Food Science and Technology
Available Online: http://www.ejpau.media.pl/volume2/issue2/food/abs-03.html
CONTENT OF SELECTED MINERAL COMPOUNDS, NITRATES III AND V, AND OXALATES IN SPINACH (SPINACIA OLERACEA L.) AND NEW ZEALAND SPINACH (TETRAGONIA EXPANSA MURR.) FROM SPRING AND AUTUMN GROWING SEASONS
Grazyna Jaworska, Waldemar Kmiecik
The alkalinity of ash, content of selected mineral compounds, nitrates III and V, and soluble and total oxalates were determined in spinach and New Zealand spinach grown in the spring or autumn period in the aspect of using these crops as a raw material for the food processing industry. In 100 g fresh weight of spinach the alkalinity of ash was 17.4-18.9 cm3 1 M HCL. As for the analysed factors, the following values were determined: potassium 628-663 mg, phosphorus 34-59 mg, calcium 109-340 mg, magnesium 68-78 mg, sodium 24-30 mg, iron 4, mg, nitrates 11.0-165.0 mg, nitrites 0.06-0.08 mg, soluble oxalates 347-563 mg, and total oxalates 370-938 mg. The mean alkalinity of ash in fresh weight of New Zealand spinach was 12% lower than in spinach. Also the content of potassium was 41% lower, of phosphorus 49%, of calcium 52%, of magnesium 38%, of iron 9%, of soluble oxalates 32%, of total oxalates 40%, and of nitrites 53%. The content of sodium was 222% and of nitrates 92% higher. In the two species cha
Key words: spinach, New Zealand spinach, date of harvest, alkalinity of ash, minerals, nitrates, nitrites, oxalates.