Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing

Menezes, E. A.; Oliveira, Aline Fernandes de; França, Celia J.; Souza, G. B. de; Nogueira, Ana Rita

doi:10.1016/j.foodchem.2017.07.090

Cited by 59 publications

(40 citation statements)

References 30 publications

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“…Menezes, Oliveira, Franca, Souza, and Nogueira () showed that the values of Ca (105 mg/kg), Cu (1.9 mg/kg), Fe (49 mg/kg), Mg (763 mg/kg), and Zn (172 mg/kg) in raw beef are higher than in the analyzed samples, except for the level of Ca in MLT muscle of bulls from kosher slaughter, the value of which was 11.70 mg/100 g. The contents of Ca determined by Gerber et al (Gerber, Scheeder, & Wnek, ) in beef elements (5.4–7.0 mg/100 g) are at a similar level as in the author's own research.…”

Section: Discussionmentioning

confidence: 97%

Analysis of the impact of determinants of kosherness on the content of macro‐ and microelements in beef

Rudy

Żurek

Stanisławczyk

et al. 2019

Food Science & Nutrition

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There are no studies in the literature that comprehensively present the impact of factors related only to kosher slaughter on the content of minerals in beef. Therefore, learning the impact of such kosher determinants of beef as follows: no stunning during slaughter, cattle category, muscle, or the so‐called kosher treatment for mineral content in beef has an original character. In this connection, the aim of the research was a comprehensive analysis of the impact of kosher determinants (slaughter type, muscle, cattle category, and technological treatment) on the content of selected macro‐ and microelements in beef. On the content of minerals in muscles obtained from beef carcasses, the statistically significant (p < .05) impact was found in the case of slaughter type for such elements as: K, P, and Na. Higher content of phosphorus, potassium, and sodium was found in muscles of heifers and bulls from standard slaughter, compared with the amount of these elements determined in muscles of cattle from kosher slaughter. In turn, statistically significant (p < .05) impact of cattle sex was confirmed only in the case of iron and molybdenum content in beef. Higher amounts of these elements were determined in muscle from heifer carcasses (excluding the molybdenum content in MLT muscle of heifer carcasses from kosher slaughter). The process of koshering (soaking in brine) causes approximately 10‐fold increase in the amount of sodium in beef, regardless of the muscle or gender of cattle. The statistically significant impact of muscle was confirmed only in the case of zinc content. In the authors’ own research, there was found no statistically significant impact of the interaction effects between the analyzed factors (S × G, S × M, G × M, and S × G × M) on the content of particular mineral components.

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Section: Discussionmentioning

confidence: 97%

Analysis of the impact of determinants of kosherness on the content of macro‐ and microelements in beef

Rudy

Żurek

Stanisławczyk

et al. 2019

Food Science & Nutrition

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“…Bioaccessibility of different metals has been estimated so far in breads [4], fruits and vegetables [4][5][6][7], fruit juices [8,9], coffees [10][11][12], milks [13,14], herbal remedies [15], infant formulas [13,16], meat [17], linseed, sesame and cereals [16,18], and edible seaweeds [19][20][21]. Unfortunately, just few papers were devoted so far to bioavailability/bioaccessibility of selected metals from tea infusions.…”

Section: Introductionmentioning

confidence: 99%

Simplified Method of Multi-Elemental Analysis of Dialyzable Fraction of Tea Infusions by FAAS and ICP OES

Szymczycha‐Madeja

Wełna

Pohl

2019

Biol Trace Elem Res

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A fast and straightforward sample preparation procedure of the dialyzable fraction of infusions of teas prior to their analysis on Al, Ba, Ca, Cu, Fe, Mg, Mn, Ni, Sr, and Zn contents by flame atomic absorption spectrometry (FAAS) and inductively coupled plasma optical emission spectrometry (ICP OES) was developed and validated. The proposed methodology was based on acidification with HNO 3 only and demonstrated good analytical performance, i.e., precision (0.80-5.0%), accuracy (< 5%), recoveries of elements (97.4-105%), and their detection limits (0.075-1.1 μg L −1 ) along with linearity of calibration curves in the whole studied concentration ranges. Applicability of the evaluated procedure, being a useful alternative to time-consuming wet digestions, was tested by determining bioaccessibility of elements in 20 infusions of black (BT) and green (GT) teas as assessed with the aid of in vitro gastrointestinal digestion. Average contributions of bioaccessible fractions (%) of studied metals were as follows: 1.18 (Al)-40.7% (Ca) and 4.65% (Al)-46.3% (Ca) for BTs and GTs, respectively. Drinking daily four cups (1 L) of tea, recommended dietary intakes (RDIs) of Ca, Cu, Fe, Mg, and Zn were covered to a small degree (< 1.5%). Only bioaccessibility of Mn highly contributed to RDI for this metal. According to provisional tolerable weekly intakes (PTWIs) for toxic elements such as Al and Ni, consumption of both types of teas should not represent any health risk. Additionally, analysis of variance of results clearly indicated that BTs and GTs were mostly differentiated due to concentrations of the bioaccessible fraction of Al, Ba, Cu, and Ni.

