Determination and In Vitro Bioaccessibility Evaluation of Cu, Fe, Mn, and Zn in Chia (Salvia hispanica L.) Seeds by ICP OES

Santana, Filipe Barbosa; Souza, Laís Araújo; Carvalho, Wellington Correia de; Korn, Maria Graças A.; Santos, Daniele Cristina Muniz Batista dos

doi:10.1007/s12161-019-01564-x

Cited by 7 publications

(2 citation statements)

References 30 publications

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“…Zinc contents in the flours tested ranged from 0.125 to 6.44 mg/100 g (Table 1 ). We also showed the highest zinc content for flax and chia- 6.44 and 6.12 mg/100 g, respectively (Table 1 ), which is in agreement with the determinations of other researchers, who determined zinc in these plants in the range of 4.58–7.74 mg/100 g 19 , 21 , 49 . In flax seeds, Zn was recorded at a level of 2.7–3.3 mg/100 g 23 , 24 .…”

Section: Resultssupporting

confidence: 92%

“…The literature reports lower iron concentrations in flax flour, ranging from 4.11 to 5.78 mg/100 g 19,21,24 . In contrast, chia has a wide range of Fe content from 5.3 to 24.3 mg/100 g in other studies 19,21,49 . Next in our Fe determinations decreasingly, but still at similar levels, are wholemeal rye, wholemeal wheat, quinoa, amaranth, einkorn, and refined rye flours (Table 1).…”

Section: Macroelements Microelementsmentioning

confidence: 77%

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Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc

Mystkowska,

Plażuk,

Szepeluk

et al. 2024

Sci Rep

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Wheat flour is widely used in Poland for the preparation of bread, pasta and other foods. Due to the increasing number of people diagnosed with diet-related diseases, consumer awareness of health-promoting issues and interest in gluten-free products (GFP). There is a dynamic development of the market for these foods with high quality and nutritional value and minerals that benefit human health and prevent deficiencies in patients on a gluten-free diet. The aim of this study was to determine the content of minerals: Ca, Fe, Mg and Zn in flours using the ICP-OES method. The mineral composition of selected GF flours available on the Polish market was analysed. It was tested how they supplement the mineral requirements compared to gluten-containing flours. It was found that these products can be a valuable source of essential minerals, which are often in short supply, especially in patients with gastrointestinal disorders. As our study has shown, flours from the GFP group are a good source of essential minerals, especially in the case of chia and flax flours, as well as buckwheat, amaranth, quinoa, lupin or almonds flours.

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