Varietal dependence of chemoprotective substances in fresh and frozen spinach (Spinacia oleracea, L.)

Authors

  • Judita Bystrická Department of chemistry, Faculty of biotechnology and food sciences, Slovak university of agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Janette Musilová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Ján Tomáš Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Petra Kavalcová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Marianna Lenková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Kristí­na Tóthová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/519

Keywords:

spinach, total polyphenols, antioxidant activity, freezing

Abstract

Spinach (Spinacia oleracea L.) is an important source of bioactive compounds. It is commonly consumed fresh or frozen products. Spinach is rich sources of polyphenols, it is a good source of vitamin C and has potential beneficial properties for human health. This study provides some knowledge about content of total polyphenols, and antioxidant activity in selected varieties of fresh and frozen spinach samples. Four spinach cultivars (̓Boa ̓, ̓ Hudson ̓, ̓Chica ̓, ̓Trombone ̓) were analysed. The content of the total polyphenols (TPC) was determined by the Folin-Ciocalteu reagent (FCR). Antioxidant activity (AA) was measured using a compound DPPH (2,2-diphenyl-1-picrylhydrazyl). The content of total polyhenols in fresh samples of spinach ranged from 975 ±97.15 mg.kg-1 to 1493 ±50.42 mg.kg-1 and values of antioxidant activity were in interval from 77.55 ±0.34% to 82.57 ±0.83%. The highest level of TP content in fresh spinach was recorded in variety Hudson (1493 mg.kg-1) and the lowest in variety Chica (975 mg.kg-1). Between these varieties statistically significant difference in the content of total polyphenols was found. The highest value of antioxidant activity in fresh spinach was recorded in variety Trombone (82.57%) and the lowest in variety Boa (78.59%). This difference was also statistically significant. The highest level of TP content in frozen spinach samples was found in variety Hudson (1749 mg.kg-1) and the lowest in variety Chica (855 mg.kg-1). The values of antioxidant activity in frozen spinach samples were in range from 45.86 ±7.84%to 79.67 ±0.88%. The highest value of antioxidant activity in frozen spinach was found in variety Hudson (79.67%) and the lowest in variety Chica (45.86%). 

References

Altemimi, A., Choudhary, R., Watson, D. G., Lightfoot, D. A. 2015. Effects of ultrasonic treatments on the polyphenol and antioxidant content of spinach extracts. Ultrasonic Sonochemistry, vol. 24, p. 247-255. http://dx.doi.org/10.1016/j.ultsonch.2014.10.023

Bacchetti, T., Tullii, D., Masciangelo, S., Gesuita, R., Skrami, E., Bruge, F., Silvestri, S., Orlando, P., Tiano, L., Ferretti, G. 2015. Effect of a barley- vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease. Journal Clinical Biochemistry Nutrition, vol. 57, no. 1, p. 66-73. http://dx.doi.org/10.3164/jcbn.15-11

Bajčan, D., Tomáš, J., Uhliřová, G., Árvay, J., Trebichalský, P., Stanovič, R., Šimanský, V. 2013. Antioxidant potential of spinach, peas, and sweet corn in relation to freezing period. Czech Journal Food Science, vol. 31, no. 6, p. 613-618.

Balasundram, N., Sundramb, K., Sammana, S. 2006. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry, vol. 99, no. 1, p. 191-203. http://dx.doi.org/10.1016/j.foodchem.2005.07.042

Brand-Williams, W., Cuvelier, M. E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft and Technologie, vol. 28, no. 1, p. 25-30. http://dx.doi.org/10.1016/S0023-6438(95)80008-5

Bunea, A., Andjelkovic, M., Socaciu, C., Bobis O., Neacsu, M., Verhe, R., Camp, J. V. 2008. Total and individual carotenoids and phenolic content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). Food Chemistry, vol. 108, no. 2, p. 649-656. http://dx.doi.org/10.1016/j.foodchem.2007.11.056

Burin, V. M., Falcão, L. D., Gonzaga, L. V., Fett, R., Rosier, J. P., Bordignon-Luiz, M. T. 2010. Colour, phenolic content and antioxidant activity of grape juice. Food Science and Technology (Campinas), vol. 30, no. 4, p. 1027-1032. http://dx.doi.org/10.1590/S0101-20612010000400030

