Retention of mineral constituents in frozen leafy vegetables prepared for consumption

Journal of Food Composition and Analysis

Volumn 22, Issue 3, 2009, Pages 218-223

  Lisiewska, Zofia ^a   Gebczyński, Piotr ^a   Bernaś, Emilia ^a   Kmiecik, Waldemar ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Food analysis; Food composition; Food quality; Freezing; Kale; Leafy vegetables; Mineral composition; New Zealand spinach; Nutrient retention after processing; Pre treatment; Preparing for consumption; Spinach

Indexed keywords

SPINACIA OLERACEA; TETRAGONIA TETRAGONIOIDES;

EID: 67349249099     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.11.015     Document Type: Article

References (29)

1. AOAC. Official Methods of Analysis. 14th ed. (1984), Association of Official Analytical Chemists, Arlington, Virginia, USA
2. Amaro M.A., Moreno R., and Zurera G. Nutritional estimation of changes in mineral content during frozen storage of white asparagus. Journal of Food Quality 21 (1998) 445-458
3. Amaro M.A., Moreno R., Zurera G., and Sanchez P.J. Nutritional changes in the essential trace elements content of asparagus during industrial processing. Food Research International 32 (1999) 479-486
4. Bhattacharjee S., Dasgupta P., Paul A.R., Ghosal S., Padhi K.K., and Pandey P.L. Mineral element composition of spinach. Journal of the Science of Food and Agriculture 77 (1998) 456-458
5. Bertrand K. Microwavable foods satisfy need for speed and palatability. Food Technology 59 1 (2005) 30-33
6. Blumenthal A., Meier M., and Kaenel B. Zu den Naehrstoffgehalten tischfertiger Nahrungsmittel. II. Zu den Gehalten an Magnesium und Spurenelementen frischen und industriell verarbeiteter Bohnen Erbsen und Blattspinat vor und nach haushalts- und grosskuechenmaessiger Zubereitung. Alimentaria 20 2 (1981) 45-50
7. Codex Alimentarius. Code of hygienic practice for precooked and cooked foods in mass catering. 20th Session of Codex Alimentarius Commision, CAC/RCP (1993)
8. Frossard E., Bucher M., Machler F., Mozafar A., and Hurrell R. Potential for increasing the content and bioavailability of Fe, Zn and Ca in plants for human nutrition. Journal of the Science of Food and Agriculture 80 (2000) 861-879
9. Ge{ogonek}bczyński P. Ocena przydatności blaszek liściowych buraka liściowego (Beta vulgaris v. cicla) do mrożenia. Zeszyty Naukowe AR w Krakowie, s. Technologia Żywności 360 11 (1999) 139-147 (English summary)
10. Haring B.S.A., and Delft W. Changes in the mineral composition of food as a result of cooking in hard and soft waters. Archives of Environmental Health 36 1 (1981) 33-35
11. Jaworska G., and Kmiecik W. Comparison of the nutritive value of frozen spinach and New Zealand spinach. Polish Journal of Food and Nutrition Sciences 9/50 4 (2000) 79-84
12. Kala A., and Jamuna-Prakash. Nutrient composition and sensory profile of differently cooked green leafyy vegetables. International Journal of Food Properties 7 3 (2004) 659-669
13. Kalt W. Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of Food Science 70 1 (2005) R11-19
14. Kawashima L.M., and Soares V.L.M. Mineral profile of raw and cooked leafyy vegetables consumed in Southern Brazil. Journal of Food Composition and Analysis 16 (2003) 605-611
15. Kimura M., and Itokawa Y. Cooking losses of minerals in foods and its nutritional significance. Journal of Nutritional Science and Vitaminology 36 (1990) S25-S33
16. Kmiecik W., and Lisiewska Z. Effect of pretreatment and conditions and period of storage on some quality indices of frozen chive (Allium schoenoprasum L.). Food Chemistry 67 (1999) 61-66
17. Kunachowicz H., Nadolna I., Przygoda B., and Iwanow K. Tabele składu i wartości odżywczej żywności (2005), Państwowe Zakłady Wydawnictw Lekarskich, Warszawa (non-English)
18. Latunde-Dada G.O. Effect of processing on iron levels in and availability from some Nigerian vegetables. Journal of the Science of Food and Agriculture 53 3 (1990) 355-361
19. Leinert J., Becker D.P., Somogyi J.C., and Hoetzel D. Einfluss der Garweise auf Mineralstoffverluste. Ernahrungs-Umschau 28 1 (1981) 12-14
20. Lisiewska Z., Słupski J., Kmiecik W., and Ge{ogonek}bczyński P. Amino acid profiles and protein quality of fresh and frozen dill depending on usable part of raw material, pre-treatment before freezing, and storage temperature of frozen products. Electronic Journal of Polish Agricultural Universities (2004). Food Science and Technology Available: http://ww.ejpau.media.pl.v.7issue 1
21. Lisiewska Z., and Kmiecik W. Effect of feezing and storage on quality factors in Hamburg and leafyy parsley. Food Chemistry 60 4 (1997) 633-637
22. Lopes A.S., and Clemente E. Minerais e enzimas oxidativas em brocolos (Brasssica oleracea L. Cv. Italica) minimamente processado. Acta Scientiaru, Maringa 24 6 (2002) 1615-1618
23. Onyeike E.N., Ihugba A.C., and George C. Influence of heat processing on the nutrient composition of vegetable leaves consumed in Nigeria. Plant Foods for Human Nutrition 58 3 (2003) 1-11
24. Polo M.V., Lagarda M.J., and Farre R. The effect of freezing on mineral element content of vegetables. Journal of Food Composition and Analysis 5 (1992) 77-83
25. Reid D.S. Optimizing the quality of frozen foods. Food Technology 44 7 (1990) 80-82 78
26. Santos M.A.T., Abreu C.M.P., and Carvalho V.D. Effect of different boiling times on contents of minerals in leaves of broccoli, cauliflower and cabbage (Brassica oleracea L.). Ciencia e Agrotecnologia 27 3 (2003) 597-604
27. Słupski J., Lisiewska Z., and Kmiecik W. Contents of macro and microelements in fresh and frozen dill (Anethum graveolens L.). Food Chemistry 91 (2005) 737-743
28. Souci S.W., Fachmann W., and Kraut H. Food Composition Nutrition Tables (2000), Scientific Publishers Stuttgart, Medpharm
29. WHO/FAO, 2003. Expert report on diet and chronic disease. Available from: http://www.who.int/mediacentre/news/releases/2003/pr20/en.