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Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes. | LitMetric

Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes.

Food Funct

Post-Graduation Program on Food Science and Technology, Federal University of Espírito Santo (UFES), Alto Universitário s/n, CEP 29500-000, Guararema, Alegre, ES, Brazil.

Published: August 2019

AI Article Synopsis

  • The study examined how different processing methods affect the mineral content and bioavailability of nutrients in biofortified beans, including raw, soaked, cooked, and dried variations.
  • Mineral levels varied significantly, with iron, calcium, and zinc measured in mg per 100 g of beans, while oxalate and phytate levels were also analyzed.
  • The results showed that processing methods can enhance mineral bioavailability, particularly for iron and zinc, highlighting the importance of cooking techniques on nutrient retention.

Article Abstract

The present work evaluated the effect of different processes in relation to mineral content and its bioavailability, as well as the effect of phytate and oxalate contents in biofortified beans. The following treatments were evaluated: raw beans (RB), cooked and oven-dried soaked beans (BOS), cooked and freeze-dried soaked beans (BFS), cooked and oven-dried beans without soaking (BOWS) and cooked and freeze-dried beans without soaking (BFWS). The mineral contents (mg per 100 g) varied between 3.56 and 5.80 (iron), 20.26 and 89.32 (calcium) and 1.56 and 2.38 (zinc). The oxalate content varied from 3.74 to 10.54 mg per 100 g. The total phytate content ranged from 1803.23 to 2.301 mg per 100 g. Regarding mineral bioavailability in Caco-2 cells, iron retention ranged from 8.89 to 17.85% and uptake was from 12.07 to 13.74 μg. On the other hand, the zinc retention was from 92.27 to 98.6% and uptake ranged from 24.68 to 36.26 μg. The different forms of bean processing can contribute to the mineral profile of this legume, in addition to increasing the bioavailability of some minerals, such as iron and zinc.

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Source
http://dx.doi.org/10.1039/c9fo00199aDOI Listing

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