scholarly journals Nutritional and Functional Properties of Wild Leafy Vegetables for Improving Food Security in Southern Angola

2021 ◽  
Vol 5 ◽  
Author(s):  
Raquel Kissanga ◽  
Joana Sales ◽  
Margarida Moldão ◽  
Vitor Alves ◽  
Herose Mendes ◽  
...  
Keyword(s):  
Functional Properties ◽  
Forest Products ◽  
Leafy Vegetables ◽  
Food Sources ◽  
Wild Plants ◽  
Total Phenolic ◽  
Bidens Pilosa ◽  
Amaranthus Hybridus ◽  
Disturbed Areas ◽  
Physico Chemical

In Southern Angola, numerous non-woody forest products are sold at local markets, namely in Lubango (Huíla Province). Such is the case of herbaceous wild plants, locally known as lombi, which are sold fresh throughout the year and cooked as a vegetable. Although these wild leafy vegetables are commercialized and widely used in local food, there is still a lack of scientific knowledge about their properties. Thus, this study aimed to identify and characterize the species sold, and to determine their nutritional and functional properties. Our results revealed that three species—Amaranthus hybridus, Bidens pilosa, and Galinsoga parviflora—are usually sold at Lubango markets and consumed by local populations. These are annual exotic plants, native to Southern America, and usually occur spontaneously in croplands or disturbed areas, but can also be cultivated, particularly A. hybridus. Physico-chemical analyses of lombi species and mixtures sold at the markets included measurements of moisture, protein, lipid, and mineral content, as well as total phenolic content, antioxidant activity, and levels of heavy metal contaminants. The results revealed that lombi contain a significant amount of protein (20–28 g/100 g, dry basis), high values of macronutrients and micronutrients, as well as of phenolic compounds (10–40 mg GAE/g) and a good antioxidant capacity. Given the availability of lombi throughout the year, our study demonstrated the importance of wild edible plants in Angola, both as a valuable natural resources and as a complementary food sources, as well as additional sources of income for many families.

Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)

2015 ◽  
Vol 11 (2) ◽  
pp. 285-293 ◽  
Author(s):  
S.L. Chia ◽  
G.H. Chong
Keyword(s):  
Functional Properties ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Fruit Peel ◽  
Fresh Sample ◽  
Drum Drying ◽  
Physico Chemical ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

Abstract Dragon fruit (Hylocereus polyrhizus) peel is high in antioxidants and fiber; however, it is discarded during processing. In this study, changes in physico-chemical properties of dragon fruit peel after drum drying were determined. Ground dragon fruit peel was drum dried at 1 rpm with 2 bar steam pressure, then analyzed for physical, chemical and functional properties. The betacyanin content was twofold higher in drum-dried powder (41.55 mg/g dm) than in a fresh sample (80.21 mg/g dm), yet up to 98.62% of the total phenolic content was retained with a 3.328 mg trolox/g dm reduction in the radical scavenging activity. The density of the powder was 0.1315 g/mL with 51.44% soluble in water. The functional properties determined included water holding capacity (2.523 g water/g sample), oil holding capacity (3.565 g oil/g sample) and swelling capacity (6.233 mL/g). The results of this study indicate that drum-dried dragon fruit peel can be considered to contain potentially functional ingredients.

scholarly journals Screening of traditional South African leafy vegetables for selected anti-nutrient factors before and after processing

2018 ◽  
Author(s):  
◽  
Humaira Essack
Keyword(s):  
Oxalic Acid ◽  
Phytic Acid ◽  
Chenopodium Album ◽  
Solanum Nigrum ◽  
Leafy Vegetables ◽  
Cyanogenic Glycoside ◽  
Bidens Pilosa ◽  
Amaranthus Hybridus ◽  
Phytic Acid Content ◽  
Asystasia Gangetica

