Food
Processing & Technology
Aberoumand J Food Process Technol 2011, 2:3
http://dx.doi.org/10.4172/2157-7110.1000114
Research Article
Open Access
Protein, Fat, Calories, Minerals, Phytic acid and Phenolic In Some Plant
Foods Based Diet
Ali Aberoumand
Department of Fisheries, Behbahan High educational Complex, Behbahan, Iran
Abstract
The most important nutrients present in plants are: carbohydrates, such as the starch and free sugars, oils,
proteins, minerals, ascorbic acid, and the antioxidant phenols. The Plants Alocacia indica Sch.,Asparagus officinalis
DC., Chlorophytum comosum Linn., Cordia myxa Roxb., Eulophia ochreata Lindl., Momordica dioicia Roxb.,
Portulaca oleracia Linn. and Solanum indicum Linn. are widely wild in many regions of Iran and India. Association
of the Official Analytical Chemists and Folin-Ciocalteau micro method are used for nutritional analysis of the plants.
Results indicated that Portulaca oleracia Linn. and Asparagus officinalis DC. contain high amounts of proteins, fats
and calorie values. These plants are consumpted as vegetables in Iran people diets.
Keywords: Nutritional values, Edible plants, Portulaca oleracia,
Asparagus officinalis
the formation of a relatively stable free radical that does not initiate or
propagate further oxidation processes [7,8].
Introduction
Dietary fiber (DF) plays an important role in decreasing the risks of
many disorders such as constipation, diabetes, cardiovascular diseases
(CVD), diverticulosis and obesity (Spiller, 2001). Plant foods are the
only sources of DF. All the fractions (cellulose, lignin, hemi cellulose,
pectin, gums and mucilage) of DF are the major constituents of plant
cell wall [8]. Indian diets predominantly consist of a variety of plant
foods such as cereals, pulses, green leafy vegetables (GLV), roots,
tubers, other vegetables, fruits, oil seeds, spices and condiments. Fruits
are consumed in various forms like fresh, dried, frozen or canned. The
polysaccharides comprising a major part of DF in fruits and vegetables
are beneficial to healthy human volunteers, since the consumption
of fiber lowers plasma cholesterol levels [9,10].reported protective
effect of fruits and vegetables against the development of stroke in
men. Addition of fruits and vegetables to the regular diet of infracted
survivors resulted in a decreased mortality and subsequent infarctions.
Therefore, the dietary fiber may play a major role in determining the
health and disease conditions of different population groups.
Fruits are important sources of minerals, fiber and vitamins,
which provides essential nutrients for the human health. In addition,
it is known that some fruits have the so-called ‘anti-nutritional’
factors (e.g. phytic acid and tannins) that can diminish the nutrient
bioavailability, especially if they are present at high levels [1],
Nevertheless, it has been reported that these anti-nutritional factors
could help to prevent and treat several important diseases; remarkably,
the anti-carcinogenic activity of phytic acid has been demonstrated
by in vitro and in vivo assays. The most important nutrients present
in plants are: carbohydrates, such as the starch and free sugars, oils,
proteins, minerals, ascorbic acid, and the antioxidant phenols, such
as chlorogenic acid and its polymers. These molecules are involved in
pathogen resistance in plants, and the chlorogenic acid concentration
represents about the 90% of the total phenolic compounds in plants
[2,3].
Protein malnutrition is a major public health problem in the
developing world. The major food crops being roots and tubers hence
the diets in these parts are predominantly starchy. The trace elements,
together with other essential nutrients, are necessary for growth,
normal physiological functioning, and maintaining of life; they must
be supplied by food, since the body cannot synthesis them. The exact
classification of trace versus macro minerals is not clear cut, but traces
are often considered as minerals required by the body in amounts less
than 100 mg daily. While some of them are vitally important for health,
the roles of others are unclear. Recommended intakes have been set for
some trace elements and their deficiency can lead to disease, but a lack
of others does not cause any recognized problems. To decide whether
a micro-nutrient is “essential” or not, several criteria are used, such as
the presence of the nutrient in healthy tissue, if it appears in the fetus
and newborns and if the body maintains homeostatic control over its
uptake in the bloodstream or tissue and its excretion [4,5].
