Bioaccessibility of calcium, iron and magnesium in residues of citrus and characterization of macronutrients

Abstract

The aim of this study was to estimate bioaccessibility of Ca, Fe and Mg in residues of orange, lime, and their mixture, in order to evaluate the effects of cooking in water on mineral bioaccessibility and also to determine the composition of macronutrients and myo-inositol phosphate content. The citrus samples contained on average 9.53g/100 g moisture, 6.09g/100 g protein, 3.23g/100g ash, 3.15g/100g lipids, 34.26g/100g insoluble fiber, 27.88g/100g soluble fiber and 25.64g/100g carbohydrates. The percentage of soluble and dialyzable minerals ranged from 19.36 to 77.33% and from 5.59 to 69.06% for Fe, from 33.34 to 60.84% and 14.71 to -26.13% for Ca, and from 29.95 to 94.20% and 34.42 to 62.51%, for Mg, respectively. It was verified that cooking influenced the minerals bioaccessibility and increased the dialyzable fraction of Fe and Mg, but decreased the fraction of Ca dialysate, except to orange. No myoinositol phosphate esters were detected. The Principal Component Analysis allowed the separation of different types of citrus residues, but did not discriminate the raw and cooked samples. This study pointed the potential of citrus residue to be used for human consumption and contribute to the necessary dietary minerals and macronutrients, with high content of soluble and insoluble fibers.

Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects

“…In previous assays , it was observed that cookies containing fruit by-products demonstrated higher fiber contents than the control. In the same way, other studies confirmed that, depending on the amount and type of fiber, calcium solubility could be affected Silva et al, 2017). Positive correlation between solubility and transport efficiency (r = 0.850) was observed for calcium.…”

Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells

“…In previous assays (Toledo et al, ), it was observed that cookies with fruit by‐products presented higher fiber contents than the control. Likewise, depending on the amount and type of fiber, calcium solubility can be affected (Silva, Rebellato, Greiner, & Pallone, ). A positive correlation between solubility and transport efficiency ( r = 0.850) was observed for calcium.…”

“…For the by‐products, the highest solubility percentage was found for PIB. Other by‐products, such as those from orange and lime, are also known for their high soluble iron content (Silva et al, ). In relation to the other parameters of bioavailability, PIB also presented the highest transport and uptake efficiencies, which was expected, since pineapple usually has large amounts of organic acids (malic and citric acids) that may contribute to iron absorption (Hernández et al, ).…”

In vitro Evaluation of Ca, Cu, and Mg Bioaccessibility in Fresh and Dried Fruits

“…The elevated presence of such compounds, which are pre-concentrated due to the dehydration process, increases the likelihood of such compounds undergoing complexation reactions with elements present in the matrix, which in turn reduces the bioaccessibility of elements in dried fruits. 52,53 Examples of such compounds, commonly referred to as "antinutrients", include phytates, oxalates, fibers, and other compounds that have high affinity with Ca, Mg and Cu. 53 When these compounds are absent in a given food matrix, the bioaccessibility of elements is generally similar to their total concentrations.…”

“…52,53 Examples of such compounds, commonly referred to as "antinutrients", include phytates, oxalates, fibers, and other compounds that have high affinity with Ca, Mg and Cu. 53 When these compounds are absent in a given food matrix, the bioaccessibility of elements is generally similar to their total concentrations. A study of commercial bee honey varieties, for instance, showed that around 80 to 100% of the total amounts of Ca, Cu, Fe, Mg and Zn present in samples were bioaccessible due to the absence of molecular structures that could undergo complexation reactions with the above elements.…”