Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts
作者: Joanna SuliburskaZbigniew Krejpcio
作者单位: 1Department of Hygiene and Human Nutrition, Poznan University of Life Sciences
刊名: Journal of Food Science and Technology, 2014, Vol.51 (3), pp.589-594
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-011-0535-5
关键词: BioaccessibilityCereal groatsMineralsNutsPulsesRice
英文摘要: Abstract(#br)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...
全文获取路径: Springer Nature  (合作)
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影响因子:1.123 (2012)

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关键词翻译
关键词翻译
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  • groats 粗碎谷粒
  • rice 
  • zinc 
  • magnesium 
  • content 品位
  • grains 谷粒
  • calcium