Dialysable, soluble and fermentable calcium from beans (Phaseolus vulgaris L.) as model for in vitro assessment of the potential calcium availability

Bioaccessibility of calcium, iron and zinc from three legume samples

“…The comparison of the mineral contents of the legumes analysed in this study with previously published data (converted to the units used in this paper for ease of comparison) shows the following. (i) Calcium: In the case of white beans, our values fall within the range of contents reported in the literature (910-1370 lg/g dry matter in white beans) [18][19][20]. For lentils, our value is slightly lower than the lowest reported value of the range (550-1500 lg/g dry matter) [15,21], whilst for chickpeas our values are lower than those reported (1240-2350 lg/g) [22][23].…”

“…The soluble calcium percentage values found in the literature are 74% in calcium from chickpeas, a value obtained by extraction with 0.03 N HCl at 37 8C for 4 h [16]. In white beans, 27.4%, the sum of soluble dialyzable (11.3%) and non-dialyzable (14.3%) calcium has been reported [19].…”

Effect of high hydrostatic pressure on antioxidant capacity, mineral and starch bioaccessibility of a non conventional food: Prosopis chilensis seed

“…Comparison of the calcium contents in the algarrobo seed sample analyzed in this study (Table 3) with previously published data (converted to the units used in this paper for ease of comparison) for the other seeds shows that the reported range the calcium content in lentils is 0.55-1.51 g kg − 1 DM (Meiners et al, 1976;Elhardallou & Walker, 1995;Sebastiá et al, 2001), in white beans 0.91-1.37 g kg − 1 DM (Lombardi-Boccia et al, 1998), in chickpeas 1.24-2.35 g kg − 1 DM, in pigeon pea with a calcium mean concentration of 17 g kg − 1 DM of sample (Aletor & Ojelabi, 2007), Prosospis african 1.18 g kg − 1 DM (Barminas, Maina, & Ali, 1998) and in melon, pumpkin and gourd seed with a calcium mean concentrations of 1.31, 0.72 and 0.54 g kg − 1 DM (Olaofe et al, 1994) respectively, but the algarrobo seed samples showed higher values than those reported by them.…”

Chemical composition as related to seed color of common bean

“…Moraghan et al (2002) observed that the amount of iron found in beans can vary according to the color; they attributed this difference to the tannin content, which is higher in black grain cultivars, since tannins can complex iron. Lombardi-Boccia et al (1998) reported a higher Ca content in colored beans, especially in white beans. In this study, where a representative sample of the different colors was used, it can be inferred that a considerable proportion of nutrients must be located in the skin, as reported elsewhere (Leleji et al 1972, Moraghan and Etchevers 2006, Jost et al 2009 …”