Juwadee ShiowatanaSopon PurawattUpsorn SottimaiSutthinun TaebunpakulAtitaya SiripinyanondMahidol University2018-08-202018-08-202006-11-29Journal of Agricultural and Food Chemistry. Vol.54, No.24 (2006), 9010-9016002185612-s2.0-33845618586https://repository.li.mahidol.ac.th/handle/20.500.14594/22856The 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.Mahidol UniversityAgricultural and Biological SciencesChemistryArticleSCOPUS10.1021/jf062073t