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Effect of domestic processing and cooking methods on total, hcl extractable iron and in vitro availability of iron in spinach and amaranth leaves.
Nutr Health. 2002; 16(2):113-20.NH

Abstract

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 degrees C and 30 degrees 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/100 g, 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, HCl-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.

Authors+Show Affiliations

Yadav SK
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
Sehgal S
No affiliation info available

MeSH

AmaranthusAnalysis of VarianceCookingFlavonoidsFood HandlingHydrochloric AcidIn Vitro TechniquesIndiaIron, DietaryOxalic AcidPhenolsPhytic AcidPlant LeavesPolymersPolyphenolsSpinacia oleraceaTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12102364

Citation

Yadav, S K., and S Sehgal. "Effect of Domestic Processing and Cooking Methods On Total, Hcl Extractable Iron and in Vitro Availability of Iron in Spinach and Amaranth Leaves." Nutrition and Health, vol. 16, no. 2, 2002, pp. 113-20.
Yadav SK, Sehgal S. Effect of domestic processing and cooking methods on total, hcl extractable iron and in vitro availability of iron in spinach and amaranth leaves. Nutr Health. 2002;16(2):113-20.
Yadav, S. K., & Sehgal, S. (2002). Effect of domestic processing and cooking methods on total, hcl extractable iron and in vitro availability of iron in spinach and amaranth leaves. Nutrition and Health, 16(2), 113-20.
Yadav SK, Sehgal S. Effect of Domestic Processing and Cooking Methods On Total, Hcl Extractable Iron and in Vitro Availability of Iron in Spinach and Amaranth Leaves. Nutr Health. 2002;16(2):113-20. PubMed PMID: 12102364.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of domestic processing and cooking methods on total, hcl extractable iron and in vitro availability of iron in spinach and amaranth leaves. AU - Yadav,S K, AU - Sehgal,S, PY - 2002/7/10/pubmed PY - 2003/3/6/medline PY - 2002/7/10/entrez SP - 113 EP - 20 JF - Nutrition and health JO - Nutr Health VL - 16 IS - 2 N2 - 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 degrees C and 30 degrees 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/100 g, 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, HCl-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. SN - 0260-1060 UR - https://www.unboundmedicine.com/medline/citation/12102364/Effect_of_domestic_processing_and_cooking_methods_on_total_hcl_extractable_iron_and_in_vitro_availability_of_iron_in_spinach_and_amaranth_leaves_ DB - PRIME DP - Unbound Medicine ER -