Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability
Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability
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DOI：
10.1016/j.jfca.2006.09.003
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发表时间：
2007-05-01
影响因子：
4.3
通讯作者：
Gibson, Rosalind S.
中科院分区：
文献类型：
--
作者：
Abebe, Yewelsew;Bogale, Alemtsehay;Gibson, Rosalind S.
对埃塞俄比亚南部锡达马地区的代表性主食中的植酸含量进行了高效液相色谱分析，并用火焰原子吸收光谱法测定了锌、铁和钙的含量。Enset淀粉食品的植酸含量最低，其次是由Tef制备的发酵洋葱。含油种子(黑芝麻和芝麻)植酸含量最高(接近1600 mg/100g)。与大麦面粉或玉米面包不同，生tef和tef incera的铁含量差异很大，归因于土壤中污染的铁。Enset和Tef制作的食物也是丰富的钙来源。Enset和Tef的大多数发酵食品的Phy：Zn和Phy：Fe摩尔比较低，而玉米面包(未发酵)、四季豆、芝麻和尼日尔种子的摩尔比较高。在由Enset和Tef制成的发酵食品中，植酸盐不太可能影响对内在锌、铁和钙以及任何可交换污染物铁的吸收，除非与玉米面包、豆类和油籽等高植酸盐食品一起食用。(C)2006 Elsevier Inc.保留所有权利。
Representative staple foods from Sidama, Southern Ethiopia, were analyzed for phytate using HPLC, and for Zn, Fe and Ca by flame atomic absorption spectrophotometry (AAS). Enset starchy foods had the lowest phytic acid content, followed by fermented injera prepared from tef. Oleaginous seeds (niger and sesame) had the highest phytate content (similar to 1600 mg/100 g). The iron content of raw tef and tef injera, unlike barley flour or corn bread, varied markedly, attributed to contaminant iron from soil. The foods prepared from enset and tef were also rich sources of calcium. Most of the fermented foods prepared from enset and tef had low Phy:Zn and Phy:Fe molar ratios, whereas corn bread (unleavened), kidney beans, sesame, and niger seeds had higher molar ratios. Absorption of intrinsic Zn, Fe, and Ca as well as any exchangeable contaminant iron is unlikely to be compromised by phytate in the fermented foods prepared from enset and tef, unless consumed together with high phytate foods such as corn bread, legumes, and oil seeds. (c) 2006 Elsevier Inc. All rights reserved.