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Ascorbic acid and mineral availability in two Nigerian plant foods
A Oladipo1, M S Falade, I O Otemuyiwa
1Centre for Energy Research and Development, Obafemi Awolowo University, Ile-Ife, Nigeria.
African Journal of Medicine and Medical Sciences
|November 30, 2004
Summary
Ascorbic acid significantly boosts iron and zinc availability in cowpea and amaranthus. However, higher concentrations can decrease mineral absorption, showing a concentration-dependent effect varying by food type.
Area of Science:
- Nutritional Science
- Food Chemistry
- Agricultural Science
Background:
- Mineral bioavailability is crucial for human health.
- Ascorbic acid (Vitamin C) is known to enhance mineral absorption.
- Cowpea and amaranthus are important food sources in Nigeria.
Purpose of the Study:
- To investigate the impact of varying ascorbic acid concentrations on Fe, Zn, Ca, and Mg availability.
- To compare these effects in cowpea and amaranthus vegetables.
- To determine the optimal ascorbic acid levels for mineral enhancement.
Main Methods:
- Analysis of mineral content in cowpea and amaranthus.
- Treatment with different concentrations of ascorbic acid (0-300 mg).
- Quantification of mineral availability using standard analytical techniques.
Main Results:
- Ascorbic acid significantly increased iron (over 300%) and zinc (200%) availability at 100 mg concentration.
- High ascorbic acid concentrations (200 mg) showed varied effects, increasing iron in amaranthus but decreasing it in cowpea.
- Calcium and magnesium availability were enhanced at specific concentrations, with effects differing between cowpea and amaranthus.
Conclusions:
- Ascorbic acid's effect on mineral bioavailability is concentration-dependent.
- The plant food matrix significantly influences how ascorbic acid affects mineral absorption.
- Optimizing ascorbic acid intake can enhance the nutritional value of these staple foods.