dc.identifier.uri |
http://dx.doi.org/10.15488/16108 |
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dc.identifier.uri |
https://www.repo.uni-hannover.de/handle/123456789/16235 |
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dc.contributor.author |
Naseem, Adila
|
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dc.contributor.author |
Akhtar, Saeed
|
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dc.contributor.author |
Ismail, Tariq
|
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dc.contributor.author |
Qamar, Muhammad
|
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dc.contributor.author |
Sattar, Dur-e-shahwar
|
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dc.contributor.author |
Saeed, Wisha
|
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dc.contributor.author |
Esatbeyoglu, Tuba
|
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dc.contributor.author |
Bartkiene, Elena
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dc.contributor.author |
Rocha, João Miguel
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dc.date.accessioned |
2024-02-06T05:35:17Z |
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dc.date.available |
2024-02-06T05:35:17Z |
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dc.date.issued |
2023 |
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dc.identifier.citation |
Naseem, A.; Akhtar, S.; Ismail, T.; Qamar, M.; Sattar, D.-E.-S. et al.: Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea). In: Microorganisms 11 (2023), Nr. 9, 2343. DOI: https://doi.org/10.3390/microorganisms11092343 |
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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. |
eng |
dc.language.iso |
eng |
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dc.publisher |
Basel : MDPI |
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dc.relation.ispartofseries |
Microorganisms 11 (2023), Nr. 9 |
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dc.rights |
CC BY 4.0 Unported |
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dc.rights.uri |
https://creativecommons.org/licenses/by/4.0 |
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dc.subject |
antinutrient |
eng |
dc.subject |
antioxidant activity |
eng |
dc.subject |
fermentation |
eng |
dc.subject |
glucosinolate |
eng |
dc.subject |
growth stages |
eng |
dc.subject |
Spinacia oleracea |
eng |
dc.subject.ddc |
570 | Biowissenschaften, Biologie
|
|
dc.title |
Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea) |
eng |
dc.type |
Article |
|
dc.type |
Text |
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dc.relation.essn |
2076-2607 |
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dc.relation.doi |
https://doi.org/10.3390/microorganisms11092343 |
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dc.bibliographicCitation.issue |
9 |
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dc.bibliographicCitation.volume |
11 |
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dc.bibliographicCitation.firstPage |
2343 |
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dc.description.version |
publishedVersion |
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tib.accessRights |
frei zug�nglich |
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