Iron,zinc and phytic acid content of selected rice varieties from China

Rice is the major Chinese staple food (per capita approx 250 g day^?1) and, as such, is an important source of essential minerals. However, due to a number of factors the bio‐availability of these minerals is limited. In this study, the variation of phytic acid (PA), iron (Fe) and zinc (Zn) levels in 56 varieties of Chinese rice was investigated. The samples included in this study were collected in proportion to the importance of the rice‐growing regions in China. Fe levels showed the biggest variation (9–45 mg kg^?1) and were not related with PA content or grain shape although growing locations were identified yielding higher (25.2 mg kg^?1) and lower (14.2 mg kg^?1) Fe levels. Zn showed a moderate variability (13–39 mg kg^?1), which was narrower than for Fe, while broader than for PA (7.2–11.9 g kg^?1). Zn content is correlated (R² = 0.5; P < 0.01) with PA content, and shows a relation with growing region and kernel shape. Variation of PA content is the least among the three components. Molar ratios of PA to Fe and Zn ranged from 15 to 105 and 27 to 67, respectively. The results of the mineral contents and PA content can be interpreted in terms of expected bio‐availability. This study shows that the mineral bio‐availability of Chinese rice varieties will be <4%. Despite the variation in mineral contents, in all cases the PA present is expected to render most mineral present unavailable. We conclude that there is scope for optimisation of mineral contents of rice by matching suitable varieties and growing regions, and that rice products require processing that retains minerals but results in thorough dephytinisation. Copyright © 2006 Society of Chemical Industry     

Changes in chemical composition of the kew cultivar of pineapple fruit during development

The chemical composition of the Kew cultivar of Indian pineapple (Ananas cosmosus L.) was studied after 65 days (pre-mature), 100 days (early mature), and 150 days (late-mature) from flowering. The fruit was analysed for sugars, amino acids and minerals. Total soluble carbohydrates increased from 6.02 to 9.24%, and protein content decreased from 0.69 to 0.21%, during the fruit-development process. The vitamin C content decreased from 20.4 to 11.1 mg 100 g^?1 edible fruit during development. Fructose, glucose and sucrose together constituted approximately 5.0% (pre-mature), 2.4% (early mature), and 1.2% (late-mature) of fresh weight. The contents of iron, boron and zinc increased during development. The major minerals in the mature fruit were potassium (31.33 mg 100 g^?1), phosphorus (3.13 mg 100 g^?1), calcium (3.92 mg 100 g^?1), sodium (2.63 mg 100 g^?1), iron (3.22 mg 100 g^?1), zinc (0.55 mg 100 g^?l), and copper (0.06 mg 100 g^?1) of fresh sample. The content of most amino acids decreased during development; only aspartic acid showed a considerable increase in the late-mature fruit.     

Genotypic variation of iron partitioning in rice grain

The present study investigates the variation of Fe concentration and partitioning in different grain tissues, particularly in the endosperm (white rice) among different rice cultivars from diverse genetic backgrounds. Iron concentration ranged from 10 to 20 mg kg^?1 in brown rice and 3–11 mg kg^?1 in white rice. Iron concentration in white rice was not correlated with that in brown rice. Polishing removed 25–84% of Fe from the brown rice, resulting in a low Fe concentration in the white rice and changed the ranking order for Fe concentration among the cultivars tested. Total Fe content in the whole grain including husk (r = 0.28, NS) and total Fe content in brown rice (r = 0.09, NS) was not significantly correlated with Fe concentration in white rice. Iron content in white rice was found to vary between 0.05 and 0.2 µg grain^?1 among cultivars tested, with the highest Fe content in cv. Sakha. Iron concentration in white rice was negatively correlated with total Fe content in the bran fraction, which is lost during the polishing process to produce white rice from brown rice (r = ? 0.82**). The partitioning of Fe between the endosperm and bran seemed to play a key role in achieving high Fe concentration in the white rice. The surface cell layers of the caryopsis appeared to be the main resistance of Fe partitioning into the endosperm (white rice) as there was a significantly negative correlation between Fe concentration in the white rice and Fe content in the bran, which is lost during the polishing process. Copyright © 2007 Society of Chemical Industry     

