Publication:
Enhancement effect study of some organic acids on the calcium availability of vegetables: Application of the dynamic in vitro simulated gastrointestinal digestion method with continuous-flow dialysis

2

Issued Date

2006-11-29

Resource Type

Article

ISSN

00218561

DOI

10.1021/jf062073t

Other identifier(s)

2-s2.0-33845618586

Rights

Mahidol University

Rights Holder(s)

SCOPUS

Bibliographic Citation

Journal of Agricultural and Food Chemistry. Vol.54, No.24 (2006), 9010-9016

Suggested Citation

Juwadee Shiowatana, Sopon Purawatt, Upsorn Sottimai, Sutthinun Taebunpakul, Atitaya Siripinyanond Enhancement effect study of some organic acids on the calcium availability of vegetables: Application of the dynamic in vitro simulated gastrointestinal digestion method with continuous-flow dialysis. Journal of Agricultural and Food Chemistry. Vol.54, No.24 (2006), 9010-9016. doi:10.1021/jf062073t Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/22856

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Title

Enhancement effect study of some organic acids on the calcium availability of vegetables: Application of the dynamic in vitro simulated gastrointestinal digestion method with continuous-flow dialysis

Author(s)

Juwadee Shiowatana
 Sopon Purawatt
 Upsorn Sottimai
 Sutthinun Taebunpakul
 Atitaya Siripinyanond

Other Contributor(s)

Mahidol University

Abstract

The effect of added organic acids on the calcium availability of vegetables was investigated using the dialysis profiles obtained from an in vitro simulated gastrointestinal digestion with continuous-flow dialysis method. Citric acid was the most effective enhancer followed by tartaric, malic, and ascorbic acids. For amaranth, which has a low calcium availability (5.4%), a significant increase of availability was observed with increasing concentrations of all acids studied. With the continuous-flow dialysis approach, organic acids could be observed to promote the dialyzability even at an elevated intestinal pH. An enhancement effect from added organic acids was not clearly observed for Chinese kale, which itself contains a high amount of available calcium (52.9%). © 2006 American Chemical Society.

Keyword(s)

Agricultural and Biological Sciences
 Chemistry

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URI

https://repository.li.mahidol.ac.th/handle/123456789/22856

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Scopus 2006-2010