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Phytate/calcium molar ratio does not predict accessibility of calcium in ready‐to‐eat dishes
Author(s) -
Erba Daniela,
Manini Federica,
Meroni Erika,
Casiraghi Maria C
Publication year - 2017
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/jsfa.8163
Subject(s) - calcium , food science , molar ratio , chemistry , bioavailability , phytic acid , solubility , biochemistry , organic chemistry , biology , bioinformatics , catalysis
BACKGROUND Phytic acid ( PA ), a naturally occurring compound of plant food, is generally considered to affect mineral bioavailability. The aim of this study was to investigate the reliability of the PA /calcium molar ratio as a predictive factor of calcium accessibility in composed dishes and their ingredients. RESULTS Dishes were chosen whose ingredients were rich in Ca (milk or cheese) or in PA (whole‐wheat cereals) in order to consider a range of PA /Ca ratios (from 0 to 2.4) and measure Ca solubility using an in vitro approach. The amounts of soluble Ca in composed dishes were consistent with the sum of soluble Ca from ingredients (three out of five meals) or higher. Among whole‐wheat products, bread showed higher Ca accessibility (71%, PA /Ca = 1.1) than biscuits (23%, PA /Ca = 0.9) and pasta (15%, PA /Ca = 1.5), and among Ca‐rich ingredients, semi‐skimmed milk displayed higher Ca accessibility (64%) than sliced cheese (50%) and Parmesan (38%). No significant correlation between the PA /Ca ratio and Ca accessibility was found ( P = 0.077). CONCLUSION The reliability of the PA /Ca ratio for predicting the availability of calcium in composed dishes is unsatisfactory; data emphasized the importance of the overall food matrix influence on mineral accessibility. © 2016 Society of Chemical Industry