The significance of sour cherry in iron supplementation

A tétel rövid nézete
dc.creatorNemes, Andrea
dc.creatorBaranyai, Edina
dc.creatorRemenyik, Judit
dc.date2015-02-17
dc.date.accessioned2021-06-28T10:53:28Z
dc.date.available2021-06-28T10:53:28Z
dc.descriptionThe iron concentration of ’Csengődi csokros’, ’Debreceni- and ’Érdi bőtermő’ , ‘Éva’, ’Kántorjánosi’ ,’Petri’ and the ’Újfehértói fürtös’ cultivars was determined by ICP-MS. Furthermore the Vitamin C, L-Malis acid and Citric acid concentration of samples were measured. Our results show that large amount Fe2+ (average 20.5 mg kg-1) accumulates in the pulp of sour cherry. Besides, the concentration of Vitamin C, L-Malis acid, that increase the absorption of iron, are high. Based on these results, the sour cherry and the products of sour cherry play an important role in the forming of iron content in body.
dc.formatapplication/pdf
dc.identifierhttps://ojs.lib.unideb.hu/actaagrar/article/view/1843
dc.identifier10.34101/actaagrar/63/1843
dc.identifier.urihttp://hdl.handle.net/2437/315720
dc.languageeng
dc.publisherFaculty of Agricultural and Food Sciences and Enviromental Management of the Debrecen University, Debrecen.
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1843/1750
dc.sourceActa Agraria Debreceniensis; No. 63 (2015); 101-104
dc.source2416-1640
dc.source1587-1282
dc.subjectsour cherry
dc.subjectIron
dc.subjectPhytic acid
dc.subjectVitamin C
dc.titleThe significance of sour cherry in iron supplementation
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article
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Acta Agraria Debreceniensis