Effect of consumption of commercially available vegetables and fruits with calcium rich foods K.A.D.V. Lakshika 1 , K.G.P. Samarakkody 1 , Udaya K Jayasundara 2 1 Institute of Chemistry Ceylon, Sri Lanka, 2 University of Maine at Presque Isle, USA Calcium is an essential mineral for the human body which must be supplied from the diet as the body is unable to produce on its own. The Majority of people obtain calcium by consuming a range of calcium-rich foods and beverages. However, some vegetables and fruits may interfere with the calcium sorption in the body due to the presence of inhibitors such as phytates, oxalates, citric acid, etc. This study evaluates some commonly consumed fruits and green leafy vegetables (GLVs) that could inhibit the calcium sorption process. Commercially available fruits and GLVs were studied by varying calcium concentration and soaking time. The calcium sorption efficiencies were measured by immersing fruit pieces (~1 cm 2 ) and GLV samples (~10 g) in 20 ppm, 40 ppm, 60 ppm, 80 ppm and 100 ppm standard calcium chloride solutions. The results showed that guava and winged bean have demonstrated the highest sorption efficiencies for one-hour sorption in 20 ppm solution ranged from (1.88 ± 0.11) mg to (2.59 ± 0.05) mg and (0.41 ± 0.03) mg to (0.51 ± 0.02) mg per 10 g sample, respectively. For two-hour sorption in 20 ppm, guava showed the highest sorption ranged from (1.88 ± 0.11) mg to (3.49 ± 0.09) mg and winged bean showed (0.41 ± 0.03) mg to (0.58 ± 0.09) mg per 10 g sample, respectively. At 100 ppm standard solution, star fruit showed the highest sorption which ranged from (0.48 ± 0.05) mg to (0.80 ± 0.05) mg and winged bean showed the highest sorption which ranged from (0.41 ± 0.03) mg to (0.72 ± 0.06) mg per 10g sample, respectively, for one-hour sorption. For two-hour sorption at 100 ppm, star fruit showed the highest sorption which ranged from (0.48 ± 0.05) mg to (0.92 ± 0.05) mg and winged bean showed the highest sorption which ranged from (0.41 ± 0.03) mg to (0.83 ± 0.05) mg per 10 g sample, respectively. This increase in calcium sorption could be due to the presence of higher concentrations of citric acid, phytates and oxalate in guava, star fruits and winged bean than in other tested fruits and GLVs in this study, which could bind with calcium effectively. Furthermore, it was revealed that the calcium sorption from calcium rich foods such as milk, tofu, and yogurt by aforementioned fruits and GLVs increases as a function of time whereas calcium sorption from coffee by above fruits and GLVs decreases as a function of time. Therefore, it is recommended not to consume calcium-rich foods within an hour of the main diet which contains aforementioned fruits and GLVs as it could affect the amount of available calcium in the human body. Key words: Calcium sorption, Inhibitor, fruits and green leafy vegetables, foods. References 1. Kookal, S. K.; Thimmaiah, A. Nutritional Composition of Staple Food Bananas of Three Cultivars in India. J. Plant Sci. 2018 ,2480–2493
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