The present study investigated the effect of processing on anti-nutritional factors of thirteen traditional leafy vegetables collected in KwaZulu-Natal, South Africa. The purpose of this study was to determine whether processing reduced anti-nutrient levels of the species. Three boiling parameters were used with a ratio of 1:4 vegetable to water for a time period of 0, 5 and 15 min. The vegetables studied were: Amaranthus dubius, Amaranthus hybridus, Asystasia gangetica, Bidens pilosa, Ceratotheca triloba, Chenopodium album, Emex australis, Galinsoga parviflora, Guilleminea densa, Momordica balsamina, Oxygonum sinuatum, Physalis viscosa and Solanum nigrum. From this study, it was determined that non processed samples contained anti-nutrients such as tannins (0.01–0.14 mg/ml), phytic acid (0.002–0.059 mg/ml), alkaloids (3.6–11%), oxalic acid (85.2–1079.3 mg/ml) and cyanogenic glycoside (17–33 mg/100g). Solanum nigrum was the highest in tannin content (0.14 mg/ml).Ceratotheca triloba was the highest in phytic acid content (0.06 mg/ml). Momordica balsamina (11.1%) and Physalis viscosa (10.3%) ranked the highest overall in alkaloid content. Ceratotheca triloba (1079.3 mg/ml), Amaranthus hybridus (796 mg/ml) and Oxygonum sinuatum (673.9 mg/ml) were the highest in oxalic acid. Asystasia gangetica (33.3 mg/g), Ceratotheca triloba (32.6 mg/g), Momordica balsamina (32.5 mg/g), Physalis viscosa (32.3 mg/g) and Solanum nigrum (32.2 mg/g) were the highest in cyanogenic glycoside. All anti-nutrients were reduced significantly through boiling in all the species. The results of this study provide evidence that the local traditional vegetables upon which the population is so reliant upon, are important contributors in micronutrient malnutrition in developing countries and can be eliminated through common boiling methods for a minimum of 5 and maximum of 15 minutes.

scholarly journals Nutritional value of traditional leafy vegetables in Kwa-Zulu Natal

2003 ◽  
Author(s):  
◽  
Sharlynn Beekrum
Keyword(s):  
Nutritional Value ◽  
Chenopodium Album ◽  
Centella Asiatica ◽  
Mineral Elements ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Bidens Pilosa ◽  
Amaranthus Hybridus ◽  
Amaranthus Spinosus ◽  
Asystasia Gangetica

Leafy vegetables provide valuable nutrients to humans. Indigenous or traditional vegetables are rapidly being replaced by exotic plants. These vegetables are often costly and not easily available to communities. This study was undertaken to determine the nutritional composition of the leaves of twenty traditional leafy vegetables namely Solanum nigrum, Physalis viscosa, Cucumis metuliferus, Momordica balsamina, Amaranthus spinosus, Amaranthus hybridus, Amaranthus dubius, Asystasia gangetica, Justicia flava, Emex australis, Oxygonum sinuatum, Bidens pilosa, Cleome monophylla, Portulaca oleracea, Wahlenbergia undulata, Senna occidentalis, Chenopodium album, Ceratotheca triloba, Galinsoga parviflora and Centella asiatica from different locations in Kwa-Zulu Natal. The leafy vegetables were analysed for protein, moisture, fat, fibre, carbohydrates, ash, energy values and nutritionally valuable mineral elements (Ca, P, Na, Zn, Mg, Mn and Fe).

scholarly journals Shoot Multiplication and Callus Induction of Labisia pumila var. alata as Influenced by Different Plant Growth Regulators Treatments and Its Polyphenolic Activities Compared with the Wild Plant

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3229
Author(s):  
Mat Yunus Najhah ◽  
Hawa Z. E. Jaafar ◽  
Jaafar Juju Nakasha ◽  
Mansor Hakiman
Keyword(s):  
Callus Induction ◽  
Antioxidant Activities ◽  
Shoot Multiplication ◽  
Wild Plants ◽  
Wild Plant ◽  
Total Phenolic ◽  
Nodal Segment ◽  
Ms Medium ◽  
In Vitro Plantlets

