Premium
Assessing Chemical Form of Calcium in Wheat, Spinach, and Kale
Author(s) -
BENWAY DENISE A.,
WEAVER CONNIE M.
Publication year - 1993
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.1365-2621.1993.tb04335.x
Subject(s) - spinach , solubility , calcium , bioavailability , chemistry , food science , spinacia , absorption (acoustics) , biochemistry , botany , biology , organic chemistry , materials science , bioinformatics , chloroplast , gene , composite material
Spinach, wheat and kale represent a broad range in absorption of calcium from foods (5–40%). These plants were intrinsically labeled with 45 Ca and examined for 45 Ca solubility characteristics, including specific enzyme treatments, subcellular distribution, and in vitro bioa‐vailability. Solubility was <2% for spinach, ∼40% for wheat and 70% for kale, depending on the solvent. Solubility paralleled the in vitro 45 Ca bioavailability results of 0.3±0.l%, 26.4±5.2%, and 76.3 ±1.2% for these three plant foods. Spinach calcium exists largely as calcium oxalate which is not easily dissociated. Phytase treatment of wheat indicated that a major portion of calcium was bound to phytate. Knowledge of the chemical form of calcium in plants can help in designing processing procedures to improve calcium absorption.