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Estimation of Micronutrient Contents in Traditional Green Leafy Vegetables and Their Potential Contribution to Dietary Recommended Intakes

Received: 21 February 2020     Accepted: 23 March 2020     Published: 7 April 2020
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Abstract

Micronutrient deficiency is a public health problem even though vegetable consumption could avert it. Vitamin C [Ascorbic acid (AA) and dehydroascorbate (DHAA)], β-carotene, lutein and vitamin B9 contents in seven traditional green leafy vegetables (raw and cooked) from Ghana were determined, to identify good sources and their potential contribution to Dietary Recommended Intakes. The micronutrients were quantified using spectrofluorimetric and HPLC/DAD analytical systems. Vitamin C content of samples ranged between 7.2 and 161 mg/100 g fresh weight. β-carotene content was within the ranges of 2.97 to 10.35 mg/100 g, Lutein 13.5 to 31.6 mg/100 g and total folate 18 to 146 μg /100 g. Lutein and β-carotene were in variable relative proportions (L/C from 1.6 to 6); Solanum macrocarpon and Amaranthus hybridus samples were particularly rich in lutein and β-carotene, respectively. Losses between 45 and 94% were observed for vitamin C, between 15 to 81% for β-carotene with the exception of an increase in Solanum macrocarpon and 17 to 80% for lutein under boiling. Similar drastic losses were recorded in microwaved samples; however, losses in lutein and folate were comparatively lower. The traditional green leafy vegetables studied were found to be very rich in the studied micronutrients, but cooking led to considerable losses. However, the cooked vegetables represent non-negligible sources of folate, good source of lutein and could provide up to 97% and 90% vitamin A and C Recommended Dietary Intakes respectively, when a 100 g is consumed. Improved cooking methods over the traditional methods of preparation are essential for retaining more micronutrients, for the benefit of consumers.

Published in Journal of Food and Nutrition Sciences (Volume 8, Issue 1)
DOI 10.11648/j.jfns.20200801.13
Page(s) 15-23
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Traditional Green Leafy Vegetables (TGLV), Ascorbic Acid, β-Carotene, Lutein, Folate, Cooking Methods

References
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    Faustina Dufie Wireko-Manu, Shirley Isibhakhomen Ejoh, David Page, Catherine M. G. C. Renard. (2020). Estimation of Micronutrient Contents in Traditional Green Leafy Vegetables and Their Potential Contribution to Dietary Recommended Intakes. Journal of Food and Nutrition Sciences, 8(1), 15-23. https://doi.org/10.11648/j.jfns.20200801.13

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    Faustina Dufie Wireko-Manu; Shirley Isibhakhomen Ejoh; David Page; Catherine M. G. C. Renard. Estimation of Micronutrient Contents in Traditional Green Leafy Vegetables and Their Potential Contribution to Dietary Recommended Intakes. J. Food Nutr. Sci. 2020, 8(1), 15-23. doi: 10.11648/j.jfns.20200801.13

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    AMA Style

    Faustina Dufie Wireko-Manu, Shirley Isibhakhomen Ejoh, David Page, Catherine M. G. C. Renard. Estimation of Micronutrient Contents in Traditional Green Leafy Vegetables and Their Potential Contribution to Dietary Recommended Intakes. J Food Nutr Sci. 2020;8(1):15-23. doi: 10.11648/j.jfns.20200801.13

