Abstract
The main aim of this study was to determine selected quality indicators of non-traditional types of leafy vegetables. Mizuna (Brassica rapa japonica), Chinese mustard (Brassica juncea), edible chrysanthemum (Chrysanthemum coronarium) and arugula (Eruca sativa) belonged among the selected species of vegetables. During the one-year experiment, spring and autumn sowing was carried out for these species of vegetables. The measured quality parameters were the content of nitrates and ascorbic acid. Sampling was done in the morning and in the laboratory, the samples were further processed according to the type of determination. To determine the content of nitrates and ascorbic acid, leaves were removed from plants. The filtrate from the leaves was then prepared. Determination of nitrates and ascorbic acid was carried out using a special test strip and device Rqflex plus 10. The results of measurement of both sowing varieties were compared. Total nitrate content was higher up to 22% in plants sown in the autumn except edible chrysanthemum (Chrysanthemum coronarium). The highest content was recorded in arugula (Eruca sativa), which was recently implemented to the studies of the European Union and for which there were set the limits of nitrates. Overall, the nitrate content ranged from 221 to 334 ppm in spring varieties and from 249 to 384 mg/kg in autumn varieties. Ascorbic acid content was very high in Chinese mustard (Brassica juncea), edible chrysanthemum (Chrysanthemum coronarium) and arugula (Eruca sativa) in both spring and autumn varieties. Values of ascorbic acid ranged from 839 in autumn sowing up to 2909 mg/kg in spring sowing. These non-traditional types of leafy vegetables could be included among the other importants sources of vitamin C in the future.
Highlights
Leafy vegetables contain many nutritionally valuable substances and compounds that negatively affect human metabolism
Many species of leafy vegetables are grown throughout the world and thrive in different climatic regions
According to measurement results (Table 1) was found that the spring varieties contain minor amount of nitrates. This is corresponding with research of Weightman et al (2006) about the favourable effect of light and heat on the reduction of nitrate content in plants
Summary
Leafy vegetables contain many nutritionally valuable substances and compounds that negatively affect human metabolism. Leafy vegetables are crops in which the whole leaves or their parts are eaten (Richardson, 2012), mostly fresh, heat unprocessed. Many species of leafy vegetables are grown throughout the world and thrive in different climatic regions. Leafy vegetables varied greatly and the most of types can be grown during the whole year. The main parts are leaves which contain large amount of various substances. Valued is particlarly vitamin C and A as well as E, H, K and the B group.
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