Publication
Effect of growth stages and lactic acid fermentation on anti-nutrients and nutritional attributes of spinach (Spinacia oleracea)
| dc.contributor.author | Naseem, Adila | |
| dc.contributor.author | Akhtar, Saeed | |
| dc.contributor.author | Ismail, Tariq | |
| dc.contributor.author | Qamar, Muhammad | |
| dc.contributor.author | Sattar, Dur-e-shahwar | |
| dc.contributor.author | Saeed, Wisha | |
| dc.contributor.author | Esatbeyoglu, Tuba | |
| dc.contributor.author | Bartkiene, Elena | |
| dc.contributor.author | Rocha, João Miguel | |
| dc.date.accessioned | 2023-10-16T15:56:34Z | |
| dc.date.available | 2023-10-16T15:56:34Z | |
| dc.date.issued | 2023-09-19 | |
| dc.description.abstract | Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world, belonging to the family Amaranthus, sub-family Chenopodiaceae. Spinach is a low-caloric food and an enormous source of micronutrients, e.g., calcium, folates, zinc, retinol, iron, ascorbic acid and magnesium. Contrarily, it also contains a variety of anti-nutritional factors, e.g., alkaloids, phytates, saponins, oxalates, tannins and many other natural toxicants which may hinder nutrient-absorption. This study was aimed at investigating the effect of fermentation on improving the nutrient-delivering potential of spinach and mitigating its burden of antinutrients and toxicants at three growth stages: the 1st growth stage as baby leaves, the 2nd growth stage at the coarse stage, and the 3rd growth stage at maturation. The results revealed the significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively, and on reducing total carbohydrate content from 52.92 to 40.52%; the effect was consistent in all three growth stages. A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum. Fermentation had no impact on total phenolic content and the antioxidant potential of spinach, as evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays. This study proposes fermentation as a safer bioprocess for improving the nutrient-delivering potential of spinach, and suggests processed powders made from spinach as a cost-effective complement to existing plant proteins. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.doi | 10.3390/microorganisms11092343 | pt_PT |
| dc.identifier.eid | 85172765912 | |
| dc.identifier.issn | 2076-2607 | |
| dc.identifier.pmc | PMC10535161 | |
| dc.identifier.pmid | 37764187 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/42854 | |
| dc.identifier.wos | 001076932600001 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Antinutrient | pt_PT |
| dc.subject | Antioxidant activity | pt_PT |
| dc.subject | Fermentation | pt_PT |
| dc.subject | Glucosinolate | pt_PT |
| dc.subject | Growth stages | pt_PT |
| dc.subject | Spinacia oleracea | pt_PT |
| dc.title | Effect of growth stages and lactic acid fermentation on anti-nutrients and nutritional attributes of spinach (Spinacia oleracea) | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 9 | pt_PT |
| oaire.citation.title | Microorganisms | pt_PT |
| oaire.citation.volume | 11 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |