DETERMINATION AND COMPARISON OF CHEMICAL PROPERTIES OF SEVEN IRANIAN SPINACH CULTIVARS

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ERFANI F.; HASANDOKHT M.R.; BARZEGAR MOHSEN; JABARI ALI

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2006 | Volume:3 | Issue:2 Page(s): 27-34

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Information Journal Paper

Title

DETERMINATION AND COMPARISON OF CHEMICAL PROPERTIES OF SEVEN IRANIAN SPINACH CULTIVARS

Author(s)

ERFANI F. | HASANDOKHT M.R. | BARZEGAR MOHSEN | JABARI ALI | Issue Writer Certificate

Keywords

SPINACH (SPINACEA OLERACEAE L.)Q4

MINERAL ELEMENTSQ2

OXALIC ACIDQ3

FATTY ACIDSQ3

Abstract

Spinach is one of the most important leafy vegetables of chenopodiaceae family. This plant is native to Iran and has valuable nutrients. In this research mineral element content (like potassium, calcium, magnesium, phosphorous, iron, cupper, zinc), protein, total fiber, total fat, OXALIC ACID, phenolic compounds and FATTY ACIDS of seven Iranian spinach cultivars (Arak, Khorram Abad, Shirvan, Bojnourd, Karaj, Varamin and Lahijan) were analyzed and compared. Results showed that Arak cultivar had the highest amount of potassium, calcium and copper; Lahijan cultivar had the highest amount of magnesium and protein, Varamin cultivar had the highest amount of phosphorous, zinc, fiber and fat, Khorram Abad cultvar had the highest amount of iron. The lowest amount of OXALIC ACID was determined in Karaj and Lahijan cultivars (53.8 mg/ 100 g of fresh weight). Phenolic compounds had significant difference and cultivar Shirvan had the the highest amount of these compounds (110 mg Tanic Acid/gdw). The highest percentage of linolenic acid (w3) and linoleic acid (w6) were belonged to the Arak and Lahijan cultivars, respectively. Therefore Iranian spinach cultivars have considerable amount of minerals, fiber, protein, phenolic compounds, essential FATTY ACIDS (linolenic acid (w3) and linoleic acid (w6) and should be used in diet programs.

Cites

NITRATE AND NITRITE ACCUMULATION IN IRANIAN SPINACH (SPINACIA OLERACEA L.) LANDRACES

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APA: Copy

ERFANI, F., HASANDOKHT, M.R., BARZEGAR, MOHSEN, & JABARI, ALI. (2006). DETERMINATION AND COMPARISON OF CHEMICAL PROPERTIES OF SEVEN IRANIAN SPINACH CULTIVARS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 3(2), 27-34. SID. https://sid.ir/paper/71876/en

Vancouver: Copy

ERFANI F., HASANDOKHT M.R., BARZEGAR MOHSEN, JABARI ALI. DETERMINATION AND COMPARISON OF CHEMICAL PROPERTIES OF SEVEN IRANIAN SPINACH CULTIVARS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2006;3(2):27-34. Available from: https://sid.ir/paper/71876/en

IEEE: Copy

F. ERFANI, M.R. HASANDOKHT, MOHSEN BARZEGAR, and ALI JABARI, “DETERMINATION AND COMPARISON OF CHEMICAL PROPERTIES OF SEVEN IRANIAN SPINACH CULTIVARS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 2, pp. 27–34, 2006, [Online]. Available: https://sid.ir/paper/71876/en

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