Isoflavone content in soy germ flours prepared from two drying methods

Isoflavone glucosides and aglucons in various soybean varieties (Chiang Mai‐60, S.J.‐5, Chiang Mai‐2, Srisumrong‐1, and Nakhonsawan‐1) harvested from dry vs. rainy seasons were quantified. Isoflavone contents of all soy germs ranged from 16.5 to 30.6 μmol g^?1. Regardless of varieties, isoflavone contents in germ of seeds from dry season were higher (P < 0.05) than those from rainy season. The Chiang Mai‐60 germ, having the highest isoflavone content (30.6 μmol g^?1), was selected for germ flour production. Freeze‐dried germ flour contained higher isoflavone aglucons (17.72 μmol g^?1 daidzein; 6.48 mg g^?1 glycitein; 4.28 μmol g^?1 genistein) than those (15.07; 5.59; 3.41) of drum‐dried germ flour. However, isoflavone glucoside contents in freeze‐dried germ flour (3.27 μmol g^?1 daidzin; 1.86 μmol g^?1 glycitin; 1.41 μmol g^?1 genistin) were lower than those (5.22; 3.15; 1.89) of drum‐dried germ flour. Total isoflavone contents of drum‐dried and freeze‐dried germ flours were comparable (34.32 vs. 35.02 μmol g^?1) but more than that (30.16 μmol g^?1) of unprocessed germ flour.     

Assessment of iron bioavailability from twenty elite late‐maturing tropical maize varieties using an in vitro digestion/Caco‐2 cell model

An in vitro digestion/Caco‐2 cell model was used to assess iron bioavailability of twenty elite late‐maturing tropical maize varieties grown in three diverse agroecologies in West and Central Africa (WCA). Kernel‐iron concentration of the varieties, averaged across locations, varied from 19.2 to 24.4 mg kg^?1, while mean kernel‐zinc concentration ranged between 19.4 and 24.6 mg kg^?1. Significant differences in iron bioavailability were observed among varieties, but the environment had no significant effect. Mean bioavailable iron ranged between 14% below and 43% above the reference control variety, TZB‐SR. Variety DMR‐LSR‐Y with the highest concentrations of kernel‐iron and ‐zinc of 24–25 mg kg^?1 across the three locations had a similar quantity of bioavailable iron as the reference control, TZB‐SR. In the long run this variety could be potentially effective in reducing iron deficiency because of its high kernel‐iron. The most promising varieties were Mid‐altitude STR synthetic and ACR91SUWAN‐1‐SRC1. They had kernel‐iron and ‐zinc levels of 22–24 mg kg^?1 and bioavailable iron 24–36% higher than the reference control, TZB‐SR. Additional research is necessary to determine if the increases in kernel‐iron concentration and bioavailable iron observed in this study can significantly improve the iron status of individuals in WCA at risk for iron deficiency. Copyright © 2004 Society of Chemical Industry     

Potential of non‐GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication

Two non‐GMO biofortified and one traditional pearl millet varieties were compared in abrasive decortication studies to evaluate their potential for increasing iron and zinc content. The phytate‐to‐mineral ratios were used to estimate mineral bioavailability. Iron and zinc contents in the biofortified varieties Tabi and GB8735 were two to threefold higher than in the traditional variety. Iron content reached 7.2 and 6.7 mg per 100 g DM in the biofortified varieties, which corresponds to the target values of biofortification programs. Zinc content was, respectively, 5.6 and 4.1 mg per 100 g DM in the GB8735 and Tabi varieties. Because of the presence of phytate and other chelating factors that were only partially removed during decortication, there was no improvement in iron bioavailability in the biofortified varieties. But whatever extraction rate, phytate‐to‐zinc ratios ranged between 6 and 18; zinc absorption could be improved by using these biofortified varieties for food processing.     

