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Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)

Received: 19 October 2014     Accepted: 4 November 2014     Published: 10 November 2014
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Abstract

African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’Ivoire (Ivory Coast) were roasted in order to evaluate the effect of this non conventional processing method on their nutritive value and antioxidant properties. This study showed that dry heat application (180-200°C) during long time (higher than 2 min) caused negative impact by reduction of nutrients contents but positive impact with anti-nutrients (oxalates and phytates) losses. The registered losses at 2 min of roasting were as follow: ash (0.93 - 4.19 %), proteins (1.78 - 16.53%), vitamin C (50 – 86.36%), carotenoids (54.18 - 86.90%), oxalates (4.39 – 74.61%) and phytates (0.38 – 76.08%). Contrary to nutrients losses, roasting processing of the selected leafy vegetables highlighted a significant increase (1.12 to 26.57%) of polyphenols contents coupled with increasing of antioxidant activity. Furthermore, after 2 min of roasting processing the residual contents of minerals were: calcium (302.60 – 702.07 mg/100g), magnesium (121.39 – 786.11 mg/100g), potassium (1740.26 – 4199.23 mg/100g), iron (56.80 – 94.82 mg/100g) and zinc (12.53 – 47.34 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 6)
DOI 10.11648/j.jfns.20140206.12
Page(s) 250-257
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), 2014. Published by Science Publishing Group

Keywords

Antioxidant Properties, Roasting Processing, Leafy Vegetables, Nutritive Value

References
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    Florentin Acho, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké. (2014). Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast). Journal of Food and Nutrition Sciences, 2(6), 250-257. https://doi.org/10.11648/j.jfns.20140206.12

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    Florentin Acho; Lessoy Zoué; Rose-Monde Megnanou; Gisèle Koua; Sébastien Niamké. Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast). J. Food Nutr. Sci. 2014, 2(6), 250-257. doi: 10.11648/j.jfns.20140206.12

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    AMA Style

    Florentin Acho, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké. Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast). J Food Nutr Sci. 2014;2(6):250-257. doi: 10.11648/j.jfns.20140206.12

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  • @article{10.11648/j.jfns.20140206.12,
      author = {Florentin Acho and Lessoy Zoué and Rose-Monde Megnanou and Gisèle Koua and Sébastien Niamké},
      title = {Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {2},
      number = {6},
      pages = {250-257},
      doi = {10.11648/j.jfns.20140206.12},
      url = {https://doi.org/10.11648/j.jfns.20140206.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140206.12},
      abstract = {African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’Ivoire (Ivory Coast) were roasted in order to evaluate the effect of this non conventional processing method on their nutritive value and antioxidant properties. This study showed that dry heat application (180-200°C) during long time (higher than 2 min) caused negative impact by reduction of nutrients contents but positive impact with anti-nutrients (oxalates and phytates) losses. The registered losses at 2 min of roasting were as follow: ash (0.93 - 4.19 %), proteins (1.78 - 16.53%), vitamin C (50 – 86.36%), carotenoids (54.18 - 86.90%), oxalates (4.39 – 74.61%) and phytates (0.38 – 76.08%). Contrary to nutrients losses, roasting processing of the selected leafy vegetables highlighted a significant increase (1.12 to 26.57%) of polyphenols contents coupled with increasing of antioxidant activity. Furthermore, after 2 min of roasting processing the residual contents of minerals were: calcium (302.60 – 702.07 mg/100g), magnesium (121.39 – 786.11 mg/100g), potassium (1740.26 – 4199.23 mg/100g), iron (56.80 – 94.82 mg/100g) and zinc (12.53 – 47.34 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)
    AU  - Florentin Acho
    AU  - Lessoy Zoué
    AU  - Rose-Monde Megnanou
    AU  - Gisèle Koua
    AU  - Sébastien Niamké
    Y1  - 2014/11/10
    PY  - 2014
    N1  - https://doi.org/10.11648/j.jfns.20140206.12
    DO  - 10.11648/j.jfns.20140206.12
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 250
    EP  - 257
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20140206.12
    AB  - African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’Ivoire (Ivory Coast) were roasted in order to evaluate the effect of this non conventional processing method on their nutritive value and antioxidant properties. This study showed that dry heat application (180-200°C) during long time (higher than 2 min) caused negative impact by reduction of nutrients contents but positive impact with anti-nutrients (oxalates and phytates) losses. The registered losses at 2 min of roasting were as follow: ash (0.93 - 4.19 %), proteins (1.78 - 16.53%), vitamin C (50 – 86.36%), carotenoids (54.18 - 86.90%), oxalates (4.39 – 74.61%) and phytates (0.38 – 76.08%). Contrary to nutrients losses, roasting processing of the selected leafy vegetables highlighted a significant increase (1.12 to 26.57%) of polyphenols contents coupled with increasing of antioxidant activity. Furthermore, after 2 min of roasting processing the residual contents of minerals were: calcium (302.60 – 702.07 mg/100g), magnesium (121.39 – 786.11 mg/100g), potassium (1740.26 – 4199.23 mg/100g), iron (56.80 – 94.82 mg/100g) and zinc (12.53 – 47.34 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.
    VL  - 2
    IS  - 6
    ER  - 

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Author Information
  • Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast

  • Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast

  • Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast

  • Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast

  • Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast

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