Influence of cold stress on contents of soluble sugars, vitamin C and free amino acids including gamma-aminobutyric acid (GABA) in spinach (Spinacia oleracea). (15th January 2017)

• Record Type: Journal Article
• Authors: Yoon, Young-Eun; Kuppusamy, Saranya; Cho, Kye Man; Kim, Pil Joo; Kwack, Yong-Bum; Lee, Yong Bok
• Is Part Of: Food chemistry. Volume 215(2017)
• Page Start: 185
• Page End: 192
• Publication Date: 2017-01-15
• Subjects: Spinach -- Cold stress -- Sugars -- Vitamins -- GABA; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.07.167
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Nutritional quality of the field- and greenhouse-grown spinaches were compared. Five soluble sugars, vitamin C and 34 free amino acids were analyzed by LC. Cold stress enhanced the nutritional quality of the greenhouse-grown spinach. Sucrose, vitamin C and GABA of nutritional value were high in greenhouse-grown spinach. Spinach cultivated under conditions of cold stress for 7–21 days will produce a food of high quality. Abstract: The contents of soluble sugars (sucrose, fructose, glucose, maltose and raffinose), vitamin C and free amino acids (34 compounds, essential and non-essential) were quantified in open-field and greenhouse-grown spinaches in response to cold stress using liquid chromatography. In general, greenhouse cultivation produced nutritionally high value spinach in a shorter growing period, where the soluble sugars, vitamin C and total amino acids concentrations, including essential were in larger amounts compared to those grown in open-field scenarios. Further, low temperature exposure of spinach during a shorter growth period resulted in the production of spinach with high sucrose, ascorbate, proline, gamma-aminobutyric acid, valine and leucine content, and these constitute the most important energy/nutrient sources. In conclusion, cultivation of spinach in greenhouse at a low temperature (4–7 °C) and exposure for a shorter period (7–21 days) before harvest is recommended. This strategy will produce a high quality product that people can eat.