title: Effect of domestic processing and cooking methods on total, hcl extractable iron and in vitro availability of iron in spinach and amaranth leaves.
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.affiliation: Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
authors.forename: S K
authors.initials: SK
authors.lastname: Yadav
authors.forename: S
authors.initials: S
authors.lastname: Sehgal
mesh_terms: D027721:Amaranthus / Q000737:chemistry*; D000704:Analysis of Variance; D003296:Cooking; D005419:Flavonoids; D005511:Food Handling; D006851:Hydrochloric Acid; D066298:In Vitro Techniques; D007194:India; D019266:Iron, Dietary / Q000032:analysis*; D019815:Oxalic Acid / Q000032:analysis; D010636:Phenols / Q000032:analysis; D010833:Phytic Acid / Q000032:analysis; D018515:Plant Leaves / Q000737:chemistry*; D011108:Polymers / Q000032:analysis; D059808:Polyphenols; D018724:Spinacia oleracea / Q000737:chemistry*; D013997:Time Factors
chemical_list: D005419:Flavonoids; D019266:Iron, Dietary; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D010833:Phytic Acid; D019815:Oxalic Acid; D006851:Hydrochloric Acid