Details
| Original language | English |
|---|---|
| Article number | 106427 |
| Journal | Journal of Food Composition and Analysis |
| Volume | 133 |
| Early online date | 14 Jun 2024 |
| Publication status | Published - Sept 2024 |
Abstract
This study explores the variability in nutritional composition of spinach at different maturity stages and assesses the effects of fermentation on reducing oxalates and enhancing minerals bioaccessibility. Spinach harvested at the age of 4th to 6th weeks was processed as raw, blanched, and fermented to develop freeze-dried powders. The growth stages of spinach from the 4th to the 6th week showed a significant (p < 0.05) increase in crude fiber (12.1 – 16.1 g/100 g), protein (6.6 – 12.1 g/100 g), inorganic residues (9.7 – 12.3 g/100 g), total carbohydrates (75.0 – 65.4 g/100 g), Fe (150 – 297 mg/kg), Ca (147 – 236 mg/kg), vitamin C (96 – 111 mg/100 g), and total oxalates (1.46 – 2.35 g/100 g) on a dry weight basis (d.w.). The lowest levels of oxalates were recorded in 4 week-old raw, blanched and fermented spinach, i.e., 1.46, 1.07 and 1.01 g/100 g d.w., respectively. The bioaccessibility of Fe, Zn, and Ca were the lowest in 6th week old spinach, while fermentation with Lactiplantibacillus plantarum v299® improved the bioaccessibility of Fe, Zn and Ca from 19.6 % to 26.7 %, from 32.4 % to 41.6 %, and, from 19 % to 33.9 %, respectively. In conclusion, the findings showed that blanching in combination with lactic acid fermentation in spinach was effective in reducing antinutrients, specifically oxalates, and increasing mineral bioaccessibility.
Keywords
- Anti-nutrient, Bioaccessibility, Iron, Lactic acid fermentation, Oxalates, Spinach, Zinc
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: Journal of Food Composition and Analysis, Vol. 133, 106427, 09.2024.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Effect of crop maturity stages and lactic acid fermentation on nutrient absorption properties, and bioaccessibility of Fe, Zn and Ca in Spinacia oleracea L
AU - Ismail, Tariq
AU - Akhtar, Saeed
AU - Qamar, Muhammad
AU - Esatbeyoglu, Tuba
AU - Sestili, Piero
AU - Saeed, Wisha
AU - Lazarte, Claudia E.
N1 - Publisher Copyright: © 2024 Elsevier Inc.
PY - 2024/9
Y1 - 2024/9
N2 - This study explores the variability in nutritional composition of spinach at different maturity stages and assesses the effects of fermentation on reducing oxalates and enhancing minerals bioaccessibility. Spinach harvested at the age of 4th to 6th weeks was processed as raw, blanched, and fermented to develop freeze-dried powders. The growth stages of spinach from the 4th to the 6th week showed a significant (p < 0.05) increase in crude fiber (12.1 – 16.1 g/100 g), protein (6.6 – 12.1 g/100 g), inorganic residues (9.7 – 12.3 g/100 g), total carbohydrates (75.0 – 65.4 g/100 g), Fe (150 – 297 mg/kg), Ca (147 – 236 mg/kg), vitamin C (96 – 111 mg/100 g), and total oxalates (1.46 – 2.35 g/100 g) on a dry weight basis (d.w.). The lowest levels of oxalates were recorded in 4 week-old raw, blanched and fermented spinach, i.e., 1.46, 1.07 and 1.01 g/100 g d.w., respectively. The bioaccessibility of Fe, Zn, and Ca were the lowest in 6th week old spinach, while fermentation with Lactiplantibacillus plantarum v299® improved the bioaccessibility of Fe, Zn and Ca from 19.6 % to 26.7 %, from 32.4 % to 41.6 %, and, from 19 % to 33.9 %, respectively. In conclusion, the findings showed that blanching in combination with lactic acid fermentation in spinach was effective in reducing antinutrients, specifically oxalates, and increasing mineral bioaccessibility.
AB - This study explores the variability in nutritional composition of spinach at different maturity stages and assesses the effects of fermentation on reducing oxalates and enhancing minerals bioaccessibility. Spinach harvested at the age of 4th to 6th weeks was processed as raw, blanched, and fermented to develop freeze-dried powders. The growth stages of spinach from the 4th to the 6th week showed a significant (p < 0.05) increase in crude fiber (12.1 – 16.1 g/100 g), protein (6.6 – 12.1 g/100 g), inorganic residues (9.7 – 12.3 g/100 g), total carbohydrates (75.0 – 65.4 g/100 g), Fe (150 – 297 mg/kg), Ca (147 – 236 mg/kg), vitamin C (96 – 111 mg/100 g), and total oxalates (1.46 – 2.35 g/100 g) on a dry weight basis (d.w.). The lowest levels of oxalates were recorded in 4 week-old raw, blanched and fermented spinach, i.e., 1.46, 1.07 and 1.01 g/100 g d.w., respectively. The bioaccessibility of Fe, Zn, and Ca were the lowest in 6th week old spinach, while fermentation with Lactiplantibacillus plantarum v299® improved the bioaccessibility of Fe, Zn and Ca from 19.6 % to 26.7 %, from 32.4 % to 41.6 %, and, from 19 % to 33.9 %, respectively. In conclusion, the findings showed that blanching in combination with lactic acid fermentation in spinach was effective in reducing antinutrients, specifically oxalates, and increasing mineral bioaccessibility.
KW - Anti-nutrient
KW - Bioaccessibility
KW - Iron
KW - Lactic acid fermentation
KW - Oxalates
KW - Spinach
KW - Zinc
UR - http://www.scopus.com/inward/record.url?scp=85196810199&partnerID=8YFLogxK
U2 - 10.1016/j.jfca.2024.106427
DO - 10.1016/j.jfca.2024.106427
M3 - Article
AN - SCOPUS:85196810199
VL - 133
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
SN - 0889-1575
M1 - 106427
ER -