In Vitro Bioavailability of Mineral Nutrients in Breakfast Cereals

Leśniewicz, Anna; Kretowicz, Mariola; Wierzbicka, Kamila; Żyrnicki, W.

doi:10.5539/jfr.v1n2p291

Cited by 9 publications

(3 citation statements)

References 19 publications

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“…The analyzed breakfast cereals contained on average 4.5 ± 1.6 mg Cu, 21.4 ± 18.1 mg Mn, 29.3 ± 12.9 mg Fe, and 20.2 ± 11.7 mg Zn per 1 kg of fresh weight of the product (Table 3 ), which can be represented as Fe > Mn > Zn > Cu. Studies carried out in Poland and presented by Leśniewicz et al [ 40 ] showed an identical relationship. According to those authors, breakfast cereals contained on average 1.67–167 mg Fe, 0.34–15.8 mg Mn, 0.21–14.4 mg Zn, and 0.10–3.67 mg Cu per 1 kg.…”

Section: Resultsmentioning

confidence: 63%

Dietary Intake and Content of Cu, Mn, Fe, and Zn in Selected Cereal Products Marketed in Poland

Winiarska-Mieczan

Kowalczuk-Vasilev

Kwiatkowska

et al. 2018

Biol Trace Elem Res

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This paper aims to verify whether cereal products are a good source of Cu, Mn, Fe, and Zn in the diets of Poles. The study material comprised of 445 cereal products including baked goods, breakfast cereals and groats, pasta, and rice. Products that required culinary treatment (pasta, groats, rice) were boiled in drinking quality water as recommended by the producer. The content of Cu, Mn, Fe, and Zn was determined by using the FAAS method. The average content of microelements in the analyzed products can be represented as Fe (17.9 mg kg ± 10.3) > Zn (12.4 mg kg ± 5.2) > Mn (9.6 mg kg ± 6.7) > Cu (3.9 mg kg ± 2.9). Considering the daily requirement of the analyzed minerals among adult Poles, it was determined that cereal products supply 58% RDA Cu, 61% AI Mn (men)-78% AI Mn (women), 19% RDA Fe (women)-34% RDA Fe (men), and 16% RDA Zn (men)-22% RDA Fe (women). Baked goods account for as much as about 90% of all Cu, Mn, Fe, and Zn consumed as cereal products in a daily diet. Based on the results, it can be concluded that cereal products are the main source of Cu, Mn, Fe, and Zn in the diets of Poles. In connection with low assimilability of minerals, they should not be considered the fundamental source of those microelements in the diets of Poles.

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Section: Resultsmentioning

confidence: 63%

Dietary Intake and Content of Cu, Mn, Fe, and Zn in Selected Cereal Products Marketed in Poland

Winiarska-Mieczan

Kowalczuk-Vasilev

Kwiatkowska

et al. 2018

Biol Trace Elem Res

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“…These values for magnesium are close to 30% extraction efficiency of magnesium (mg) when pepsin was used to digest ready-to eat breakfast cereals. Lower than 50% extraction efficiency was reported for phosphorous by Lesniewicz et al (2012). Although, plantain had been reported to contain high amount of iron (Fe) and potassium (k) by so many workers (Ogazi, 1984;Izonfouand Omauru, 1988;Baiyeri 2000;Adeniji et al, 2007), the proportions in soluble forms after enzymatic digestion of plantain products studied, suggests that not all the minerals are bioavailable, and absorbed by the intestinal cells.…”

Section: Bioavailability Of Mineralsmentioning

confidence: 98%

Bioavailability of Mineral Nutrients in Plantain Based Product Enriched With Bambara Groundnut Protein Concentrate

