Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Sampling and Sample Preparation
2.3. Moisture and Mineral Analysis
2.4. In Vitro Gastrointestinal Digestion
2.5. Statistical Analysis
3. Results
3.1. Moisture and Mineral Content
3.2. Bioaccessibility of Minerals
3.3. Contribution of Pseudocereals to the Population Intake
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
- FAO; WHO. Human Vitamin and Mineral Requirements. In Human Vitamin and 2. Mineral Requirements; FAO: Rome, Italy, 2001; pp. 181–194. [Google Scholar]
- Motta, C.; Castanheira, I.; Gonzales, G.B.; Delgado, I.; Torres, D.; Santos, M.; Matos, A.S. Impact of Cooking Methods and Malting on Amino Acids Content in Amaranth, Buckwheat and Quinoa. J. Food Compos. Anal. 2019, 76, 58–65. [Google Scholar] [CrossRef]
- US Department of Agriculture and Agricultural Service. USDA National Nutrient Database for Standard Reference, Release 28. Nutrient Data Laboratory. 2019. Available online: https://fdc.nal.usda.gov/ (accessed on 26 June 2022).
- Rousseau, S.; CKyomugasho, l.; Celus, M.; Hendrickx, M.E.G.; Grauwet, T. Barriers Impairing Mineral Bioaccessibility and Bioavailability in Plant-Based Foods and the Perspectives for Food Processing. Crit. Rev. Food Sci. Nutr. 2020, 60, 826–843. [Google Scholar] [CrossRef] [PubMed]
- Platel, K.; Srinivasan, K. Bioavailability of Micronutrients from Plant Foods: An Update. Crit. Rev. Food Sci. Nutr. 2016, 56, 1608–1619. [Google Scholar] [CrossRef] [PubMed]
- Minekus, M.; Alminger, M.; Alvito, P.; Ballance, S.; Bohn, T.; Bourlieu, C.; Carrière, F.; Boutrou, R.; Corredig, M.; Dupont, D.; et al. A Standardised Static in Vitro Digestion Method Suitable for Food—An International Consensus. Food Funct. 2014, 5, 1113–1124. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- European Food Safety Authority. Scientific Opinion on Dietary Reference Values for Manganese. EFSA J. 2013, 11, 3419. [Google Scholar] [CrossRef] [Green Version]
- Food and Agricultural Organization to the United Nations (FAO). Sustainable Diets and Biodiversity. Biodiversity and Sustainable Diets United against Hunger; FAO: Rome, Italy, 2010. [Google Scholar]
- European Food Safety Authority. Scientific Opinion on Dietary Reference Values for Phosphorus. EFSA J. 2015, 13, 4185. [Google Scholar] [CrossRef]
- Motta, C.; Nascimento, A.C.; Santos, M.; Delgado, I.; Coelho, I.; Rego, A.; Matos, A.S.; Torres, D.; Castanheira, I. The Effect of Cooking Methods on the Mineral Content of Quinoa (Chenopodium Quinoa), Amaranth (Amaranthus sp.) and Buckwheat (Fagopyrum Esculentum). J. Food Compos. Anal. 2016, 49, 57–64. [Google Scholar] [CrossRef]
Food | Process | Cu | Mn | Fe | Zn | Mg | Ca | P | K | Moisture |
---|---|---|---|---|---|---|---|---|---|---|
Amaranth | Raw | 0.485 ± 0.018 | 2.93 ± 0.288 | 6.81 ± 0.487 | 3.85 ± 0.184 | 267 ± 23.0 | 158 ± 19.4 | 505 ± 55.6 | 455 ± 32.5 | 10.4 ± 0.96 |
Boiled | 0.172 ± 0.004 | 1.20 ± 0.016 | 1.96 ± 0.018 | 1.25 ± 0.030 | 80.8 ± 1.01 | 54.5 ± 0.388 | 173 ± 1.56 | 142 ± 0.745 | 73.9 ± 0.83 | |
Buckwheat | Raw | 0.427 ± 0.021 | 1.11 ± 0.098 | 2.55 ± 0.161 | 1.98 ± 0.336 | 216 ± 12.9 | 15.3 ± 0.889 | 387 ± 35.6 | 460 ± 26.7 | 13.4 ± 0.15 |
Boiled | 0.138 ± 0.001 | 0.355 ± 0.011 | 0.830 ± 0.038 | 0.535 ± 0.011 | 66.6 ± 2.43 | 5.22 ± 0.148 | 118 ± 4.05 | 146 ± 2.97 | 68.5 ± 0.17 | |
