HYDROCYANATE, OXALATE, PHYTATE, CALCIUM AND ZINC IN SELECTED BRANDS OF NIGERIAN COCOA BEVERAGE

被引：7

作者：

AREMU, CY

ABARA, AE

机构：

[1] Department of Biochemistry, College of Medical Sciencess, University of Calabar, Calabar

[2] Department of Chemical Sciences, School of Applied Science, The Polytechnic, Calabar

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1992年 / 42卷 / 03期

关键词：

COCOA BEVERAGE; HYDROCYANATE; OXALATE; PHYTATE; CALCIUM; ZINC;

D O I：

10.1007/BF02193931

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Hydrocyanate, oxalate, phytate, calcium and zinc were determined in five brands of cocoa beverage which were coded NC, BT, PN, CT and CA. Hydrocyanate ranged from 5.40 to 9.64 mg/100 g dry matter (DM), oxalate 68 to 146 mg/100 g DM, phytate 590 to 750 mg/100 g DM, calcium 28.7 to 116.4 mg/100 g DM and zinc 0.516 to 0.675 mg/100 g DM. The computed phytate:zinc, calcium:phytate and [calcium] [phytate]/[zinc] molar ratios ranged from 89 to 132, 0.80 to 3.01 and 0.64 to 3.03 respectively. The discussion is focused on toxic levels of hydrocyanate and oxalate, and the significance of the molar ratios in predicting the bioavailability of dietary zinc.

引用

页码：231 / 237

页数：7

共 20 条

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