European Food Research and Technology

, Volume 226, Issue 3, pp 531–536 | Cite as

In vitro chromium availability in breakfast cereals

  • Carmen José Mateos
  • María Victorina Aguilar
  • María Carmen Martínez Para
Original Paper

Abstract

Chromium (Cr) availability (expressed as percentage dialysed Cr) in breakfast cereals (n = 93) was evaluated by an in vitro method of simulated human gastrointestinal digestion followed by GFAAS measurement of dialysed Cr. The dialysed Cr ranged from 0.48 ± 0.07 to 3.26 ± 0.04%. The Cr dialysability was independent of the total amount of this mineral in the breakfast cereals. Correlations between chromium and other breakfast cereal components (lipids, carbohydrates, minerals, vitamins) were also studied. The dialysed Cr values were significantly correlated with the total and unsaturated lipids (p < 0.005). Such other food components as starch, sucrose, fibre, proteins, and various micronutrients were not significantly correlated with the dialysable Cr.

Keywords

Chromium Availability Breakfast cereal 

References

  1. 1.
    Davies S, McLaren-Howard J, Hunniser A, Howard M (1997) Metabolism 46:469–473CrossRefGoogle Scholar
  2. 2.
    Roussel AM, Bureau I, Favier M, Polansky MM, Bryden AA, Anderson RA (2002) Maturitas 42: 63–69CrossRefGoogle Scholar
  3. 3.
    Mateos CJ, Aguilar MV, Martínez-Para MC (2003) J Agric Food Chem 51:401–405CrossRefGoogle Scholar
  4. 4.
    Mateos CJ, Aguilar MV, Martínez-Para MC (2005) Eur Food Res Technol 220:42–46CrossRefGoogle Scholar
  5. 5.
    Van Campen DR, Glahn RP (1999) Field Crops Res 60:93–113CrossRefGoogle Scholar
  6. 6.
    Hallberg L, Bjorn-Rasmussen E (1981) Am J Clin Nutr 34:2801–2815Google Scholar
  7. 7.
    Fairweather-Tait SJ (1992) Food Chem 43:213–217CrossRefGoogle Scholar
  8. 8.
    Lagarda MJ (1985) Determinación de cromo en alimentos y estimación de la ingesta. Ph.D. Thesis. Valencia UniversityGoogle Scholar
  9. 9.
    Deosthale YG (1982) National Institute of Nutrition 1–8Google Scholar
  10. 10.
    Miller DD, Schricker BR, Rasmuben RR, Van Campen D (1981) Am J Clin Nutr 34:2248–2256Google Scholar
  11. 11.
    Luten J, Crews H, Flynn A, Van Dael P, Kastenmayer P, Hurrell R, Deelstra H, Shen L, Fairweather-Tait S, Hickson K, Farré R, Schlemmer U, Frolich W (1996) J Sci Food Agric 72:415–424CrossRefGoogle Scholar
  12. 12.
    Perkin-Elmer (1995) Mod. 3110 Atomic Absorption Spectrometer. Hardware guide. Perkin-Elmer Corporation (ed) United States of AmericaGoogle Scholar
  13. 13.
    Statgraphics. Statgraphics Plus, Version 5.0. 2000Google Scholar
  14. 14.
    Cook JD, Reddy MB, Burri J, Juillerat MA, Hurrel RF (1997) Am J Clin Nutr 65:964–969Google Scholar
  15. 15.
    Abdalla AA, El Tinay AH, Mohamed BE, Abdalla AH (1998) Food Chem 63:243–246CrossRefGoogle Scholar
  16. 16.
    Sandberg S, Brune M, Carlsson NG, Hallberg L, Rossander-Hulthen L, Sandstrom B (1993) The effect of various inositol phosphates on iron and zinc absorption in humans. In: Schlemmer U, Karlsruhe (eds) Bioavailability ‘93, Nutritional, Chemical and Food Processing Implications of Nutrient Availability, Proceedings, vol 2, pp 53–57Google Scholar
  17. 17.
    Sandberg AS (1994) Bioprocessing and bioavailability of iron and zinc. In: Amadó R, Barry JL, Frolich W (eds) COST 92 metabolic and physiological aspects of dietary fibre in food. Physico-chemical properties of dietary fibre and effect of processing on micronutrients availability. Commission of the European Communities. Luxembourg, pp 121–126Google Scholar
  18. 18.
    Seaborn CD, Stoecker BJ (1989) J Nutr 119:1444–1451Google Scholar
  19. 19.
    Cabrera C, Lorenzo ML, De Mena C, López MC (1996) Int J Food Sci Nutr 47:331–339CrossRefGoogle Scholar
  20. 20.
    Garcia E, Cabrera C, Lorenzo ML, López MC, Sánchez J (2001) Food Addit Contam 18:601–606Google Scholar
  21. 21.
    Paustenbach DJ, Hays SM, Brien BA, Dodge DG, Kerber BD (1996) J Toxicol Environ Health 49:453–461CrossRefGoogle Scholar
  22. 22.
    Zee JA, Kouaouci R, Poirier D, Walier P (1990) Microbiologie Aliments Nutrition 8:181–187Google Scholar
  23. 23.
    Shils ME, Olson JA, Shike M (1994) Modern nutrition in health and disease. Lea and Febiger, MalvernGoogle Scholar

Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Carmen José Mateos
    • 1
  • María Victorina Aguilar
    • 1
  • María Carmen Martínez Para
    • 1
  1. 1.Department of Nutrition and Bromatology, Faculty of PharmacyUniversity of AlcaláMadridSpain

Personalised recommendations