Plants, which are sources of phytochemicals with strong antioxidant
activity, have attracted a great deal of attention in recent years.
Antioxidants, which inhibit the oxidation of organic molecules, are
very important, not only for food preservation, but also for the defense
of living systems against oxidative stress [6]. Phenolic antioxidants
interrupt the propagation of the free radical autoxidation chain by
contributing a hydrogen atom from a phenolic hydroxyl group, with
J Food Process Technol
ISSN:2157-7110 JFPT, an open access journal
Inositol hexakisphosphate (InsP6), commonly known as phytate, is
a major component of plant storage organs such as seeds, roots and
tubers, where it serves as a phosphate source for germination and
growth [11]. Due to its ability to chelate and precipitate minerals,
phytate can decrease the bioavailability of critical nutrients such as
zinc, iron, calcium and magnesium in foods such as whole grains, nuts
and legumes [12], At the same time, phytate may have beneficial roles
as an antioxidant, ant carcinogen and more [13]. Aim of this study is
preliminarily study on nutritional values of new food plants obtained
from India and Iran.
Corresponding author: Ali Aberoumand, Department of Fisheries, Behbahan
High educational Complex, Behbahan, Iran, Tel: 0098-0916-671-6540; Fax: 0098612322242; E-mail: [email protected]
Received September 06, 2010; Accepted December 01, 2010; Published May
01, 2011
Citation: Aberoumand A (2011) Protein, Fat, Calories, Minerals, Phytic acid
and Phenolic In Some Plant Foods Based Diet. J Food Process Technol 2:114.
doi:10.4172/2157-7110.1000114
Copyright: © 2011 Aberoumand A. This is an open-access article distributed under
the terms of the Creative Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium, provided the original author and
source are credited.
Volume 2 • Issue 3 • 1000114
Citation: Aberoumand A (2011) Protein, Fat, Calories, Minerals, Phytic acid and Phenolic In Some Plant Foods Based Diet. J Food Process Technol
2:114. doi:10.4172/2157-7110.1000114
Page 2 of 4
Material and Methods
35
Sample preparation
Ash and fat contents were assayed by the Association of the Official
Analytical Chemists (AOAC, 1984) Methods 14004, 14009 and 14006,
respectively. Nitrogen was determined using the Kjeldahl method
(Matissek, R., Schnepel, F.M. & Steiner, G. (1989) The quantity of
protein was calculated as 6.25×N.
18.7
20
18
14.7
16
mg/g
13.1
sodium
10.9
10
8
8.3
7.2
6
4
1.8
0.9
2
1.5
0.7
7.8
Series3
4.3
4.5
1.6
0.5
potassium
8.3
7.4
4.6
4.4
3.4
4
1.6
1.5
0.5
0
.
12
10.56
mg/g
8
Fe
6
zn
5.04
3.83
3.02
1.89
1.34
1.21
0.48
0.48
0.19
0.95
0.76
0.510.35
0.14
Li
nn
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5.7
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%
protein
8.3
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4.6
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sources of plants
sources of plant
Figure 2: Amounts of micro elements of edible plants each value is the mean
of three determinations.
J Food Process Technol
ISSN:2157-7110 JFPT, an open access journal
Mineral content
Mineral content was analyzed with a Perkin-Elmer (optima)
3000 DV analyzer with induction coupled plasma atomic emission
spectroscopy (ICPAES, (Eknayake et al, 1999). The sample (2 g) was
digested with 20 ml. concentrated nitric acid (BDH-Aristar) until a
transparent solution was obtained. The instrument was calibrated with
known standards and samples analyzed at corresponding wavelengths.
Five-point standard curves were made for all analyzed minerals using
reference materials. Linear regression analysis of the standard curves
indicated they were linear with correlation coefficients in the range
of 0.997–0.999. Selenium was determined as hydride using a hydride
generator (VGA-76). The samples digested in HNO3 were mixed with
concentrated HCl and heated to 70 to 90°C for 10 min and cooled
before injection into hydride generator followed by NaBH4.
