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Mineral composition and bioaccessibility in Sarcocornia ambigua using ICP-MS
Institution:1. Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil;2. Department of Nutrition, Federal University of Parana, Curitiba, PR, Brazil;3. Center of Natural and Human Sciences, ABC Federal University, Santo André, SP, Brazil;4. Department of Chemistry, Federal University of Santa Catarina, Florianopolis, SC, Brazil;5. INCT-EAB (National Institute of Science and Technology – Energy, Environment and Biodiversity – CNPq), Brazil;6. Department of Food Technology, Federal University of Paraiba, Joao Pessoa, PB, Brazil
Abstract:This study evaluates the nutritional potential of Sarcocornia ambigua as new a source of minerals. The mineral concentrations of two different growing populations (natural occurrence and irrigated) of S. ambigua were evaluated using inductively coupled plasma mass spectrometry. In all samples, the mineral present in highest amounts was potassium (K) (19–24 μg g?1), followed by magnesium (Mg) (8.6–14 μg g?1) and then calcium (Ca) (2.6–4.0 μg g?1). In addition, in vitro bioacessibility assay demonstrated that very high fraction (65–80%) of these K and Mg (80 and 65%) of total concentration of these elements is bioacessible from S. ambigua analyzed. The trace elements vanadium (V), chromium (Cr), cobalt (Co), copper (Cu) and lithium (Li) have more than above 50% of total concentration was found bioaccessible. In all cases, mass balance was verified by carrying out the total digestion of the remaining residue and the relationship between total concentration and bioaccessibility. The data related to the concentrations and the bioaccessible fractions of the minerals provide a starting point for more complex and in-depth evaluations from the nutritional point of view, including the establishment of a recommended daily dietary intake for this plant.
Keywords:Bioaccessibility  Food analysis  Food composition  Magnesium  Mineral composition  Potassium  Toxic elements
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