The effect of germination on the phytase activity,phytate and total phosphorus contents of some Nigerian‐grown grain legumes

BACKGROUND: Grain legumes are under‐exploited as possible sources of phytase for the poultry industry. The current study was conducted to assess the effect of germination on phytase activities, phytate and total phosphorus content in samples of Nigerian‐grown grain legumes. The legumes screened were African yambean (AYB, Sphenostylis stenocarpa), lima bean (Phaseolus lunatus), pigeon pea (Cajanus cajan), cowpea (Vigna unguiculata) and groundnut (Arachis hypogea). RESULTS: Phytase activity was low in AYB, lima bean and pigeon pea but high in cowpea and groundnut. Phytate content ranged between 3.01 g kg^?1 and 8.95 g kg^?1 while total phosphorus content ranged between 2.63 g kg^?1 and 5.93 g kg^?1. The grain legumes with higher phytase activity recorded the lowest phytate and phosphorus content. During germination there was an initial 4‐fold to 35‐fold increase in phytase activity after 6–7 days of germination followed by a decrease until 10 days (P < 0.05). The increase in phytase activity during germination was accompanied by a significant reduction in phytate (P < 0.05) and a small but significant increase in total phosphorus. CONCLUSION: The increase in phytase activity and the accompanying decrease in phytate content could have a positive implication for the nutrition of poultry and ruminants and for the environment. Copyright © 2010 Society of Chemical Industry     

Protein,amino acid,ash and mineral contents in Brassica spp. grown in Northwest Spain

The protein, amino acid, ash, and mineral composition of different Brassica spp. grown in several areas of Galicia (Northwest Spain) were studied. The highest protein values were observed in Galega kales (crude protein: 29.66 g per 100 g) and turnip greens and turnip tops (27.74–31.46 g per 100 g), whereas the leaves showed higher protein contents than the stems. Glutamic acid was the most abundant amino acid present (14.53% in turnip greens to 18.45% in white cabbage). Other amino acids such as arginine, aspartic acid, lysine, alanine and glycine were also observed in higher quantities. The stems contained the same amino acid as the leaves but at a lower level. Furthermore, differences in amino acid contents were observed among varieties. The proportion of essential amino acids was high (41% in leaves of turnip top to 47% in external leaves of oxheart cabbage). The studied varieties are also a good source of some minerals, which include as main element potassium (27.24–37.57 mg g^?1 in whole plants), followed by calcium (4.27–17.48 mg g^?1 in whole plants) and magnesium (1.62–2.92 mg g^?1 in whole plants). Significant differences among varieties and edible portions were found concerning ash and mineral contents.     

Production,iron analysis and consumer perception of functional Thai Sinlek iron rice (Oryza sativa) drink

We produced the iron rice (IR) drink, determined the relevant chemical composition and antioxidant activity and tested the consumers’ degree of satisfaction. IR grains were digested with α-amylase and analysed chemical composition and antioxidant activity, while the hydrolysate (pH 4.0) and flavouring agents were added for final preparation of the IR drink. The IR hydrolysate contained a total iron content of 13.9 mg g⁻¹, a total phenolic content of 1.33 ± 0.07 mg gallic acid equivalent g⁻¹ and γ-oryzanol of 70.12 ± 2.7 mg kg⁻¹ rice grain, all of which inhibited the generation of free radicals in a concentration-dependent manner. The IR drink was composed of flavonoids and phenolic acids for which kaempferol was predominant. The members of all three groups of elderly subjects who consumed the low-dose IR (1.47 mg iron/100 mL), high-dose IR (2.74 mg iron/100 mL) and white rice (WR; 0.5 mg iron/100 mL) drinks expressed satisfaction and interest with the beverages at 91.2%, 100% and 88.9%, respectively. In terms of sensory evaluation, the low-dose IR drink revealed a higher acceptance rating than high-dose IR and WR (P < 0.05). Notably, the Sinlek rice drink was abundant with iron, anti-oxidative phenolics and γ-oryzanol, for which consumers expressed an overall degree of acceptance (8.1 ± 1.1).     

Seed composition of non-industrial hemp (Cannabis sativa L.) varieties from four regions in northern Morocco

