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In vitro chromium availability in breakfast cereals

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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.

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Authors and Affiliations

  1. Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Alcalá, 28871, Alcalá de Henares, Madrid, Spain

    Carmen José Mateos, María Victorina Aguilar & María Carmen Martínez Para

Authors
  1. Carmen José Mateos
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  2. María Victorina Aguilar
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  3. María Carmen Martínez Para
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Correspondence to María Victorina Aguilar.

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Mateos, C.J., Aguilar, M.V. & Martínez Para, M.C. In vitro chromium availability in breakfast cereals. Eur Food Res Technol 226, 531–536 (2008). https://doi.org/10.1007/s00217-007-0567-2

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  • DOI: https://doi.org/10.1007/s00217-007-0567-2

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