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Effect of Cooking and Sun Drying on Micronutrients, Antinutrients and Toxic Substances in Corchorus Olitorius (Jute Mallow) Amanabo Musa1,2* and Emmanuel O

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Effect of Cooking and Sun Drying on Micronutrients, Antinutrients and Toxic Substances in Corchorus Olitorius (Jute Mallow) Amanabo Musa1,2* and Emmanuel O ition & F tr oo u d N f S o c l i e a n n r c Musa and Ogbadoyi, J Nutr Food Sci 2012, 2:3 e u s o J Journal of Nutrition & Food Sciences DOI: 10.4172/2155-9600.1000140 ISSN: 2155-9600 Research Article Open Access Effect of Cooking and Sun Drying On Micronutrients, Antinutrients and Toxic Substances in Corchorus Olitorius (Jute Mallow) Amanabo Musa1,2* and Emmanuel O. Ogbadoyi2 1Department of Biochemistry, Ibrahim Badamasi Babangida University, Lapai, Niger State, Nigeria 2Department of Biochemistry/Global Institute for Bioexploration, Federal University of Technology, Minna, Nigeria Abstract Leafy vegetables generally contain some intrinsic phytotoxins that affect human health negatively at high concentrations. The presence of these toxins which is believed to protect the plant from their preys has severely limited the nutritional potential of vegetables. The reason that, this research was conducted to determine the effect of cooking (fresh leaves of the vegetable were cook or boiled for 5 and 10 minutes) and sun drying on antinutrients (soluble and total oxalates), toxic substance (cyanide and nitrate) and some micronutrients which include vitamin C, β-carotene (provitamin A) and mineral elements (Fe, Mg, Cu, Na and K) in Corchorus olitorius. Results obtained showed that cooking and sun drying significantly (p < 0.05) reduced the antinutrients and toxic substances in Corchorus olitorius except that the reduction in cyanide and total oxalate concentrations with sun drying were not significant (p > 0.05).Corchorus olitorius is an excellent source of β-carotene, vitamin C and some mineral elements. However, both treatments reduce vitamin C concentration significantly (p < 0.05). β-carotene concentration increased in the cooked Corchorus olitorius leaves, while its concentration was reduced in sundried leaves. However, cooking exceeding 5 minutes led to significant (p < 0.05) reduction in β-carotene concentration in the vegetables. Mineral elements (Fe, Cu, Mg, Na and K) in the Corchorus olitorius decreased significantly with cooking, whereas sun drying had no significant effect on the mineral concentrations. The results conclude that moderate cooking reduce the phytotoxins to the tolerable levels without compromising the nutritional values of the vegetable. Introduction Preparation of sample The genus Corchorus consists of 50 - 60 species, of which about 30 Cooking: 150 g of fresh leaves of Corchorus olitorius were weighed are found in Africa. The plant is mainly known for its fibre product, out in two 1000 cm3 beakers containing 600 cm3 of distilled water. jute and for its leafy vegetables [1]. Several species of Corchorus are Content of one beaker was cooked for 5 minutes while the content of used as vegetable, of which Corchorus olitorius is most frequently the second beaker was cooked for 10 minutes. The level of antinutrients cultivated. Corchorus olitorius called jews mallow or jute mallow in (soluble and total oxalates), toxic substances (cyanide and nitrate) and English, ayoyo in Hausa and ewedu in Yoruba is popular as vegetable micronutrients (β-carotene, vitamin C, Fe, Mg, Cu, Na and K) in the in both dry or semi-arid regions and in the humid areas of Africa. The decoctions and cooked leaves were determined. plant prefers light (sandy), medium (loamy) and heavy (clay) soils. This vegetable does well in acid, neutral and basic (alkaline) soils Drying: the leaves of Corchorus olitorius were weighed, spread [2]. Corchorus olitorius is extremely consumed as a health vegetable in clean containers and dried in the sun. The leaves were turned in Japan, because it contains abundant carotenoids, vitamin B1, B2, occasionally in the container while in the sun until they were properly C and E, and minerals. The dark-green leaves of Corchorus olitirius dried as indicated by caking. The dried samples were then used for the have varying proportion of Ca, Fe, β-carotene, vitamin C, fibre and required analysis. protein required for health [1]. Despite these huge nutritional benefits, Corchorus olitorius like other leafy vegetables, bioaccumulates various Analytical procedure antinutrients and toxic substance which has negative effect on health The soluble and total oxalates concentrations in the fresh and at high concentration and thereby underscore the derivable nutritional processed Corchorus olitorius was determined by titrimetric method benefits. For instance high concentrations of cyanide cause respiratory [13]. Nitrate content in the test samples was determined by the poison [3,4]. Oxalate lead to the formation of kidney stone and colorimetric method [14]. Alkaline picrate method was used to analyse oxalemia [5-8], while nitrate causes cancer and methaemoglobinemia in man [9-12]. In order to harness the maximum nutritional benefit the