Dehkharghanian, M., Adenier, H., Vijayalakshmi, M. A. 2010. Study of flavonoids in aqueous spinach extract using positive electro spray ionisation tandem quadrupolemass spectrometry. Food Chemistry, vol. 121, no. 3, p. 863-870. http://dx.doi.org/10.1016/j.foodchem.2010.01.007

Ergene, A., Guler, P., Tan, S., Mirici, S., Hamzaoglu E., Duran, A. 2006. Antimicrobial and antifungal activity of Heracleum sphondylium subsp. Artivinense. African Journal of Biotechnology, vol. 5, p. 1087-1089. ISSN 1684-5315

Ganbaatar, Ch., Kubáň, V., Kráčmar, S., Valášek, P., Fišera, M., Hoza, I. 2015. Liquid chromatographic determination of polyphenols in czech beers during brewing proces. Potravinarstvo, vol. 9, no. 1, p. 24-30. http://dx.doi.org/10.5219/421

Gil, M. J., Ferreres, F., Tomas-Barberan, F. A. 1999. Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach. Journal of Agricurtural and Food Chemistry, vol. 47, no. 6, p. 2213-2217. http://dx.doi.org/10.1021/jf981200l

Hunter, J. K., Flechter, J. M. 2002. The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables. Innovative Food Science and Emerging Technologies, vol. 3, no. 3, p. 399-406. http://dx.doi.org/10.1016/S1466-8564(02)00048-6

Hegedűsová, A., Mezeyová, I., Timoracká, M., Šlosár, M., Musilová, J., Juríková, T. 2015. Total polyphenol content and antioxidant capacity changes in dependence on chosen garden pea varieties. Potravinarstvo, vol. 9, no. 1, p. 1-8. http://dx.doi.org/10.5219/412

Ismail, A., Marjan, Z. M., Foong, C. W. 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, vol. 87, no. 4, p. 581-586. http://dx.doi.org/10.1016/j.foodchem.2004.01.010

Kavalcová, P., Bystrická, J., Tomáš, J., Karovičová, J., Kuchtová, V. 2014. Evaluation and comparison of the content of total polyphenols and antioxidant activity in onion, garlic and leek. Potravinarstvo, vol. 8, no. 1, p. 272-276. http://dx.doi.org/10.5219/394

Kavalcová, P., Bystrická, J., Tomáš, J., Karovičová, J., Lenková, M. 2015. The content of total polyphenols and antioxidant activity in red beetroot. Potravinarstvo, vol. 9, no. 1, p. 77-83. http://dx.doi.org/10.5219/441

Ko, S. H., Park, J. H., Kim, S. Y., Lee, S. W., Chun, S. S., Park, E. 2014. Antioxidant effects of spinach (Spinacia oleracea L.) supplementation in hyperlipidemic rats. Prevention Nutrition Food Science, vol. 19, no. 1, p. 19-26. http://dx.doi.org/10.3746/pnf.2014.19.1.019

Kiselová, Y., Ivanová, D., Chervenková, T., Gerová, D., Galunská, B., Yanková, T. 2006. Correlation between the in vitro antioxidant activity and polyphenol content of aqueous extracts from Bulgarian herbs. Phytotheraphy Research, vol. 20, no. 11, p. 961-965. http://dx.doi.org/10.1002/ptr.1985

Koh, E., Charoenprasert, S., Mitchell, A. E. 2012. Effect of organic and conventional cropping systems on ascorbic acid, vitamin C, flavonoids, nitrate, and oxalate in 27 varieties of spinach (Spinaciaoleracea L.). Journal of Agriculture and Food Chemistry, vol. 60, no. 12, p. 3144-3150. http://dx.doi.org/10.1021/jf300051f

Lachman, J., Proněk, D., Hejtmánková, A., Pivec, V., Faitová, K. 2003. Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties. Scientia Horticulturae, vol. 30, no. 4, p. 142-147.

Ligor, M., Trziszka, T., Buszewski, B. 2013. Study of antioxidant activity of biologically active compounds isolated from green vegetables by coupled analytical techniques. Food Analythical Methods, vol. 6, no. 2, p. 630-636. http://dx.doi.org/10.1007/s12161-012-9367-9

Lomintski, L., Bergman, M., Nyska, A., Ben-Shaul, V., Grossman S. 2003. Composition, efficacy, and safety of spinach extracts. Nutrition and Cancer, vol. 46, no. 2, p. 3584-3587.

