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Volume 7, Issue 6 (Suppl)
J Nutr Food Sci
ISSN: 2155-9600 JNFS, an open access journal
Nutritionists 2017
October 02-03, 2017
October 02-03, 2017 Kuala Lumpur, Malaysia
17
th
Global Dieticians and
Nutritionists Annual Meeting
Elemental composition, phytochemical content and
in vitro
antioxidant activity of fenugreek micro,
baby and mature greens
Manjula Devi Ghoora and N Srividya
Sri Sathya Sai Institute of Higher Learning, India
T
ropical vegetables are a source of readily available vitamins, minerals and health-promoting phytochemicals. The last
two decades have seen a renewal of interest in fresh and novel vegetables such as microgreens and baby greens. The
nutrient and phytochemical composition of the vegetables is expected to vary across stages. However, comparative study across
growth stages is limited. Thus, the objective of the present study was to assess the elemental composition (Ca, Fe, Mg, Zn P, K,
Na and Se), phytochemical content (ascorbic acid, lutein, chlorophyll and total polyphenol) and
in vitro
antioxidant activity
(DPPH radical scavenging activity (RSA) and FRAP) of microgreens, baby greens and mature greens of fenugreek, one of
the commonly consumed tropical leafy vegetable. The estimated daily intake (EDI) and the nutrient contribution (% RDA)
were also computed for the greens. Fenugreek mature greens were found to contain higher concentrations of most minerals
than baby and microgreens, except Zn and Se which were highest in microgreens. Microgreens also had higher ascorbic acid,
total polyphenols, DPPH RSA and FRAP values compared to baby and mature greens. The phytochemical pigments, lutein
and chlorophyll content were comparatively higher in fenugreek mature leaves as compared to micro and baby greens. The
mineral contribution (% RDA) followed the order: Mature greens>microgreens>baby greens. The ascorbic acid contribution
for microgreens was significantly higher (P<0.05) (134% RDA) compared to the other two greens. Thus, for a nutritionally
wholesome diet, fenugreek microgreens can be used along with mature greens for daily sustenance.
Biography
Manjula Devi Ghoora has completed BSc in Plant Sciences from the University of Mauritius and MSc in Food Technology from Sri Sathya Sai Institute of Higher
Learning, India. She is currently pursuing her Doctoral studies in the Department of Food and Nutritional Sciences at SSSIHL. She has completed 2 Internships
in renowned research institutes in Mauritius and has followed several academic courses. She has presented 5 papers in national conferences/seminars and has
2 international publications.
manjuladevighoora@sssihl.edu.inManjula Devi Ghoora et al., J Nutr Food Sci 2017, 7:6 (Suppl)
DOI: 10.4172/2155-9600-C1-051