Abstract
Problem statement: in vitro acid-Buffering Capacity (BC) values of 5% (dry matter) aqueous homogenized suspension of five legumes (broad bean, lentils, chickpea, kidney bean and lupine) and of selected antacid home preparations (cow's milk, almond, peanut, licorice, carob and lettuce stem) were investigated within and among samples from their respective initial pH until pH was decreased to 1.5. BC was the highest for cow's milk, carob, licorice and lettuce stem (BC values 1.65-1.97), intermediate for almond and peanut (BC values, 1.37-1.64) and the lowest for selected legumes (0.84-1.36). Approach: The purpose of this study was to measure in vitro the buffering capacity potential of legumes and other foods commonly used in Jordan as heartburn remedies to determine the ability of these products to de-acidify, neutralize acid, or increase pH levels of an acid and a base solution. Results: BC of the studied legumes showed positive and strong correlations, with protein, aspartic and glutamic amino acids contents (R = 0.95, 0.94, 0.89, respectively) and relatively weak correlation with phosphorus content (R = 0.38). Conclusion/Recommendations: The differences in BC within and among studied samples were largely due to the differences in their chemical compositions. Protein, fiber, ash, organic acids and aspartic and glutamic acids contents and alkalinity of ashes showed significant BC, while high fat content in almond and peanut failed to show considerable BC.
Highlights
Most foods possess a chemical property called buffering capacity, which allows them to resist changes in pH
In animal tissues, lactic acid, phosphate salts, amino acids and proteins are involved with the maintenance of pH values
Milk and cheese, buffering capacity is related to individual amino acids as well as protein, phosphate, citrate, lactate, carbonate, propionate and acetate (Le Graet and Brule, 1993; Banon and Hardy, 1992; Lucey et al, 1993a; Walstra and Jenness, 1984; Salaun et al, 2005)
Summary
Most foods possess a chemical property called buffering capacity, which allows them to resist changes in pH. In animal tissues, lactic acid, phosphate salts, amino acids and proteins are involved with the maintenance of pH values. PH values are dependent on the presence of polycarboxylic acids, phosphate salts, fiber and proteins. Milk and cheese, buffering capacity is related to individual amino acids as well as protein, phosphate, citrate, lactate, carbonate, propionate and acetate (Le Graet and Brule, 1993; Banon and Hardy, 1992; Lucey et al, 1993a; Walstra and Jenness, 1984; Salaun et al, 2005). Acid-base neutrality in the digestive tract is continually challenged by the production of hydrogen ions (H+) from normal body processes. Under a variety of conditions such as the ingestion of food which contains acidic substances, excessive stress, consumption of processed foods, chemical pollutants, erratic eating patterns and the end products of digestion and metabolism, the concentration level of H+ sometimes becomes unbalanced and the individual experiences effects of excess acid causing acid indigestion (heart burn) and in extreme cases stomach ulceration (Chalupa and Kronfeld, 1983)
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