Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains

Abstract

Four common acidulants in Indian dietary, i. e., citric acid, tamarind (Tamarindus indica), amchur (Mangifera indica), and kokum (Garcinia indica) were examined for a possible influence on the bioaccessibility of zinc from selected food grains. Among the four acidulants examined, amchur and citric acid generally enhanced the bioaccessibility of zinc and iron from all the food grains studied. The increase in zinc bioaccessibility produced by citric acid was around 40% in rice and chickpea, while amchur produced around 60% increase from decorticated green gram. This positive influence of acidulants on zinc bioaccessibility from food grains was seen both in the raw and cooked form. Tamarind and kokum, the other two acidulants tested, generally did not have a favourable influence on zinc and iron bioaccessibility. This lack of positive influence of these two acidulants on mineral availability could be attributable to the presence of significant amounts of tannin in them. Citric acid and amchur also generally enhanced the bioaccessibility of iron from these food grains.

Effects of germination on iron, zinc, calcium, manganese, and copper availability from cereals and legumes

“…The much practiced heat processing, germination, and fermentation of grains, as encountered during China culinary practices, have beneficial influences on mineral bioaccessibility. Similarly, the beneficial influence of food acidulants commonly used in China on mineral availability has also been documented (Hemalatha, Platel, & Srinivasan, 2005). This study is the first report on the beneficial influence of germination, a traditional process that is employed at both domestic and commercial levels, especially in the manufacture of weaning and geriatric foods, on mineral availability.…”

Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants

“…Organic acids are known enhancers of mineral bioaccessibility (Hemalatha, Platel, & Srinivasan, 2005). Thus, to examine the effect of citric acid on iron bioaccessibility from fortified millet flour, citric acid was added along with ferrous fumarate and EDTA; as well as ferrous fumarate and folic acid at a level of 500 mg/100 g flour.…”

Influence of β-carotene-rich vegetables on the bioaccessibility of zinc and iron from food grains

“…Ascorbic acid and other organic acids are well known promoters of iron absorption from the diet (Hallberg, Brune, & Rossander, 1986;Hemalatha, Platel, & Srinivasan, 2005). It has been reported that vitamin A and b-carotene can enhance non-heme iron absorption and thereby contribute to an increase in haemoglobin levels (Gracia-Casal et al, 1998).…”