant-based foods. Limited research on this topic has been conducted in Australia. The aim of this scoping review was to provide a comprehensive evaluation on the temporal change in iron content of Australian vegetables and legumes from 1900 onward. A systematic search of electronic databases, websites, backward reference searching, and Australian food composition tables was conducted. A total of 34 articles and six versions of Australian food composition databases published between 1930s to 2021, were included in this review. Overall, iron content of vegetables and legumes were assessed at limited time points and geographical origin, cultivars, sampling and analytical techniques varied across studies. The majority of vegetables had similar iron content between two or more timepoints but decreases of 30–50% were noted for sweet corn, red-skinned potatoes, cauliflower and green beans while increases of 150–300% were seen for Hass avocadoes, mushrooms and silverbeet. More pronounced reductions in iron content were observed for legumes, with higher and more variable values reported pre-2000 compared to recent years. Due to limited data and variations in sampling and analytical techniques, no definitive conclusions could be established. As plant-based diets are becoming more popular, consistent monitoring of the nutrient composition of staple plant-based foods is strongly recommended.

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“…El contenido de minerales en frutos de Capsicum es afectado por factores genéticos relacionados con la especie y variedades o poblaciones nativa, estado de madurez del fruto, y prácticas agrícolas de manejo (p. ej. orgánico o convencional) o ambiente de crecimiento de la planta, incluyendo los métodos de cuantificación de minerales (8,(21)(22)(23)(24)(28)(29)(30)(31). En nuestras culturas precolombinas el C. annuum, originario de Mesoamérica, tuvo y tiene una función gastronómica importante en la dieta familiar y forma parte de la cultura gastronómica Latinoamericana.…”

Section: Discussionunclassified

“…Los chiles nativos mexicanos comúnmente se cultivan en pequeñas parcelas con manejo tradicional o bien son recolectados de plantas que crecen de manera ruderal en huertos de traspatio, cercas, áreas de pastoreo, bosques o áreas naturales (20) y por consiguiente su contenido varía entre variedades locales, regiones geográficas y sistemas de producción. En chile bell, Aghili et al (21), documentaron que el contenido de P, K, Fe, Zn, Cu y Mn, difiere significativamente si se cultiva a cielo abierto o invernadero. López et al (22) señalan que la concentración de minerales en frutos de chile se modifica mediante el sistema de cultivo (orgánico, sin suelo o convencional), tiempo de cosecha y variedad.…”

Section: Introductionunclassified

Variación en contenido de minerales en frutos de variedades autóctonas de chile (Capsicum annuum l.), cultivadas en invernadero

Chávez-Servia

Vera-Guzmán

Carrillo-Rodríguez

et al. 2016

Vitae

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Background: Malnutrition is a major health problem in developed and developing countries, and in Latino American, a viable option is reconsider the pre-Columbian and traditional diets based on ende-49 Variación en contenido de minerales en frutos de Variedades autóctonas de chile (capsicum annuum l.)... mic species. In Mesoamerica, the chilli or pepper (Capsicum annuum L.) played an important role, and its contribution remain until today in the Mexican gastronomy. Objective: the aim of the present work was to evaluate the variation among and within five morphotypes of pepper (C. annuum L.) native of Oaxaca, Mexico, in relation to minerals content in fruits. Methods: a collection of 45 population samples of chilli pepper, which were grouped in five morphotypes named as chile de Agua, Tabiche, Piquin, Solterito and Nanche, and later planted in greenhouse conditions under a complete blocks randomized design with three replications. At harvest time a fruit samples from 300 to 500 g per population were obtained, and later the samples were incinerated to obtain ashes, which were solubilized in acid medium. The determinations of Cu, Fe, Mg, Zn, Na, K, and Ca were done by atomic absorption spectrometry, and the S and P elements were quantified by an UV-vis spectrometer. Results: in the analysis of variance, significant differences (P < 0.05) were determined among and within morphotypes of C. annuum over all macro and trace elements. Solterito presented the highest values in eight mineral elements, after Piquin and chile de Agua were the second more important. In Fe content, Piquin and Solterito showed high values between 8.0 and 8.5 mg/100 g of dry sample weight. Into each morphotype, the outstanding populations were: CAG03 and CAG10 from chile de Agua; CNA02 of Nanche; CPI02 and CPI09 of Piquin type; CSO01, CSO02 and CSO03 from Solterito; and CTA02 and CTA05 from Tabiche type. The differences among morphotypes were confirmed in the multiple discriminant analysis and the Mahalanobis' distances. Conclusions: The results showed differences among and within morfotypes of C. annuum, and the minerals content reported indicate that, the chilli pepper is a food with high nutritional values. In fact 100 g of dry weight, potentially can supply the dairy needs of Cu, Mg, P and an important proportion of the needs of Fe, Zn and K, among other nutritional elements.

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Mineral and Ascorbic Acid Concentrations of Greenhouse- and Field-Grown Vegetables: Implications for Human Health

Cited by 7 publications

References 17 publications

Agromorphological Traits and Mineral Content in Tomato Accessions from El Salvador, Central America

Agromorphological Traits and Mineral Content in Tomato Accessions from El Salvador, Central America

Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review

Variación en contenido de minerales en frutos de variedades autóctonas de chile (Capsicum annuum l.), cultivadas en invernadero

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