Mineral bioavailability in jelly drink made of green okra (Abelmoschus esculentus) and strawberry (Fragaria ananassa) extract

Sustainable Agriculture Transformation for The Nations Welfare of Indonesia and Malaysia

Sugara, B.^1 ; Ambarwati, K.^1 ; Damayanthi, E.^1

Community Nutrition Department, Faculty of Human Ecology, Bogor Agricultural University, 16680, Indonesia^1

关键词: Abelmoschus esculentus;    Atomic absorption spectrophotometer;    Calcium content;    Dietary fibers;    Fragaria ananassa;    Gelling agents;    In-vitro analysis;    Phytate;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/196/1/012007/pdf
DOI  :  10.1088/1755-1315/196/1/012007

来源: IOP

【 摘 要 】

Okra jelly drink is a food product that uses gelling agent to form jelly texture that can be consumed using a straw, and the use of okra and strawberry in jelly drinks can increase its nutritional contents. This study aims at determining the effect of green okra (Abelmoschus esculentus) and strawberry (Fragaria ananassa) extract ratio on the bioavailability of calcium, phosphorus, potassium, and sodium contents. The bioavailability of calcium, potassium, and phosphorus is analyzed using in vitro analysis. In addition, the identification of calcium, potassium, and sodium contents using Atomic Absorption Spectrophotometer and phosphorus analysis using Spectrophotometer are conducted. The study found that the difference of okra and strawberry extracts ratio does not affect the calcium content (p = 0.224) but it affects the phosphorus (p = 0.005), potassium (p = 0.041), and sodium (p = 0.001) contents in jelly drink. Moreover, the treatment of various okra and strawberry extracts ratio does not affect the bioavailability of calcium (p = 0.394) and potassium (p = 0.666) but it affects the bioavailability of phosphorus (p = 0.007) in green okra jelly drink. Mineral bioavailability is influenced by several inhibitory factors, such as oxalate, phytate, tannin, and dietary fiber that can decrease the mineral bioavailability.