PDF(Pubmed)
Abstract：
Spinach (Spinacia oleracea) is a winter-season green, leafy vegetable grown all over the world, belonging to the family Amaranthus, sub-family Chenopodiaceae. Spinach is a low-caloric food and an enormous source of micronutrients, e.g., calcium, folates, zinc, retinol, iron, ascorbic acid and magnesium. Contrarily, it also contains a variety of anti-nutritional factors, e.g., alkaloids, phytates, saponins, oxalates, tannins and many other natural toxicants which may hinder nutrient-absorption. This study was aimed at investigating the effect of fermentation on improving the nutrient-delivering potential of spinach and mitigating its burden of antinutrients and toxicants at three growth stages: the 1st growth stage as baby leaves, the 2nd growth stage at the coarse stage, and the 3rd growth stage at maturation. The results revealed the significant (p < 0.05) effect of fermentation on increasing the protein and fiber content of spinach powder from 2.53 to 3.53% and 19.33 to 22.03%, respectively, and on reducing total carbohydrate content from 52.92 to 40.52%; the effect was consistent in all three growth stages. A significant decline in alkaloids (6.45 to 2.20 mg/100 g), oxalates (0.07 mg/100 g to 0.02 mg/100 g), phytates (1.97 to 0.43 mg/100 g) and glucosinolates (201 to 10.50 µmol/g) was observed as a result of fermentation using Lactiplantibacillus plantarum. Fermentation had no impact on total phenolic content and the antioxidant potential of spinach, as evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays. This study proposes fermentation as a safer bioprocess for improving the nutrient-delivering potential of spinach, and suggests processed powders made from spinach as a cost-effective complement to existing plant proteins.
摘要：
菠菜（Spinaciaoleracea）是冬季绿色，世界各地种植的绿叶蔬菜，属于Amaranthus家族，藜科亚科。菠菜是一种低热量食品，是微量营养素的巨大来源，例如，钙，叶酸,锌，视黄醇,铁,抗坏血酸和镁.相反，它还含有多种抗营养因子，例如，生物碱，植酸盐,皂苷,草酸盐,单宁和许多其他可能阻碍营养吸收的天然毒物。这项研究旨在研究发酵对改善菠菜的营养输送潜力和减轻其抗营养素和毒物在三个生长阶段的负担的影响：婴儿离开的第一个生长阶段，粗糙阶段的第二个生长阶段，和成熟时的第三个生长阶段。结果表明，发酵对菠菜粉的蛋白质和纤维含量从2.53增加到3.53％和19.33增加到22.03％的显着（p<0.05）。分别,并将总碳水化合物含量从52.92％降低到40.52％；在所有三个生长阶段，效果都是一致的。生物碱的显着下降（6.45至2.20mg/100g），草酸盐（0.07mg/100g至0.02mg/100g），使用植物乳杆菌发酵的结果是观察到植酸盐（1.97至0.43mg/100g）和芥子油苷（201至10.50µmol/g）。发酵对菠菜的总酚含量和抗氧化能力没有影响，如使用2,2-二苯基-1-吡啶酰肼（DPPH）和三价铁还原抗氧化能力（FRAP）测定进行评估。这项研究提出发酵作为一种更安全的生物过程，用于提高菠菜的营养传递潜力。并建议由菠菜制成的加工粉末作为现有植物蛋白的经济有效补充。
