Abstract
Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetables (Solanumscrabrun, Venonia amygdalina, Cucurbita maxima, Amarathus hybridus, Colococia esculenta, Solanum macrocarpon and Telfairia occidentalis) consumed in Bamenda, Cameroon. A survey was carried out in 70 households in Bamenda, Cameroon to determine methods of preparation of these green leafy vegetables. Iron, antinutrients and vitamin C levels were determined using standard methods and the bioavailability of iron was determined using an in vitro dialys ability method. The vegetables used for the study were cooked with the addition of tomatoes, peanuts, melon seeds and soybean seeds. The loss of iron in GLVs was as a result of dilution caused by addition of the principal ingredients. The V. amygdalina cooked with soybean contained the highest level of iron (128.28 mg/100g). The S. scrabrum cooked with tomatoes had the highest Total phenolic coumponds of 0.91 g/100g; the C. esculenta recorded the highest with values ranging between 0.14 - 0.35 g/100g; the C. maxima cooked with soybean recorded the highest oxalate level (6.46 g/100g); and the vegetables cooked with melon seeds recording the highest in phytatelevels (70 - 1.63 g/100g). Vitamin C levels were highest in the S. macrocarpon cooked with tomatoes (199.96 mg/100g). Iron bioavailability was highest in A. hybridus cooked with tomatoes (28.09%). The iron bioavailability negatively correlated with phytates and positively with vitamin C. GLV consumed in Bamenda are good sources of iron whose bioavailability can be improved by using tomatoes in cooking.
Highlights
Iron deficiency is one of the most devastating and widespread micronutrient deficiencies, affecting about a third of the world’s population [1]
The S. scrabrum cooked with tomatoes had the highest Total phenolic coumponds of 0.91 g/100g; the C. esculenta recorded the highest with values ranging between 0.14 - 0.35 g/100g; the C. maxima cooked with soybean recorded the highest oxalate level (6.46 g/100g); and the vegetables cooked with melon seeds recording the highest in phytatelevels (70 - 1.63 g/100g)
Higher losses recorded in V. amygdalina leaves can be explained by the physical crushing (Squeeze-washing), which certainly caused more destruction of the plant cell wall, and enhancing the leaching of the compounds. These results indicate that the reduction in total phenolics observed as a result of boiling the vegetables could be attributed to the leaching effect
Summary
Iron deficiency is one of the most devastating and widespread micronutrient deficiencies, affecting about a third of the world’s population [1]. Animal-based foods are better sources of iron, but due to their higher costs, people with low incomes get iron from plant-based foods [5] Among these plant based foods, green leafy vegetables (GLVs) have been shown to be rich sources of iron [6]. Due to their low costs and wide availability, they can serve as an important source of iron for low income populations [5]. They contain high levels of antinutritional factors such as phytates and polyphenols, which chelate iron and make it unavailable for absorption, decreasing its bioavailability [7]. Heat treatment can reduce the levels of antinutritional factors in vegetables, and so increase the bioavailability of iron
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