Influence of Freezing on Some Phytotoxins and Micronutrients in the Leaves of Telfairia occidentalis (Fluted Pumpkin)

Research Article

**Influence of Freezing on Some Phytotoxins and Micronutrients in the Leaves of Telfairia occidentalis (Fluted Pumpkin)**

Cold storage is one of the methods that is used to safeguard the quality of fresh foods (especially vegetables and fruits) and prevent food spoilage as the method reduces the activities of some microorganisms and enzymes that are involved in the sequence of some biochemical invents leading to deterioration reactions. Therefore, it is common practice to store fresh foods in refrigerator and freezer for some period of time. This study investigates the effect of freezing duration as it affects the concentrations of some inherent phytotoxins (cyanide, nitrate, soluble and total oxalates) and micronutrients which include vitamins (vitamin C and β-carotene; provitamin A) and mineral elements (Fe, Cu, Mg, Na and K) in the leaves of Telfairia occidentalis. The washed leaves of Telfairia occidentalis were stored in a deep freezer at-4°C for the period of four weeks and chemical analyses were done at weekly intervals. The result obtained showed that the concentrations of cyanide and Fe decreased significantly (p<0.05) with freezing time in the first and second weeks and their values remained significantly unchanged in the third and fourth week of storage. The nitrate, soluble and total oxalates and vitamin C contents in the leaves of Telfairia occidentalis decreased significantly (p<0.05) in the first week of freezing and remained significantly the same in the subsequent second, third and fourth weeks of storage. Similarly, the concentrations of β-carotene and Na in the vegetable were significantly (p<0.05) reduced in the second weeks of storage and their values obtained in the third and fourth weeks also indicated reduction which was not significantly different from the second weeks of freezing. While freezing had no significant effect on the Cu content in Telfairia occidentalis, the concentrations of Mg and K decreased significantly (p<0.05) in the third weeks and changed insignificantly in the fourth weeks of freezing. The result concludes that short period of freezing (especially one week of freezing) significantly reduced the plant toxins in Telfairia occidentalis and safeguard most of the micronutrients.

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Amanabo Musa and Emmanuel O. Ogbadoyi, 2013. Influence of Freezing on Some Phytotoxins and Micronutrients in the Leaves of Telfairia occidentalis (Fluted Pumpkin). Journal of Biological Sciences, 13: 217-225.

DOI: 10.3923/jbs.2013.217.225

URL: https://scialert.net/abstract/?doi=jbs.2013.217.225

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Amanabo Musa

Emmanuel O. Ogbadoyi

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Research Article

**Influence of Freezing on Some Phytotoxins and Micronutrients in the Leaves of Telfairia occidentalis (Fluted Pumpkin)**

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