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 |
Traditional Green Leafy Vegetables (TGLV), Ascorbic Acid, β-Carotene, Lutein, Folate, Cooking Methods
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APA Style
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
ACS 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
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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Download@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}
}
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 Y1 - 2020/04/07 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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