Nutritional and phytochemical content of Swiss chard from Montenegro, under different fertilization and irrigation treatments

2019 ◽  
Vol 121 (2) ◽  
pp. 411-425 ◽  
Author(s):  
Ljubica Ivanović ◽  
Ivana Milašević ◽  
Ana Topalović ◽  
Dijana Ðurović ◽  
Boban Mugoša ◽  
...  
Keyword(s):  
Vitamin C ◽  
Water Extract ◽  
Leafy Vegetables ◽  
Appreciable Amount ◽  
Content Type ◽  
Mean Values ◽  
Phytochemical Content ◽  
Green Leafy Vegetables ◽  
Swiss Chard ◽  
Irrigation Treatments

Purpose The purpose of this paper is to evaluate both nutrient and phytochemical content of Swiss chard grown under different fertilization and irrigation treatments and the effect of these treatments on the tested parameters. Design/methodology/approach Samples of fresh Swiss chard were collected from the experimental field of Ljeskopolje, Montenegro, where chard was grown under different fertilization and irrigation treatments. Swiss chard samples were analyzed for nutritional and antioxidant parameters. Findings In this study, the authors found that 100 g of Swiss chard is a good source of total chlorophyll (47.13 mg), carotenoids (9.85 mg), minerals as well as vitamin C (26.88 mg) expressed as mean values. Total phenol and flavonoid compounds content were (138.59 µg gallic acid equivalent (GAE) and 11.91 µg catechin equivalent (CAE) per mg of water extract, respectively), also expressed as mean values. The total antioxidant capacity (IC50 values) determined by 1,1-diphenyl-2-picrylhydrazyl assay ranged from 2.93 to 4.44 mg/mL of aquatic water extract. Different fertilization regimes affected the following parameters: phosphorous, protein content, chlorophyll a, chlorophyll b and vitamin C (p<0.05), while different irrigation regimes did not have any effect on the tested parameters (p>0.05), while interaction effect between fertilization and irrigation was found only for sodium and copper (p<0.05). Originality/value Swiss chard produced in Montenegro on a sandy clay loam soil with acid reaction contains appreciable amount of minerals, crude fibers, vitamin C, chlorophylls, carotenoids and polyphenols. The nutrient and phytochemical content of chard is equal or superior to other green leafy vegetables which are considered as functional food. It was identified as a potentially rich source of essential nutrients and phytochemical compounds. The promotion of higher consumption and production of Swiss chard may represent a natural and sustainable alternative for improving human health.

scholarly journals Vitamin-C and Mineral Composition Analysis of Some Fresh Vegetables in Patuakhali, Bangladesh

2021 ◽  
pp. 78-88
Author(s):  
Sadman Sakib Sabuj ◽  
A. K. M. Faruk-E-Azam ◽  
Md. Shahidul Islam ◽  
Md. Nizam Uddin ◽  
Md. Nazrul Islam ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cucumis Sativus ◽  
The Body ◽  
Leafy Vegetables ◽  
Potassium Content ◽  
Chemistry Laboratory ◽  
Appreciable Amount ◽  
Composition Analysis ◽  
Green Leafy Vegetables ◽  
Fresh Vegetables

Aims: This comparative study was carried out to evaluate the vitamin-C and mineral content of twenty-two different sorts of nutritious and low-cost fresh vegetables. Methodology: The study was conducted in the agricultural chemistry laboratory, Patuakhali Science and Technology University, Patuakhali during the period of January to June 2019. Vitamin C, calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), phosphorus (P) contents were determined with the flame emission spectrophotometer. Results: Vitamin-C was higher in Momordica charantia (87.0 mg/100 g) and lower in Vigna unguiculata (0.10 mg/100g). Calcium and magnesium of the green leafy vegetables were in the range of 191.0 - 12.0 mg/100g and 210.1- 9.0 mg/100g respectively. Sodium content largely varied from 58.1- 2.1 mg/100g in which Amaranthus cruentus content higher and Cucumis sativus had the lower content. The highest potassium content was recorded in Cucurbita pepo (384.0 mg/100g) and the lowest potassium content was found in Cucumis sativus (144.20 mg / 100g). Phosphorus content was ranged between 108.0 -13.0 mg /100 g in all the green leafy vegetables. There were significant correlations between mineral contents. Conclusion: These results revealed that selected vegetables contain an appreciable amount of vitamin C and minerals and should be included in diets as a supplement of daily allowance needed by the body.