Total phenols were extracted by heating a weighed portion (50–
500 mg) of dried sample with 5 ml of 1.2 M HCl in 50% aqueous
methanol for 2 hr. at 90°C and analyzed by Folin-Ciocalteau micro
method [15], Results were expressed as mg of gallic acid per 100 g of
dried plant material.
Determination of calorie
10
2.6
3.3
Determination of total phenolic compounds
Figure 1: Amounts of macro elements of edible plants each value is the mean
of three determinations.
2
5
The phytate content was determined by the method of (14), based
on the ability of standard ferric chloride to precipitate phytate in dilute
HCl extracts of the vegetables.
plant sources
4
10
fat
13.8 12.9
15
Determination of phytate content
.
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19.4
20
Figure 3: Values of protein and fat of edible plants each value is the mean of
three determinations.
Proximate composition
12
23.5
25
Selected wild edible plants were collected from various localities of
Maharashtra (India) and Iran. Three wild edible plants were collected
from India viz Alocacia indica, Momordica dioica and Eulophia
ochreata in September 2007. Five wild edible plants were collected from
Iran viz Asparagus officinalis, Chlorophytum comosum, Codia myxa,
Portulaca oleracia and Solanum indicum were collected from Iran in
October 2007. Healthy and disease free edible plant part/s selected
and dried them under shade so as to prevent the decomposition of
chemical compounds present in them. All the dried material powdered
in blander for further study.
14
32.7
30
Total calorie value is equal with fat calorie + protein calorie +
sugars calorie. Each gram fat give 9 kcal, each gram protein give 4 kcal
and each gram sugar give 4kcal.
Results and Discussion
Many studies have been done by various research workers all over
the world by selecting one or more plants particularly leaves, fruits,
roots, stem, food plants and so on but rarely by selecting a particular
family. In this investigation works pertaining to seven different families
(Araceae, Liliaceae, Boraginaceae, Orchidaceae, Cucurbitaceae,
Portulacaceae and Solanaceae) are selected.
The results of proximate composition of the edible plants have
been shown in Figure 3. The ash content, which is an index of mineral
contents, for the edible plants the value of 10.7 in per cent DW was less
Volume 2 • Issue 3 • 1000114
Citation: Aberoumand A (2011) Protein, Fat, Calories, Minerals, Phytic acid and Phenolic In Some Plant Foods Based Diet. J Food Process Technol
2:114. doi:10.4172/2157-7110.1000114
Page 3 of 4
than to the values for other edible leaves such as Momordica balsamina
leaves (18.00 ± 1.27 per cent DW) [15,16]. It is apparent that Cordia
myxa fruit was a good source of potassium, Chlorophytum comosum root
tubers was a good source of sodium and potassium. Portulaca oleracia
leaves and stem was a good source of sodium, potassium, calcium and
zinc, S. indicum leaves was a good source of mineral elements, Eulophia
ochreata tubers was a good source of potassium, calcium, iron and zinc,
Momordica dioicia fruit was a good source of potassium, and zinc, A.
officinalis stem was a good source of trace elements especially Zn and
Alocacia indica stem was a good source of sodium, potassium, and zinc.
The crude protein contents of Cordia myxa fruit, Alocacia indica stem,
Eulophia ochreata tubers and Chlorophytum comosum root tubers was
lower than what is reported for some lesser known wild leafy vegetables
Values of total phytic acids and total phenolic
compounds of edible plants
8.2
6.9 7
5.9
3.7
2.8
3.43.2
3.1
0.87
4
4.7
2.5
2.5 2.4
1.4
phytic
acids
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mg/g
9
8
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6
5
4
3
2
1
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pheno lic
co m po unds
6.7
6.7
10.38
Ash
ar
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7.3
10.7
sources of plant
calorie
Figure 5: Amounts of total ash of edible plants each value is the mean of three
determinations.