cyanide concentration [15]. The mineral elements (Fe, Mg, Cu, from this commonly consumed leafy vegetable, the research is designed to determine the effect of two different cooking times (5 and 10 minutes of cooking) and sun drying on the concentrations of some plant toxins and micronutrients. This is with the view of determining *Corresponding author: Amanabo Musa, Department of Biochemistry, Ibrahim Badamasi Babangida University, Lapai, Niger State, Nigeria, Tel: + 234-803-488- the treatment methods that would significantly reduce the phytotoxins 4031; E-mail: [email protected] to the tolerable levels without compromising the derivable nutritional benefit of Corchurus olitorius. Received November 22, 2011; Accepted April 23, 2012; Published April 27, 2012 Citation: Musa A, Ogbadoyi EO (2012) Effect of Cooking and Sun Drying On Materials and Methods Micronutrients, Antinutrients and Toxic Substances in Corchorus Olitorius (Jute Mallow). J Nutr Food Sci 2:14. doi:10.4172/2155-9600.1000140 Corchorus olitorius Copyright: © 2012 Musa A, et al. This is an open-access article distributed under The fresh samples of Corchoru olitorius, was obtained from three dif- the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and ferent markets in Minna town namely, Maikunkele, Bosso and Chanchaga. source are credited. J Nutr Food Sci ISSN: 2155-9600 JNFS, an open access journal Volume 2 • Issue 3 • 1000140 Citation: Musa A, Ogbadoyi EO (2012) Effect of Cooking and Sun Drying On Micronutrients, Antinutrients and Toxic Substances in Corchorus Olitorius (Jute Mallow). J Nutr Food Sci 2:14. doi:10.4172/2155-9600.1000140 Page 2 of 8 Na and K) in samples were determined according to the method of 3500 Ezeonu et al. [16]. The ascorbic acid concentration was determined by 2, 6-dichlorophenol indophenols method [17] while the estimation 3000 of β-carotene was done by ethanol and petroleum ether extraction method [18]. Each parameter in the fresh and processed samples was 2500 determined in triplicates. Statistical analysis 2000 mg/kg 3107.37 Analysis of variance (ANOVA) was carried out using statistical 1500 c package Minitab to determine variation between treatments. The DUNCAN’s Multiple Range Test (DMRT) was used for comparison 1000 of mean. 1135.29 500 b Results 433.29 371.29 257.25 187.03 a a Cyanide concentration 0 a a Fresh sample 5 minutes 10 minutes Leaves boiled Leaves boiled Sun dried decoction decoction for 5 minutes for 10 minutes leaves Results obtained from the analysis of cyanide concentration in the processed samples of Corchorus olitorius showed that the cyanide Figure 2: Effect of cooking and sun drying on nitrate content in Corchorus oli- torius. Bars carrying the same letter are not significantly different (p > 0.05). content in fresh sample, 5 minutes decoction, 10 minutes decoction, leaves cooked for 5 minutes, leaves cooked for 10 minutes and sundried leaves were 147.77 mg/kg, 71.24 mg/kg, 80.63 mg/kg, 40.60 mg/kg, 4 31.89 mg/kg and 128.00 mg/kg, respectively. Data analysis indicated that sun drying had no significant (p > 0.05) effect on the cyanide 3.5 concentration in the Corchorus olitorius. However, the two cooking 3 periods led to a significant (p < 0.05) reduction of cyanide concentration (Figure 1). The amount of cyanide in leaves cooked 5 minutes was not 2.5 significantly different from those cooked for 10 minutes. The residual g/kg 2 cyanide in cooked leaves was significantly (p < 0.05) lower than the 3.49 cyanide concentration in the decoction samples. The cyanogenic 3.17 1.5 d glycoside concentration in 5 and 10 minutes decoctions were also not c 1.92 significantly different from each other. 1 1.47 b Nitrate concentration 0.5 a Nitrate profile of the various processed samples of Corchorus 0 olitorius were: fresh samples (3107.37 mg/kg), 5 minutes decoction Fresh sample Leaves boiled for 5 Leaves boiled for 10 Sun dried leaves (257.25 mg/kg), 10 minutes decoction (187.03 mg/kg), leaves cooked minutes minutes for 5 minutes (433.29 mg/kg), leaves cooked for 10 minutes (371.29 Figure 3: Effect of cooking and sun drying on soluble oxalate content in Cor- mg/kg) and sun dried leaves (1135.29 mg/kg). The results showed that chorus olitorius. Bars carrying the same letter are not significantly different (p > 0.05). 180 nitrate concentration decreased significantly (p < 0.05) in all processed samples. The nitrate concentration in 5 minutes decoction, 10 minutes 160 decoction, and leaves boiled for 5 and 10 minutes were not significantly 140 (p > 0.05) different from each other. Sun dried leaves however, had significant (p < 0.05) amount of the compound than any of the 120 processed samples (Figure 2). 100 mg/kg Soluble oxalate concentration 80 147.77 128 c Determination of soluble oxalate content in Corchorus olitorius 60 c showed that the oxalate concentration in the vegetable decreased 80.63 40 71.24 significantly (p < 0.05) in all the processed samples. The amount of b b 40.6 soluble oxalate in fresh (unprocessed) sample in Corchorus olitorius 31.89 20 a was 3.49 g/kg, however, with sun drying, 5 and 10 minutes of cooking a 0 it decreased to 3.17 g/kg, 1.92 g/kg and 1.47 g/kg, respectively.
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