Development of value added products from the leaf powders of dehydrated less utilized green leafy vegetables

2015 ◽  
Vol 45 (2) ◽  
pp. 302-309
Author(s):  
Pallavi Joshi ◽  
Beena Mathur
Keyword(s):  
Nutritive Value ◽  
Value Added ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Appreciable Amount ◽  
Micronutrient Deficiencies ◽  
Limited Information ◽  
Content Type ◽  
Green Leafy Vegetables ◽  
Value Added Products

Purpose – The purpose of this paper is to analyze the nutritional composition and the acceptability of value-added products prepared from the dehydrated leaf mixture of underutilized green leafy vegetables (GLVs). GLVs are dense in micronutrients and are of great importance to the nutrition of population in developing countries. Nutritive value of commonly consumed GLVs has been studied extensively, but there is limited information available on nutritive value and acceptability of unconventional leafy vegetables. Design/methodology/approach – The nutritional potential and acceptability of leaf mixtures (LMs) prepared from the less-utilized leaves of beet root (Beta vulgaris), carrot (Daucus carota), cauliflower (Brassica oleracea) and turnip (Brassica rapa) which are usually discarded or are used as animal fodder were analyzed in the present study. The LM was prepared by mixing the powders of above-mentioned greens in a definite ratio (1:2:1:1). The LM was analyzed for the proximate, mineral composition (Ca, P, Fe, Cu, Zn, Mn and Mg) and antinutritional factors (oxalate and phenols). In total, 20 different recipes with different levels (0, 5, 10, 15 and 20 per cent) of LM incorporation were prepared and were assessed for quality on the basis of sensory attributes. Findings – The LM contains appreciable amount of proteins, fat, fiber, carbohydrate and calorific value, mineral elements and generally low levels of antinutrients. Products were well-accepted to the level of 10 per cent. Protein, iron and calcium content was significantly (p < 0.05) higher in the LM-incorporated recipes, and the increase was directly proportional to the level of LM incorporated. Originality/value – Dehydrated GLVs are concentrate source of micronutrients and can be used in product formulation. Value addition of traditional products with dehydrated GLVs can be advocated as a feasible food-based approach to combat micronutrient deficiencies.

The recalcitrance of oxalate, nitrate and nitrites during the controlled lactic fermentation of commonly consumed green leafy vegetables

2015 ◽  
Vol 45 (2) ◽  
pp. 336-346 ◽  
Author(s):  
A. Jagannath ◽  
Manoranjan Kumar ◽  
P S Raju
Keyword(s):  
High Performance ◽  
Leafy Vegetables ◽  
Spontaneous Fermentation ◽  
Content Type ◽  
Lactic Fermentation ◽  
Green Leafy Vegetables ◽  
Beneficial Effects ◽  
Balanced Diet ◽  
Significant Difference ◽  
Nitrate And Nitrite

Purpose – Green leafy vegetables (GLVs) are important components of a balanced diet especially in developing countries where the major requirements of micronutrients are met. However, GLVs also contain significant amounts of oxalate, nitrate and nitrites, whose role in the human diet is constantly changing. The current study explored the behavior of nitrate, nitrites and oxalate in lactic-fermented GLVs with an intention to develop functional foods based on them. Design/methodology/approach – Selected strains of beneficial lactic acid bacteria were used for the controlled fermentation of GLV, while an identical portion was subjected to spontaneous fermentation. The nitrate and nitrites were monitored spectrophotometrically, while oxalate contents were quantified by both titrimetric and by high-performance liquid chromatography throughout the duration of fermentation. Findings – More than 90 per cent of individual constituents studied remained intact in the GLVs paste after the six-day controlled fermentation period. However, there was significant difference between the controlled and spontaneously fermented samples in terms of oxalate, nitrate and nitrite contents. Originality/value – Controlled lactic fermentation although superior in all other aspects may not be able to lower the anti-nutrients present. The advantages of spontaneous fermentation vis-à-vis controlled fermentation are discussed. The work will bring out the importance of the beneficial effects of GLVs and the effect of lactic fermentation.

scholarly journals Vitamin C, iron and zinc levels of selected African green leafy vegetables at different stages of maturity

2018 ◽  
Vol 17 (17) ◽  
pp. 567-573 ◽  
Author(s):  
Frederick Mamboleo Teddy ◽  
Mbonea Msuya John ◽  
Wendelin Mwanri Akwilina
Keyword(s):  
Vitamin C ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Iron And Zinc ◽  
Zinc Levels

scholarly journals Antiproliferative activity and antioxidative potential of Swiss chard from Montenegro, grown under different irrigation and fertilization regimes

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ljubica Ivanović ◽  
Ana Topalović ◽  
Višnja Bogdanović ◽  
Dijana Đurović ◽  
Boban Mugoša ◽  
...  
Keyword(s):  
Antiproliferative Activity ◽  
Functional Food ◽  
Biological Activities ◽  
Content Type ◽  
Mean Values ◽  
Food Properties ◽  
Swiss Chard ◽  
Antioxidant Parameters ◽  
Ht 29 ◽  
Mcf 7

