In vitro calcium availability from brassica vegetables ( Brassica oleracea L.) and as consumed in composite dishes

• Published in: Food chemistry Vol. 64; no. 4; pp. 519 - 523
• Main Authors: Lucarini, M, Canali, R, Cappelloni, M, Di Lullo, G, Lombardi-Boccia, G
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.03.1999; Elsevier
• Subjects: Availability; Biological and medical sciences; Brassica vegetables; Calcium; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Availability; Calcium; Brassica vegetables; Nutritive value; Bioavailability; Kale; Inorganic element; In vitro; Organic acids; Green cabbage; Broccoli; Ready to eat meal; Cereal product; Cauliflower; Vegetable; Noodles
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(98)00159-9

In vitro calcium availability from four varieties of Brassica oleracea L. (broccoli, cauliflower, green cabbage and kale) was evaluated. The effect of including some brassica vegetables in composite dishes (macaroni and broccoli, macaroni and cauliflower) was also studied. Brassica vegetables were rich in calcium (20.6–35.3 mg/100 g) and in organic acids. Dietary fibre content in brassica vegetables (2.4 g/100 g) was lower than in composite dishes, the latter having a higher content of the soluble fraction. Uronic acids represented 50% of the soluble fibre fraction of brassica vegetables and only 24% of that of composite dishes. Approximately 25% of the total calcium of brassica vegetables was dialysable; ionic dialysable calcium was about 7% of the total calcium. The addition of macaroni to vegetables significantly lowered only calcium dialysability ( p<0.001). Unlike vegetables, composite dishes had a percentage of soluble calcium higher ( p<0.001) than that of dialysable calcium. The presence in dialysates of higher amounts of bound calcium compared to free ionic calcium implies that most of the absorbable calcium was bound to low molecular weight compounds. Organic acids might constitute the main association of calcium in brassica vegetables. Brassicaceae can be regarded as a good source of available calcium; their consumption in the diet may contribute to an adequate calcium nutriture.