Kiin-Kabari¹,

Giami²,

Ndokiari³

2015

JFR

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Plantain based products (amala, cookies, bread and cakes) enriched with bambara groundnut protein concentrate were produced. Total minerals content of the products were investigated using the atomic absorption spectrophotometry. A total of six essential minerals: iron, calcium, potassium, phosphorus, magnesium and sodium were determined. The bioavailability of these minerals was studied using pepsin and pancreatin enzymes in-vitro digestion method. The products developed were high in potassium, iron and phosphorous and low in sodium. However not all the minerals detected were bioavailable. Only 59.7% and 68.1% of potassium were available in soluble forms in bread and 'amala', respectively while 60.0% and 64.8% of iron were released in soluble forms in 'amala' and cookies and these values are significantly higher, compared to 53.0% Fe and 50.2% Fe released as soluble fractions in bread and cakes, respectively. The Ca/P ratio for cakes and bread are 1.1 and 0.8, respectively which is significantly higher (P > 0.05) compared to Ca/P ratio for 'amala' (0.4) and cookies (0.5). Therefore, the developed cakes and bread can serve as good sources of calcium and phosphorous which are considered essential for bone formation and teeth development in children.

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“…Cornflakes are small flat pieces of maize that are eaten with milk as a breakfast cereal or toasted flakes made from the coarse meal of hulled corn for use as a breakfast cereal (McKevith, 2004;Leśniewicz, 2012). Cornflakes are good sources of vitamins, minerals, folate, dietary fiber, as well as proteins, and carbohydrates.…”

Section: Introductionmentioning

confidence: 99%

Assessment of essential and non-essential metals in popcorn and cornflake commercially available in Ethiopia

Int¹

2019

Preprint

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The levels of essential and non-essential metals in popcorn and cornflake were determined in samples collected from an open market and supermarkets in Addis Ababa, Ethiopia. The samples were mineralized by wet digestion method. The volumes of reagents, digestion temperature and digestion time were optimized after proper sample pretreatment. 1 g of the powdered sample was digested with 10 mL of the mixture of HNO3 (69-72%), HClO4 (60%) and H2O2 (30%) in a volume ratio of 6:2:2 (v/v) for 3 hours at 120 0C on a Kjeldahl digestion apparatus. The levels of metals in the digest were determined by flame atomic absorption spectrometry (for major metals: K, Na, Mg, Ca) and graphite furnace atomic absorption spectrometry (for trace and heavy metals: Cr, Mn, Fe, Co, Ni, Cu, Zn, Pb, Cd). The accuracy of the optimized procedure was evaluated by analyzing the digest of the spiked samples with standard solution and the percentage recoveries varied from 91.2–109%. The level of the metals determined (mg/kg dry weight) were: K 1293±233, Na 148±3, Mg 387±11, Ca 97.9±4.2, Cr 0.68±0.09, Mn (6.17±0.18, Fe 9.5± 2.1, Co 1.41±0.16, Cu 0.09±0.007, Zn 88.3±9.7 and Pb 0.94±0.29 in the popcorn and K 612±70, Na 410±5, Mg 323±11, Ca 196±99, Cr 0.30±0.0.07, Mn 3.0±0.1, Fe 5.5±0.74, Co 0.32±0.03, Cu 0.30±0.01, Zn 40.7±2.5 and Pb 0.36±0.03 in the cornflake while the concentration of Cd and Ni were below the detection limit in both the samples. K and Zn were present at the highest levels among major and trace metals, respectively. The popcorn and cornflake samples purchased from Addis Ababa (Ethiopia) were free from the toxic metals Cd and Ni, but not from Pb.

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In Vitro Bioavailability of Mineral Nutrients in Breakfast Cereals

Cited by 9 publications

References 19 publications

Dietary Intake and Content of Cu, Mn, Fe, and Zn in Selected Cereal Products Marketed in Poland

Dietary Intake and Content of Cu, Mn, Fe, and Zn in Selected Cereal Products Marketed in Poland

Bioavailability of Mineral Nutrients in Plantain Based Product Enriched With Bambara Groundnut Protein Concentrate

Assessment of essential and non-essential metals in popcorn and cornflake commercially available in Ethiopia

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