PurposeThe purpose of this paper is to determine the polyphenol content, antioxidative potential and antiproliferative activity of Swiss chard from Montenegro, grown under different irrigation and fertilization regimes.Design/methodology/approachSwiss chard was grown in the open field (Lješkopolje, Montenegro) where it was subjected to different fertilization and irrigation regimes. Chard samples were analyzed for previously identified polyphenols and for antioxidant parameters. Additionally, in order to complete the biological activities, chard extracts were tested for antiproliferative activity against MFC-7 and HT-29 tumor cell lines.FindingsThe polyphenols identified in Swiss chard were flavonoids: vitexin-2?-O-xyloside, vitexin-6?-O-acetyl-2?-O-xyloside, vitexin-6?-O-malonyl-2?-O-xyloside and isorhamnetin-3,7-diglucoside. In the antioxidant tests, DPPH (2,2-diphenyl-1-picrylhydrazyl), and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)), chard extract had values of 7.00 and 8.50 (mean values) µmol Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equ/d.w., respectively. The tested chard extracts inhibited cell proliferation at different concentrations (3.125–50.0 µg/mL) against the MCF-7 cell line, after 24 and 48 h of incubation. The antiproliferative activity, expressed in terms of IC50, was 32.97 and 86.45 µg/mL after 24 h of incubation and 20.76 and 23.33 µg/mL after 48 h of incubation, for treated and untreated chard extracts, respectively.Originality/valueThese data suggest Montenegrin Swiss chard grown under different irrigation and fertilization treatments can be considered as a functional food and should be included in an everyday diet. The collected data could help in the growth improvement of chard with functional food properties.

scholarly journals Changes in breast milk lutein concentrations and their associations with dietary lutein intake: a 12-week prospective analytical study

2019 ◽  
Vol 122 (9) ◽  
pp. 1033-1039 ◽  
Author(s):  
Yaqin Zhang ◽  
Jiao Yang ◽  
Ninghua Huang ◽  
Linyan Xiao ◽  
Hong Lin ◽  
...  
Keyword(s):  
Breast Milk ◽  
Dietary Intake ◽  
Leafy Vegetables ◽  
Linear Regression Models ◽  
Mean Values ◽  
Green Leafy Vegetables ◽  
Pregnancy And Postpartum ◽  
The Mean ◽  
Positive Correlations ◽  
Vegetables And Fruits

AbstractWe aimed to investigate the trends of breast milk lutein concentrations at different times and their relationship with dietary lutein intake during the 12 weeks after delivery. Breast milk samples were collected from thirty-seven mothers at 4, 8 and 12 weeks postpartum. A HPLC detection method was used to measure breast milk lutein concentrations. Dietary intake was assessed using an FFQ, and then dietary lutein intake was calculated. The correlations between dietary lutein intake and breast milk lutein concentrations during lactation were investigated by Pearson’s correlation coefficient. General linear regression models were used to evaluate the optimal regression equation. The mean values of dietary lutein intake at 4, 8 and 12 weeks postpartum were 5·22 (sd 3·60), 7·28 (sd 4·30) and 7·33 (sd 4·24) mg/d, respectively. The mean values of breast milk lutein concentrations at 4, 8 and 12 weeks postpartum were as follows: 46·41 (sd 41·36), 57·96 (sd 40·00) and 62·33 (sd 30·10) μg/l, respectively. Breast milk lutein concentrations were positively associated with dietary lutein intake at 4 weeks postpartum (r 0·527, P < 0·05), which was consistent with the positive correlations observed at 8 and 12 weeks postpartum (r 0·444, P < 0·05; r 0·468, P < 0·05) by the sensitivity analysis. Increased dietary lutein intake can increase the concentration of lutein in the breast milk, and women are recommended to increase their dietary intake of green leafy vegetables and fruits that are rich in lutein during the pregnancy and postpartum periods.

scholarly journals Dietary sources of vitamin C, vitamin E and specific carotenoids in Spain

2004 ◽  
Vol 91 (6) ◽  
pp. 1005-1011 ◽  
Author(s):  
Reina García-Closas ◽  
Antonio Berenguer ◽  
María José Tormo ◽  
María José Sánchez ◽  
José R. Quirós ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Leafy Vegetables ◽  
Food Sources ◽  
Mediterranean Country ◽  
Citrus Fruits ◽  
Cross Sectional ◽  
Dietary History ◽  
Green Leafy Vegetables ◽  
Β Carotene

