Effect of Refrigeration Storage on Nutritive and Antioxidant Properties of Five Leafy Vegetables Consumed in Southern Côte d’Ivoire
DOI:
https://doi.org/10.3923/pjn.2015.401.408Keywords:
Antioxidant properties, leafy vegetables, nutritive value, refrigeration storageAbstract
Leafy vegetables are highly perishable food items and require special processing treatment to prevent postharvest losses. This study was designed to evaluate the effect of refrigeration storage on the nutrient and antioxidant properties of five leafy vegetables (Colocacia esculenta, Basella alba, Solanum melongena, Talinum triangulare and Corchorus olitorius) commonly used in Southern Côte d’Ivoire. These leafy vegetables were refrigerated for 5, 10 and 15 days at 4°C. Ash, fibre, protein and carbohydrate contents and calorific values varied after 5 days of storage as follow: 7.19±0.28 to 19.16±0.6%, 11.64±0.14 to 24.24±0.12%, 8.05±0.41 to 20.31±1.54%, 47.05±0.49 to 57.86±0.53% and 240.32±6.11 to 286.03±5.68 kcal/100 g, respectively. During 5-days cold storage, the results revealed losses in anti-nutrients factors (oxalates and phytates) ranged from 84.67-742.33 and 15.15-33.27 mg/100 g for oxalates and phytates, respectively. Residual mineral contents after 5 days of refrigeration were: calcium (366.76-705.85 mg/100 g), magnesium (165.96-730.95 mg/100 g), phosphorus (214.45-752.76 mg/100 g), potassium (1046.43-2178.04 mg/100 g), iron (50.16-101.97 mg/100 g), sodium (25.31-368.03 mg/100 g) and zinc (12.43-59.09 mg/100 g). Vitamin C, carotenoid and polyphenols slightly decreased during refrigeration storage. These losses could be attributed to the respiration, transpiration, ethylene production and enzyme activity during storage. The present work showed that refrigeration processing (less than 5 days at 4°C) of leafy vegetables could be the best time of preserving their nutritive value and antioxidant properties.
References
Acho, C.F., L.T. Zoue, E.E. Akpa, V.G. Yapo and S.L. Niame, 2014. Leafy vegetables consumed in Southern Cote d'Ivoire: A source of high value nutrients. J. Anim. Plant Sci., 20: 3159-3170.
Akinmoladun, A.C., E.O. Ibukun, E. Afor, B.L. Akinrinlola and T.R. Onibon et al., 2007. Chemical constituents and antioxidant activity of Alstonia boonei. Afr. J. Biotechnol., 6: 1197-1201.
Aletor, O., A.A. Oshodi and K. Ipinmoroti, 2002. Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates. Food Chem., 78: 63-68.
Antonelli, M.L., G. D'Ascenzo, A. Lagana and P. Pusceddu, 2002. Food analyses: A new calorimetric method for ascorbic acid (vitamin C) determination. Talanta, 58: 961-967.
AOAC., 1990. Official Methods of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC., USA., Pages: 684.
Arabshahi-D, S., D.V. Devi and A. Urooj, 2007. Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability. Food Chem., 100: 1100-1105.
Barminas, J.T., M. Charles and D. Emmanuel, 1998. Mineral composition of non-conventional leafy vegetables. Plant Foods Hum. Nutr., 53: 29-36.
Bushway, R.J., P.R. Helper, J. King, B. Perkins and M. Krishnan, 1989. Comparison of ascorbic acid content of super-market versus roadside stand produce. J. Food Qual., 12: 99-105.
Chaturvedi, U.C., R. Shrivastava and R.K. Upreti, 2004. Viral infections and trace elements: A complex interaction. Curr. Sci., 87: 1536-1554.
Choi, C.W., S.C. Kim, S.S. Hwang, B.K. Choi and H.J. Ahn et al., 2002. Antioxidant activity and free radical scavenging capacity between Korean medicinal plants and flavonoids by assay-guided comparison. Plant Sci., 163: 1161-1168.
Day, Jr. R.A. and A.L. Underwood Jr., 1986. Quantitative Analysis. 5th Edn., Prentice-Hall Publication, London, UK., ISBN-13: 9780137467280, Pages: 774.
Ejoh, A.R., F.T. Mbiapo and E. Fokou, 1996. Nutrient composition of the leaves and flowers of Colocasia esculenta and the fruits of Solanum melongena. Plant Food Hum. Nutr., 49: 107-112.
FAO., 2002. Food Energy-Methods of Analysis and Conversion Factors. Food and Agricultural Organization, Rome, Italy, Pages: 97.
FAO., 2004. Human Vitamin and Mineral Requirements. Food and Agricultural Organization, Rome, Italy, Pages: 361.
FND., 2005. Dietary reference intake for energy, carbohydrate, fibre, fat, fatty acids, cholesterol, protein and amino acid (micro-nutrients). Food and Nutrition Board, Institute of Medicine of the National Academies, Washington, DC., USA. http://www.nap.edu/.
Fondio, L., C. Kouame, J.C. Nzi, A. Mahyao, E. Agbo and A.H. Djidji, 2007. Survey of indigenous leafy vegetables in the urban and peri-urban areas of Cote d'Ivoire. Acta Horticulturae, 752: 287-289.
Hassan, L.G., K.J. Umar and Z. Umar, 2007. Antinutritive factors in Tribulus terrestris (Linn) leaves and predicted calcium and zinc bioavailability. J. Trop. Biosci., 7: 33-36.
Howard, L.A., A.D. Wong, A.K. Perry and B.P. Klein, 1999. β-carotene and ascorbic acid retention in fresh and processed vegetables. J. Food Sci., 64: 929-936.
