In vitro solubility of calcium, iron and zinc in relation to phytic acid levels in rice-based consumer products in China

J. Liang, B.Z. Han, M.J.R. Nout, R.J. Hamer

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12 Citations (Scopus)

Abstract

In vitro solubility of calcium, iron and zinc in relation to phytic acid (PA) levels in 30 commercial rice-based foods from China was studied. Solubility of minerals and molar ratios of PA to minerals varied with degrees of processing. In primary products, [PA]/[Ca] values were less than 5 and [PA]/[Fe] and [PA]/[Zn] similarly ranged between 5 and 74, with most values between 20 and 30. [PA]/[mineral] molar ratios in intensively processed products were lower. Solubility of calcium ranged from 0% to 87%, with the lowest in brown rice (12%) and the highest in infant foods (50%). Iron solubility in two-thirds of samples was lower than 30%, and that of zinc narrowly ranged from 6% to 30%. Solubility of minerals was not significantly affected by [PA]/ [mineral]. At present, neither primary nor intensively processed rice-based products are good dietary sources of minerals. Improvements should be attempted by dephytinization, mineral fortification or, preferably, combination of both
Original languageEnglish
Pages (from-to)40-51
JournalInternational Journal of Food Sciences and Nutrition
Volume61
Issue number1
DOIs
Publication statusPublished - 2010

Keywords

  • molar ratios
  • complementary foods
  • kilosa district
  • tannic-acid
  • phytate
  • bioavailability
  • cereals
  • infants
  • availability
  • fermentation

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