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Effects of Processing on Zinc Levels in Spinach, Beef, and Potatoes
Author(s) -
ROSENBLOOM NANCY J.,
POTTER NORMAN N.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04468.x
Subject(s) - spinach , zinc , chemistry , food science , digestion (alchemy) , enzyme , biochemistry , chromatography , organic chemistry
Spinach, beef, and potatoes were subjected to combinations of cooking, freezing, retorting, and storage and analyzed for total zinc and water soluble zinc, before and after acid‐enzyme digestion. Zinc and its complexes that were soluble were membrane filtered to exclude the passage of substances larger than 5,000 daltons. Approximately 30–50% of the total zinc in spinach systems and about 70–100% of the zinc in potato systems was water soluble. Practically none of the endogenous zinc in beef was water soluble. Regardless of processing method, essentially all zinc in spinach and potatoes and about half of the zinc in beef was released after acid‐enzyme digestion. All of the spinach and potato zinc and at least a third of the beef zinc following digestion passed through the 5,000 dalton membrane.