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“…In recent years, in vitro gastrointestinal digestion has been applied to estimate bioaccessibility of elements from various food products and beverages, including fruit juices (Cautela et al 2009;de Lima et al 2014;Haro-Vicente et al 2006), infant formulas (Bermejo et al 2002;do Nascimento da Silva et al 2017), tea (Powell et al 1998;Erdemir 2018), herbal infusions (Pereira Junior et al 2018;Zhou et al 2014), GCs and ICs (Stelmach et al 2014(Stelmach et al , 2016, slim coffees (Szymczycha-Madeja et al 2015), chocolate drink powder (Peixoto et al 2013), various milks (Bermejo et al 2002;Chaiwanon et al 2000;Shen et al 1995), honey (Pohl et al 2012), fruits and vegetables (do Nascimento da Silva et al 2015;Khouzam et al 2011;Machado et al 2017;Oliveira et al 2018;Pereira et al 2016), breads (Gawlik-Dziki et al 2009;Khouzam et al 2011;Lamsal and Beauchemin 2015), cereals (do Nascimento da Silva et al 2017), white cheeses (Khouzam et al 2011), various meats (Menezes et al 2018), and edible seaweeds (Dominguez-Gonzalez et al 2010;García-Sartal et al 2011. Commonly, a two-step procedure that simulates stomach and intestinal digestion with solutions of pepsin in the gastric phase and a mixture of pancreatin and bile salts in the intestinal phase is used.…”

Section: Introductionmentioning

confidence: 99%

“…Finally, elements released to soluble or dialyzable fractions are determined by flame atomic absorption spectrometry (F AAS), inductively coupled plasma optical emission spectrometry (ICP OES), and inductively coupled plasma mass spectrometry (ICP-MS). Before spectrochemical analysis, resulting sample solutions can be initially prepared with the aid of open-vessel or closedvessel wet digestions (do Nascimento da Silva et al 2015;García-Sartal et al 2011Peixoto et al 2013; or analyzed directly, i.e., without any pre-treatment (de Lima et al 2014;Dominguez-Gonzalez et al 2010;do Nascimento da Silva et al 2017;Erdemir 2018;Khouzam et al 2011;Lamsal and Beauchemin 2015;Menezes et al 2018;Pereira et al 2016;Pereira Junior et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Method Validation for Multi-Elemental Analysis of Dialyzable and Non-dialyzable Fractions of Coffee Brews by F AAS and ICP OES: a Bioaccessibility Study

2018

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A simple and fast, non-digestion treatment, and fully validated preparation procedures of dialyzable and non-dialyzable fractions of brews of ground (GCs) and instant (ICs) coffees prior to their elemental analysis (Al, Ba, Ca, Cr, Cu, Fe, Mg, Mn, Ni, Sr, and Zn) by flame atomic absorption spectrometry (F AAS) and inductively coupled plasma optical emission spectrometry (ICP OES) was developed. Three different procedures: wet digestions (P1), direct analysis (P2), and acidification with HNO 3 (P3) were tested. Among tested procedures, the direct analysis (P2) gave the most satisfactory results, i.e., precision from 0.54% (Fe) to 5.9% (Cu), recoveries ranging between 98.0% (Sr) and 104% (Al), detection limits within 0.095 (Ba)-1.8 (Ni) μg L −1 , and quantification limits from 0.32 (Ba) to 6.0 (Ni) μg L −1. The chosen procedure was applied to determine bioaccessibility of 11 elements in GCs and ICs coffees using in vitro gastrointestinal digestion. Average contributions of the bioaccessible fraction (%) of elements in brews were as follows:

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Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing

Cited by 59 publications

References 30 publications

Analysis of the impact of determinants of kosherness on the content of macro‐ and microelements in beef

Analysis of the impact of determinants of kosherness on the content of macro‐ and microelements in beef

Simplified Method of Multi-Elemental Analysis of Dialyzable Fraction of Tea Infusions by FAAS and ICP OES

Method Validation for Multi-Elemental Analysis of Dialyzable and Non-dialyzable Fractions of Coffee Brews by F AAS and ICP OES: a Bioaccessibility Study

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