Determination and in vitro bioaccessibility evaluation of Ca, Cu, Fe, K, Mg, Mn, Mo, Na, P and Zn in linseed and sesame

Souza, Laís Araújo; Souza, Thaís L. de; Santana, Filipe Barbosa; Araújo, Rennan Geovanny Oliveira; Teixeira, Leonardo Sena Gomes; Santos, Daniele Cristina Muniz Batista dos; Korn, Maria Graças A.

doi:10.1016/j.microc.2017.09.010

Cited by 26 publications

(12 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The total fibers of bread was elevated as the increase in the black sesame and flaxseed flour levels. The calcium content in breads formulations containing black sesame and flaxseed flour confirms the results obtained by Souza et al (2018), where they studied the amount of different minerals in the flaxseed seeds and black sesame. For calcium, the values J.eng.…”

Section: Sensory Analysissupporting

confidence: 82%

Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

Zambelli

Pinto

Santos

et al. 2018

J. eng. process. manag.

View full text Add to dashboard Cite

The study aimed to evaluate the effect of black sesame andflaxseed flour addition in different proportions on bread quality.The bread formulations were developed through the RotationalCentral Composite Design (RCCD). The independent variableswere: black sesame and flaxseed flour which incorporated inamounts from 25.85% to 54.15%. The effect of the ingredients onbread quality was evaluated through physical parameters (specificvolume, expansion index and volume produced). Statisticalanalysis was performed using response surface methodology andthe two formulations with better technical performance weresubmitted to proximate composition (moisture, protein, fat, ash,carbohydrates and calcium), crumb structure, scanning electronmicroscopy (SEM) and sensorial analysis. It has been found thatblack sesame promotes greater reductions in the mass expansioncapacity than flax meal. There was an improvement in thenutritional value of the loaves by increasing the protein content,ashes, fat and calcium, in addition to the reduction ofcarbohydrates. The breads developed had good acceptability in allevaluated attributes. In this way, the inclusion of black sesameand flaxseed flour as ingredients in bread formulations promotesproducts with technological and sensorial quality.

show abstract

Section: Sensory Analysissupporting

confidence: 82%

Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

Zambelli

Pinto

Santos

et al. 2018

J. eng. process. manag.

View full text Add to dashboard Cite

show abstract

“…Up to now, in vitro methodologies are preferable given their simple, rapid, and low-cost advantages, in contrast to the high-cost and ethical problems often associated to in vivo assays. Note, however, that in vitro approaches are mainly designed to evaluate bioaccessibility [ 122 , 123 ], i.e., the amount of compound released from the food matrix during the digestive process that is available to be absorbed. In this context, Afonso et al [ 37 ] recently studied the composition and the bioaccessibility of several elements of different green seaweeds, showing that a higher content of a certain element does not necessarily correspond to its higher bioaccessibility.…”

Section: Consumption Of Macroalgaementioning

confidence: 99%

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

et al. 2018

View full text Add to dashboard Cite

Seaweeds are well-known for their exceptional capacity to accumulate essential minerals and trace elements needed for human nutrition, although their levels are commonly very variable depending on their morphological features, environmental conditions, and geographic location. Despite this variability, accumulation of Mg, and especially Fe, seems to be prevalent in Chlorophyta, while Rhodophyta and Phaeophyta accumulate higher concentrations of Mn and I, respectively. Both red and brown seaweeds also tend to accumulate higher concentrations of Na, K, and Zn than green seaweeds. Their valuable mineral content grants them great potential for application in the food industry as new ingredients for the development of numerous functional food products. Indeed, many studies have already shown that seaweeds can be used as NaCl replacers in common foods while increasing their content in elements that are oftentimes deficient in European population. In turn, high concentrations of some elements, such as I, need to be carefully addressed when evaluating seaweed consumption, since excessive intake of this element was proven to have negative impacts on health. In this regard, studies point out that although very bioaccessible, I bioavailability seems to be low, contrarily to other elements, such as Na, K, and Fe. Another weakness of seaweed consumption is their capacity to accumulate several toxic metals, which can pose some health risks. Therefore, considering the current great expansion of seaweed consumption by the Western population, specific regulations on this subject should be laid down. This review presents an overview of the mineral content of prevalent edible European macroalgae, highlighting the main factors interfering in their accumulation. Furthermore, the impact of using these marine vegetables as functional ingredients or NaCl replacers in foods will be discussed. Finally, the relationship between macroalgae’s toxic metals content and the lack of European legislation to regulate them will be addressed.

show abstract

“…2I), primarily due to their concentrations in the blank digestive solutions were too high, which making an evaluation of their bioavailability not possible. It should be noted that these two elements are present in most reagents used for GI simulation (35), and Schulz et al (34) also reported that the bioavailability of Na was indeterminable in their assays. Among the kiwifruit and kiwifruit products, dried slices showed the highest Na and P contents, followed by jam, while the other three liquid products showed lower contents than that was observed in raw kiwifruit.…”

Section: Resultsmentioning

confidence: 99%

Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion

Ma¹,

Lan²,

Geng³

et al. 2019

Food & Nutrition Research

View full text Add to dashboard Cite

Background Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular, such as kiwifruit juice, vinegar, dried slices, jam, wine, yogurt, and jelly. Although many studies have described the nutritional properties of kiwifruit, investigations on the nutritional properties of kiwifruit products remain limited, especially for kiwifruit products made from raw kiwifruit. Methods Nutritional properties and biological activities of kiwifruit and kiwifruit products, as well as the digestive and absorption characteristics of their nutritional substances, were investigated. Results Kiwifruit, juice, wine, and vinegar were observed to be rich in vitamin C (VC) and polyphenol and exhibited high biological activities, whereas dried kiwifruit slices and jam showed higher amounts of mineral elements. During oral digestion, VC and polyphenol showed similar absorption characteristics, while mineral elements exhibited a number of different trends. A good release rate of all nutritional substances was observed during stomach digestion, while the release rate decreased in serum-available, colon-available, and post-colonic fractions. Eating dried slices and jam supplied high amounts of mineral elements, while eating kiwifruit supplied the most comprehensive nutritional substances. The biological activities detected in raw foodstuffs were much higher than those detected after in vitro digestion. Furthermore, kiwifruit and wine showed the highest biological activities, while dried kiwifruit slices showed the lowest biological activities. Conclusion These results increased our understanding of the nutritional properties of kiwifruit and its products, providing new information and scientific recommendations to consumers for kiwifruit consumption and to producers for kiwifruit production.

show abstract

Determination and in vitro bioaccessibility evaluation of Ca, Cu, Fe, K, Mg, Mn, Mo, Na, P and Zn in linseed and sesame

Cited by 26 publications

References 28 publications

Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion

Contact Info

Product

Resources

About