Nutritional and Antioxidant Characterization of Blanched Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)

Acho, Florentin C.; Zoue, Lessoy T.; Niamké, Sebastien

doi:10.9734/bbj/2015/14509

Cited by 6 publications

(4 citation statements)

References 29 publications

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“…The DMPP treatments were not able to reduce the oxalate content in the leaves, despite inhibiting the nitrification process and prolonging the presence of NH 4 + in soil [41]. The oxalate content decreased in each fertilizer treatment throughout the storage time, in agreement with previous studies carried out in spinach [42] and other five leafy vegetables [43], which could be advantageous for improving the health benefits of spinach. The content of phenolic compounds found in our experiments was similar to that observed by other researchers [2,19].…”

Section: Discussionsupporting

confidence: 87%

Effect of Compost Extract Addition to Different Types of Fertilizers on Quality at Harvest and Shelf Life of Spinach

Giménez

Gómez²,

Bustamante

et al. 2021

Agronomy

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Spinach is rich in minerals, vitamins, phytochemicals and bioactive compounds with health-beneficial effects; however, this plant also tends to accumulate oxalates and nitrates in their leaves. Apart from genotype, nutrition is the pre-harvest factor that mostly affects quality attributes at harvest. Particularly, the application of compost extracts (CE) may induce resistance against soil-borne diseases and favour secondary metabolism, increasing antioxidant capacity. The objective of this study was to evaluate the effects of different types of fertilization with or without the addition of CE, on harvest quality and shelf life of minimally processed spinach (Spinacia oleracea, var. Shrike RZ) stored during 12 days at 4 °C. A compost extract (CE) was prepared by mixing a compost from agri-food wastes (vine pruning, leek waste and olive mill waste) with deionized water. CE foliar applications were done from days 28 and 56 after sowing. The treatments applied were: Control; Control + CE; NPK (inorganic NPK fertilizer 15-15-15); NPK + CE; DMPP (ENTEC Nitrofoska® plus the nitrification inhibitor 3,4-dimethylpyrazole phosphate (DMPP)) and DMPP + CE. After harvest, spinach leaves were minimally processed and packaged to generate a passive modified atmosphere. Nitrate content in the control treatment was reduced by the addition of CE, although in the rest of the treatments, CE addition did not produce any effect. For nitrite contents, the lowest value was obtained for the Control + CE. Moreover, the oxalate content was the lowest for the control treatment with a decreasing trend throughout the storage. The treatment Control + CE also showed the highest initial total phenolic contents, with very similar values at the end of shelf life to those observed at harvest for all the treatments. The highest differences in color as regards the initial values were detected for DMPP. Microbial loads increased for all the treatments without differences between them. The atmosphere reached at the end of the cold storage was the same for all the cases, with CO2 and O2 around 10 kPa for each one of them. After 12 days at 4 °C, all the treatments were above the limit of usability, with the spinach leaves acceptable for consumption. The results found in this study indicate that the addition of CE might be convenient for obtaining spinach rich in bioactive compounds and with low concentrations of antinutritional factors, without affecting the microbial load of the final product.

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Section: Discussionsupporting

confidence: 87%

Effect of Compost Extract Addition to Different Types of Fertilizers on Quality at Harvest and Shelf Life of Spinach

Giménez

Gómez²,

Bustamante

et al. 2021

Agronomy

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“…There are no studies available which compared mineral contents in blanched and cooked ALVs, however, previous studies which compared raw and blanched ALVs reported lower levels of iron and zinc in blanched ALVs (Acho et al, 2015;Mepba et al, 2007). ALVs were blanched for five minutes in the current investigation, which has been reported to be the effective maximum blanching time to minimise mineral losses through leaching (Acho et al, 2015), however, some losses were still apparent. The degree of heating, rate of leaching, duration of cooking, and surface area exposed to water determines the degree in which minerals are lost through processing (Lešková et al, 2006).…”

Section: Mineral Contents Of Traditionally Processed African Leafy Ve...mentioning

confidence: 99%

Minerals, antinutrients content and the bioaccessibility of iron and zinc in cooked, spontaneously fermented-dried, and blanched-dried dark green leafy vegetables commonly consumed in Sub-Saharan Africa

Mongwaketse¹,

Kruger²,

Lewies³

et al. 2022

Food Sci. Technol

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“…It was established in papers [18,19] that the blanching of leafy vegetables (spinach, dill, parsley) in the presence of 30 mg of Zn 2+ /100 g for 15 minutes contributes to the stabilization of the vegetable pigment complex. A decrease in the losses of water-soluble nutrients of spinach, carrot, and pepper, was found, which is ensured by blanching at a temperature of 95 °С using a pulse microwave oven [20].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Effect of blanching and treatment with a salt solution on the biological value of broccoli

Belinska

Kamienieva

Levytska

et al. 2018

EEJET

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rope are lower than those in the South. Thus, for example, in Finland, the average stocks of fruit and vegetable produce provide 195 g/per person/per day, corresponding to 71 kg/per person/per year, while Greece has an average stock of 756 g/per person/per day (276 kg/per person/per year). In Ukraine, this indicator is 553 g/per person/per day (202 kg/per person/per year) [5]. Despite the described positive dynamics in terms of the increased stocks of fruits and vegetables, more than 40 % of people suffer from a so-called "latent hunger" due to the consumption of food products of low biological value. The deterioration of environmental situation, the intensification of agriculture, technological techniques for processing, do not contribute to the preservation of the content of biologically active substances in products.

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Nutritional and Antioxidant Characterization of Blanched Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)

Cited by 6 publications

References 29 publications

Effect of Compost Extract Addition to Different Types of Fertilizers on Quality at Harvest and Shelf Life of Spinach

Effect of Compost Extract Addition to Different Types of Fertilizers on Quality at Harvest and Shelf Life of Spinach

Minerals, antinutrients content and the bioaccessibility of iron and zinc in cooked, spontaneously fermented-dried, and blanched-dried dark green leafy vegetables commonly consumed in Sub-Saharan Africa

Effect of blanching and treatment with a salt solution on the biological value of broccoli

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