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Mineral and Trace Elements in Nutritious Flours: Total Contents, In Vitro Bioaccessibility and Contribution to Dietary Intake

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Abstract

The consumption of fruits, vegetables, and cereals in the form of flour has been an alternative for the intake of nutrients, currently seen in a society that seeks a healthier diet. Thus, the assessment of total contents and bioaccessibility is important to better understand the actual intake of nutrients or contaminants present in foods. The objective of this study was to determine the total content and estimate the bioaccessible fraction of Cu, Fe, and Zn in nutritious flours by inductively coupled plasma optical emission spectrometry (ICP OES) after microwave acid digestion. Bioaccessibility was assessed using the in vitro method, taking into account the entire gastrointestinal tract (Unified Bioaccessibility Method (UBM)). The following concentration ranges, in μg g−1, were found: Ca (341–6275), K (2984–13,953), P (476–6110), Na (< 0.39–2995), Fe (1.4–167), Cu (< 0.01–59.6), and Zn (< 0.07–30.3). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed a tendency towards the formation of three groups. The bioaccessible fractions for Cu, Fe, and Zn were considered low, ranging from 0.96 to 40% in the gastrointestinal phase and from 4.1 to 100% in the gastric phase.

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Data Availability

Datasets generated during and/or analyzed during the current study are not publicly available as the data are not public, but are available from the corresponding author upon reasonable request.

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Funding

The authors are grateful for the infrastructure, scholarships, and financial resources for research provided by Fundação de Amparo à Pesquisa do Estado da Bahia (FAPESB, Salvador, Brazil) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brasília, Brazil). This study was also financed in part by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES, Brasília, Brazil) – Finance Code 001.

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Authors and Affiliations

  1. Instituto de Química, Universidade Federal da Bahia, Campus Universitário de Ondina, Ondina, Salvador, Bahia, 40170-115, Brazil

    Thaís L. Souza, Isa S. Barbosa, Daniele Cristina M. B. Santos, Rennan Geovanny O. Araujo & Maria Graças A. Korn

  2. Departamento de Química Fundamental, Universidade Federal de Pernambuco, Av. Jorn Aníbal Fernandes, s/n - Cidade Universitária, 50740-560, Recife, Brasil

    Laís A. Souza

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  1. Thaís L. Souza
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Contributions

Thaís L. Souza: Conceptualization. Resources. Experimental data acquisition. Methodology. Validation. Formal analysis. Writing. Review and editing. Laís A. Souza: Conceptualization. Resources. Experimental data acquisition. Supervision. Writing. Review and editing. Isa S. Barbosa: Conceptualization. Resources. Experimental data acquisition. Spectral measurement. Daniele Cristina M. B. Santos: Conceptualization. Resources. Funding acquisition. Supervision. Writing. Review and editing. Rennan Geovanny O. Araujo: Conceptualization. Resources. Writing. Review and editing. Maria Graças A. Korn: Conceptualization. Data curation. Funding acquisition. Supervision. Writing – original draft. Writing – review & editing.

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Correspondence to Maria Graças A. Korn.

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Souza, T.L., Souza, L.A., Barbosa, I.S. et al. Mineral and Trace Elements in Nutritious Flours: Total Contents, In Vitro Bioaccessibility and Contribution to Dietary Intake. Biol Trace Elem Res 201, 4600–4611 (2023). https://doi.org/10.1007/s12011-022-03534-7

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