Storage and processing technologies have been utilized for centuries to prevent post harvest losses of vegetables and to transform them into safe, delicious and stable products. The aim of this study was to evaluate the effect of refrigeration storage (4°C) on the nutritional value of five leafy vegetables (Hibiscus sabdariffa, Amaranthus hybridus, Andasonia digitata, Vigna unguiculata and Ceiba patendra) that are consumed in Northern Côte d'Ivoire. The selected samples were subjected to storage at 4 °C for 5, 10 and 15 days and the physicochemical properties were determined using standard methods. Fresh selected samples were used as the control. The result of the study revealed that increased storage time affected the nutritional value of the selected leafy vegetables. The registered losses at 15 days of refrigeration storage were as follow: ash (2.41- 9.70%), proteins (5.66- 18.97%), vitamin C (11.43- 41.29%), carotenoids (25.44- 41.29%), oxalates (12.43- 14.55%), phytates (35.03- 44.10%). It was observed an increase (0.17- 2.41%) in total phenolic content during storage. In addition, a small increase (0.88- 2.66%) of fibres content was also observed in the studied leafy vegetables stored under refrigeration at 4°C. Furthermore, after 15 days of storage at 4°C the residual contents of minerals were: calcium (308.30- 858.75mg/100g). Magnesium (213.64- 610.14 mg/100g), potassium (565.32-1844.08 mg/100g), iron (49.29- 160.53 mg/100g) and zinc (17.95- 34.06 mg/100g). The result of the present study suggests that vegetables should be stored in cold storage for a short time (less to five days) in order to avoid loss of essential nutrients.
| Published in | Journal of Food and Nutrition Sciences (Volume 3, Issue 1) |
| DOI | 10.11648/j.jfns.20150301.14 |
| Page(s) | 24-31 |
| 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), 2015. Published by Science Publishing Group |
Leafy Vegetables, Nutritive Value, Refrigeration Storage, Antioxidant Properties
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APA Style
Patricia D. Oulai, Lessoy T. Zoué, Sébastien L. Niamké. (2015). Refrigeration Storage Effect on Nutritive Value and Antioxidant Properties of Five Leafy Vegetables Consumed in Northern Côte d'Ivoire (Ivory Coast). Journal of Food and Nutrition Sciences, 3(1), 24-31. https://doi.org/10.11648/j.jfns.20150301.14
ACS Style
Patricia D. Oulai; Lessoy T. Zoué; Sébastien L. Niamké. Refrigeration Storage Effect on Nutritive Value and Antioxidant Properties of Five Leafy Vegetables Consumed in Northern Côte d'Ivoire (Ivory Coast). J. Food Nutr. Sci. 2015, 3(1), 24-31. doi: 10.11648/j.jfns.20150301.14
AMA Style
Patricia D. Oulai, Lessoy T. Zoué, Sébastien L. Niamké. Refrigeration Storage Effect on Nutritive Value and Antioxidant Properties of Five Leafy Vegetables Consumed in Northern Côte d'Ivoire (Ivory Coast). J Food Nutr Sci. 2015;3(1):24-31. doi: 10.11648/j.jfns.20150301.14
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Download@article{10.11648/j.jfns.20150301.14,
author = {Patricia D. Oulai and Lessoy T. Zoué and Sébastien L. Niamké},
title = {Refrigeration Storage Effect on Nutritive Value and Antioxidant Properties of Five Leafy Vegetables Consumed in Northern Côte d'Ivoire (Ivory Coast)},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {1},
pages = {24-31},
doi = {10.11648/j.jfns.20150301.14},
url = {https://doi.org/10.11648/j.jfns.20150301.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150301.14},
abstract = {Storage and processing technologies have been utilized for centuries to prevent post harvest losses of vegetables and to transform them into safe, delicious and stable products. The aim of this study was to evaluate the effect of refrigeration storage (4°C) on the nutritional value of five leafy vegetables (Hibiscus sabdariffa, Amaranthus hybridus, Andasonia digitata, Vigna unguiculata and Ceiba patendra) that are consumed in Northern Côte d'Ivoire. The selected samples were subjected to storage at 4 °C for 5, 10 and 15 days and the physicochemical properties were determined using standard methods. Fresh selected samples were used as the control. The result of the study revealed that increased storage time affected the nutritional value of the selected leafy vegetables. The registered losses at 15 days of refrigeration storage were as follow: ash (2.41- 9.70%), proteins (5.66- 18.97%), vitamin C (11.43- 41.29%), carotenoids (25.44- 41.29%), oxalates (12.43- 14.55%), phytates (35.03- 44.10%). It was observed an increase (0.17- 2.41%) in total phenolic content during storage. In addition, a small increase (0.88- 2.66%) of fibres content was also observed in the studied leafy vegetables stored under refrigeration at 4°C. Furthermore, after 15 days of storage at 4°C the residual contents of minerals were: calcium (308.30- 858.75mg/100g). Magnesium (213.64- 610.14 mg/100g), potassium (565.32-1844.08 mg/100g), iron (49.29- 160.53 mg/100g) and zinc (17.95- 34.06 mg/100g). The result of the present study suggests that vegetables should be stored in cold storage for a short time (less to five days) in order to avoid loss of essential nutrients.},
year = {2015}
}
TY - JOUR T1 - Refrigeration Storage Effect on Nutritive Value and Antioxidant Properties of Five Leafy Vegetables Consumed in Northern Côte d'Ivoire (Ivory Coast) AU - Patricia D. Oulai AU - Lessoy T. Zoué AU - Sébastien L. Niamké Y1 - 2015/02/11 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.20150301.14 DO - 10.11648/j.jfns.20150301.14 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 24 EP - 31 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20150301.14 AB - Storage and processing technologies have been utilized for centuries to prevent post harvest losses of vegetables and to transform them into safe, delicious and stable products. The aim of this study was to evaluate the effect of refrigeration storage (4°C) on the nutritional value of five leafy vegetables (Hibiscus sabdariffa, Amaranthus hybridus, Andasonia digitata, Vigna unguiculata and Ceiba patendra) that are consumed in Northern Côte d'Ivoire. The selected samples were subjected to storage at 4 °C for 5, 10 and 15 days and the physicochemical properties were determined using standard methods. Fresh selected samples were used as the control. The result of the study revealed that increased storage time affected the nutritional value of the selected leafy vegetables. The registered losses at 15 days of refrigeration storage were as follow: ash (2.41- 9.70%), proteins (5.66- 18.97%), vitamin C (11.43- 41.29%), carotenoids (25.44- 41.29%), oxalates (12.43- 14.55%), phytates (35.03- 44.10%). It was observed an increase (0.17- 2.41%) in total phenolic content during storage. In addition, a small increase (0.88- 2.66%) of fibres content was also observed in the studied leafy vegetables stored under refrigeration at 4°C. Furthermore, after 15 days of storage at 4°C the residual contents of minerals were: calcium (308.30- 858.75mg/100g). Magnesium (213.64- 610.14 mg/100g), potassium (565.32-1844.08 mg/100g), iron (49.29- 160.53 mg/100g) and zinc (17.95- 34.06 mg/100g). The result of the present study suggests that vegetables should be stored in cold storage for a short time (less to five days) in order to avoid loss of essential nutrients. VL - 3 IS - 1 ER -
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