Lukaszewicz, M., Matysiak-Kata, I., Skala, J., Fecka, I., Cisowski, W., Szopa, J. 2004. Antioxidant capacity manipulation in transgenic potato tuber by changes in phenolic compounds content. Journal of Agriculture and Food Chemistry, vol. 52, no. 6, p. 1526-1533. http://dx.doi.org/10.1021újf034482k PMid:15030206

Musilová, J., Lachman, J., Bystrická, J., Poláková, Z., Kováčik, P., Hrabovská, D. 2013. The changes of the polyphenol content and antioxidant activity in potato tubers (Solanum tuberosum L.) due to nitrogen fertilization. Potravinarstvo, vol. 7, no. 1, p. 164-170. http://dx.doi.org/10.5219/305

Pandey, K. B., Rizvi, S. I. 2009. Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and cellular Longevity, vol. 2, no. 5, p. 270-278. http://dx.doi.org/10.4161/oxim.2.5.9498

Patras, A., Tiwari, B. K., Brunton, N. P. 2011. Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and brocolli. LWT-Food Science and Technology, vol. 44, no. 1, p. 299-306. http://dx.doi.org/10.1016/j.lwt.2010.06.019

Prochaska, L. J., Nguyen, X. T., Donat, N., Piekutowski, W. V. 2000. Effect of food processing on the thermodynamic and nutritive value of foods: literature and databasa survey. Medical Hypothesis, vol. 54, no. 2, p. 254-262. http://dx.doi.org/10.1054/mehy.1999.0030

Rao, K. N. V., Tabassum, B., Babu, S. R., Raja, A., Banji, D. 2015. Preliminary phytochemical screening of Spinacia oleracea L. World Journal of Pharmacy and Pharmaceutical Sciences, vol. 4, no. 6, p. 532-551.

Saeed, N., Khan, M. R., Shabbir, M. 2012. Antioxidant activity, total flavonoid contents of whole plant extracts Torilisleptophylla L. BMC Complementary and alternative medicine, vol. 12, p. 221. http://dx.doi.org/10.1186/1472-6882-12-221

Song, J., Liu, Ch., Li, D., Meng, L. 2013. Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zeymays) kernels. Czech Journal Food Sciences, vol. 31, no. 6, p. 607-612.

Tapiero, H., Tew, K. D., Nguyen, Ba G., Mathe, G. 2002. Polyphenols: do they play a role in the prevention of human pathologies? Biomed. Pharmacother., vol. 56, no. 4, p. 200- 207. http://dx.doi.org/10.1016/S0753-3322(02)00178-6

Turkmen, N., Sari, F., Velioglu, N. Y. S. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, vol. 93, no. 16, p. 713-718. http://dx.doi.org/10.1016/j.foodchem.2004.12.038

Yosefi, Z., Tabaraki, R., Asadi Gharnem, H. A., Mehrabi, A. A. 2010. Variation in antioxidant activity, total phenolics, and nitrate in spinach. International Journal of Vegetable Science, vol. 16, no. 3, p. 233-242. http://dx.doi.org/10.1080/19315260903577278

Wojdylo, A., Oszmiański, J., Czemerys, R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, vol. 105, no. 3, p. 940-949. http://dx.doi.org/10.1016/j.foodchem.2007.04.038

Zhu, N., Sheng, S., Li, D., Lavoie, E. J., Karwe, M. V., Rosen, R. T., Ho, Ch. T. 2007. Antioxidative flavonoid glycosides from quinoa seeds (Chenopodium quinoa Willd.). Journal Food Lipids, vol. 8, no. 1, p. 37-44. http://dx.doi.org/10.1111/j.1745-4522.2001.tb00182.x

Downloads

Published

2015-12-01

How to Cite

Bystrická, J. ., Musilová, J. ., Tomáš, J. ., Kavalcová, P. ., Lenková, M. ., & Tóthová, K. . (2015). Varietal dependence of chemoprotective substances in fresh and frozen spinach (Spinacia oleracea, L.). Potravinarstvo Slovak Journal of Food Sciences, 9(1), 468-473. https://doi.org/10.5219/519

Issue

Vol. 9 No. 1 (2015): Potravinarstvo

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

Most read articles by the same author(s)

1 2 3 4 > >>