Huertas, Raul; William Allwood, J.; Hancock, Robert D.; Stewart, Derek published the artcile< Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method>, Application of C19H34O2, the main research area is Phaseolus genotyoe iron zinc bioavailability cooking biofortification; Bioavailability; Common bean; Domestic processing; In vitro digestion; Iron; Phaseolus vulgaris; Zinc.
The influence of genotype and domestic processing on iron and zinc bioavailability in common bean germplasm was investigated using an in vitro digestion model. Raw beans exhibited diversity in iron content (50 to >90 mg kg-1) although zinc content was similar (30-40 mg kg-1). Following preparation by different household cooking methods < 5% of the iron in raw beans was recovered in the bioavailable fraction following in vitro digestion. However, up to 20% of zinc present in dry seeds was bioavailable. A high proportion of iron and zinc in raw beans (up to 40%) was lost by leaching into cooking water when beans were prepared by boiling. Although untargeted LC/MS revealed genotype-dependent differences in grain chem., correlations between mineral bioavailability and antinutritional phytates and polyphenols were mostly insignificant. Our data highlight the need to consider losses during domestic processing and the related physicochem. traits in biofortification programs. Food Chemistry published new progress about Aldaric acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 112-63-0 belongs to class esters-buliding-blocks, and the molecular formula is C19H34O2, Application of C19H34O2.
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