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  • @article{10.11648/j.jfns.20200801.13,
      author = {Faustina Dufie Wireko-Manu and Shirley Isibhakhomen Ejoh and David Page and Catherine M. G. C. Renard},
      title = {Estimation of Micronutrient Contents in Traditional Green Leafy Vegetables and Their Potential Contribution to Dietary Recommended Intakes},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {8},
      number = {1},
      pages = {15-23},
      doi = {10.11648/j.jfns.20200801.13},
      url = {https://doi.org/10.11648/j.jfns.20200801.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200801.13},
      abstract = {Micronutrient deficiency is a public health problem even though vegetable consumption could avert it. Vitamin C [Ascorbic acid (AA) and dehydroascorbate (DHAA)], β-carotene, lutein and vitamin B9 contents in seven traditional green leafy vegetables (raw and cooked) from Ghana were determined, to identify good sources and their potential contribution to Dietary Recommended Intakes. The micronutrients were quantified using spectrofluorimetric and HPLC/DAD analytical systems. Vitamin C content of samples ranged between 7.2 and 161 mg/100 g fresh weight. β-carotene content was within the ranges of 2.97 to 10.35 mg/100 g, Lutein 13.5 to 31.6 mg/100 g and total folate 18 to 146 μg /100 g. Lutein and β-carotene were in variable relative proportions (L/C from 1.6 to 6); Solanum macrocarpon and Amaranthus hybridus samples were particularly rich in lutein and β-carotene, respectively. Losses between 45 and 94% were observed for vitamin C, between 15 to 81% for β-carotene with the exception of an increase in Solanum macrocarpon and 17 to 80% for lutein under boiling. Similar drastic losses were recorded in microwaved samples; however, losses in lutein and folate were comparatively lower. The traditional green leafy vegetables studied were found to be very rich in the studied micronutrients, but cooking led to considerable losses. However, the cooked vegetables represent non-negligible sources of folate, good source of lutein and could provide up to 97% and 90% vitamin A and C Recommended Dietary Intakes respectively, when a 100 g is consumed. Improved cooking methods over the traditional methods of preparation are essential for retaining more micronutrients, for the benefit of consumers.},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - Estimation of Micronutrient Contents in Traditional Green Leafy Vegetables and Their Potential Contribution to Dietary Recommended Intakes
    AU  - Faustina Dufie Wireko-Manu
    AU  - Shirley Isibhakhomen Ejoh
    AU  - David Page
    AU  - Catherine M. G. C. Renard
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    PY  - 2020
    N1  - https://doi.org/10.11648/j.jfns.20200801.13
    DO  - 10.11648/j.jfns.20200801.13
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 15
    EP  - 23
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20200801.13
    AB  - Micronutrient deficiency is a public health problem even though vegetable consumption could avert it. Vitamin C [Ascorbic acid (AA) and dehydroascorbate (DHAA)], β-carotene, lutein and vitamin B9 contents in seven traditional green leafy vegetables (raw and cooked) from Ghana were determined, to identify good sources and their potential contribution to Dietary Recommended Intakes. The micronutrients were quantified using spectrofluorimetric and HPLC/DAD analytical systems. Vitamin C content of samples ranged between 7.2 and 161 mg/100 g fresh weight. β-carotene content was within the ranges of 2.97 to 10.35 mg/100 g, Lutein 13.5 to 31.6 mg/100 g and total folate 18 to 146 μg /100 g. Lutein and β-carotene were in variable relative proportions (L/C from 1.6 to 6); Solanum macrocarpon and Amaranthus hybridus samples were particularly rich in lutein and β-carotene, respectively. Losses between 45 and 94% were observed for vitamin C, between 15 to 81% for β-carotene with the exception of an increase in Solanum macrocarpon and 17 to 80% for lutein under boiling. Similar drastic losses were recorded in microwaved samples; however, losses in lutein and folate were comparatively lower. The traditional green leafy vegetables studied were found to be very rich in the studied micronutrients, but cooking led to considerable losses. However, the cooked vegetables represent non-negligible sources of folate, good source of lutein and could provide up to 97% and 90% vitamin A and C Recommended Dietary Intakes respectively, when a 100 g is consumed. Improved cooking methods over the traditional methods of preparation are essential for retaining more micronutrients, for the benefit of consumers.
    VL  - 8
    IS  - 1
    ER  - 

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Author Information
  • UMR408 SQPOV ?Sécurité et Qualité des Produits d'Origine Végétale?, INRAE, Avignon Université, Avignon, France

  • UMR408 SQPOV ?Sécurité et Qualité des Produits d'Origine Végétale?, INRAE, Avignon Université, Avignon, France

  • UMR408 SQPOV ?Sécurité et Qualité des Produits d'Origine Végétale?, INRAE, Avignon Université, Avignon, France

  • UMR408 SQPOV ?Sécurité et Qualité des Produits d'Origine Végétale?, INRAE, Avignon Université, Avignon, France

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