scholarly journals Determination of Iron Content in Indigenous Vegetables in South West Nigeria

2020 ◽  
pp. 32-37
Author(s):  
O. G. Dawodu ◽  
J. O. Olanike ◽  
R. B. Akanbi
Keyword(s):  
Iron Content ◽  
Iron Concentration ◽  
Colorimetric Method ◽  
Amaranthus Hybridus ◽  
Basella Alba ◽  
Telfairia Occidentalis ◽  
Celosia Argentea ◽  
The Common ◽  
Indigenous Vegetables

This study was done to determine the level of iron in selected indigenous vegetables (grown in Ede, Osun State, Nigeria) using colorimetric method. The six indigenous and  three common ones selected for the study are; Basella alba (Amunututu), Ocimum gratissium (Efirin), Talinum fruticosum (Gbure), Amaranthus hybridus (Tete adayeba), Amaranthus hybridus (Tete olowojeja), Corchorus olitorius (Ewedu), Telfairia occidentalis (Ugwu), Celosia argentea (Soko) and finally Amaranthus hybridus (Tete). The vegetables were ashed and iron content of the vegetables was determined colorimetrically at 470 nm. The results showed that, amongst the indigenous vegetables the iron concentration ranged from 0.094 to 0.66 ppm with Amaranthus hybridus (Tete adayeba) and the Basella alba (Amunututu) recording the highest and lowest levels respectively. The common vegetables had iron levels ranging from 0.0304 to 0.703 ppm with Amaranthus hybridus (Tete) recording the lowest level and Telfairia occidentalis (Ugwu) recording the highest level respectively. The findings showed that the sampled indigenous vegetables are a good source of iron in diet.

scholarly journals Comparative studies on the effect of processing methods on the nutritional value of Basella alba, Talinum triangulare, Celosia argentea, Amaranthus hybridus and Gnetum africanum leaves

2021 ◽  
Vol 6 (3) ◽  
pp. 044-052
Author(s):  
Tawakaltu Abdulrasheed-Adeleke ◽  
Samson Onuche-Ojo Shaibu ◽  
Abdulhakeem Rotimi Agboola ◽  
Rabiat Unekwu Hamzah ◽  
Muhammad Haruna Garba
Keyword(s):  
Proximate Analysis ◽  
Nutritional Composition ◽  
Appreciable Amount ◽  
Amaranthus Hybridus ◽  
Processing Methods ◽  
Basella Alba ◽  
Preservation Method ◽  
Celosia Argentea ◽  
Talinum Triangulare ◽  
Β Carotene

The nutritional composition of vegetables is adversely affected by the method of processing for storage or preservation. This study was designed to determine the effect of blanching, boiling, and drying on the nutritional composition of selected vegetables using standard analytical methods. Proximate analysis was carried out on the fresh and processed leaf samples. Results obtained revealed that all the vegetables analyzed contained an appreciable amount of moisture, ash, protein, fiber, carbohydrate, β-carotene, and vitamins. Results also showed that all the processing methods employed significantly reduced (p < 0.05) the nutritional compositions of the vegetables studied. However, drying under the shade retained more nutrients compared to the other processing methods. Drying significantly increased (p < 0.05) the carbohydrate and protein contents of all the leaves (79.92 % & 7.51 % respectively in Basella alba, 66.74 % & 12.09 % respectively in Amaranthus hybridus, 82.56 % & 10.07 % respectively in Celosia argentea, 70.77 % & 13.05 % respectively in Gnetum africanum and 89.12 % & 4.70 % respectively in Talinum triangulare) compared to blanching, boiling and the control. Thus, from the three processing methods studied, drying was the most effective processing method that retained nutrients and is, therefore, a good preservation method for the vegetables.

Determination of iron content in selected indigenous green leafy vegetables in Baraton, Kenya.

