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Table 3 Nutrient analysis

From: The effect of gold kiwifruit consumed with an iron fortified breakfast cereal meal on iron status in women with low iron stores: A 16 week randomised controlled intervention study

Nutrient Place of analysis Method of analysis
Gross energy (kJ) Nutrition Lab, Massey University, Palmerston North Bomb calorimetry
Moisture Nutrition Lab, Massey University, Palmerston North Moisture: Convection oven 105°C, AOAC 930.15, 925.10
Protein (g) Nutrition Lab, Massey University, Palmerston North Leco, total combustion method. AOAC 968.06
Ash Nutrition Lab, Massey University, Palmerston North Furnace 550°C, AOAC 942.05.
Fat - total (g) Nutrition Lab, Massey University, Palmerston North Fat: Acid hydrolysis/Mojonnier extraction. AOAC 954.02 (milk and cereal)
Fat: Soxtec extraction, AOAC 991.36
Carbohydrate (total) (g) Nutrition Lab, Massey University, Palmerston North Calculation by difference
Dietary fibre (g) Nutrition Lab, Massey University, Palmerston North Enzymatic-gravimetric method. AOAC 991.43
Iron (mg), Calcium (mg), Copper (mg), Phosphorus (mg) & Zinc (mg) Asure Quality, Auckland Plasma emission spectrometry
Ascorbic acid (mg) Nutrition Lab, Massey University, Palmerston North HPLC
Vitamin A (as retinol) (μg) Nutrition Lab, Massey University, Palmerston North As Retinol, HPLC, AOAC 974.29 (4)
Lutein + zeaxanthin (μg), Beta-carotene (μg), Alpha-carotene (μg) Plant and Food Research, Auckland HPLC
Citric acid (mg) Asure Quality, Auckland Boehringerr Mannheim test kit (via titration)
Polyphenols (mg) Plant and Food Research, Auckland HPLC (sum of all peaks detected at 280 nm) with identification of specific compounds when possible
Phytic acid (mg) Nutrition Lab, Massey University, Palmerston North Megazyme kit, Megazyme International Ireland Ltd