Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria I: estimation of vitamin C, carotenoids and mineral contents
Ejoh, Shirley Isibhakhomen | Wireko-Manu, Faustina Dufie | Page, David | Renard, Catherine | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | University of Ibadan | Kwame Nkrumah University of Science and Technology (KNUST) | Département Aliments, produits biosourcés et déchets - INRAE (TRANSFORM) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | ANR-10-LABX-0001,AGRO,Agricultural Sciences for sustainable Development(2010)
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Показать больше [+] Меньше [-]Английский. <strong>Objective</strong>: To determine the micronutrient composition of fresh and boiled traditional green leafy vegetables (TGLVs). <strong>Design</strong>: Sixteen TGLVs categorised into cultivated and uncultivated vegetables were analysed for vitamin C (ascorbic acid [AA] and dehydroascorbate [DHAA]),<em> β</em>-carotene, lutein and minerals. <strong>Results</strong>: <em>Basella alba</em> had the highest AA (72 mg/100 g) content; <em>Vernonia amygdalina</em> (unwashed), had the highest <em>β</em>-carotene and lutein concentrations (14.1 and 29.0 mg/100 g, respectively); <em>Amaranthus hybridus</em> had the highest AA (43 mg/100 g) and <em>β</em>-carotene (9.3 mg/100 g) content, for cultivated sp. <em>Celosia argentea</em> had the highest Fe content; Zn content of all the vegetables was low, 0.4–2.6 mg/100 g. Cooking resulted in significant losses in AA content in all the samples, 19% in <em>B. alba</em> to 100% in <em>Crassocephalum crepidioides</em>. Carotenoid losses were observed in 10 samples and six samples had increased values of <em>β</em>-carotene (12% to 183%) and lutein (64% to double). <strong>Conclusion</strong>: Traditional green leafy vegetables studied were found to be rich in the micronutrients of interest, especially in carotenoids. Boiling of leafy vegetables, as traditionally done, led to considerable losses of the micronutrients. The micronutrient content of uncultivated leafy vegetables compared well with commonly cultivated species.
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