Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods

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dc.contributor.authorUğur, Halime
dc.contributor.authorÇatak, Jale
dc.contributor.authorMizrak, Ömer Faruk
dc.contributor.authorCebi, Nur
dc.contributor.authorYaman, Mustafa
dc.date.accessioned2020-10-20T09:12:24Z
dc.date.available2020-10-20T09:12:24Z
dc.date.issued2020
dc.departmentİstanbul Medipol Üniversitesi, Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik Ana Bilim Dalı
dc.description.abstractKnowing the bioaccessibility of vitamin C in foodstuffs produced for infants and young children is necessary to determine their daily vitamin C intake. The purpose of the present study was to investigate the bioaccessibility of vitamin C in fruit-, vegetable-, and cereal-based baby foodstuffs by an in vitro digestion model at varying gastric pHs. The concentrations of measured vitamin C were higher than the declared amounts on their label. The bioaccessibility of vitamin C ranged from 10.4 to 43.4%, and from 0.4 to 19.2% in fruit-and vegetable-based baby foodstuffs (declared vitamin C fortified) at gastric pH 1.5 and 4, respectively. For cereal-based baby foodstuffs, the bioaccessibility ranged from 1.3 to 53.8%, and from 0.3 to 26.3% at gastric pH 1.5 and 4, respectively. As revealed in this research, the bioaccessibility of vitamin C in baby foodstuffs is very low in both gastric pH conditions.
dc.description.sponsorshipIstanbul Sabahattin Zaim Universityen_US
dc.identifier.citationUğur, H., Çatak, J., Mizrak, Ö. F., Cebi, N. ve Yaman, M. (2020). Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods. Food Chemistry, 330. https://dx.doi.org/10.1016/j.foodchem.2020.127166
dc.identifier.doi10.1016/j.foodchem.2020.127166
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2020.127166
dc.identifier.urihttps://hdl.handle.net/20.500.12511/5944
dc.identifier.volume330
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Science Ltd
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectBaby Foods
dc.subjectFruits
dc.subjectVegetables
dc.subjectCereals
dc.subjectVitamin C
dc.subjectBioaccessibility
dc.subjectNutrition
dc.titleDetermination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods
dc.typeArticle

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