PMID- 12102364
OWN - NLM
STAT- MEDLINE
DCOM- 20030305
LR  - 20170214
IS  - 0260-1060 (Print)
IS  - 0260-1060 (Linking)
VI  - 16
IP  - 2
DP  - 2002
TI  - Effect of domestic processing and cooking methods on total, hcl extractable iron 
      and in vitro availability of iron in spinach and amaranth leaves.
PG  - 113-20
AB  - 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.
FAU - Yadav, S K
AU  - Yadav SK
AD  - Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, 
      India.
FAU - Sehgal, S
AU  - Sehgal S
LA  - eng
PT  - Journal Article
PL  - England
TA  - Nutr Health
JT  - Nutrition and health
JID - 8306569
RN  - 0 (Flavonoids)
RN  - 0 (Iron, Dietary)
RN  - 0 (Phenols)
RN  - 0 (Polymers)
RN  - 0 (Polyphenols)
RN  - 7IGF0S7R8I (Phytic Acid)
RN  - 9E7R5L6H31 (Oxalic Acid)
RN  - QTT17582CB (Hydrochloric Acid)
SB  - IM
MH  - Amaranthus/*chemistry
MH  - Analysis of Variance
MH  - *Cooking
MH  - *Flavonoids
MH  - *Food Handling
MH  - Hydrochloric Acid
MH  - In Vitro Techniques
MH  - India
MH  - Iron, Dietary/*analysis
MH  - Oxalic Acid/analysis
MH  - Phenols/analysis
MH  - Phytic Acid/analysis
MH  - Plant Leaves/*chemistry
MH  - Polymers/analysis
MH  - Polyphenols
MH  - Spinacia oleracea/*chemistry
MH  - Time Factors
EDAT- 2002/07/10 10:00
MHDA- 2003/03/06 04:00
CRDT- 2002/07/10 10:00
PHST- 2002/07/10 10:00 [pubmed]
PHST- 2003/03/06 04:00 [medline]
PHST- 2002/07/10 10:00 [entrez]
AID - 10.1177/026010600201600205 [doi]
PST - ppublish
SO  - Nutr Health. 2002;16(2):113-20. doi: 10.1177/026010600201600205.