Nutritional changes in the essential trace elements content of asparagus during industrial processing

Auteur(s) :
Cosano GZ., Lopez MAA., Rojas RM., Segarra PJS.
Date :
Déc, 1998
Source(s) :
FOOD RESEARCH INTERNATIONAL. #32:7 p479-486
Adresse :
LOPEZ MAA,UNIV CORDOBA,DEPT FOOD SCI & TECHNOL;CAMPUS RABANALES EDIFICIO C 1 CARRETERA N IV KM 3;CORDOBA 14014, SPAIN.btlamlom@lucano.uco.es

Sommaire de l'article

Changes in the essential trace elements (copper, iron, manganese and zinc) of the asparagus (Asparagus officinalis, L.) were determined in order to investigate the effect of the industrial processing of asparagus on mineral content and estimate if these possible changes involve a modification of its nutritional value. The main effect was a decrease of iron and manganese revels and an increase in copper and zinc content throughout the processing. These modifications are especially related to the peeling of the asparagus since the loss of the spear peel may imply changes in the mineral content. Variations in the essential trace elements concentrations between portions are related to the way of peeling that hardly affects the tip portion. The largest thickness spears showed the highest mineral concentrations and were less influenced by processing. The results of the nutrient density confirm that asparagus is an adequate food source of mineral nutrients and that its processing has no consequences for its mineral nutritional value, especially the apical portion because of the mineral RDAs and ESADIs supplied.

Source : Pubmed
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