In Vitro Bioavailability of Minerals in Selected Tropical Fruits and Vegetables

Abstract

In vitro bioavaliability of minerals of thirty vegetables and seven fruits grown in Sudan was studied. 10 Moisture and ash contents of vegetables and fruits were determined, for vegetables were found to range from 64.4 to 94.9, 3.3 to 21.8%, respectively. And for fruits ranged from 6.0 to 89.4, 2.5 to 4.8%, respectively.Five major minerals (Ca, Mg, Na, K, P) and five trace elements (Fe, Zn, Mn, Co and Cu) were determined. Results showed that the mineral content varied greatly between vegetables as well as fruits. Anti - nutritional factors (phytic acid, total polyphenols and oxalic acid) of fruits and vegetables were assayed. Phytate content was found to be ranged from 89.42 to 1115.9, 48.1 to 134.1 mg /100g phytate for vegetables and fruits, respectively. Total polyphenols were ranged from 0.02 to 0.266% and from 0.11 to 0.34% for vegetables and fruits, respectively. Fortunately, all fruits were found to be free of oxalic acid, while the majority of vegetables were also free of oxalate and others showed variable levels that ranged from 79.0 to 542.9 mg /100g. Bioavaliability of major and trace element was determined. Difference in bioavaliability of mineral for fruits and vegetables were attributed to anti - nutritional factor.