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Refrigeration Storage Effect on Nutritive Value and Antioxidant Properties of Five Leafy Vegetables Consumed in Northern Côte d'Ivoire (Ivory Coast)

Received: 6 January 2015     Accepted: 1 February 2015     Published: 11 February 2015
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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.

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

Keywords

Leafy Vegetables, Nutritive Value, Refrigeration Storage, Antioxidant Properties

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    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

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    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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    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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  • @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}
    }
    

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  • 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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Author Information
  • Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, Abidjan 22, Ivory Coast

  • Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, Abidjan 22, Ivory Coast

  • Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, Abidjan 22, Ivory Coast

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