Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Impact of proteins, phytic acid and polyphenols

Vitali, Dubravka; Dragojević, I.; Šebečić, Blaženka

doi:10.1016/j.foodchem.2008.01.056

Cited by 107 publications

(65 citation statements)

References 20 publications

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“…A detailed description of the sample pretreatment is reported elsewhere (Vitali et al 2008) Determination of nutritionally important starch fractions. With the aim of obtaining an insight into the ratios of nutritionally important starch fractions and roughly predicting the glycemic index of the investigated samples, the con-tents of the rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS), and rapidly available glucose (RAG) were assessed using the method of Englyst et al (1992).…”

Section: Samplesmentioning

confidence: 99%

Nutritional and functional properties of certain gluten-free raw materials

Vitali¹,

Klarić²,

Dragojević³

2010

Czech J. Food Sci.

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Vitali D., Amidžić Klarić D., Dragojević I.V. (2010): Nutritional and functional properties of certain gluten-free raw materials. Czech J. Food Sci., 28: 495-505.Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well as their antioxidant activity. The results were compared to the values obtained with wheat flour that was used as the reference raw material indicating that, in many aspects, the gluten-free raw materials mentioned can be considered as nutritionally more valuable in comparison to wheat flour. Especially satisfying results were obtained regarding the contents of proteins, dietary fiber, polyphenols, iron, and calcium. Therefore, the raw materials investigated can be recommended as desirable components that may contribute to the diversity, functionality, and nutritional quality of gluten-free diet.

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Section: Samplesmentioning

confidence: 99%

Nutritional and functional properties of certain gluten-free raw materials

Vitali¹,

Klarić²,

Dragojević³

2010

Czech J. Food Sci.

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“…Copper is a component of enzymes required for Fe metabolism, its essentiality is mediated through specific copper proteins. The Cu deficiency leads to a high blood pressure and infertility [42].The concentration of copper in the apple peel samples resulted in 0.498 mgkg -1 f.w. and 0.625 mgkg -1 f.w.…”

Section: Resultsmentioning

confidence: 99%

The multielement analysis of the apple peel using ICP-OES method

Stojanović¹,

Mitić²,

Paunović³

et al. 2014

Savr tehnol

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The content of 21 elements in the peel of five apple cultivars was determined by using the inductively coupled plasma optical emission (ICP-OES) spectrometry. Among the major elements, the most abundant is K, followed by Ca, P, Na and Mg. The most abundant among the microelements are Fe, B, Mn, V, Cu and Zn. In terms of heavy metals (As, Cd, Pb), it can be concluded that the concentrations of As, Cd, Ni and Pb are below permissible levels prescribed by national legislation and EU Directives. The results obtained from this study show that there are no health risks from the consumption of apples when compared with the levels stipulated by health authorities. Principal component analysis (PCA) was applied to classify the analyzed elements in five apple cultivars according to their contents.

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“…8-10%) (Bravo, Goya, & Lecumberri, 2007;Brumovsky, Hartwig, & Fretes, 2012). Vitali et al (2008) studied the bioaccessibility of Ca and Mg in tea-biscuits prepared with different components. They found that the bioaccessibility of Ca (from 22.8 to 55.2%) was less than that of Mg (from 64.9 to 78.1).…”

Section: Ijfs April 2012 Volume 1 Pages 17-25mentioning

confidence: 99%

“…In other cases, a matrix is formed to control the release of the compounds. Examples of this method are the limonene in matrices formed with xanthan gum and galactomannans (Secouard, Malhiac, Grisel, & Decroix, 2003); limonene and trans-2-hexanal in matrices formed with xanthan gum/propylene glycol alginate and xanthan/AG solutions (Terta, Blekas, & Paraskevopoulou, 2006); Iron (Fe) and Zn in wheat flour to prepare chapatis (Akhtar, Anjum, Rehman, Sheikh, & Farzana, 2008); calcium (Ca), magnesium (Mg) and copper (Cu) in tea-biscuits (Vitali, Dragojevic, & Sebecic, 2008) and stearic acid in matrices formed with starches (Lesmes, Barchechath, & Shimoni, 2008). Martinez-Navarrete et al (2002) have reported about thirty different foods fortified with Fe.…”

Section: Introductionmentioning

confidence: 99%

The Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Maté

2012

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The aim of this research was to study the sensorial acceptance of a fortified food containing different minerals (calcium, magnesium and iron) and to determine the actual quantities present (bioaccessibility) when extracted in maté. A sensorial analysis was performed to compare sensorial quality of fortified and non-fortified maté. Although panelists identified differences between the fortified and non-fortified maté, only 3% of them commented on an unpleasant flavor. Sequential extraction assays were performed simulating maté consumption under laboratory conditions. Profile concentration diminished sharply after the second extraction. Magnesium was found to be completely extracted in the first 500 mL. Calcium and Iron were extracted in a very low percentage (29% and 25%, respectively). The outlet rate of the minerals was fitted to two models, and a good fitness (p < 0.001) in all cases was obtained.

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Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Impact of proteins, phytic acid and polyphenols

Cited by 107 publications

References 20 publications

Nutritional and functional properties of certain gluten-free raw materials

Nutritional and functional properties of certain gluten-free raw materials

The multielement analysis of the apple peel using ICP-OES method

The Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Maté

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