This study aims to determine the chemical composition of hemp (Cannabis sativa L.) seeds of two varieties cultivated in four different regions of northern Morocco. The content of protein, insoluble fibre, ash, total phenols and flavonoids was found to be 19.25%–24.18%, 26.40%–37.40%, 3.72%–5.39%, 134.57–199.90 mg 100g⁻¹ and 39.40–69.54 mg 100g⁻¹ respectively. Oil contents ranged from 26.42 to 35.19 g 100 g⁻¹ of seeds in the four collection sites with variable oxidative stability at 100°C from 9.73 to 15.42 h. Total tocopherol content was between 376.46 and 796.06 mg kg⁻¹ of oil, with a dominance of γ-tocopherol. Fatty acids consisted mainly of unsaturated fatty acids (87.30-88.96%) with a predominance of linoleic acid (48.26%–55.39%). Triacylglycerols (TAGs) composition analysis revealed the presence of 18 TAGs with an equivalent carbon number of 38–48. The composition of TAGs was predominated by LLL (14.34%–22.62%), OLL (12.77%–18.78%) and LLLn (12.32%–18.59%). Furthermore, the majority of the evaluated parameters were strongly influenced by the varietal factor, growing area and their interaction. The knowledge of this composition variability in seeds of non-industrial Cannabis sativa varieties cultivated in northern Morocco could be useful in new Cannabis variety breeding programmes potentially valuable as non-conventional oil in cosmetic and agro-industry.     

Metabolic changes of biochemical constituents in developing fennel seeds (Foeniculum vulgare)

Fennel (Foeniculum vulgare) is the major spice/condimental crop of Haryana, generally used in India for preparing pickles and in vegetable cooking. Flowers were tagged at anthesis, fennel seeds (local variety) were collected at 1-week intervals after 40 days from anthesis for studying biochemical constituents. Moisture and protein contents decreased significantly with the advancement of seed development. Oil content ranged from 68 to 135·7 g kg^?1 (dry weight basis), which increased with seed development. The oil content was greater in mature seeds. The presence of phytate (11·35–13·10 mg g^?1) was also observed, which affects the availability of Zn and Fe. Fennel seeds were found to be a rich source of micro- and macroelements. Neutral detergent fibre, acid detergent fibre, cellulose and lignin contents increased significantly with the advancement of seed development. Oleic and linoleic fatty acids were found to be major fatty acids and variable proportions of different fatty acids were observed.     

Preparation of iron‐fortified rice using edible coating materials

Iron‐fortified rice premix (IFRP) was prepared using soaking and spraying method followed by coating with hydroxypropyl methyl cellulose (HPMC), methyl cellulose (MC), combination of HPMC and MC, zein, palmitic acid (PA) and stearic acid (SA). Steaming caused a reduction in iron content in iron‐fortified rice premix than without steaming treatment. Iron content ranged from 1.33 to 7.11 and 1.61 to 4.49 mg g^?1, respectively, in IFRP prepared using soaking and spraying method. Retention of iron in IFRP samples coated with 9% PA, 7% and 9% SA, and combination of HPMC and MC at 2% level, respectively, after washing twice with distilled water was similar (P > 0.05). Retention of iron in these coated IFRP ranged from 87.34% to 89.39% (P > 0.05) as compared to 39.12% in uncoated IFRP. Sensory acceptability indicated the scope for the production of IFRP by spraying of iron solution with iron content 20.1 mg mL^?1, 180‐min tempering time and coating with 2% HPMC and MC followed by drying.     

Chemical composition and toxic trace element composition of some Nigerian edible wild mushrooms

Two essential amino acids (methionine and tryptophan); anti‐nutritional factors (tannin and trypsin inhibitor) and toxic elements (Pb, Cd, Ni, As, Hg and Cr) were determined spectrophotometrically from five edible wild mushrooms. The tryptophan content was between 1.00 and 1.82 g (100 g)^?1 but methionine was low at 0.26–1.38 g (100 g)^?1. Tannin content was high (30.3–40.0 mg g^?1) but trypsin inhibitor was low (22.0–39.5 TIU g^?1). Trace elements analysis reviled Pb (0.34–5.06 mg kg^?1) to be the highest of all the trace elements. Cd was (0.06–1.70 mg kg^?1), Ni (0.26–2.08 mg kg^?1), As (0.17–0.92 mg kg^?1), Hg (0.01–0.05 mg kg^?1) and Cr (0.04–0.22 mg kg^?1). These mushrooms are nutritious but must be well processed to eliminate or at least reduce the levels of tannin and Pb to improve their nutritional values.     

