Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 7, Pages 1611-1615Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2011.01.001
Keywords
Opuntia; Calcium bioaccessibility; Cooking
Categories
Funding
- Spanish Ministerio de Ciencia e Innovacion [AGL2008-01633]
- PROMEP [UAEH-107]
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The aim of this work was to determine the calcium bioaccessibility in Opuntia ficus indica L Miller cultivars (Milpa Alta and Atlixco) and to evaluate the effect of cooking by using an in vitro digestion and dialysis method. The studied cladodes had a high content of calcium; however, only 16 and 9% of total calcium was dialyzable in Milpa Alta and Atlixco cultivars, respectively. The calcium dialyzability of Milpa Alta could be classified as medium level (10-19%) and Atlixco at the top of the rank assigned to low food dialyzability (<10%). Our results presented a significant negative correlation, between total oxalate and ionic dialyzable calcium (r = - 0.716, P <= 0.05). Milpa Alta could be a better source of calcium due to the higher bioaccessibility of ionic dialyzable calcium and lower total oxalate/calcium ratio. The cooking process did not affect significantly intestinal calcium bioaccessibility in any of the cultivars studied. (C) 2011 Elsevier Ltd. All rights reserved.
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