Retention of nutrients in green leafy vegetables on dehydration

Gupta, S. K.; Gowri, Bindiganavale Srihari; Lakshmi, A. Jyothi; Prakash, Jamuna

doi:10.1007/s13197-011-0407-z

Cited by 63 publications

(50 citation statements)

References 19 publications

(18 reference statements)

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“…However, lower values of 3167-3808 µg of β-carotene/100 g have been reported in IFCT, US data base and a study of Malaysia [7,17,19]. Fenugreek leaves (Trigonella foenum graecum) had β-carotene in the range of 4826-5838 µg/100 g which is nearly similar to the amount of 4230-4350 µg/100 g reported by Indian authors earlier [22,23]. Although higher values of β-carotene in fenugreek leaves (9245 ± 974 µg/100 g) were reported in IFCT [7].…”

Section: Green Leafy Vegetablessupporting

confidence: 58%

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

Pritwani¹,

Mathur²

2017

J Nutr Food Sci

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Most of the vitamin A in the diet comes from plant food sources in developing countries. This study was designed with an objective of determining β-carotene content of a total of 26 types of green leafy vegetables, tubers, other vegetables and fruits obtained from four wholesale markets in Delhi, India using HPLC. There was a wide variation in β-carotene content of green leafy vegetables, with means ranging from 2199 µg/100 g in Basella rubra to 7753 µg/100 g in Amaranthus gangeticus. A large variation was observed in β-carotene content of fruits and the mango varieties tested, ranging from undetectable levels in strawberry and 808.60 µg/100 g in totapuri mango up to 11789 µg/100 g in alphonso mango. Approximately 65 g and 100 g of a green leafy vegetable would meet daily requirement of a preschooler and older child/adult respectively. Mango has considerable amount of β-carotene, and consuming a medium-sized bowl by preschool children would meet 99% of Recommended Dietary Allowances (RDA). The information generated is useful in identifying types of fruits and vegetables with higher concentration of the provitamin A in low income economies where fruits and vegetables are expensive. Individuals need to consume only small quantities of these vitamin A rich foods to meet daily requirement.

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Section: Green Leafy Vegetablessupporting

confidence: 58%

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

Pritwani¹,

Mathur²

2017

J Nutr Food Sci

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“…The crude protein content of the leaf sample of R. mucronata was found to be 2.445 ± 0.179 % DW which is higher than the level reported in other mangrove leaves such as Suaeda maritime, Lumnitizera racemosa, Avicennia marina, Bruguiera gymnorrhiza, Sonneratia apetala and Derris trifoliata respectively 23,24 . Similar values have been reported in the edible leaves of traditional Indian medicinal plants (~ 2-3% DW) and conventional green leafy vegetables of India 25,26 .…”

Section: Results and Discussion: Proximate Composition Analysissupporting

confidence: 84%

Untitled

2016

IJPSR

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ABSTRACT:The present study explores the nutritional properties of R. mucronata leaves, an edible red mangrove which has been proven as an antidiabetic and as an alternative source of tea leaves and animal feed. Proximate composition, amino acid profiles and physico-chemical properties were analyzed to evaluate the nutritional property. Nutritional evaluation of R.mucronata illustrates it as a rich source of essential aminoacids and unsaturated fatty acid (alpha linoleic and linoleic acid). Total dietary fiber content, protein, ash, carbohydrate and lipid content was found to be 11.9 ± 0.2, 2.445 ± 0.179, 13.5 ± 0.0021, 79.277± 0.079 and 0.749 ± 0.049 % DW respectively. Mineral and vitamin analysis per 100 g (DW) showed the presence of sodium (80.804 ± 4.0 g), calcium (22.32± 1.1g), potassium (7.96 ± 3.9 g), iron (53.6 ± 0.5mg), magnesium (38.15 ± 0.38 mg) and Vitamin A (2.2 ± 0.02 mg), Vitamin C (3.23 ± 2.3g), Vitamin E (1.180± 1.8 g), vitamin B1 and B2 (18.04 ±0.1 and 0.89 ± 0.08 mg). Swelling, water-holding and oil-holding capacity showed strong positive correlation with their total fiber and protein content. Hence, the leaves of R. mucronata could be used as a supplement for complementing nutritional deficits prevailing in developing countries INTRODUCTION: Plants and their products serve directly or indirectly as source of food, medicinal product and energy to man and his livestock. Increase in population and fast depletion of natural resources, necessitates domestication of many wild plants in order to meet various human needs 1 . Hence nowadays research on nutritional analysis of vast wild under-utilized and underexploited plants were carried out, so that these plants can act as a source of food to the nutritionally marginal populations particularly to the inhabitants of the developing world where food shortages and famine is most experienced 2 .

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“…Dehydrated green leafy vegetables are also rich sources of iron and β-carotene and can be used in lean season . Gupta et al (2013) also observed the influence of dehydration on nutrient composition of Amaranthus gangeticus, Chenopodium album, Centella asiatica, Amaranthus tricolor and Trigonella foenum graecum. Fenugreek (T. foenum-graecum) leaves and seeds have been used extensively for medicinal purposes.…”

Section: Bioaccessibilitymentioning

confidence: 81%

In vitro method for predicting the bioavailability of iron from Bathua (Chenopodium album) and Fenugreek (Trigonella foenum graecum) leaves in Indian cookies

Prasad

Gupta

Parihar

et al. 2014

JANS

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This study was considered to determine the nutritional composition and in vitro bioavailability of iron of the prepared food products. The in vitro bioavailability of iron was determined in fresh and dehydrated bathua (Chenopodium album) and methi (Trigonella foenum graecum) leaves (in the ratio of 1:1) and their based product i.e. Indian cookies (paratha and laddoo) by using thiocynate method at pH 1.35 and 7.5, using pepsin. At pH 1.35 the soluble iron and ionizable iron were higher than pH 7.5. when pH was increased from 1.35-7.5 there was decreasing trend soluble as well as ionizable iron contents. There was highly significant (F< 0.05) difference between the control and treatments of products indicating that the addition of 20% of fresh and dehydrated leaves of bathua and methi improved the overall acceptability of products. The total iron content was found 11.69mg/100g in paratha incorporated with fresh GLVs whereas in vitro bioavailability of iron was found 2.16mg/100g in paratha. The total iron content was found 15.16mg/100g in laddoo incorporated with dehydrated GLVs whereas in vitro bioavailability of iron was found 2.78mg/100g in laddoo.

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Retention of nutrients in green leafy vegetables on dehydration

Cited by 63 publications

References 19 publications

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

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In vitro method for predicting the bioavailability of iron from Bathua (Chenopodium album) and Fenugreek (Trigonella foenum graecum) leaves in Indian cookies

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