This study aims to investigate whether the in vitro-cultured L. pumila var. alata has higher antioxidant activity than its wild plant. An 8-week-old L. pumila var. alata nodal segment and leaf explants were cultured onto Murashige and Skoog (MS) medium supplemented with various cytokinins (zeatin, kinetin, and 6-benzylaminopurine (BAP)) for shoot multiplication and auxins (2,4-dichlorophenoxyacetic acid (2,4-D) and picloram) for callus induction, respectively. The results showed that 2 mg/L zeatin produced the optimal results for shoot and leaf development, and 0.5 mg/L 2,4-D produced the highest callus induction results (60%). After this, 0.5 mg/L 2,4-D was combined with 0.25 mg/L cytokinins and supplemented to the MS medium. The optimal results for callus induction (100%) with yellowish to greenish and compact texture were obtained using 0.5 mg/L 2,4-D combined with 0.25 mg/L zeatin. Leaves obtained from in vitro plantlets and wild plants as well as callus were extracted and analyzed for their antioxidant activities (DPPH and FRAP methods) and polyphenolic properties (total flavonoid and total phenolic content). When compared with leaf extracts of in vitro plantlets and wild plants of L. pumila var. alata, the callus extract displayed significantly higher antioxidant activities and total phenolic and flavonoid content. Hence, callus culture potentially can be adapted for antioxidant and polyphenolic production to satisfy pharmaceutical and nutraceutical needs while conserving wild L. pumila var. alata.

Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads

2017 ◽  
Vol 42 (1) ◽  
pp. e12461 ◽  
Author(s):  
Cintia A. Mazzucotelli ◽  
Gustavo A. González-Aguilar ◽  
Mónica A. Villegas-Ochoa ◽  
Abraham J. Domínguez-Avila ◽  
María R. Ansorena ◽  
...  
Keyword(s):  
Functional Properties ◽  
Chemical Characterization ◽  
Leafy Vegetables

scholarly journals Dietary Cadmium Intake and Sources in the US

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 2 ◽  
Author(s):  
Kijoon Kim ◽  
Melissa Melough ◽  
Terrence Vance ◽  
Hwayoung Noh ◽  
Sung Koo ◽  
...  
Keyword(s):  
Body Weight ◽  
Primary Source ◽  
Leafy Vegetables ◽  
Food Sources ◽  
Food Groups ◽  
Toxic Heavy Metal ◽  
Tolerable Weekly Intake ◽  
The Us ◽  
Dietary Cadmium ◽  
Cd Exposure

Cadmium (Cd) is a toxic heavy metal that can contribute to numerous diseases as well as increased mortality. Diet is the primary source of Cd exposure for most individuals, yet little is known about the foods and food groups that contribute most substantially to dietary Cd intake in the US. Therefore, the objective of this study was to estimate dietary Cd intake and identify major food sources of Cd in the US population and among subgroups of the population. Individuals aged 2 years and older from the National Health and Nutrition Examination Survey (NHANES) 2007–2012 were included in this study (n = 12,523). Cd intakes were estimated from two days of 24-h dietary recalls by matching intake data with the Cd database of the Food and Drug Administration (FDA)’s Total Diet Study 2006 through 2013. The average dietary Cd consumption in the population was 4.63 μg/day, or 0.54 μg/kg body weight/week, which is 22% of the tolerable weekly intake (TWI) of 2.5 μg/kg body weight/week. Greater daily Cd intakes were observed in older adults, males, those with higher income, higher education, or higher body mass index. The highest Cd intakes on a body weight basis were observed in children 10 years and younger (38% of TWI), underweight individuals (38% of TWI), and alcohol non-consumers (24% of TWI). The food groups that contributed most to Cd intake were cereals and bread (34%), leafy vegetables (20%), potatoes (11%), legumes and nuts (7%), and stem/root vegetables (6%). The foods that contributed most to total Cd intake were lettuce (14%), spaghetti (8%), bread (7%), and potatoes (6%). Lettuce was the major Cd source for Caucasians and Blacks, whereas tortillas were the top source for Hispanics, and rice was the top contributor among other ethnic subgroups including Asians. This study provides important information on the dietary Cd exposure of Americans, and identifies the groups with the greatest dietary Cd exposure as well as the major sources of dietary Cd among sociodemographic subgroups.

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