dc.contributor.author | Uğur, Halime | |
dc.contributor.author | Çatak, Jale | |
dc.contributor.author | Mizrak, Ömer Faruk | |
dc.contributor.author | Cebi, Nur | |
dc.contributor.author | Yaman, Mustafa | |
dc.date.accessioned | 2020-10-20T09:12:24Z | |
dc.date.available | 2020-10-20T09:12:24Z | |
dc.date.issued | 2020 | en_US |
dc.identifier.citation | Uğur, 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 | en_US |
dc.identifier.issn | 0308-8146 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.uri | https://dx.doi.org/10.1016/j.foodchem.2020.127166 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12511/5944 | |
dc.description.abstract | Knowing 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. | en_US |
dc.description.sponsorship | Istanbul Sabahattin Zaim University | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Elsevier Science Ltd | en_US |
dc.rights | info:eu-repo/semantics/embargoedAccess | en_US |
dc.subject | Baby Foods | en_US |
dc.subject | Fruits | en_US |
dc.subject | Vegetables | en_US |
dc.subject | Cereals | en_US |
dc.subject | Vitamin C | en_US |
dc.subject | Bioaccessibility | en_US |
dc.subject | Nutrition | en_US |
dc.title | Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods | en_US |
dc.type | article | en_US |
dc.relation.ispartof | Food Chemistry | en_US |
dc.department | İstanbul Medipol Üniversitesi, Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik Ana Bilim Dalı | en_US |
dc.identifier.volume | 330 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2020.127166 | en_US |
dc.identifier.wosquality | Q1 | en_US |
dc.identifier.scopusquality | Q1 | en_US |