Ishida, H., H. Suzuno, N. Sugiyama, S. Innami, T. Tadokoro and A. Maekawa, 2000. Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes (Ipomoea batatas Poir). Food Chem., 68: 359-367.
Jacxsens, L., F. Devlieghere and J. Debevere, 2002. Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce. Postharvest Biol. Technol., 26: 59-73.
Kubmarawa, D., I.F.H. Andenyang and A.M. Magomya, 2009. Proximate composition and amino acid profile of two non-conventional leafy vegetables (Hibiscus cannabinus and Haematostaphis barteri). Afr. J. Food Sci., 3: 233-236.
Kubo, I., K.I. Fujita, A. Kubo, K.I. Nihei and T. Ogura, 2004. Antibacterial activity of coriander volatile compounds against Salmonella choleraesuis. J. Agric. Food Chem., 52: 3329-3332.
Wu, L., 2007. Effect of chlorogenic acid on antioxidant activity of Flos lonicerae extracts. J. Zhejiang Univ. Sci. B, 8: 673-679.
Lisiewska, Z., P. Gebczynski, E. Bernas and W. Kmiecik, 2009. Retention of mineral constituents in frozen leafy vegetables prepared for consumption. J. Food Compos. Anal., 22: 218-223.
Marlett, J.A., 2000. Changes in content and composition of dietary fiber in yellow onions and red delicious apples during commercial storage. J. AOAC Int., 83: 992-996.
Nagy, S. and J.M. Smoot, 1977. Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice. J. Agric. Food Chem., 25: 135-138.
Narasinga-Rao, B.S., 1997. Anemia in India: Prevalence, causes, consequences and control. Proceeding of the Colloquium on Fortification of Wheat Flour with Iron, UNICEF and C.F.T.R.I, November 25, 1997, Mysore, India.
Onyeike, E.N., A.C. Ihugba and C. George, 2003. Influence of heat processing on the nutrient composition of vegetable leaves consumed in Nigeria. Plant Foods Hum. Nutr., 58: 1-11.
Oyenuga, V.A. and B.L. Fetuga, 1975. First National Seminar on fruits and vegetables. Proceedings of the Process and Recombination by NIHORT, Octtober 13-17, 1975, Ibadan, Nigeria, pp: 122-123.
Perrin, P.W. and M.M. Gave, 1986. Effects of simulated retail display and overnight storage treatments on quality maintenance in fresh broccoli. J. Food Sci., 51: 146-149.
Pivie, N.W. and J.B. Butler, 1977. A simple unit leaves. Proc. Nutr. Soc., 36: 136-139.
Pongracz, G., H. Weiser and D. Matzinger, 1995. Tocopherole-antioxidantien der natur. Lipid/Fett, 97: 90-104.
Prabhu, S. and D.M. Barrett, 2009. Effects of storage condition and domestic cooking on the quality and nutrient content of African leafy vegetables (Cassia tora and Corchorus tridens). J. Sci. Food Agric., 89: 1709-1721.
Ragaert, P., F. Devlieghere and J. Debevere, 2007. Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables. Postharvest Biol. Technol., 44: 185-194.
Reyes, V.G., 1996. Improved preservation systems for minimally processed vegetables. Food Aust., 48: 87-90.
Rickman, J.C., D.M. Barrett and C.M. Bruhn, 2007. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J. Sci. Food Agric., 87: 930-944.
Rodriguez-Amaya, D.B., 2001. A Guide to Carotenoids Analysis in Foods. ILSI Press, Washington, DC., USA., ISBN-13: 9781578810727, Pages: 64.
Salunkhe, D.K., H.R. Bolin and N.R. Reddy, 1991. Storage Methods: Storage, Processing and Nutritional Quality of Fruits and Vegetables. 2nd Edn., CRC Press, Boca Raton, FL., pp: 115-145.
Shewfelt, R.L., 1990. Sources of variation in the nutrient content of agricultural commodities from the farm to the consumer. J. Food Qual., 13: 37-54.
Singleton, V.L., R. Orthofer and R.M. Lamuela-Raventós, 1999. Analysis of Total Phenols and other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. In: Methods in Enzymology, Packer, L. (Ed.), Academic Press, Cambridge, Massachusetts, ISBN: 9780121822002, pp: 152-178.
Slupski, J., Z. Lisiewska and W. Kmiecik, 2005. Contents of macro and microelements in fresh and frozen dill (Anethum graveolens L.). Food Chem., 91: 737-743.
Souzan, S.L. and H.A. Abd El-Aal, 2007. Minerals profile-shelf life extension and nutritive value of fresh green leafy vegetables consumed in Egypt. Afr. Crop Sci. Conf. Proc., 8: 1817-1826.
Turan, M., S. Kordali, H. Zengin, A. Dursun and Y. Sezen, 2003. Macro and micro mineral content of some wild edible leaves consumed in Eastern Anatolia. Acta Agric. Scand. Sect. B: Soil Plant Sci., 53: 129-137.
Umar, K.J., L.G. Hassan, S.M. Dangoggo, M. Inuwa and M.N. Almustapha, 2007. Nutritional content of Melochia corchorifolia (Linn.) leaves. Int. J. Biol. Chem., 1: 250-255.
Vina, S.Z. and A.R. Chaves, 2006. Antioxidant responses in minimally processed celery during refrigerated storage. Food Chem., 94: 68-74.
Zheng, W. and S.Y. Wang, 2001. Antioxidant activity and phenolic compounds in selected herbs. J. Agric. Food Chem., 49: 5165-5170.
Wheeler, E.L. and R.E. Ferrel, 1971. A method of phytic acid determination in wheat and wheat fractions. Cereal Chem., 48: 312-320.
Downloads
Published
Issue
Section
License
Copyright (c) 2015 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