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
3.5
3.8
4.1
2.9
Recommended Dietary Allowances(mg/day)
Children
Adult male
7-10 Years
Adult female
Pregnant &
Lactating mother
Potassium
800
800
800
1200
Calcium
1600
2000
2000
2000
Sodium
400
500
400
500
Iran
10
10
15
13
Zinc
10
15
12
19
*The data are mean values+ deviation(SD) of three replicates
Table1: Mineral composition of Recommended Dietary Allowances(mg/day).
such as Momordica balsamina (11.29 ± 0.07 iper cent), [17,18].Food
plants that provide more than 12% of their calorific value from protein
are a good source of protein. In that context, these edible plants are a
relatively good source of protein [17]. The crude lipid contents of all
edible plants except Solanum indicum leaves were less than the range
(8.3 – 27.0 in per cent DW) reported for some vegetables consumed
in Nigeria and Republic of Niger [18]. All edible plants contain
comparable amount of carbohydrate for Momordica balsamina (39.05
± 2.01 per cent) [18]. The crude fibre contents of all edible plants were
higher than the reported values (8.50 – 20.90 per cent) for some Nigeria
vegetables [17]. One discussed drawback to the use of vegetables in
human nutrition is their high fibre content, which may cause intestinal
irritation and a decrease of nutrient bioavailability [17].The fibre RDA
values for children, adults, pregnant and breast-feeding mothers are
19 –25, 21 – 38, 28 and 29 in per cent respectively. Thus, all edible
plants could be a valuable source of dietary fibre in human nutrition.
The lowest of calorific value was estimated to be 281.4 kcal/100g
(DW), which is an indication that it could be an important source of
dietary calorie. High calorific content of the fruit or vegetable could be
attributed to high lipid content.
Mineral content
22.6
25
20
15
10
5
0
. ..
%
Figure 4: Values of total phytic acids and total phenolic compounds of edible
plants each value is the mean of three determinations.
Mineral
3.6
3.9
4.06
3.6
calorie
.
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ind myx
y
ind us
a
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an o rd
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om ulo Sol
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sources of plants
Figure 6: Values calories of edible plants each value is the mean of three
determinations.
J Food Process Technol
ISSN:2157-7110 JFPT, an open access journal
Figure 1, Figure 2 and Figure 5 shows the results of the mineral
concentrations of edible plants. Nutritional significant of some
elements is not compared with the standard recommended dietary
allowance. When compared with standard values as showed in Table 1,
some edible plants less than adequate level of K, Fe, Zn, Ca, and Na, but
the plant fruit could be good sources of some elements.
Momordica (4125/83Kcal/Kg) and Cordia (4067/94 Kcal/Kg)
have maximum calorie values and Portulaca (2913/82 Kcal/Kg) has
minimum calorie value and the others samples have medium calorie
values (3514/4Kcal/Kg to 3647/23Kcal/Kg) (Figure 6).
It is observed Portulaca oleracia Linn. with 823.6mg/100g has
maximum value and then solanum indicum with 695.8 mg/100 g has
high value and Eulophia with 255.6 mg/100g has minimum value and
the others plants have less than medium values from phytic acid content
point of view (Figure 4) and also Solanum indicum Linn. with 7.02mg/g
has maximum phenolic compounds value and then Portulaca oleracia
Linn. with 5.86mg/g have high phenolic compounds. Alocacia indica
Sch. with 0.87mg/g has minimum phenolic compounds value. Cordia
Myxa Roxb with 4.02mg/g and Momordica dioicia Roxb. with 3.69mg/g
and Asparagus officinalis DC. with 3.17mg/g have medium phenolic
compounds value (Figure 4).
Acknowledgements
Author is grateful to the Head Department of Botany University of Pune for
providing necessary laboratory facilities and for encouragement. Author is thankful
to Head Department of Food Science Technology of Ramin Agricultural University
of Iran.
Volume 2 • Issue 3 • 1000114
Citation: Aberoumand A (2011) Protein, Fat, Calories, Minerals, Phytic acid and Phenolic In Some Plant Foods Based Diet. J Food Process Technol
2:114. doi:10.4172/2157-7110.1000114
Page 4 of 4
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