A cross-sectional study was conducted within the Spanish cohort of the European Prospective Investigation in Cancer and Nutrition to assess the principal food sources of vitamin C, vitamin E, α-carotene, β-carotene, lycopene, lutein, β-cryptoxanthin and zeaxanthin in an adult Spanish population. The study included 41 446 healthy volunteers (25 812 women and 15 634 men), aged 29–69 years, from three Spanish regions in the north (Asturias, Navarra and Guipúzcoa) and two in the south (Murcia and Granada). Usual food intake was estimated by personal interview through a computerized version of a dietary history questionnaire. Foods that provided at least two-thirds of the studied nutrients were: fruits (mainly oranges) (51 %) and fruiting vegetables (mainly tomato and sweet pepper) (20 %) for vitamin C; vegetable oils (sunflower and olive) (40 %), non-citrus fruits (10 %), and nuts and seeds (8 %) for vitamin E; root vegetables (carrots) (82 %) for α-carotene; green leafy (28 %), root (24 %) and fruiting vegetables (22 %) for β-carotene; fruiting vegetables (fresh tomato) (72 %) for lycopene; green leafy vegetables (64 %) for lutein; citrus fruits (68 %) for β-cryptoxanthin; citrus fruits (43 %) and green leafy vegetables (20 %) for zeaxanthin. In conclusion, the main food sources of nutrients with redox properties have been identified in a Mediterranean country. This could provide an insight into the interpretation of epidemiological studies investigating the role of diet in health and disease.

scholarly journals Chronic Kidney Disease (CKD) Patients Who Receive SNAP Benefits Have a Higher Risk of Food Insecurity, Poorer Diet Quality, and Lower Vegetable Intake Than Those Who Don't

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 175-175
Author(s):  
Giaynel Cordero ◽  
So Yeon Pak ◽  
Vincent Wong ◽  
Donna Lee ◽  
Daniel Laor ◽  
...  
Keyword(s):  
Kidney Disease ◽  
Vitamin C ◽  
Inner City ◽  
Food Insecurity ◽  
Healthy Eating Index ◽  
Leafy Vegetables ◽  
Or Education ◽  
Chi Square ◽  
Green Leafy Vegetables ◽  
Dark Green

Abstract Objectives Many CKD/ESKD pts rely on SNAP benefits to help offset the cost of food. We studied the association of SNAP benefits with food insecurity and dietary habits in our inner-City population. Methods A face-to-face survey was conducted with a sample of patients from inner-city CKD (23), dialysis (24), and transplant (33) clinics. As SNAP usage was similar across all clinics data were pooled. Diet was assessed using 24-hour recall and analyzed using ASA24 software. The Healthy Eating Index was scored using the HEI-15, with a value below 50 considered poor. Food security was evaluated using the question “In the last 12 months did you ever eat less than you think you should because there wasn't enough money for food?”. All comparisons were by t-test except where noted. Results Mean age was 54.7 ± 1.7. There were 46 (58%) men and 34 (42%) women with 65 Black, 5 Asian, 5 Hispanic, and 4 others. 34 people (42.5%) had an income &lt; $20 K, with 22 (27.4%) between $20 K and 40 K. 21 (26.3%) were employed. 42 people (44.2%) participated in SNAP in the last year and 53 (55.8%) did not. There was no significant difference in age, gender, years in the US, or education level between the SNAP recipients (SNAP-Y) and those who did not receive. SNAP-Y were less likely to be employed (10% vs 39%, P &lt; 0.5 by Chi square) and reported more food insecurity (23% vs 2%, P = 0.007 by Chi-square). SNAP-Y ate a poorer diet by HEI (53.0 ± 7.2 vs 59.6 ± 1.6, P = 0.015), ate less fiber (11.5 ± 6.9 vs 15.5 ± 1.04, P = 0.009), less magnesium (234 ± 16.9 vs 298 ± 23.8, P = 0.05), less vitamin C (54.9 ± 9.4 vs 99.1 ± 16.6, P = 0.025), fewer total vegetables (1.15 ± 0.25 vs 1.77 ± 0.18, P &lt; 0.05), and fewer dark green leafy vegetables (0.4 ± 0.5 vs 0.5 ± 0.12, P = 0.009). There was no difference in intake of total calories, sodium, protein, fat or total carbohydrate intake. Conclusions In our population: 1. Patients who received SNAP benefits reported more food insecurity. 2. All patients had poor adherence to Dietary Guidelines but SNAP recipients were worse, ate less fiber, magnesium and vitamin C and ate fewer vegetables, including dark green leafy vegetables. 3. As data suggest that plant-based eating may be advantageous for patients with kidney disease, and most Greenmarkets in our neighborhood take SNAP, these latter findings are particularly concerning and warrant further study to discern if this is an issue of cost or education. Funding Sources None.

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