2016 ◽  
Vol 5 (04) ◽  
pp. 4500 ◽  
Author(s):  
Anthoney Swamy T* ◽  
Nyabwari Loice Kerubo ◽  
Jackie K. Obey ◽  
Magut Hillary
Keyword(s):  
Spectrophotometric Method ◽  
Iron Concentration ◽  
Leafy Vegetables ◽  
Test Analysis ◽  
Absorbance Measurement ◽  
Green Leafy Vegetables ◽  
Significant Difference ◽  
Indigenous Vegetables ◽  
Spider Plant

A study was done to determine the level of iron in selected indigenous vegetables using UV-vis spectrophotometric method. The four indigenous vegetables that was frequently consumed by Baraton families were; amaranths, pumpkin leaves, spider plant, and bacella alba, were selected for the study. Absorbance measurement was done on the ash samples of cooked and uncooked vegetables using UV-Vis spectrophotometer at 458 nm.  The results showed among the uncooked vegetables, the iron concentration ranged from 0.081 to 0.23 ppm with pumpkin leaves and baccela alba recording the lowest and highest level respectively. The cooked vegetables had Fe levels ranging for 0.041 ppm to 0.43 ppm with pumpkin leaves and amaranths having lowest and highest Fe levels respectively.  One sample t-test analysis showed that there was no significant difference between the Fe levels in the cooked and uncooked vegetables P>0.05. The findings showed that the sampled vegetables are a source of iron in diet.

INDIREKTE PAPIERCHROMATOGRAPHISCHE METHODE ZUR BESTIMMUNG DER HARNOESTROGENE

1961 ◽  
Vol 38 (4) ◽  
pp. 545-562 ◽  
Author(s):  
L. Kecskés ◽  
F. Mutschler ◽  
I. Glós ◽  
E. Thán ◽  
I. Farkas ◽  
...  
Keyword(s):  
Pregnant Women ◽  
Granulosa Cell ◽  
Iron Content ◽  
List Type ◽  
Granulosa Cell Tumour ◽  
Hydrolysis Of ◽  
Phenol Fraction ◽  
Qualitative Determination

ABSTRACT 1. An indirect paperchromatographic method is described for separating urinary oestrogens; this consists of the following steps: acidic hydrolysis, extraction with ether, dissociation of phenol-fractions with partition between the solvents. Previous purification of phenol fraction with the aid of paperchromatography. The elution of oestrogen containing fractions is followed by acetylation. Oestrogen acetate is isolated by re-chromatography. The chromatogram was developed after hydrolysis of the oestrogens 'in situ' on the paper. The quantity of oestrogens was determined indirectly, by means of an iron-reaction, after the elution of the iron content of the oestrogen spot, which was developed by the Jellinek-reaction. 2. The method described above is satisfactory for determining urinary oestrogen, 17β-oestradiol and oestriol, but could include 16-epioestriol and other oestrogenic metabolites. 3. The sensitivity of the method is 1.3–1.6 μg/24 hours. 4. The quantitative and qualitative determination of urinary oestrogens with the above mentioned method was performed in 50 pregnant and 9 non pregnant women, and also in 2 patients with granulosa cell tumour.

THE IMPACT OF WIND CONDITIONS ON THE LEVELS OF TOTAL IRON CONTENT IN THE SEA OF AZOV

2017 ◽  
Author(s):  
Yuri Fedorov ◽  
Yuri Fedorov ◽  
Irina Dotsenko ◽  
Irina Dotsenko ◽  
Leonid Dmitrik ◽  
...  
Keyword(s):  
Bottom Sediments ◽  
Iron Content ◽  
Iron Concentration ◽  
Total Iron ◽  
Sea Of Azov ◽  
Open Area ◽  
The Sea Of Azov ◽  
Dissolved Iron ◽  
The Impact ◽  
Taganrog Bay

The distribution and behavior of certain of trace elements in sea water is greatly affected by both physical, chemical and hydrometeorological conditions that are showed in the scientific works of prof. Yu.A. Fedorov with coauthors (1999-2015). Due to the shallow waters last factor is one of the dominant, during the different wind situation changes significantly the dynamics of water masses and interaction in the system “water – suspended matter – bottom sediments”.Therefore, the study of the behavior of the total iron in the water of the sea at different wind situation is relevant. The content of dissolved iron forms migration in The Sea of Azov water (open area) varies from 0.017 to 0.21 mg /dm3 (mean 0.053 mg /dm3) and in Taganrog Bay from 0.035 to 0.58 mg /dm3 (mean 0.11 mg /dm3) and it is not depending on weather conditions.The reduction in the overall iron concentration in the direction of the Taganrog Bay → The Sea of Azov (open area) is observed on average more than twice. The dissolved iron content exceeding TLV levels and their frequency of occurrence in the estuary, respectively, were higher compared with The Sea of Azov (open area).There is an increase in the overall iron concentration in the water of the Azov Sea on average 1.5 times during the storm conditions, due to the destruction of the structure of the upper layer and resuspension of bottom sediments, intensifying the transition of iron compounds in the solution.

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