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Cadmium Binding Capacity of Cocoa and Isolated Total Dietary Fibre under Physiological pH Conditions
Author(s) -
Valiente Cruces,
Mollá Esperanza,
MartínCabrejas María M,
LópezAndréu Francisco J,
Esteban Rosa M
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199612)72:4<476::aid-jsfa682>3.0.co;2-m
Subject(s) - chemistry , cadmium , bioavailability , solubility , endogeny , metal , residue (chemistry) , food science , chromatography , environmental chemistry , nuclear chemistry , biochemistry , organic chemistry , biology , bioinformatics
Cadmium binding capacity of cocoa and isolated total dietary fibre (TDF) was investigated in vitro under simulated physiological pH conditions. The effect of Cd 2+ retention on the bioavailability of essential endogenous minerals was also studied. The sample was mixed with buffered Cd 2+ solution and, after equilibration, the residue was separated for quantitative measurement of soluble Cd 2+ in the supernatant. Cocoa exhibited a high affinity for Cd 2+ in solution. The amount of bound Cd 2+ rose with increasing metal concentration and pH. TDF was the major fraction responsible for binding of Cd 2+ by cocoa. Phytate was probably another important cause of the decrease of Cd 2+ solubility. The addition of various concentrations of Cd 2+ to cocoa and TDF was shown to affect the solubility of endogenous minerals. When Cd 2+ was bound by TDF there was a marked increase in the availability of endogenous Fe, Zn, Ca and Mg, specially at duodenal pH conditions.