4.6 Article

Evaluation of oxalates and calcium in nopal pads (Opuntia ficus-indica var. redonda) at different maturity stages

期刊

JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 24, 期 1, 页码 38-43

出版社

ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2010.03.028

关键词

Nopal pads; Oxalates; Calcium; Opuntia; Atomic absorption spectroscopy; Scanning electron microscopy; Energy disperse spectroscopy; X-ray diffraction; Food analysis; Food composition

资金

  1. Consejo Nacional de Ciencia y Tecnologia, Mexico [CONACyT-14059]

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The content of calcium oxalate and calcium in powder from Opuntia ficus-indica (nopal pad) was investigated. Atomic absorption spectrometry was used to evaluate the calcium and calcium oxalate contents. The results suggest a positive relationship between calcium content and the maturity stages of nopal pads. For pads that were from 40 to 135 days old, the range was from 17.9 to 30.7 mg/g dry matter: the older the nopal, the higher the calcium content. The oxalate content also shows-an apparent cyclic tendency during the period of study; nopal pads aged from 40 to 135 days of maturity showed an oxalate range from 11.5 to 4.3 mg/g dry matter. Scanning electron microscopy demonstrated that oxalates were present in the samples, and that they were located mainly in the parenchyma tissue, with druse morphology. Energy-dispersive X-ray spectroscopy analysis confirmed their composition as calcium oxalates. The X-ray analysis showed that there were different contents of calcium oxalates at different phases of maturity. This result is in agreement with data obtained by using atomic absorption spectroscopy. In addition, the molar ratio between oxalate and calcium in all states of maturity was lower than 1, with a range from 0.348 to 0.067. This finding therefore suggests that the bioavailability of this mineral has not been compromised. The results indicate that nopal powder from more mature nopal pads can be a natural source of calcium that might be included in human diets. (c) 2010 Elsevier Inc. All rights reserved.

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