Effect of Domestic Processing and Cooking Methods on Total, HCL Extractable Iron and In Vitro Availability of Iron in Bathua and Fenugreek Leaves

2003 ◽  
Vol 17 (1) ◽  
pp. 61-63 ◽  
Author(s):  
S. K. Yadav ◽  
S. Sehgal
2002 ◽  
Vol 16 (2) ◽  
pp. 113-120 ◽  
Author(s):  
S.K. Yadav ◽  
S. Sehgal

Spinach ( Spinacia oleracia) and amaranth ( Amaranthus tricolor) leaves were stored in polyethylene bags and without packing for 24 and 48 hours in a refrigerator at 5°C and 30°C in polyethylene bags. The fresh leaves were also dried (oven and sun), blanched (5, 10 and 15 min) and cooked in an open pan and a pressure cooker. The processed leaves were analysed for total iron, its availability and antinutrient content. The iron content of these leaves varied from 26.54 to 34.14 mg/l00g, dry weight and its HCl-extractability and in vitro availability were 62.11–67.18% and 3.03–3.97% of total respectively. Drying and storage had no significant effect on total iron content, Hel-extractability and availability ( in vitro), while blanching and cooking resulted in significant improvement of iron availability, and a significant reduction in oxalic acid content, while only blanching significantly reduced phytic acid and polyphenol contents. Thus cooking and blanching are good ways to improve HCl-extractability and in vitro availability of iron.


1999 ◽  
Vol 22 (2) ◽  
pp. 197-206 ◽  
Author(s):  
M. Abd El-Mohsen ◽  
K. Khaled ◽  
M. Fetouh ◽  
H. Ahmed

2010 ◽  
Vol 7 (4) ◽  
pp. 441-445 ◽  
Author(s):  
M. Palaniswamy ◽  
B. V. Pradeep ◽  
R. Sathya ◽  
J. Angayarkanni

Developing countries, where malaria is one of the most prevalent diseases, still rely on traditional medicine as a source for the treatment of this disease. For the present study,Trigonella foenum-graecumL. (fenugreek) were collected from Coimbatore, Tamilnadu, India. The test plant has been used in India by traditional healers for the treatment of fever as well as other diseases. The active principle was extracted out in different solvent systems to assess the anti-plasmodial potential, with an aim that they can further be utilized to formulate drugs.In vitroanti-plasmodial assay of the extracted fractions of fenugreek leaves was carried out using laboratory adapted chloroquine sensitive and resistantPlasmodium falciparumisolates. Schizont maturation inhibition assay was adopted to analyze the potential of the extracts. Ethanol extract (50%) seemed to possess profound anti-plasmodial activity with IC50value of 8.75 ± 0.35 µg ml−1and 10.25 ± 0.35 µg ml−1against chloroquine sensitive and resistantP. falciparumisolates, respectively. Among the investigated six fractions of the plant extracts, two were found to have significant anti-plasmodial activity with IC50values <10 µg ml−1, namely ethanol and butanol extracts. Two extracts chloroform and ethyl acetate showed moderate activity with IC50values ranging from 10 to 20 µg ml−1, and the other two extracts, hexane and water appeared to be inactive with IC50values >85 µg ml−1. In addition, preliminary phytochemical screening of the various extracts indicated the presence of alkaloids, saponin, tannin like phenolic compounds, flavonoids and steroids.


Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1023
Author(s):  
Alice Cattivelli ◽  
Angela Conte ◽  
Serena Martini ◽  
Davide Tagliazucchi

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.


Química Nova ◽  
2011 ◽  
Vol 34 (2) ◽  
pp. 186-189 ◽  
Author(s):  
Najma Sultana ◽  
Erum Humza ◽  
Muhammad Saeed Arayne ◽  
Urooj Haroon

2019 ◽  
Vol 295 ◽  
pp. 646-652 ◽  
Author(s):  
Charoonsri Chusak ◽  
Jowynn Ang Yu Ying ◽  
Joseph Lim Zhien ◽  
Porntip Pasukamonset ◽  
Christiani Jeyakumar Henry ◽  
...  

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