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Journal of Food Science and Technology

, Volume 51, Issue 3, pp 589–594 | Cite as

Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts

  • Joanna Suliburska
  • Zbigniew Krejpcio
Original Article

Abstract

The objective of this study was to determine the content and the bioaccessibility of minerals (Fe, Zn, Ca and Mg) in commonly consumed food products, such as cereal groats, rice, leguminous grains and nuts purchased from the local market. The contents of Fe, Zn, Ca and Mg in foods were assayed after dry ashing of samples, while the bioaccessibility of these minerals after enzymatic in vitro digestion, was determined by flame atomic absorption spectrometry. A relatively high content of Fe was found in cashew nuts and green lentils, while cashew nuts and buckwheat groats had the highest concentration of Zn. It was found that the highest amount of macro-elements was generally in nuts, in particular: brazil nuts (Ca and Mg), cashews (Mg) and hazelnuts (Ca and Mg). Concerning the mineral bioaccessibility, the highest values for Fe were obtained in cashew nuts and green lentils (2.8 and 1.7 mg/100 g), for Zn in green lentils (2.1 mg/100 g), for Ca in brazil nuts and shelled pea (32.6 and 29.1 mg/100 g), while for Mg in shelled peas and green lentils (43.4 and 33.9 mg/100 g). Generally, the best sources of bioaccessible minerals seem to be leguminous grains and nuts.

Keywords

Bioaccessibility Cereal groats Minerals Nuts Pulses Rice 

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  1. 1.Department of Hygiene and Human NutritionPoznan University of Life SciencesPoznanPoland

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