Textural,nutritional and functional attributes in tomato genotypes for breeding better quality varieties

BACKGROUND: Screening of natural biodiversity for their better quality attributes is of prime importance for quality breeding programmes. A set of 53 tomato genotypes was measured for their textural [skin firmness, pericarp thickness, total soluble solids (TSS)], nutritional [phosphorus (P), potassium (K), iron (Fe), zinc (Zn), copper (Cu), manganese (Mn) and titrable acidity (TA)] and functional (β‐carotene, lycopene and ascorbic acid) quality attributes. RESULT: Three sets of data (textural, nutritional and functional attributes) were obtained and analysed for their mutual relationships. Wide variations were observed in most of the measurements, e.g. skin firmness (coefficient of variability (CV) 269‐612 g), pericarp thickness (CV 1.4–4.9 mm), potassium (CV 229–371 mg 100 g^?1), iron (CV 611–1772 mg 100 g^?1), ascorbic acid (CV 12–86 mg 100 g^?1), suggesting that there are considerable levels of genetic diversity. Significant correlations (P < 0.05, 0.01) were also detected among different attributes of tomato genotypes, such as phosphorus and zinc with a correlation coefficient of 0.74, ascorbic acid and copper of 0.57, pericarp thickness and lycopene of ? 0.52. However, there were no correlations between textural and nutritional attributes. Five factors were computed by principal component analysis that explained 66% of the variation in the attributes, among which all micronutrients other than iron, TSS, firmness and β‐carotene were most important. Functional attributes except β‐carotene played a less important role in explaining total variation. CONCLUSION: This knowledge could aid in the efficient conservation of important parts of the agricultural biodiversity of India. These results are also potentially useful for tomato breeders working on the development of new varieties. Copyright © 2009 Society of Chemical Industry     

Comparative study of total phenolic compounds,flavonoids and antioxidant capacities in pigmented and non-pigmented rice of <Emphasis Type="Italic">indica</Emphasis> rice varieties

The total phenolic compounds and flavonoid contents of grains as well as the antioxidant capacities were determined in 15 rice varieties. A high-performance liquid chromatography method was modified for the determination of the flavonoid subgroups in rice grains. The results showed the total phenolic compounds, flavonoid contents, and antioxidant capacities of pigmented rice were higher than in non-pigmented rice. The amounts of flavanone groups ranging from 0.04 to 0.40 mg Naringenin g^?1, while flavones groups ranging from 0.08 to 0.57 mg Apigenin g^?1, flavonol groups ranging from 0.16 to 1.20 mg Quercetin g^?1 and anthocyanin groups ranging from 44.43 to 69.83 mg Cyanidin chloride g^?1 were found in pigmented rice. The total phenolic compounds and total flavonoid contents of grains were significantly correlated with their antioxidant capacities. The results indicated that pigmented rice appeared as a good source of phenolic and flavonoid compounds and had beneficial nutritive values or antioxidant substances.     

In vitro bioavailability of calcium and iron from selected green leafy vegetables

The objective of the present investigation was to analyze the relative influence of oxalic acid, phytic acid, tannin and dietary fiber on in vitro availability of iron and calcium from green leafy vegetables (GLV). Thirteen GLV were selected and analyzed for iron, calcium, oxalic acid, phytic acid, tannin and dietary fiber contents using standard methods. The bioavailability of calcium and iron in the GLV was estimated by equilibrium dialysis. Oxalic acid content was less than 1 g kg^?1 in four greens and ranged between 1.22 to 11.98 g kg^?1 in the remaining. Dietary fiber ranged from 19.5 to 113.7 g kg^?1. Tannin content ranged between 0.6138 and 2.1159 g kg^?1 with the exception of two GLV that had 0.1332 and 14.8619 g kg^?1. Four GLV were found to have approximately 40% bioavailable iron, while the others were in the range of 6–30%. In vitro available calcium was less than or equal to 25% in eight GLV and between 34% and 52% in five GLV. Multiple regression analysis revealed that these factors together accounted for 53% (r² = 0.53) and 45% (r² = 0.45) inhibition of iron and calcium absorption, respectively. These findings infer that calcium and iron availability is influenced by the constituents present in the GLV. Copyright © 2006 Society of Chemical Industry     

Effects of legume processing on calcium,iron and zinc contents and dialysabilities

