Relation between in vitro availability of minerals and food composition: A mathematical model

A mathematical model was developed to describe the relative influence of phytic acid, dietary fiber components, oxalic acid, citric acid and ascorbic acid on in vitro availability of Ca, Mg, Fe, Cu and Zn. The model was based on a combination of interdependent Langmuir isotherms. Throughout a divers...

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Bibliographic Details
Published inJournal of food science Vol. 58; no. 6
Main Authors Wolters, M.G.E, Diepenmaat, H.B, Hermus, R.J.J, Voragen, A.G.J
Format Journal Article
LanguageEnglish
Published 01.11.1993
Subjects
ACIDE ASCORBIQUE
ACIDE CITRIQUE
ACIDE OXALIQUE
ACIDE PHYTIQUE
ACIDO ASCORBICO
ACIDO CITRICO
ACIDO FITICO
ACIDO OXALICO
CALCIO
CALCIUM
CINC
COBRE
CUIVRE
DIETA
FER
FIBRA DE LA DIETA
FIBRE ALIMENTAIRE
FRUIT A COQUE
FRUITS
FRUTAS
FRUTOS SECOS
HIERRO
HORTALIZAS
LEGUME
MAGNESIO
MAGNESIUM
PRODUCTOS DERIVADOS DE CEREALES
PRODUIT CEREALIER
REGIME ALIMENTAIRE
ZINC
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Summary:A mathematical model was developed to describe the relative influence of phytic acid, dietary fiber components, oxalic acid, citric acid and ascorbic acid on in vitro availability of Ca, Mg, Fe, Cu and Zn. The model was based on a combination of interdependent Langmuir isotherms. Throughout a diverse set of food products (cereal products, fruits, vegetables and nuts), the mathematical model described and predicted in vitro availability of Ca, Mg, Fe and Zn well (r = 0.89, 0.87, 0.90 and 0.92 respectively). The model proved valuable in studying simultaneous effects of food components on in vitro availability of minerals and trace elements in foods. Therefore, the mathematical model should help relate in vitro simulations to in vivo experiments
Bibliography:S20
9443114
Q04
U10
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb06181.x