Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods

被引：25

作者：

Ugur, Halime ^{[1
,2
]}

Catak, Jale ^{[2
]}

Mizrak, Omer Faruk ^{[2
]}

Cebi, Nur ^{[3
]}

Yaman, Mustafa ^{[2
]}

机构：

[1] Medipol Univ, Dept Nutr & Dietet, Inst Hlth Sci, TR-34815 Istanbul, Turkey

[2] Istanbul Sabahattin Zaim Univ, Dept Nutr & Dietet, Fac Hlth Sci, Istanbul, Turkey

[3] Yildiz Tech Univ, Dept Food Engn, Fac Chem & Met Engn, Istanbul, Turkey

来源：

FOOD CHEMISTRY | 2020年 / 330卷

关键词：

Baby foods; Fruits; Vegetables; Cereals; Vitamin C; Bioaccessibility; Nutrition; GASTROINTESTINAL DIGESTION; ASCORBIC-ACID; PHENOLIC-COMPOUNDS; CHILDREN; CAROTENOIDS; BROCCOLI;

D O I：

10.1016/j.foodchem.2020.127166

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Knowing the bioaccessibility of vitamin C in foodstuffs produced for infants and young children is necessary to determine their daily vitamin C intake. The purpose of the present study was to investigate the bioaccessibility of vitamin C in fruit-, vegetable-, and cereal-based baby foodstuffs by an in vitro digestion model at varying gastric pHs. The concentrations of measured vitamin C were higher than the declared amounts on their label. The bioaccessibility of vitamin C ranged from 10.4 to 43.4%, and from 0.4 to 19.2% in fruit-and vegetable-based baby foodstuffs (declared vitamin C fortified) at gastric pH 1.5 and 4, respectively. For cereal-based baby foodstuffs, the bioaccessibility ranged from 1.3 to 53.8%, and from 0.3 to 26.3% at gastric pH 1.5 and 4, respectively. As revealed in this research, the bioaccessibility of vitamin C in baby foodstuffs is very low in both gastric pH conditions.

引用

页数：7

共 6 条

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