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:: Volume 1, Number 1 (Jul-Sep 2014) ::
Nutr Food Sci Res 2014, 1(1): 57-61 Back to browse issues page
Evaluation of Biochemical Contents, Trace Elements, Nutritive Value and HPTLC Profiling in Two Edible Food Plants Based Diets
Ali Aberoumand
PHD Department of Fisheries, Behbahan Katam Alanbia University of Technology, Behbahan, Iran,
Abstract:   (2897 Views)
Background and Objectives: The present study was conducted to evaluate the presence of biochemical contents and trace elements, and detect phytochemicals in the edible part extracts of Asparagus officinalis DC and Chlorophytum comosum Linn by HPTLC. Materials and Methods: The biochemical contents and trace elements were determined by different biochemical methods, and trace elements’ presence was detected by atomic absorption spectroscopy (AAS), while phytochemicals were detected by HPTLC. Nutrients content of the leaves of Asparagus officinalis DC and Chlorophytum comosum Linn were analyzed by standard method. Results: Crude fat and protein content of Asparagus officinalis DC and Chlorophytum comosum Linn was found to be 3.44, 2.00 and 32.69, 4.54%, respectively. Also their total carbohydrate and crude fiber content was detected as 34.67, 65.84 and 18.5, 17.24%, respectively. Analysis of the edible parts confirmed the presence of phenol steroids, and showed minimum amount of trace elements with moderate nutritive value. Total phenolic content and nutritive value were found to be greater in the stem Asparagus officinalis DC as compared to Chlorophytum comosum Linn. Conclusions: Our findings suggest that both Asparagus officinalis DC and Chlorophytum comosum Linn are endowed with antioxidant phytochemicals and nutritive values. Keywords: Asparagus officinalis DCChlorophytum comosum Linn, Nutritive values
Keywords: Asparagus officinalis DCChlorophytum comosum Linn, Nutritive values
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Type of Study: Research | Subject: Special
Received: 2014/03/6 | Accepted: 2014/08/24 | Published: 2014/08/24
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Aberoumand A. Evaluation of Biochemical Contents, Trace Elements, Nutritive Value and HPTLC Profiling in Two Edible Food Plants Based Diets. Nutr Food Sci Res. 2014; 1 (1) :57-61
URL: http://nfsr.sbmu.ac.ir/article-1-32-en.html
Volume 1, Number 1 (Jul-Sep 2014) Back to browse issues page
Nutrition and Food Sciences Research
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