Essential Metals and Trace Elements in Cereals and Their Derivatives Commercialized and Consumed in Cape Verde

Rubio, Carmen; Gutiérrez, Ángel J.; Gomes-Furtado, Verena; González-Weller, Dailos; Revert, Consuelo; Hardisson, Arturo; Paz, Soraya

doi:10.1007/s12011-022-03158-x

Cited by 8 publications

(6 citation statements)

References 23 publications

(22 reference statements)

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“…The correlation between the analysed variables in the data was illustrated in its raw form. For greater reliability in mineral composition correlations and quality assessment issues, the revealed findings were compared to previous studies (Ikem et al ., 2023; Rubio‐Armendáriz et al ., 2023), in which the researchers reported that the associations between the nutritional composition of cereal grains vary by geographical source.…”

Section: Resultsmentioning

confidence: 99%

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Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions

Khalfalla,

Zsombik,

Diósi

et al. 2024

Int J of Food Sci Tech

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SummarySorghum, known for its nutritional value, health benefits and gluten‐free status, is now widely produced and suitable for human consumption in developed regions due to advancements in sorghum research and processing techniques. The research looked at how well the husking fraction time unit (HFTU) technique worked by examining its effects on the nutritional value of three varieties of sorghum grain. The efficiency of the husking process was assessed at 87% for concentrated and redistributed nutritional contents and 60% for variation of mineral contents based on bran/ endosperm. The technique reduced the T.K.W. compared to whole grain to the endosperm (grits). Moreover, the redistribution of the crude protein % showed the precision of the HFTU procedure by demonstrating an average of 26.6% as a variation ratio of the bran/endosperm in the data set. Contrary to the content of the total dietary fibre content, for example, the variation of TDF % attributed to bran/endosperm was 10.9%. On the other hand, the average ash % of whole grains (hummer) and husked products (TM05C) was increased by 33.2% based on averages of 1.5% and 2.1%, respectively. Accordingly, it was approved that the HFTU procedure effectively separated the endosperm (grits) and bran. This study also found that minerals such as Ca, Cu, Fe, K, Mg, Mn, Na, P, S and Zn changed over 30‐to‐80‐time units by 29%, 13%, 8%, 4%, 17%, 18%, 1%, 13%, 6% and 12% in the bran and endosperm. The HFTU process has influenced the colour attributes of variation sorghum varieties, particularly within a time scale of 80 (S) units. The research revealed that the husking technique substantially impacted the different sorghum grain varieties’ nutritional composition and colour properties. The method can be useful for developers in enhancing sorghum grain products’ nutritional properties attributed to various varieties and regions, allowing them to provide high nutritional quality sourced from sustainable products.

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Section: Resultsmentioning

confidence: 99%

“…According to the literature, processing cereal grains for human consumption is crucial due to their geographical influence on their nutritional properties (Ikem et al ., 2023; Rubio‐Armendáriz et al ., 2023).…”

Section: Introductionmentioning

confidence: 99%

Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions

Khalfalla,

Zsombik,

Diósi

et al. 2024

Int J of Food Sci Tech

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“…Crude protein, acid detergent fiber, neutral detergent fiber, and crude fat in the Leymus chinensis hay and alfalfa hay samples were determined using an Automatic Kjeldahl Protein/Nitrogen Analyzer (K1160, Hanon Advanced Technology Group, China), Automatic Fiber Analyser (F2000, Hanon Advanced Technology Group, China) and Automatic Soxhlet Extractor (SOX606, Hanon Advanced Technology Group, China) respectively with reference to Shi et al ( 24 ). The content of mineral elements was determined with using microwave (REVO, LabTech, China) and inductively coupled plasma-optical emission spectrometer (PQ 9000, analytikjena, German) ( 25 ).…”

Section: Methodsmentioning

confidence: 99%

Effects of Leymus chinensis hay and alfalfa hay on growth performance, rumen microbiota, and untargeted metabolomics of meat in lambs

Wang,

Meng,

2023

Front. Vet. Sci.