Quinoa | Raw | 0.534 ± 0.057 | 2.24 ± 0.323 | 4.30 ± 0.461 | 2.97 ± 0.327 | 224 ± 33.0 | 57.9 ± 6.54 | 444 ± 42.1 | 506 ± 18.4 | 11.7 ± 0.17 |
Boiled | 0.154 ± 0.005 | 0.638 ± 0.052 | 1.49 ± 0.097 | 0.979 ± 0.080 | 64.0 ± 2.65 | 24.8 ± 3.39 | 149 ± 3.10 | 179 ± 2.61 | 66.6 ± 0.16 |
Food | Process | Cu | Mn | Fe | Zn | Mg | Ca | P | K |
---|---|---|---|---|---|---|---|---|---|
Amaranth | Raw | 25.1 ± 4.66 | 13.9 ± 2.21 | 10.9 ± 1.75 | 62.4 ± 8.67 | 27.0 ± 6.49 | 50.8 ± 5.01 | 47.0 ± 5.67 | 59.2 ± 13.57 |
Boiled | 60.6 ± 2.20 | 31.3 ± 1.54 | 13.8 ± 0.70 | 45.9 ± 1.91 | 40.4 ± 1.64 | 54.4 ± 1.65 | 82.0 ± 3.28 | 83.3 ± 5.84 | |
Buckwheat | Raw | 48.9 ± 8.10 | 12.8 ± 1.59 | 21.5 ± 1.75 | 75.8 ± 14.08 | 49.6 ± 8.12 | 98.0 ± 8.61 | 54.2 ± 6.58 | 79.5 ± 5.43 |
Boiled | 53.7 ± 2.20 | 50.5 ± 3.59 | 20.5 ± 2.43 | 88.5 ± 5.67 | 63.8 ± 4.92 | 77.3 ± 13.5 | 40.0 ± 4.65 | 79.3 ± 0.79 | |
Quinoa | Raw | 33.9 ± 8.14 | 14.0 ± 2.95 | 23.0 ± 4.07 | 35.5 ± 6.59 | 41.1 ± 4.24 | 36.8 ± 7.48 | 52.6 ± 9.59 | 96.4 ± 8.71 |
Boiled | 85.8 ± 6.66 | 31.2 ± 1.08 | 34.7 ± 2.37 | 37.1 ± 1.90 | 63.7 ± 2.69 | 97.0 ± 5.64 | 36.0 ± 0.44 | 39.7 ± 2.01 |
Cu | Mn | Fe | Zn | Mg | Ca | P | K | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
PRI */AI Rference Value | M | 1.6 | 3.0 | 11 * | 16.3 * | 350 | 950 * | 550 | 3500 | |||||||||
F | 1.5 | 16 * | 12.7 * | 300 | 4000 | |||||||||||||
% Contribution | Bioac a | Comp b | Bioac a | Comp b | Bioac a | Comp b | Bioac a | Comp b | Bioac a | Comp b | Bioac a | Comp b | Bioac a | Comp b | Bioac a | Comp b | ||
Amaranto | Raw | M | 5.3 | 21 | 9.4 | 68 | 4.7 | 44 | 10 | 16 | 14 | 53 | 5.9 | 11 | 30 | 64 | 5.3 | 9.0 |
F | 5.7 | 23 | 3.2 | 30 | 13 | 21 | 17 | 62 | 4.7 | 7.9 | ||||||||
Boiled | M | 13 | 22 | 25 | 80 | 4.9 | 36 | 7.0 | 15 | 19 | 46 | 6.3 | 11 | 52 | 63 | 6.8 | 8.1 | |
F | 14 | 23 | 3.4 | 25 | 9.0 | 20 | 22 | 54 | 5.9 | 7.1 | ||||||||
Buckwheat | Raw | M | 9.1 | 17 | 3.3 | 26 | 3.5 | 16 | 6.4 | 8.6 | 21 | 43 | 1.1 | 1.1 | 27 | 50 | 7.3 | 9.2 |
F | 9.7 | 20 | 2.4 | 11 | 8.2 | 11 | 25 | 51 | 6.4 | 8.1 | ||||||||
Boiled | M | 9.3 | 17 | 12 | 24 | 3.1 | 15 | 5.8 | 6.6 | 24 | 38 | 0.9 | 1.1 | 17 | 43 | 6.6 | 8.3 | |
F | 9.9 | 18 | 2.1 | 10 | 7.5 | 8.4 | 28 | 44 | 5.8 | 7.3 | ||||||||
Quinoa | Raw | M | 7.8 | 23 | 7.1 | 52 | 6.2 | 27 | 4.5 | 13 | 18 | 45 | 1.6 | 4.3 | 29 | 57 | 9.7 | 10 |
F | 8.3 | 25 | 4.3 | 19 | 5.8 | 16 | 21 | 52 | 8.5 | 8.9 | ||||||||
Boiled | M | 14 | 16 | 10.4 | 35 | 7.9 | 22 | 4.0 | 10 | 19 | 30 | 4.6 | 4.3 | 16.2 | 45 | 3.4 | 8.5 | |
F | 15 | 17 | 5.4 | 15 | 5.1 | 13 | 22 | 35 | 2.9 | 7.4 |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Motta, C.; Castanheira, I.; Matos, A.S.; Nascimento, A.C.; Assunção, R.; Martins, C.; Alvito, P. Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals. Biol. Life Sci. Forum 2022, 17, 17. https://doi.org/10.3390/blsf2022017017
Motta C, Castanheira I, Matos AS, Nascimento AC, Assunção R, Martins C, Alvito P. Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals. Biology and Life Sciences Forum. 2022; 17(1):17. https://doi.org/10.3390/blsf2022017017
Chicago/Turabian StyleMotta, Carla, Isabel Castanheira, Ana Sofia Matos, Ana Claudia Nascimento, Ricardo Assunção, Carla Martins, and Paula Alvito. 2022. "Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals" Biology and Life Sciences Forum 17, no. 1: 17. https://doi.org/10.3390/blsf2022017017