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Updated: Jun 27, 2025

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来自消耗咖啡粉的生物甲基增加了荷兰黄瓜的铁含量,但影响了它们的抗氧化能力

Beatriz Navajas-Porras1, Ana Cervera-Mata2, Alejandro Fernández-Arteaga3

  • 1Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain.

Antioxidants (Basel, Switzerland)
|April 27, 2024
PubMed
概括

化学改性消耗咖啡粉 (SCG) 可以提高黄瓜中的铁含量. 这项研究探讨了SCG.

关键词:
抗氧化能力的抗氧化能力.黄瓜黄瓜的使用方法在体外消化/发酵.铁是铁,铁是铁,铁是铁.短链脂肪酸 短链脂肪酸消耗了咖啡粉的花费.

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Extraction: Advanced Methods00:56

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Metal ions can be separated from one another by complexation with organic ligands–the chelating agent– to form uncharged chelates. Here, the chelating agent must contain hydrophobic groups and behave as a weak acid, losing a proton to bind with the metal. Since most organic ligands used in this process are insoluble or undergo oxidation in the aqueous phase, the chelating agent is initially added to the organic phase and extracted into the aqueous phase. The metal-ligand complex is...
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