Legumes are a good source of calcium, iron and zinc, but are also a source of phytates and dietary fibre components that can negatively affect the bioavailability of these minerals. To estimate the latter, an in vitro dialysis method can be applied that gives the dialysability of a mineral as an estimate of its availability for absorption. Calcium, iron and zinc contents and dialysabilities in three legumes (beans, chickpeas and lentils) and the effects of cooking treatments and industrial processing on these parameters were studied. Beans had the highest calcium content (1.54 g kg^?1 dry matter (DM)) and chickpeas the lowest iron content (46.9 mg kg^?1 DM), whilst the zinc contents were similar in all three raw legumes (33.7–36.9 mg kg^?1 DM). Traditional and microwave cooking reduced the mineral contents by 9.7–36.4% for calcium, 14.2–31% for iron and 11.1–28.9% for zinc. The dialysabilities of calcium with respect to the values for the raw products were also reduced by these cooking techniques. Industrially processed legumes had higher dialysabilities of calcium, iron and zinc than traditionally or microwave cooked legumes. © 2001 Society of Chemical Industry     

Protein and mineral content of a novel collection of wild and weedy common bean (Phaseolus vulgaris L)

Protein and total calcium, iron, and zinc were determined in 70 accessions of wild and weedy common bean (Phaseolus vulgaris L) from different sites in two Mexican states (Jalisco and Durango). Protein digestibility, essential amino acid profiles, tannins, phytic acid and extractable iron were determined in selected accessions. The phytate/zinc and the phytate × (calcium/zinc) molar ratios were also determined as predictors of zinc bioavailability. For comparative purposes, two cultivated common beans were included. The wild and weedy beans contained more protein and similar protein digestibility compared with cultivated samples. The contents of sulfur amino acids were low in all samples; additionally, beans from Jalisco had higher contents of sulfur amino acids than cultivated ones. Beans from Durango showed higher leucine, valine and aromatic amino acids contents than cultivated beans. Some wild and weedy beans from Jalisco and Durango showed high contents of calcium (7470 mg kg⁻¹), iron (280 mg kg⁻¹), and zinc (33.1 mg kg⁻¹). The phytic acid × (calcium/zinc) molar ratios of some wild and weedy beans were similar to those of cultivated beans. Amounts of extractable iron were in the order of 26–74%. © 2000 Society of Chemical Industry     

Validation of analytical method for α‐dicarbonyl compounds using gas chromatography–nitrogen phosphorous detector and their levels in alcoholic beverages

This study aimed to establish an analytical method for α‐dicarbonyl compounds (α‐DCs) including glyoxal, methylglyoxal and diacetyl, to determine the content of α‐DCs in 101 various alcoholic beverages using gas chromatography–nitrogen phosphorous detector (GC‐NPD) and to perform exposure assessment. The limit of detection and limit of quantification for α‐DCs were 0.05–0.22 and 0.15–0.70 μg g^?1, respectively. The accuracy and precision were validated in five matrices. The raspberry fruit wine had the highest value at 139.74 μg g^?1 total α‐DCs. The lowest α‐DC concentration among the beverages was detected in rice wine (Makgeolli) at 1.59 μg g^?1. The levels of α‐DCs in various samples were detected as follows: 1.59–56.68 μg g^?1 in rice wine (Makgeolli), 2.73–16.77 μg g^?1 in beer, 8.22–139.74 μg g^?1 in fruit wine and 8.17–91.56 μg g^?1 in rice wine (Cheongju). The estimated daily intake of α‐DCs in the intake‐only group and population group was calculated as 4.22–97.94 μg kg^?1 bw day^?1 and 0.28–7.13 μg kg^?1 bw day^?1, respectively.     

The effects of heating and chemical treatment on the haem and non-haem iron content of heat-induced porcine blood curd

The effect of heating temperature (40–80°C), time (0–50 min), additions of ascorbic acid (0–5 g litre^?1) and sodium nitrite (0–200 mg litre^?1) on total, non-haem and haem iron of heat-induced porcine blood curd (a famous edible blood food in Taiwan) was investigated. The results show that non-haem iron content increased significantly (P < 0.05) when heated at above 55°C and was enhanced linearly (r = 0.96) with heating time at 80°C, while haem iron decreased relatively. In addition, a non-haem iron increase was observed in ascorbic acid, the maximum found with treatment at 4 g litre^?1. On the contrary, haem iron content increased with the presence of sodium nitrite and there was a significant change with addition above 50 mg litre^?1.