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ObjectiveThe objective of this study was to compare the effects of Leymus chinensis hay and alfalfa hay as the roughage on the rumen bacterial and the meat metabolomics in lambs.MethodsFourteen male lambs were randomly assigned to two dietary treatments (one group was fed with concentrate and Leymus chinensis hay; another was fed with concentrate and alfalfa hay) with seven replicates per treatment. The feeding experiment lasted for 60 days. Lambs were slaughtered at the end of the feeding experiment. Growth performance, carcass performance, and weights of various viscera were determined. The longissimus dorsi and rumen contents were collected for untargeted metabolomics and 16S rDNA amplicon sequencing analysis, respectively.ResultsThe lambs fed with alfalfa hay showed a significantly increased in average daily gain, carcass weight, dressing percentage, loin-eye area, and kidney weight. Feeding Leymus chinensis hay and alfalfa hay diets resulted in different meat metabolite deposition and rumen bacterial communities in the lambs. The relative abundance of phyla Fibrobacteres, Bacteroidetes, and Spirochaetes were greater in the Leymus Chinensis hay group, while, the relative abundance of Firmicutes, Proteobacteria, Fusobacteria, and Verrucomicrobia were greater in the alfalfa hay group. Based on untargeted metabolomics, the main altered metabolic pathways included alanine, aspartate and glutamate metabolism, D-glutamine and D-glutamate metabolism, phenylalanine metabolism, nitrogen metabolism, and tyrosine metabolism. Several bacteria genera including BF31, Alistipes, Faecalibacterium, Eggerthella, and Anaeroplasma were significantly correlated with growth performance and meat metabolites.ConclusionAlfalfa hay improved growth performance and carcass characteristics in lambs. Leymus chinensis hay and alfalfa hay caused different meat metabolite deposition by modifying the rumen bacterial community. These findings will be beneficial to future forage utilization for sheep growth, carcass performance, and meat quality improvement.

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“…Then, they were transferred to an oven-muffle (Nabertherm, Lilienthal, Germany), whose temperature increased by 50 °C every hour for 24 h. Once the temperature of 425 ± 15 °C was reached, it was maintained for 24 h, thus achieving incineration of the samples. The white ashes obtained were dissolved to a volume of 25 mL in 1.5% HNO 3 (Sigma Aldrich, Taufkirchen, Germany) [ 63 , 64 , 65 ].…”

Section: Methodsmentioning

confidence: 99%

Whey Protein Dietary Supplements: Metal Exposure Assessment and Risk Characterization

Bethencourt-Barbuzano

González-Weller²,

Paz

et al. 2023

Nutrients

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Protein supplements (PS) are trendy foods, especially those made from whey. In addition to providing protein, these products are a source of metals, providing essential elements (Na, K, Mg, Ca, Mo, Mn, Fe, Co, Cu, and Zn) and other potentially toxic elements (Al, B, Sr, V Ba, and Ni). In this study, 47 whey PS samples were analyzed for mineral elements by ICP-OES, and their dietary exposures were assessed for three consumption scenarios. Elements found in higher concentrations were K (4689.10 mg/kg) and Ca (3811.27 mg/kg). The intake of 30 g PS (average recommended amount/day) provides about 20% of the established reference value (NRI) for Cr (18.30% for men and 25.63% for women) and Mo (26.99%). In a high daily consumption scenario (100 g PS/day) and when the maximum concentrations are considered, Cr, Zn, Fe, Mo, and Mg dietary intakes of these metals exceed the daily recommended intakes and could pose a risk. The daily intake of 30, 60, and 100 g of whey PS for 25 years does not pose a health risk since the hazard index (HI) is less than one in these consumption scenarios, and the essential elements contributing most to HI are Co, followed by Mo and Cr. It is recommended to improve the information to the consumers of these new products. Furthermore, to help in the management and prevention of these potential health risks, it would be advisable to improve the regulation of these dietary supplements and their labeling.

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Essential Metals and Trace Elements in Cereals and Their Derivatives Commercialized and Consumed in Cape Verde

Cited by 8 publications

References 23 publications

Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions

Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions

Effects of Leymus chinensis hay and alfalfa hay on growth performance, rumen microbiota, and untargeted metabolomics of meat in lambs

Whey Protein Dietary Supplements: Metal Exposure Assessment and Risk Characterization

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